Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 1/4 cups lukewarm milk
- 1/4 cup + 1 tablespoon unsalted butter, melted
- 2 large eggs
- 1 cup fresh raspberries, finely chopped
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- zest of 1 lemon
Instructions
- In a large bowl, mix flour, sugar, yeast, and salt.
- In another bowl, whisk together milk, melted butter, and eggs.
- Combine wet ingredients with dry ingredients until dough forms. Knead for about 8-10 minutes until smooth.
- Let the dough rise in a greased bowl covered with a damp cloth until doubled in size (about an hour).
- Prepare the filling by mixing sugar and cinnamon; toss raspberries in this mixture.
- Roll out dough into a rectangle, spread filling evenly, and roll tightly into a log.
- Cut into 12 slices and place them cut-side up in a greased pan. Let rise again for 30 minutes.
- Preheat oven to 375°F (190°C) and bake for about 25 minutes until golden brown.
- For the glaze, whisk powdered sugar with lemon juice and zest until smooth; drizzle over warm rolls.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 12g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 33mg