Raspberry Cinnamon Rolls with Lemon Glaze

Ingredience

For the dough

3 1/2 cups all-purpose flour

1 packet (2 1/4 tsp) instant yeast

1/4 cup granulated sugar

1/2 teaspoon salt

1/2 cup warm milk (110°F)

1/4 cup melted butter

2 large eggs

For the filling

1 cup fresh or frozen raspberries (thawed if frozen)

1/2 cup granulated sugar

1 tablespoon cornstarch

1/2 teaspoon ground cinnamon

For the lemon glaze:

1 cup powdered sugar

2 tablespoons fresh lemon juice

1 tablespoon milk (adjust for consistency)

Pokyny

In a large mixing bowl, combine flour, yeast, sugar, and salt. Add warm milk, melted butter, and eggs. Mix until a soft dough forms, then knead for 6-8 minutes until smooth and elastic. Cover and let it rise in a warm place for 1 hour or until doubled in size.

In a small bowl, mix sugar, cornstarch, and cinnamon. Roll out the dough into a 12x18-inch rectangle and spread raspberries evenly across it. Sprinkle the sugar mixture over the raspberries.

Roll the dough tightly into a log, starting from the long edge. Slice into 12 even rolls and place them in a greased 9x13-inch baking dish. Cover and let rise for another 30 minutes.

Preheat oven to 350°F. Bake the rolls for 20-25 minutes or until golden brown.

Make the glaze: Whisk powdered sugar, lemon juice, and milk until smooth. Drizzle over warm rolls and serve.

Poznámky

Prep Time: 30 minutes | Rise Time: 1 hour 30 minutes |

Baking Time: 25 minutes | Total Time: 2 hours 25 minutes

Kcal: 310 kcal (per roll) | Servings: 12