Raspberry Cinnamon Rolls with Lemon Glaze Recipe
Raspberry Cinnamon Rolls with Lemon Glaze offer a unique flavor combo of sweet, tart, and tangy, wrapped in soft, fluffy dough. Perfect for brunch or breakfast, these rolls are easy to make and...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at catalinacooks.com.
Cooking tools:
- Stand mixer
- Instant-read thermometer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Fork
- Spatula
- Rolling pin
- Chef's knife
- Cutting board
- Baking dish
- Kitchen towel
- Oven
- Saucepan
- Microwave
- Grater
- Pastry brush
- Cooling rack
- Plastic wrap
- Aluminum foil
- Fine-mesh sieve
- Plate
- Kitchen timer
Worked out from the recipe text; the publisher's method has the final word.
Ingredients
- 1 cup whole milk, warmed (110°F or 45°C)
- 1/4 cup granulated sugar
- 2 teaspoons active dry yeast
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup fresh or frozen raspberries (thawed if frozen)
- 1 tablespoon cornstarch (to thicken raspberry filling)
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon milk or water (to adjust consistency)
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