Do you love your classic cinnamon rolls but want to update them to a spring version? I have you covered!
The Raspberry rolls with lemon glaze have the same soft and fluffy dough you love. But this time we do a slight twist: we switch the cinnamon with homemade Raspberry filling for a fresh touch. Add a lemon glaze to that and you have the perfect spring and summer recipe, ready to be enjoyed at outdoor parties.
I know that you might be fed up with the cinnamon flavor. I mean, we are all done with the comforting and cozy mood and want to go out and enjoy the wonderful weather.
This recipe is exactly what you need; a spring-inspired sweet treat that will match the mood.
Ingredients:
Dough:
- white sugar
- milk
- active dry yeast
- butter
- large eggs
- salt
- all-purpose flour
Filling:
- strawberries
- sugar
- cornstarch
Lemon Glaze:
- powdered sugar
- lemon juice
How to make Raspberry Rolls with Lemon Glaze:
Heat the milk until it is warm. Pour into a mixing bowl and mix in the yeast and sugar. Let it sit covered for 10 minutes or until frothy.
Add the softened butter to a mixing bowl. Beat with a hand mixer set on low and add the eggs gradually mixing between each addition. Add salt. Don’t overmix, otherwise the butter will melt.
Add the flour gradually and continue to beat on low setting. You would want to mix until you have a nice dough.
Increase the speed and mix until soft. Sprinkle some flour on your working surface and knead the dough for a minute. Shape a ball and let it sit covered for 2 hours.
Meanwhile, cook the strawberries in a saucepan until they release their liquids. Make sure to stir constantly to avoid burning.
Add cornstarch and sugar and continue to mix. When thick, remove from heat and stir for a few more minutes. Let it cool down in the fridge.
Grease a 9×13 baking dish.
Sprinkle some flour on the working surface and roll the dough, shaping a 12×18-inch rectangle. Add the cooled Raspberry filling over it.
Grab the larger end and wrap it tightly into a roll.
Slice into 12 pieces and align them in the dish. Let the Raspberry rolls rise for up to 2 hours.
Preheat the oven to 375 degrees F. Bake the Raspberry rolls for 25 minutes or until they have a nice golden brown color. Remove from the oven and let them cool on a rack for 10 minutes.
Meanwhile, prepare the lemon glaze. Whisk the powdered sugar and lemon juice until you have a smooth mixture. Drizzle over the Raspberry rolls while still warm.
Serve and enjoy!
Raspberry Rolls with Lemon Glaze
Do you love your classic cinnamon rolls but want to update tem to a spring version? I have you covered! The raspberry rolls with lemon glaze have the same soft and fluffy dough you love.
Ingredients
Dough:
- ⅔ cup white sugar
- 1 cup milk
- 2 packets of active dry yeast
- ½ cup butter, unsalted and cut into 4 tbsp
- 2 large eggs, room temperature
- ½ tsp salt
- 4 ½ cups all-purpose flour
Filling:
- 1 ¾ cup strawberries, chopped small
- ⅓ cup sugar
- 1 ½ tbsp cornstarch
Lemon Glaze:
- 1 cup powdered sugar, sifted so there are no lumps
- 2 to 3 tbsp lemon juice, depending on how thick you would like the glaze.
Instructions
- Heat the milk until it is warm. Pour into a mixing bowl and mix in the yeast and sugar. Let it sit covered for 10 minutes or until frothy.
- Add the softened butter to a mixing bowl. Beat with a hand mixer set on low and add the eggs gradually mixing between each addition. Add salt. Don’t overmix, otherwise the butter will melt.
- .Add the flour gradually and continue to beat on low setting. You would want to mix until you have a nice dough.
- Increase the speed and mix until soft. Sprinkle some flour on your working surface and knead the dough for a minute. Shape a ball and let it sit covered for 2 hours.
- Meanwhile, cook the strawberries in a saucepan until they release their liquids. Make sure to stir constantly to avoid burning.
- Add cornstarch and sugar and continue to mix. When thick, remove from heat and stir for a few more minutes. Let it cool down in the fridge.
- Grease a 9×13 baking dish.
- Sprinkle some flour on the working surface and roll the dough, shaping a 12×18-inch rectangle. Add the cooled strawberry filling over it. Grab the larger end and wrap it tightly into a roll. Slice into 12 pieces and align them in the dish. Let the strawberry rolls rise for up to 2 hours.
- Preheat the oven to 375 degrees F. Bake the strawberry rolls for 25 minutes or until they have a nice golden brown color. Remove from the oven and let them cool on a rack for 10 minutes. Meanwhile, prepare the lemon glaze. Whisk the powdered sugar and lemon juice until you have a smooth mixture. Drizzle over the strawberry rolls while still warm. Serve and enjoy!
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.
Raspberries and Cream Lush