Sweet Berry Breakfast

Raspberry Cinnamon Rolls with Lemon Glaze are a vibrant twist on the classic cinnamon roll, combining the warm spice of cinnamon with tart raspberries and a refreshing citrus glaze. Perfect for spring mornings or special occasions, these fluffy, fruity pastries are a delightful addition to any brunch table.

Why You'll Love These Rolls

You'll adore the balance of flavors in these Raspberry Cinnamon Rolls with Lemon Glaze. The soft, fluffy dough pairs perfectly with the sweet-tart raspberry filling, while the zesty lemon glaze adds a refreshing finish. Visually stunning and irresistibly delicious, they're perfect for indulgent mornings or elegant brunches.

Essential Ingredients For Success

• All-Purpose Flour: 3 cups (375g) at 70°F (21°C), protein content 10-12%. Sifted and measured using spoon-and-level method.
• Whole Milk: 1 cup (240ml) warmed to exactly 110-115°F (43-46°C), 3.5% fat content.
• Granulated Sugar: ½ cup (100g) pure cane sugar, fine crystal size for even distribution.
• Unsalted Butter: 4 tablespoons (57g) at 65°F (18°C), European-style with 82% butterfat content.
• Large Egg: 1 (50g) at room temperature 65°F (18°C).
• Active Dry Yeast: 2¼ teaspoons (7g) fresh and active, stored below 75°F (24°C).
• Ground Cinnamon: 2 teaspoons (5g) fresh and aromatic, Ceylon variety preferred.
• Fresh Raspberries: 1 cup (125g) firm but ripe, approximately ¾-inch diameter each.
• Fresh Lemon:
  • Zest: 1 tablespoon finely grated (no white pith)
  • Juice: 2-3 tablespoons (30-45ml) strained, pH 2.0-2.6.
• Powdered Sugar: 1 cup (120g) sifted, 10X grade.
• Fine Sea Salt: ½ teaspoon (3g) for even distribution.
• Filling Extras:
  • Additional butter: 3 tablespoons (43g) at 65°F (18°C)
  • Brown sugar: ⅓ cup (67g) packed.

Step By Step Instructions

Environment Preparation

Set room temperature to 75°F (24°C) with humidity 65-70%. Prepare 9x13-inch baking pan with butter coating at room temperature.

Yeast Activation

Combine milk at 110-115°F (43-46°C) with 1 tablespoon sugar and yeast. Let proof 5-7 minutes until foam reaches ½-inch height with small, uniform bubbles.

Dough Development

Mix flour, remaining sugar, and salt. Add egg and butter at 65°F (18°C). Knead 8-10 minutes until dough passes windowpane test and reaches 75-78°F (24-26°C). Dough should be smooth and elastic.

Primary Fermentation

Place in oiled bowl, cover with plastic wrap. Ferment at 75°F (24°C) for 60 minutes or until doubled. Internal temperature should be 75-78°F (24-26°C).

Filling Preparation

Mix brown sugar and cinnamon until uniform. Mash raspberries to release 20% juice while maintaining 80% whole berry structure. Temperature should be 65-70°F (18-21°C).

Assembly Protocol

Roll dough to 16x12-inch rectangle, ¼-inch thickness. Spread butter in thin layer, leaving ½-inch border. Layer cinnamon-sugar mixture and raspberries evenly. Roll from long edge, maintaining even pressure. Seal seam by pinching.

Portioning

Using dental floss or sharp knife, cut into 12 pieces (1½-inch width). Place in prepared pan with ¼-inch spacing.

Secondary Fermentation

Cover rolls and proof at 75°F (24°C) for 30-45 minutes until doubled and touching. Surface should spring back slowly when pressed.

Baking Specifications

Bake at 375°F (190°C) for 20-25 minutes until internal temperature reaches 190°F (88°C). Surface should be golden brown (Pantone 7509 C).

Glaze Development

Combine sifted powdered sugar with lemon juice and zest until ribbon stage achieved (3-second dissolution). Apply to rolls at 115°F (46°C) for optimal absorption.

Recipe Variations

Swap raspberries for blackberries or blueberries for a different berry profile. Add chopped nuts like pecans for crunch or experiment with spices like cardamom instead of cinnamon. Customize the glaze with orange or lime zest for a unique twist.

Storage and Reheating

Store cooled rolls in an airtight container in the refrigerator for up to 5 days. Freeze individually for up to 3 months. Reheat in a microwave for 30-45 seconds or in an oven at 350°F for 10-15 minutes to restore their fresh texture.

Tips for Success

Ensure dough rises in a warm, draft-free area for maximum fluffiness. Chill the rolled dough before slicing to maintain shape. Drizzle glaze on warm rolls for better absorption, but allow them to cool slightly to prevent it from melting off completely.

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Serving Suggestions

Serve Raspberry Cinnamon Rolls with Lemon Glaze alongside a fresh fruit salad or scrambled eggs for a balanced brunch. Pair with coffee, tea, or a glass of milk for a comforting and satisfying breakfast or snack.

Frequently Asked Questions

→ Why chop the raspberries?

Mincing the raspberries helps distribute them evenly and prevents large chunks from tearing the dough while rolling.

→ Can I make these ahead?

Yes, prepare through shaping and refrigerate overnight. Let come to room temperature before final rise and baking.

→ Why did my dough not rise?

Check that your yeast is fresh and your milk temperature is around 110°F. Too hot kills yeast, too cold won't activate it.

→ Can I use frozen raspberries?

Fresh work best as frozen ones release too much moisture. If using frozen, thaw and drain well first.

→ How do I get clean slices?

Use unflavored dental floss or thread to slice the roll by crossing ends under and pulling up through dough.