Ingredients
Scale
- For the dough:
- 3 ½ cups all-purpose flour
- 1 packet active dry yeast (2 ¼ teaspoons)
- ½ cup warm milk
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- For the raspberry filling:
- 1 cup fresh or frozen raspberries
- ¼ cup sugar
- 1 tablespoon cornstarch
- ½ teaspoon lemon zest
- For the lemon glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Instructions
- Warm the milk to about 110°F (45°C), dissolve the yeast, and let sit for 5 minutes until frothy.
- In a large bowl, combine flour, sugar, salt, and vanilla extract. Add melted butter, eggs, and yeast mixture. Knead until smooth and elastic (8-10 minutes).
- Cover and let rise in a warm place for 1–1.5 hours, until doubled in size.
- Cook raspberries, sugar, cornstarch, and lemon zest in a saucepan over medium heat until thickened (5-7 minutes). Cool slightly.
- Preheat oven to 375°F (190°C). Punch down dough, roll into a 16×12 inch rectangle.
- Spread raspberry filling evenly with a border, then roll tightly and cut into 12 slices.
- Place rolls in a greased baking dish, bake for 20-25 minutes until golden.
- Mix powdered sugar, lemon juice, and lemon zest for glaze. Drizzle over warm rolls.
Notes
- Ensure the milk is warm but not hot to activate yeast properly.
- If using frozen raspberries, thaw and drain to prevent excess moisture.
- Spread filling generously for maximum flavor.
- Monitor baking time to avoid over-baking, which can dry out the rolls.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 290 kcal Kcal
- Sugar: 19 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg