Raspberry Cinnamon Treats (Printable Version)
Fluffy cinnamon rolls filled with fresh raspberries and sugar-cinnamon blend, topped with a zesty lemon drizzle.
# Ingredients:
→ Dough
01 -
2 teaspoons instant yeast
02 -
1 1/4 cups lukewarm milk
03 -
1/4 cup granulated sugar
04 -
1/4 cup + 1 tablespoon butter, melted
05 -
4 cups regular flour
06 -
2 large eggs
07 -
1 tablespoon vegetable oil
08 -
1 teaspoon salt
→ Raspberry Filling
09 -
1/2 cup sugar
10 -
1 cup fresh raspberries, chopped finely
11 -
2 teaspoons cinnamon powder
→ Lemon Glaze
12 -
1/2 teaspoon vanilla
13 -
1 cup powdered sugar
14 -
Zest from one lemon
15 -
1 tablespoon fresh lemon juice
# Steps:
01 -
Stir the dry parts together in a big bowl. In another bowl, whisk everything wet. Slowly mix them until dough takes shape.
02 -
Work the dough with your hands for 8-10 minutes until smooth. Move it to a greased bowl, cover, and set aside for about an hour so it doubles in size.
03 -
Stir together the sugar and cinnamon, then mix with chopped raspberries.
04 -
Flatten the dough to a 12x18 inch rectangle. Spread filling over it, roll into a log shape, and slice into 12 pieces. Place slices into a greased pan and rest for 30 minutes.
05 -
Pop it into a 375°F oven for 25 minutes, baking until golden.
06 -
Whisk together the glaze pieces. Cool baked rolls for 10 minutes, then pour the glaze on top. Serve warm.
# Notes:
01 -
These are best when eaten warm and fresh.
02 -
Use lemon juice if you want to thin the glaze.
03 -
Tightly roll the dough to keep filling from spilling out.