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Receta Raspberry Lemon Cinnamon Rolls

by Jessica

Ingredientes

2½ cups water ½ cup vegetable oil 3 eggs 1 tsp. vanilla ½ cup nonfat dry milk 2 Tbsp. active dry yeast 1 cup sugar 1 Tbsp. salt 7 cups all-purpose flour 2/3 cup packed brown sugar

2 tsp. ground cinnamon ½ cup butter, melted 1½ cups fresh raspberries 2 tsp. fresh lemon juice 2 Tbsp. lemon zest Lemon Glaze- 2 cups powdered sugar 2 tsp. fresh lemon juice 1 tsp. lemon zest ¼ cup half and half or milk

Direcciones

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. Lightly grease a second large bowl with oil, place dough in the bowl turning to completely cover with oil. Cover bowl with plastic wrap and let rise until doubled in size, about 1½ hours.**
3. Turn dough out onto a well-floured surface and roll out into a rectangle, slightly less than ½-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 1½ hours.
4. Bake at 375°F for 10-12 minutes. After baking, let rolls cool slightly before glazing.
5. For the glaze- Mix all ingredients together in a small mixing bowl, beating until light and well mixed. Pour over warm cinnamon rolls.

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