Mouth-Watering Raspberry Lemon Cinnamon Rolls
This is a great recipe for summer. Nothing like a delicious fruit cinnamon rolls for breakfast!
Equipment
- 1 Stand or Hand Mixer
- 1 Bowls
- 1 Sauce Pan
- 1 Baking Dish (Pyrex)
Ingredients
- 4 Cups Flour
- 1/4 Cup Granulated Sugar
- 1 Package Active Yeast (2 1/4 tsp)
- 1 tsp Salt
- 1 Cup Milk
- 1/4 Cup Butter
- 2 Large Eggs
For Filling:
- 1/4 Cup Butter
- 1/2 Cup Granulated Sugar
- 1 Zest 1 Lemon
- 1 tsp Cinnamon
- 1 Cup Raspberries
For Cream Cheese Frosting:
- 4 oz Cream Cheese
- 1/4 Cup Unsalted Butter Softened
- 1 Cup Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
- In a large mixing bowl, combine the flour, sugar, yeast, and salt. Set aside.
- In a small saucepan, heat the milk until it reaches a temperature of 110°F (43°C). Remove from heat and stir in the melted butter.
- Add the milk mixture and eggs to the dry ingredients. Mix well until a soft dough forms.
- Transfer the dough to a floured surface and knead for about 5-7 minutes, or until the dough becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Punch down the dough and roll it out into a rectangle shape, about 1/4 inch thick.
- Spread the softened butter evenly over the dough. Sprinkle the sugar, lemon zest, and cinnamon over the butter. Scatter the raspberries on top.
- Starting from one of the longer edges, tightly roll up the dough into a log. Cut the log into 12 equal-sized rolls. The easiest way to cut it is using floss. Make sure that it's the plain floss with no flavor.
- Place the rolls in a greased baking dish, cover them with a kitchen towel, and let them rise for an additional 30 minutes.
- Preheat your oven to 350°F (175°C).
- Bake the rolls in the preheated oven for 25-30 minutes, or until they turn golden brown.
- While the rolls are baking, prepare the cream cheese topping. In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, and continue beating until well combined.
- Once the rolls are done baking, remove them from the oven and let them cool for a few minutes.
- Spread the cream cheese topping over the warm rolls.
- Serve the raspberry lemon cinnamon rolls while they are still warm. Enjoy!
Notes
This is a great recipe to have on the weekends or during the summer when you are feeding a lot of people! It's a new twist on an old favorite. Enjoy this treat with the people you love!