Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp instant yeast
- 1 tsp salt
- 1 1/4 cup lukewarm milk
- 1/4 cup + 1 tbsp melted butter
- 1 tbsp vegetable oil
- 2 large eggs
- 1/2 cup granulated sugar (filling)
- 2 tsp ground cinnamon
- 1 cup fresh raspberries, chopped
- 1 cup powdered sugar
- 1 tbsp lemon juice
- Zest of 1 lemon
- 1/2 tsp vanilla extract
Instructions
- Mix flour, sugar, yeast, and salt.
- Combine milk, butter, oil, and eggs; add to dry mix.
- Knead 8–10 minutes until smooth, then let rise 1 hour.
- Mix cinnamon and sugar, then gently toss in raspberries.
- Roll dough into rectangle, spread filling, and roll tightly.
- Cut into 12 rolls and place in baking dish.
- Let rise 30 minutes until puffy.
- Bake at 375°F for 25 minutes until golden.
- Mix glaze ingredients until smooth.
- Drizzle over warm rolls and serve.
Notes
- Use fresh raspberries to avoid excess moisture.
- Do not overfill or rolls may leak.
- Serve warm for best texture.
- Adjust lemon glaze thickness with juice or sugar.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian