Berry Cinnamon Buns (Print Version)
# Ingredients:
01 -
4 cups plain flour.
02 -
1/4 cup white sugar.
03 -
2 teaspoons quick-rise yeast.
04 -
1 teaspoon table salt.
05 -
1 1/4 cups warm milk.
06 -
1/4 cup + 1 tablespoon melted unsalted butter.
07 -
1 tablespoon cooking oil.
08 -
2 large eggs.
09 -
Filling: 1/2 cup white sugar.
10 -
2 teaspoons cinnamon powder.
11 -
1 cup ripe raspberries.
12 -
Lemon Glaze: 1 cup icing sugar.
13 -
1 tablespoon fresh lemon juice.
14 -
1 grated lemon peel.
15 -
1/2 teaspoon vanilla flavor.
# Instructions:
01 -
Put all dry stuff in a big bowl and stir.
02 -
Stir together all wet stuff in another bowl.
03 -
Mix everything and work dough till it feels smooth.
04 -
Wait an hour for dough to get twice as big.
05 -
Flatten dough and cover with raspberry-cinnamon mix.
06 -
Roll it up firmly and cut into 12 pieces.
07 -
Let rolls puff up for 30 more minutes.
08 -
Pop in a 375°F oven for 25 minutes.
09 -
Drizzle lemon mixture on warm rolls.
# Notes:
01 -
Make sure the dough stays cozy during rising.
02 -
Roll super tight so fillings don't leak out.
03 -
Taste best when eaten right away.
04 -
You can get them ready the evening before.