Raspberry Cinnamon Rolls (Print Version)
# Ingredients:
01 -
1 teaspoon salt.
02 -
4 cups plain flour.
03 -
1 1/4 cups warm milk.
04 -
2 teaspoons quick-rise yeast.
05 -
1/4 cup and 1 tablespoon melted butter, unsalted.
06 -
1 tablespoon sunflower oil.
07 -
2 large eggs.
08 -
1/4 cup fine sugar.
09 -
Filling: 1 cup fresh raspberries.
10 -
Filling: 2 teaspoons powdered cinnamon.
11 -
Filling: 1/2 cup fine sugar.
12 -
Lemon Topping: 1 tablespoon lemon juice.
13 -
Lemon Topping: 1 grated lemon zest.
14 -
Lemon Topping: 1/2 teaspoon vanilla essence.
15 -
Lemon Topping: 1 cup icing sugar.
# Instructions:
01 -
In a big bowl, stir your dry ingredients.
02 -
Separately, mix together all the wet stuff.
03 -
Stir wet into dry and knead the dough till it’s smooth.
04 -
Let it sit for about an hour to double in size.
05 -
Spread out your dough, then layer it with the raspberry-cinnamon mix.
06 -
Tightly roll the dough up, then chop into 12 equal pieces.
07 -
Let the rolls rest for 30 minutes before baking.
08 -
Put them in the oven at 190°C for 25 minutes until golden brown.
09 -
Pour the lemon glaze over rolls while they’re still warm.
# Notes:
01 -
Cover dough warmly while it’s left to rise.
02 -
Wrap the dough tightly with the filling inside.
03 -
Enjoy these best when fresh-baked.
04 -
Prepare a day early if you like.