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A sweet twist on the regular ole' cinnamon roll.

Posted by Emilie B. from Boston, Massachusetts, United States • Published See Emilie B.'s 7 projects »
  • Step 1

    For the dough- In a small saucepan, warm the milk over moderately low heat until it's reached 95°. Pour the warm milk into the bowl of a stand mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, 5-10 minutes.

  • Step 2

    Add the butter eggs, lemon zest, salt, and flour. Beat at medium speed until a soft dough forms, 3-5 minutes. Increase the speed to medium-high and beat for another 10 minutes. Scrape the dough out onto a lightly floured surface and knead with your hands 2-3 times. Form the dough into a ball and transfer it to a lightly oiled bowl. Cover with plastic wrap and let it sit in a warm draft free area until doubled, 1-2 hours.

  • Step 3

    Line the bottom of a 9x13 inch baking pan with parchment paper, allowing the paper to extend up the sides. Butter the paper and sides of the pan.

  • Step 4

    Turn the dough out onto a lightly floured surface and roll it into a 10x24 inch rectangle using a rolling pin.

  • Step 5

    For the filling- In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the filling evenly over the dough and tightly roll the dough towards you to form a 24 inch long log. Cut the log into quarters and then cut each quarter into 4 slices. Arrange them in the baking pan with the cut sides up. Spoon all of the extra raspberry goo over the top. Cover the rolls and let rise for another 2 hours. (At this point the rolls can be covered with plastic wrap and put in the refrigerator overnight. Just bring them back to room temperature in the morning.)

  • Step 6

    Preheat oven to 425° and cover the rolls with aluminum foil. Bake for 20-25 minutes or until they are golden and the berries are bubbling. Transfer the pan to a wire rack and let cool for 30 minutes.

  • Step 7

    For the glaze- In a small bowl, whisk powdered sugar, butter, and heavy cream until you have a thick spreadable glaze. Pour over rolls and spread evenly or use a pastry bag to string the glaze across the top.

  • Step 8

    Serve warm or at room temperature and enjoy!

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