Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 1/4 cups lukewarm milk
- 1/4 cup + 1 tablespoon unsalted butter, melted
- 1 tablespoon vegetable oil
- 2 large eggs
- 1/2 cup granulated sugar (for filling)
- 2 teaspoons ground cinnamon
- 1 cup fresh raspberries
- 1 cup powdered sugar (for glaze)
- 1 tablespoon lemon juice
- zest of 1 lemon
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, combine flour, sugar, yeast, and salt.
- In another bowl, whisk together milk, melted butter, vegetable oil, and eggs.
- Gradually mix wet ingredients into dry until a dough forms.
- Knead dough on a floured surface for about 8–10 minutes until smooth.
- Place in a greased bowl, cover with cloth, and let rise for about an hour until doubled.
- Mix sugar and cinnamon for the filling; toss raspberries to coat.
- Roll out dough into a rectangle (12×18 inches) and spread filling evenly.
- Roll tightly from one edge into a log; slice into 12 equal pieces.
- Arrange in a greased baking pan; cover and let rise for an additional 30 minutes.
- Preheat oven to 375°F (190°C) and bake for about 25 minutes until golden brown.
- For the glaze, whisk powdered sugar, lemon juice, zest, and vanilla until smooth.
- Drizzle over warm rolls before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 11g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg