Raspberry Lemon Cinnamon Rolls

Name: Raspberry Lemon Cinnamon Rolls
Ingredients: FOR THE DOUGH:; 2-1/2 cups Water; 1/2 cups Vegetable Oil; 3 whole Eggs; 1 teaspoon Vanilla; 1/2 cups Nonfat Dry Milk; 2 Tablespoons Active Dry Yeast; 1 cup Sugar; 1 Tablespoon Salt; 7 cups All-purpose Flour; _____; FOR THE FILLING:; 1/2 cups Butter, Melted; 2/3 cups Packed Brown Sugar; 2 teaspoons Ground Cinnamon; 1-1/2 cup Fresh Raspberries; 2 teaspoons Fresh Lemon Juice; 2 Tablespoons Lemon Zest; _____; FOR THE GLAZE:; 2 cups Powdered Sugar; 2 teaspoons Fresh Lemon Juice; 1 teaspoon Lemon Zest; 1/4 cups Half-and-Half Or Milk

24 ingredients

7 steps

Ingredients

FOR THE DOUGH:
2-1/2 cups Water
1/2 cups Vegetable Oil
3 whole Eggs
1 teaspoon Vanilla
1/2 cups Nonfat Dry Milk
2 Tablespoons Active Dry Yeast
1 cup Sugar
1 Tablespoon Salt
7 cups All-purpose Flour
_____
FOR THE FILLING:
1/2 cups Butter, Melted
2/3 cups Packed Brown Sugar
2 teaspoons Ground Cinnamon
1-1/2 cup Fresh Raspberries
2 teaspoons Fresh Lemon Juice
2 Tablespoons Lemon Zest
_____
FOR THE GLAZE:
2 cups Powdered Sugar
2 teaspoons Fresh Lemon Juice
1 teaspoon Lemon Zest
1/4 cups Half-and-Half Or Milk

Directions

1

Place water, oil, eggs, vanilla, and dry milk powder in a large mixing bowl and stir vigorously until milk is dissolved. Sprinkle yeast over liquid mixture, then add the 1 cup sugar, salt, and flour.
2

Knead dough in bowl for 10 to 15 minutes (this will be messy); OR if you have a stand mixer you can place the dough hook on it and mix at low speed for 10 to 15 minutes. The dough will be very sticky.
3

Lightly grease a second large bowl with oil, place dough in the bowl turning to completely coat with oil. Cover bowl with plastic wrap and let rise until doubled in size, about 1-1/2 hours.
4

Turn dough out onto a well-floured surface and roll out into a rectangle, slightly less than 1/2-inch thick. Brush with melted butter. Sprinkle with sugar and cinnamon. Combine raspberries with lemon juice; spread raspberries evenly over dough. Sprinkle with lemon zest. Roll up rectangle lengthwise and cut into 1-inch slices. Grease a cookie sheet or line with parchment paper. Place rolls on cookie sheet, cover with plastic wrap, and allow to rise until doubled in size, 1 to 1-1/2 hours.
5

Bake at 375°F for 10-12 minutes. After baking, let rolls cool slightly before glazing.
6

To Make Lemon Glaze-
7

Mix powdered sugar, half and half, 2 teaspoons of lemon juice and 1 teaspoon lemon zest together in a small mixing bowl, beating until light and well mixed. Pour over warm cinnamon rolls.