Lemon Raspberry Cinnamon Rolls

Directions

Step 1

Make the Dough (Stand Mixer & by hand):

Step 2

In the bowl of a stand mixer, combine warm milk (microwave ~40 seconds

Step 3

make sure it’s not too hot, temp should be around 110F/ 43 C), sugar, and yeast. Stir gently, then add the egg, egg yolk, and melted butter. Mix briefly.

Step 4

Add bread flour and salt directly into the same bowl and stir with a wooden spoon until it starts to come together. Switch to the dough hook and knead on medium speed for 6–8 minutes, until the dough is slightly sticky but pulls away from the bowl. Add more flour (1 tbsp at a time) if too sticky, or warm water (1 tsp at a time) if too dry.

Step 5

First Rise: Shape dough into a ball, place in an oiled bowl, and cover with a damp towel or plastic wrap. Let rise in a warm place for 1–1.5 hours, or until doubled in size.

Step 6

By Hand: Follow the same steps, but knead on a floured surface for 8–10 minutes instead of using a mixer. Continue with the same rise instructions.

Step 7

Prepare the Filling: In a small bowl, mix together the sugar, cinnamon and lemon zest.

Step 8

Shape the Rolls: Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a lightly floured surface. Roll the dough into a rectangle (9×14 inches).

Step 9

Filling: Spread the softened/melted butter, making sure to leave the edges out. Spread the cinnamon-sugar-lemon mixture over the dough, leaving a small border around the edges. Then spread the raspberry jam on top of the cinnamon-sugar layer and sprinkle raspberries on top.

Step 10

Roll up the dough: Starting from one of the short edges, tightly roll the dough into a log.

Step 11

Cut the Rolls: Using a sharp knife or floss( I used thread), cut the dough into 8-9 equal pieces.

Step 12

Place in Pan: Grease a 9×13-inch baking pan and place the rolls inside. You may need to pack them in tightly or use two pans. Optionally you can pour some heavy cream on top of then rolls.

Step 13

Second Rise: Cover the pan with a towel and let the rolls rise for about 30 minutes, until they are puffy and have increased in size.

Step 14

Bake the Rolls: Preheat your oven to 350°F (177°C). Bake the rolls for 20-25 minutes, or until golden brown on top and cooked through. If the rolls start to brown too quickly, cover them loosely with aluminum foil and continue baking.

Step 15

Make the Lemon Glaze: In a mixing bowl, combine the cream cheese, butter, and confectioners’ sugar. Using a hand mixer, beat the mixture until smooth, fluffy, and free of lumps. Add the lemon juice and vanilla extract, then continue mixing on high speed until fully incorporated and the icing is light and creamy. Set aside until ready to use.

Step 16

Glaze the Rolls: Once the rolls are out of the oven and slightly cooled (about 5-10 minutes), top with the lemon glaze over the top of the rolls and you can sprinkle some raspberries on top

Step 17

If you have leftovers just reheat in the microwave for 30-40 seconds or warm up in the oven to get them soft again. Serve warm and enjoy!