Second Attempt Raspberry Lemon Cinnamon Rolls {No Rise!}

I hadn't planned on trying these again so soon, but the Man's mama had heard about them and kindly asked that I make her some. The first batch had tasted so good that I was more than happy to give this idea another shot.

I liked the first dough recipe I used, however it was very sticky and a little difficult to work with. I also didn't want to deal with the rising time of yeast dough, so I chose a very simple no-rise recipe. This dough is very easy to work with and is perfect if you're in a hurry to make the rolls, or if you're just enemies with yeast, because it uses baking powder to rise. You'll have perfect cinnamon rolls that are big and soft in less than 30 minutes!

Rolling the dough was a breeze thanks to this awesome pastry mat I got from CSN, which I only possess because I won the giftcard that bought it (THANKS SUSI!!!). The mat doesn't need to be floured or have anything else to help it work. It's completely non-stick! Hopefully now I won't have anymore dough-rolling tragedies. Thank you all so much for your suggestions on rolling the dough, I greatly appreciate it!

These cinnamon rolls turned out fantastic! I think even better than before. The dough is very soft, and rises nicely during baking. It produces more of a biscuit style roll, than a chewy roll, which I love. Of course, the filling is delicious. Raspberries and lemons make a great couple, both adding a wonderful tartness to the sweet rolls. Like before, I used a lemon glaze. I think these rolls are great without the glaze, however, that extra kick of lemon really does push these over the edge.

This is a great treat that will disappear soon after being made. Just ask my sister... She had 4 as soon as they were done! :)


-Jess

Raspberry Lemon Cinnamon Rolls - No Rise-

Dough Recipe from Rara Bakes
Makes 12 rolls
Printable Recipe

Lemon Glaze

Ingredients-
2 cups powdered sugar

1/4 cup milk

2 tsp. fresh lemon juice

1 tsp. lemon zest

Directions-
Combine all ingredients in a small bowl, mixing well. Set aside.


Rolls
Ingredients-
2 cups flour

2 Tbsp. sugar

1 Tbsp. + 2 tsp. baking powder - Be sure it is good/fresh, or the dough will not rise properly!

1/2 tsp. salt

1/4 cup butter, softened

3/4 cup milk

Lemon Raspberry Cinnamon Filling
Ingredients-
1/2 cup butter, softened

1 1/3 cups brown sugar

2 Tbsp. cinnamon

1 tsp. fresh lemon juice

2 Tbsp. lemon zest

2 cups fresh raspberries, halved

Directions-

Preheat oven to 350°F. Lightly grease or line a baking sheet with parchment paper OR lightly grease a 9x13 pan. I put mine on baking sheets because I like to have a crust all around my rolls.

Mix raspberries with 1 tsp. lemon juice. Strain extra juice; set aside.

In a large bowl whisk together flour, sugar, baking powder and salt. Cut butter into dry ingredients until crumbly. Add milk; stir well. Knead dough for 5 minutes, until smooth and elastic.

On a lightly floured surface, or on your nifty new pastry mat, roll dough out into a 1/2-inch thick rectangle. Spread softened (not melted) butter over dough. Sprinkle evenly with brown sugar, cinnamon, raspberries and lemon zest.

Tightly roll up rectangle lengthwise, and cut into 1-inch slices using a sharp knife or dental floss. To cut using floss- wrap the floss around the dough roll, cross the ends of the floss over each other, and then pull the ends down and to the sides to cut through the dough. Place 6 rolls at a time on prepared baking sheet (or dish) and cook in preheated oven for 12-15 minutes, or until golden brown. Remove to wire racks to cool. Drizzle with lemon glaze.

Enjoy!