Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast (2 ¼ teaspoons)
- ½ teaspoon salt
- ½ cup warm milk
- ⅓ cup unsalted butter, melted
- 1 large egg
- 1 cup fresh raspberries or frozen (thawed and drained)
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- ½ cup powdered sugar (for glaze)
- 1 teaspoon vanilla extract
Instructions
- Combine flour, sugar, yeast, and salt in a large bowl. Warm the milk and mix in melted butter and egg. Pour the wet ingredients into the dry and stir until a soft dough forms. Knead on a floured surface for about 8 minutes until elastic. Let rise in a warm place until doubled, about 1 hour.
- Mix lemon zest and lemon juice into raspberries. Gently fold berries into the dough to distribute evenly.
- Roll out the dough into a 16×12-inch rectangle. Spread softened butter over the surface, sprinkle with sugar if desired, then evenly distribute the berry mixture. Roll up tightly from the long side and cut into 1-inch slices. Place slices in a greased baking dish.
- Preheat oven to 375°F (190°C). Let the buns rest for 15 minutes. Bake for 20-25 minutes until golden brown. Cool slightly.
- Prepare the glaze by mixing powdered sugar, vanilla, and fresh lemon juice until smooth. Drizzle over warm buns.
Notes
- Ensure raspberries are well drained if using frozen to prevent excess moisture.
- For a richer flavor, add chopped nuts or coconut flakes to the filling.
- For variation, substitute strawberries or blueberries for raspberries.
- Adjust lemon zest and juice for a more or less citrusy flavor.
- These rolls can be assembled ahead and refrigerated overnight; bake before serving.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 220 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg