Raspberry Cinnamon Rolls (Print Version)

# Ingredients:

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 lukewarm milk.
06 - 1/4 cup + 1 tablespoon unsalted butter, melted.
07 - 1 tablespoon vegetable oil.
08 - 2 large eggs.
09 - Filling: 1/2 cup granulated sugar.
10 - 2 teaspoons ground cinnamon.
11 - 1 cup fresh raspberries.
12 - Lemon Glaze: 1 cup powdered sugar.
13 - 1 tablespoon lemon juice.
14 - 1 lemon zested.
15 - 1/2 teaspoon vanilla extract.

# Instructions:

01 - Mix dry ingredients in large bowl.
02 - Combine wet ingredients separately.
03 - Make dough, knead until smooth.
04 - Rise 1 hour until doubled.
05 - Roll out, add raspberry-cinnamon filling.
06 - Roll tightly, cut into 12 rolls.
07 - Second rise 30 minutes.
08 - Bake at 375°F for 25 minutes.
09 - Top with lemon glaze while warm.

# Notes:

01 - Keep dough warm while rising.
02 - Roll tightly to contain filling.
03 - Best served fresh.
04 - Can prep night before.

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