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Lemon Raspberry Rolls with

Lemon Raspberry Rolls with Cream Cheese Frosting Delight

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

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.

Ingredients

Scale
  • 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)

Instructions

  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.
  2. Pass the cooked raspberries through a sieve to remove seeds, pressing well to extract about 3/4 cup (180 ml) of liquid.
  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.
  4. In a small bowl, combine warm milk, yeast, and 1 tsp sugar; let sit 10 minutes until foamy.
  5. In the stand mixer bowl with whisk attachment, mix flour, salt, and sugar together.
  6. To the dry mix, add whisked eggs, vanilla, lemon zest, and softened butter. Mix until combined.
  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.
  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.
  9. Mix softened butter, brown sugar, granulated sugar, lemon zest, lemon juice, salt, and reserved raspberry jam in a small bowl until combined.
  10. Grease a 9×13-inch casserole dish and set aside.
  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.
  12. Evenly spread the lemon raspberry filling over the rolled dough with an offset spatula.
  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.
  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.
  15. About 15 minutes before baking, preheat oven to 350°F (175°C).
  16. Bake rolls for 22-25 minutes, until lightly golden.
  17. Beat softened butter on high speed until pale and fluffy, then add cream cheese and mix on medium until combined.
  18. Gradually sift in powdered sugar and mix on low until combined.
  19. Add lemon zest and reserved raspberry jam, mix on low then high speed until fluffy.
  20. Let rolls cool 5 minutes, then spread cream cheese frosting over warm rolls and serve.

Notes

  • 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.
  • Prep Time: 1 hour
  • Cook Time: 22-25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 320
  • Sugar: 15g
  • Sodium: 250mg
  • Fat: 13g
  • Saturated Fat: 8g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 30mg

Keywords: Lemon Raspberry Rolls, Cream Cheese Frosting, Breakfast Rolls

Find it online: https://www.recipesmolly.com/lemon-raspberry-rolls-with/