Description
These luscious Lemon Raspberry Rolls combine a tender, homemade dough with a vibrant lemon and raspberry filling, topped with a creamy lemon raspberry cream cheese frosting. Perfect for breakfast or dessert, each bite bursts with fresh citrus and berry flavors, making these rolls an irresistible treat for any occasion.
Ingredients
Scale
For the Raspberry Jam:
- 12 oz (340 g) raspberries
- 1/3 cup (66 g) granulated white sugar
- 1/2 tsp cornstarch
For the Lemon Rolls:
- 1 1/4 cups (300 ml) whole milk, warmed to about 110°F (43°C)
- 2 1/4 tsp active dry yeast
- 1 tsp granulated white sugar (for blooming yeast)
- 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp salt
- 2 tbsp (25 g) granulated white sugar
- 2 eggs, whisked
- 1/2 tbsp vanilla extract
- 2 tbsp (20 g) lemon zest (about 2 lemons)
- 1/2 cup (112 g) unsalted butter, very softened
For the Lemon Raspberry Filling:
- 1/2 cup (112 g) unsalted butter, very softened
- 1/2 cup (110 g) brown sugar
- 1/2 cup (100 g) granulated white sugar
- 2 tbsp (20 g) lemon zest (about 2 lemons)
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 tsp salt
- 1/4 cup (80 g) raspberry jam (from above)
- 1/4 cup (60 ml) heavy cream, at room temperature (for pouring between rolls)
For the Lemon Raspberry Cream Cheese Frosting:
- 6 tbsp (84 g) unsalted butter, very softened
- 6 oz (170 g) cream cheese, cold
- 1 cup (130 g) powdered sugar
- 1/2 tbsp (5 g) lemon zest (about ½ lemon)
- 2 tbsp (40 g) raspberry jam (from above)
Instructions
- Make the Raspberry Jam: Add raspberries to a medium saucepan over medium heat. Cook for 5-7 minutes, stirring and mashing occasionally until raspberries break down and become liquidy (10 minutes if frozen). Pass the mixture through a sieve to remove seeds, pressing to extract juice. You should have about 3/4 cup (180 ml) liquid. Return liquid to the pan off heat and whisk in sugar and cornstarch. Heat over medium for 10-13 minutes until thickened. Remove from heat, reserving 2 tbsp (40 g) jam for frosting and 1/4 cup (80 g) for filling.
- Bloom the Yeast: In a small bowl, combine warm whole milk (110°F/43°C), active dry yeast, and 1 tsp sugar. Let sit for 10 minutes until foamy on top.
- Prepare Dry Ingredients for Dough: In the bowl of a stand mixer fitted with a whisk attachment, mix the flour, salt, and 2 tbsp sugar together thoroughly.
- Add Wet Ingredients: Add whisked eggs, vanilla extract, lemon zest, and softened butter to the dry mixture. Mix until incorporated.
- Add Yeast Mixture and Knead: Pour in the yeast mixture and mix until blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until dough pulls away from bowl edges, forms a ball, and springs back when pressed. Add flour 1 tbsp at a time if dough is too sticky.
- First Rise: Shape dough into a ball, place in a large greased bowl. Cover with plastic wrap or towel and let rise in a warm place for 1 to 1 ½ hours, until doubled in size.
- Make Lemon Raspberry Filling: In a small bowl, mix softened butter, brown sugar, granulated sugar, lemon zest, lemon juice, salt, and 1/4 cup raspberry jam until smooth and well combined.
- Prepare Baking Dish: Grease a 9×13 inch casserole dish and set aside.
- Shape Rolls: Punch down risen dough to release air, remove from bowl and roll out on a lightly floured surface to an 18×12 inch rectangle, about 1/4 inch thick. Spread lemon raspberry filling evenly over dough.
- Form Rolls: Starting from the edge closest to you, roll the dough tightly into a log. Trim the ends for evenness. Cut into 12 equal rolls approximately 1 ½ inches wide using unflavored floss or a sharp knife.
- Proof Rolls: Arrange rolls in the prepared dish. Pour room temperature heavy cream evenly between the rolls. Cover with plastic wrap and let proof in a warm place for about 1 hour or until doubled in size.
- Preheat Oven: About 15 minutes before the rolls finish proofing, preheat oven to 350°F (175°C).
- Bake: Bake rolls for 22-25 minutes until light golden brown.
- Make Frosting: While rolls bake, beat softened butter on high speed until pale and fluffy. Add cold cream cheese and mix on medium speed until combined. Gradually sift in powdered sugar on low speed, mixing until incorporated. Add lemon zest and 2 tbsp raspberry jam and mix on low then high speed until frosting is fluffy.
- Finish and Serve: Allow rolls to cool for 5 minutes after baking, then spread the cream cheese frosting generously over the warm rolls. Serve and enjoy!
Notes
- Ensure the milk is warmed to 110°F (43°C) to properly bloom the yeast without killing it.
- If the dough is sticky while kneading, add flour in small increments to achieve a smooth, elastic dough.
- Using unflavored floss makes cutting the rolls easier and keeps the edges neat.
- Room temperature heavy cream poured between rolls helps keep them moist and adds richness.
- Letting rolls cool slightly before frosting prevents the frosting from melting too much.
- Raspberry jam can be made ahead and stored refrigerated for up to a week.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
