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Lemon Raspberry Rolls with Cream Cheese Frosting Delight

by basmer

23 de December de 2025

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Lemon Raspberry Rolls with Cream Cheese Frosting is a delightful treat that brightens up any breakfast or brunch table. These rolls are filled with a tangy raspberry jam and zesty lemon filling, all wrapped up in soft, fluffy dough. Topped with a creamy lemon raspberry frosting, they are not only visually stunning but also bursting with flavor. Whether you’re hosting a gathering or simply craving a sweet indulgence, these rolls will surely impress everyone.

Why You’ll Love This Lemon Raspberry Rolls with

These Lemon Raspberry Rolls with Cream Cheese Frosting are perfect for a variety of occasions. Here are a few reasons to love them:

Bright and refreshing flavors from lemon and raspberry.
Soft, fluffy texture that melts in your mouth.
A beautiful presentation that makes them perfect for brunch.
Easy to customize with different fillings or frostings.
Great for meal prep; they store well for several days.
Perfect for breakfast or as a sweet treat anytime.
They are vegetarian-friendly, making them suitable for various diets.
Enjoy the combination of sweet and tart in every bite.

These rolls are not just any pastries; they are a fusion of flavors that makes them irresistible. The combination of lemon and raspberry brings a refreshing sweetness that is simply delightful.

Ingredients for Lemon Raspberry Rolls with

Gather these items:

12 oz (340 g) raspberries
1/3 cup (66 g) granulated white sugar
1/2 tsp cornstarch
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 (to bloom the 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 zested)
1/2 cup (112 g) unsalted butter, very softened
1/2 cup (110 g) unsalted butter, very softened
1/2 cup (110 g) brown sugar
1/2 cup (100 g) granulated white sugar
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 in between the rolls)
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 zested)
2 tbsp (40 g) raspberry jam (from above)

How to Make Lemon Raspberry Rolls with Step-by-Step

Step 1: Add raspberries to a medium saucepan over medium heat and cook for 5-7 minutes, stirring and mashing occasionally until the raspberries break down and become liquidy.
Step 2: Pass the cooked raspberries through a sieve to remove seeds, pressing well to extract about 3/4 cup (180 ml) of liquid.
Step 3: Return the strained liquid to the saucepan off heat, whisk in cornstarch and sugar. Heat over medium heat for 10-13 minutes until thickened.
Step 4: In a small bowl, combine warm milk, yeast, and 1 tsp sugar; let sit 10 minutes until foamy.
Step 5: In the stand mixer bowl with whisk attachment, mix flour, salt, and sugar together.
Step 6: To the dry mix, add whisked eggs, vanilla, lemon zest, and softened butter. Mix until combined.
Step 7: Pour in the yeast mixture, mix until blended, then switch to dough hook and knead on medium speed 7-10 minutes until dough pulls away from bowl edges and is springy.
Step 8: Form dough into a ball, place in a greased bowl, cover, and let rise in a warm place for 1 to 1 ½ hours until doubled.
Step 9: Mix softened butter, brown sugar, granulated sugar, lemon zest, lemon juice, salt, and reserved raspberry jam in a small bowl until combined.
Step 10: Grease a 9×13-inch casserole dish and set aside.
Step 11: After rising, punch down the dough and roll it on lightly floured surface into an 18 x 12 inch rectangle about 1/4 inch thick.
Step 12: Evenly spread the lemon raspberry filling over the rolled dough with an offset spatula.
Step 13: Roll dough tightly into a log starting from the edge closest to you. Trim ends to even out, then cut into 12 rolls about 1 ½ inches wide using unflavored floss or a sharp knife.
Step 14: Place rolls in greased dish, pour room temperature heavy cream between each roll, cover with plastic wrap, and let proof in a warm place for about 1 hour until doubled.
Step 15: About 15 minutes before baking, preheat oven to 350°F (175°C).
Step 16: Bake rolls for 22-25 minutes, until lightly golden.
Step 17: Beat softened butter on high speed until pale and fluffy, then add cream cheese and mix on medium until combined.
Step 18: Gradually sift in powdered sugar and mix on low until combined.
Step 19: Add lemon zest and reserved raspberry jam, mix on low then high speed until fluffy.
Step 20: Let rolls cool 5 minutes, then spread cream cheese frosting over warm rolls and serve.

Pro Tips for the Perfect Lemon Raspberry Rolls with

Keep these in mind:

Use fresh raspberries for best flavor.
Ensure the milk is warm but not hot to activate the yeast.
Adjust baking time based on your oven’s heat.
Store leftovers in an airtight container.
For added flavor, consider adding lemon zest to the frosting.

Best Ways to Serve Lemon Raspberry Rolls with

There are several delightful ways to enjoy these rolls:

Serve them warm with a cup of coffee or tea.
Pair with fresh fruit for a fruity breakfast.
Enjoy as a dessert after a meal, perfect with vanilla ice cream.

How to Store and Reheat Lemon Raspberry Rolls with

To store these rolls, let them cool completely before placing them in an airtight container. They can be kept at room temperature for 2-3 days. For longer storage, refrigerate them, and they should last up to a week. To reheat, simply warm them in the microwave for a few seconds or in the oven at a low temperature until heated through.

Frequently Asked Questions About Lemon Raspberry Rolls with

What’s the secret to perfect Lemon Raspberry Rolls with?

The secret lies in allowing the dough to rise properly and using fresh ingredients. The balance between the tart raspberry jam and zesty lemon is crucial for flavor. For a unique twist, consider making lemon raspberry swirls or adding extra lemon zest to the frosting.

Can I make Lemon Raspberry Rolls with ahead of time?

Yes, you can prepare the dough and filling a day in advance. Assemble and roll them, then cover and refrigerate overnight. Allow them to come to room temperature before baking for fresh, warm rolls in the morning.

How do I avoid common mistakes with Lemon Raspberry Rolls with?

Make sure your yeast is fresh and activated properly. Don’t rush the rising times; they are crucial for fluffy rolls. Avoid adding too much flour while kneading; the dough should be slightly sticky but manageable.

Variations of Lemon Raspberry Rolls with You Can Try

Feel free to experiment with these variations:

Use strawberries instead of raspberries for a different flavor.
Try adding a cream cheese filling for an even richer taste.
For a unique twist, consider making lemon raspberry cinnamon rolls by adding cinnamon to the filling.
Make mini versions for bite-sized lemon raspberry sweet rolls.

For more delicious recipes, check out Apple Butter Cinnamon Rolls or Cranberry Orange Sweet Rolls. If you’re looking for a savory option, try Creamy Potato Soup.

Lemon Raspberry Rolls with Cream Cheese Frosting Delight

Author: basmer
Total Time: 3 hours 52 minutes
Yield: 12 rolls 1x
Diet: Vegetarian

Print Recipe

Description

Delight in these luscious Lemon Raspberry Rolls, featuring a tangy raspberry jam and zesty lemon filling rolled within soft, fluffy dough. Topped with a creamy lemon raspberry cream cheese frosting, these sweet rolls are perfect for breakfast or brunch gatherings.

Instructions

Add raspberries to a medium saucepan over medium heat and cook for 5-7 minutes, stirring and mashing occasionally until the raspberries break down and become liquidy.
Pass the cooked raspberries through a sieve to remove seeds, pressing well to extract about 3/4 cup (180 ml) of liquid.
Return the strained liquid to the saucepan off heat, whisk in cornstarch and sugar. Heat over medium heat for 10-13 minutes until thickened.
In a small bowl, combine warm milk, yeast, and 1 tsp sugar; let sit 10 minutes until foamy.
In the stand mixer bowl with whisk attachment, mix flour, salt, and sugar together.
To the dry mix, add whisked eggs, vanilla, lemon zest, and softened butter. Mix until combined.
Pour in the yeast mixture, mix until blended, then switch to dough hook and knead on medium speed 7-10 minutes until dough pulls away from bowl edges and is springy.
Form dough into a ball, place in a greased bowl, cover, and let rise in a warm place for 1 to 1 ½ hours until doubled.
Mix softened butter, brown sugar, granulated sugar, lemon zest, lemon juice, salt, and reserved raspberry jam in a small bowl until combined.
Grease a 9×13-inch casserole dish and set aside.
After rising, punch down the dough and roll it on lightly floured surface into an 18 x 12 inch rectangle about 1/4 inch thick.
Evenly spread the lemon raspberry filling over the rolled dough with an offset spatula.
Roll dough tightly into a log starting from the edge closest to you. Trim ends to even out, then cut into 12 rolls about 1 ½ inches wide using unflavored floss or a sharp knife.
Place rolls in greased dish, pour room temperature heavy cream between each roll, cover with plastic wrap, and let proof in a warm place for about 1 hour until doubled.
About 15 minutes before baking, preheat oven to 350°F (175°C).
Bake rolls for 22-25 minutes, until lightly golden.
Beat softened butter on high speed until pale and fluffy, then add cream cheese and mix on medium until combined.
Gradually sift in powdered sugar and mix on low until combined.
Add lemon zest and reserved raspberry jam, mix on low then high speed until fluffy.
Let rolls cool 5 minutes, then spread cream cheese frosting over warm rolls and serve.