Raspberry Rolls (Print Version)
# Ingredients:
01 -
4 cups all-purpose flour.
02 -
¼ cup granulated sugar.
03 -
2 teaspoons instant yeast.
04 -
1 teaspoon salt.
05 -
1¼ cups lukewarm milk.
06 -
¼ cup + 1 tablespoon unsalted butter, melted.
07 -
1 tablespoon vegetable oil.
08 -
2 large eggs.
09 -
½ cup granulated sugar (Raspberry Filling).
10 -
2 teaspoons ground cinnamon (Raspberry Filling).
11 -
1 cup fresh raspberries, finely chopped (Raspberry Filling).
12 -
1 cup powdered sugar (Lemon Glaze).
13 -
1 tablespoon fresh lemon juice (Lemon Glaze).
14 -
Zest of 1 lemon (Lemon Glaze).
15 -
½ teaspoon vanilla extract (Lemon Glaze).
# Instructions:
01 -
Mix flour, sugar, yeast, salt.
02 -
Whisk milk, butter, oil, and eggs separately.
03 -
Combine wet and dry ingredients.
04 -
Knead for 8-10 minutes until smooth.
05 -
Let dough rise for 1 hour until doubled in size.
06 -
Mix filling ingredients (sugar, cinnamon, raspberries).
07 -
Roll dough to a 12x18 inch rectangle.
08 -
Spread filling mixture evenly on the dough.
09 -
Roll the dough into a log, cut into 12 slices.
10 -
Place rolls in a pan and let rise for 30 minutes.
11 -
Bake in a preheated oven at 375°F for 25 minutes.
12 -
Mix glaze ingredients (powdered sugar, lemon juice, zest, vanilla).
13 -
Cool rolls for 10 minutes, then drizzle with glaze.
# Notes:
01 -
Keep dough warm while rising.
02 -
Roll tightly to prevent filling leakage.
03 -
Best served warm.
04 -
Can make ahead and refrigerate before second rise.