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Raspberry Lemon Sweet Rolls Recipe

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★★★★★

4.4 from 70 reviews

These Raspberry Lemon Sweet Rolls combine a light, fluffy yeast dough with a tangy and sweet raspberry filling, topped with a luscious lemon cream cheese icing. Perfect for a spring brunch or special breakfast treat, these rolls balance fresh raspberries, raspberry preserves, and bright lemon zest for a refreshing twist on classic sweet rolls.

Ingredients

Scale

Dough

  • 1 cup whole milk
  • 2 (2 1/4 oz) packets active-dry yeast
  • 1/3 cup granulated sugar
  • 1/4 cup butter, melted
  • 1 egg + 1 egg yolk, room temperature
  • 1/2 teaspoon salt
  • 4 cups all purpose flour, spooned and leveled
  • Avocado oil or avocado oil non-stick spray, for greasing

Filling

  • 6 tablespoons unsalted butter, room temperature
  • 1 cup raspberry preserves
  • 1 cup fresh raspberries
  • 1/2 tablespoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 teaspoon cornstarch

Cream Cheese Icing

  • 8 oz cream cheese, softened to room temperature
  • 2 tablespoons unsalted butter, softened to room temperature
  • 3/4 cup confectioner’s sugar, plus more to taste
  • 1/2 tablespoon vanilla extract
  • 2 tablespoons lemon juice

Instructions

  1. Activate the yeast: Warm the milk to 110-115°F and transfer it to a large mixing bowl. Sprinkle the active dry yeast over the milk, then sprinkle granulated sugar on top. Allow the yeast to foam and become frothy, about 5 minutes. If no froth appears, discard and restart with fresh yeast. Once frothy, whisk in melted butter, egg, and egg yolk until combined.
  2. Mix the dough: Add the all-purpose flour and salt to the wet mixture. Use a wooden spoon to stir until a shaggy, sticky dough forms, making sure to incorporate all flour from the bowl sides. It will be thick and sticky at this stage.
  3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until elastic and smooth, slightly tacky but not sticky. Add additional flour 1 tablespoon at a time if needed to achieve the right consistency.
  4. First rise: Grease a large clean bowl with avocado oil. Place the dough ball inside, cover with a tea towel, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
  5. Prepare the filling: While the dough rises, mix fresh raspberries, vanilla extract, cornstarch, and lemon zest in a bowl. Set aside.
  6. Shape the dough: Punch down the risen dough to release air. Turn it out onto a floured surface and shape into a rough rectangle. Roll out the dough into a 20×16 inch rectangle about 1/4 inch thick.
  7. Add filling: Spread softened butter evenly over the dough surface. Spread raspberry preserves over the butter, then evenly distribute the fresh raspberry mixture on top.
  8. Form rolls and cut: Roll the dough up tightly from the long side, sealing the seam with a pinch to prevent unraveling. Using a serrated knife or unflavored dental floss, cut the roll into 12 equal pieces. Arrange rolls in a parchment-lined 9×13 inch casserole dish in 3 rows of 4.
  9. Second rise: Cover the dish with a tea towel and let the rolls rise for 30-45 minutes until nearly doubled in size.
  10. Bake the rolls: Preheat oven to 350°F. Bake rolls on the center rack for 20-25 minutes, or until light golden brown. Remove from oven and cool for 10 minutes before icing.
  11. Make cream cheese icing: In a mixing bowl, combine cream cheese, butter, and confectioner’s sugar. Use a hand mixer to beat until fluffy and smooth, ensuring no lumps remain. Add lemon juice and vanilla extract, mixing on high until fully incorporated. Set aside.
  12. Ice and serve: Spread the cream cheese icing over the warm rolls and serve fresh.

Notes

  • If your yeast mixture does not foam, it indicates the yeast may be inactive; start over with new yeast and ensure your milk is between 110-115°F to avoid killing the yeast.
  • Use fresh raspberries for the filling for the best texture and flavor; frozen raspberries may add extra moisture.
  • When kneading, add flour sparingly to avoid a tough dough.
  • Allow proper rising times for light, fluffy rolls; rising too short will result in dense rolls.
  • For easier slicing, dental floss can be used to cut the rolled dough without squishing.
  • Serve these sweet rolls warm the day they are made for best texture and flavor.
  • Leftover rolls can be stored in an airtight container in the refrigerator and reheated lightly before serving.

Keywords: Raspberry Lemon Sweet Rolls, Sweet Rolls, Raspberry Sweet Rolls, Lemon Cream Cheese Icing, Breakfast Rolls, Yeast Rolls, Raspberry Recipes

Find it online: https://epicrecipebox.com/raspberry-lemon-sweet-rolls-recipe/