Fresh Raspberry Cinnamon Rolls (Print Version)

# Ingredients:

→ Dough

01 - 4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 teaspoons instant yeast
04 - 1 teaspoon salt
05 - 1 1/4 cups milk, lukewarm
06 - 1/4 cup + 1 tablespoon unsalted butter, melted
07 - 1 tablespoon vegetable oil
08 - 2 large eggs

→ Raspberry Filling

09 - 1/2 cup granulated sugar
10 - 2 teaspoons ground cinnamon
11 - 1 cup fresh raspberries, finely chopped

→ Lemon Glaze

12 - 1 cup powdered sugar
13 - 1 tablespoon fresh lemon juice
14 - Zest of 1 lemon
15 - 1/2 teaspoon vanilla extract

# Instructions:

01 - Combine dry ingredients in large bowl. In separate bowl, whisk wet ingredients. Gradually combine them until dough forms.
02 - Knead dough 8-10 minutes until smooth. Place in greased bowl, cover, let rise until doubled, about 1 hour.
03 - Mix sugar and cinnamon, then toss with minced raspberries.
04 - Roll dough to 12x18 inch rectangle. Spread filling, roll into log, cut into 12 slices. Arrange in greased pan, let rise 30 minutes.
05 - Bake at 375°F for 25 minutes until golden brown.
06 - Make glaze by whisking ingredients. Let rolls cool 10 minutes, then drizzle with glaze. Serve warm.

# Notes:

01 - Best served fresh and warm
02 - Can adjust glaze consistency with lemon juice
03 - Roll dough tightly to prevent filling leakage

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