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Raspberry Lemon Sweet Rolls Recipe

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4.3 from 90 reviews

These Raspberry Lemon Sweet Rolls are a delightful twist on classic cinnamon rolls, featuring a tender, fluffy dough filled with a luscious raspberry preserves and fresh raspberry mixture enhanced by vanilla and lemon zest. Topped with a tangy lemon cream cheese frosting, these rolls offer a perfect balance of sweet and tart flavors, ideal for breakfast, brunch, or dessert.

Ingredients

Dough

  • 1 cup whole milk
  • 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, spoon and leveled
  • Avocado oil or avocado oil non-stick spray

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 Frosting

  • 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 Yeast: Warm the milk to 110-115°F and transfer to a large mixing bowl. Sprinkle the yeast on top, then sprinkle the granulated sugar over the yeast. Allow the mixture to foam and become frothy for about 5 minutes. If it does not foam, discard and start again.
  2. Mix Wet Ingredients: Add melted butter, egg, and egg yolk to the milk mixture and whisk until combined.
  3. Add Dry Ingredients and Form Dough: Stir in the flour and salt using a wooden spoon until a thick, shaggy, sticky dough forms, making sure all flour from the bowl sides is incorporated.
  4. Knead Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until elastic and forming a smooth ball. Dough should be slightly tacky but not sticky; add flour 1 tablespoon at a time if needed.
  5. First Rise: Grease a large bowl with 1 teaspoon avocado oil, place the dough inside, cover with a tea towel, and let it rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
  6. Prepare Filling: While the dough rises, mix fresh raspberries, vanilla extract, cornstarch, and lemon zest in a bowl.
  7. Shape Dough: Punch down the risen dough, roll out on a floured surface into a 20×16 inch rectangle about 1/4 inch thick.
  8. Apply Filling: Spread softened butter evenly over the dough, then evenly spread raspberry preserves followed by the fresh raspberry mixture.
  9. Roll and Cut: Roll the dough tightly from the long side, pinch the seam closed, and cut into 12 equal pieces using a serrated knife or unflavored dental floss.
  10. Second Rise: Place rolls spaced evenly in a parchment-lined 9×13 casserole dish, cover with a tea towel, and let rise 30-45 minutes until nearly doubled.
  11. Bake: Preheat oven to 350°F and bake rolls on center rack for 20-25 minutes until light golden brown. Let cool 10 minutes.
  12. Make Frosting: Beat cream cheese, butter, and confectioner’s sugar until fluffy with no lumps. Add lemon juice and vanilla extract, beat until smooth.
  13. Finish: Frost the warm rolls generously with the cream cheese lemon frosting and serve.

Notes

  • Ensure milk temperature is between 110-115°F for optimal yeast activation.
  • Use fresh raspberries for best texture and flavor in filling.
  • If dough is too sticky during kneading, add flour sparingly to avoid dry rolls.
  • Allow rolls to cool slightly before frosting to prevent frosting from melting too much.
  • Can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.

Find it online: https://flavorspath.com/raspberry-lemon-sweet-rolls-recipe-2/