Ingredients
Scale
**For the Dough:**
- 1.25 cups warm 2% milk (100-110°F)
- 2.25 teaspoons quick-rise yeast
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter (melted)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1 teaspoon salt
- 3 tablespoons poppy seeds
- 4 cups all-purpose flour
**For the Filling:**
- 1 cup frozen raspberries
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
**For the Icing:**
- 2 tablespoons unsalted butter (softened)
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2-3 cups powdered sugar
Instructions
- Prepare the cinnamon rolls by combining warm milk, yeast, and sugar in a large bowl. Let the yeast bloom for about 5 minutes.
- In a stand mixer bowl, mix melted butter, egg, vanilla extract, and lemon zest.
- Add the bloomed yeast to the mixer and combine.
- Gradually add flour and salt to form a smooth dough. Knead for 2-3 minutes until elastic.
- Let the dough rise in a warm place for about 1-1.5 hours.
- Prepare the raspberry filling by cooking raspberries, sugar, and lemon juice until thickened. Refrigerate to cool.
- Make the icing by mixing butter, lemon zest, lemon juice, and powdered sugar.
- Roll out the risen dough into a rectangle.
- Spread the cooled raspberry sauce evenly over the dough and roll it tightly into a log.
- Slice the log into 1-inch rolls and place them in a buttered baking dish.
- Let the rolls rise for 30 minutes if baking immediately or refrigerate for up to 12 hours if preparing in advance.
- Preheat the oven to 350°F and bake the rolls for 18-22 minutes until set.
- Allow the rolls to cool for 10 minutes before icing.
- Drizzle the rolls with the prepared icing and enjoy!
Notes
Substitute 1/3 – 1/2 cup raspberry jam for the homemade filling if desired. It may be thinner but still delicious.