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Raspberry Lemon Sweet Rolls Recipe

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These Raspberry Lemon Sweet Rolls combine a soft, fluffy yeast dough with a vibrant raspberry and lemon filling, topped with a tangy cream cheese frosting. Perfect for a delightful breakfast or brunch treat, these rolls balance sweet and tart flavors in every bite.

Ingredients

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 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 it to a large mixing bowl. Sprinkle the yeast and granulated sugar over the milk. Allow it to foam and become frothy for about 5 minutes. If no foam appears, discard and restart with fresh yeast.
  2. Mix Wet Ingredients: Add melted butter, egg, and egg yolk to the yeast mixture and whisk until combined.
  3. Form Dough: Add flour and salt to the wet mixture. Stir with a wooden spoon until a thick, shaggy, sticky dough forms, incorporating flour from the bowl’s sides thoroughly.
  4. Knead Dough: Turn dough onto a lightly floured surface and knead for 8-10 minutes until elastic and smooth, but slightly tacky. Add flour by tablespoons if too sticky.
  5. First Rise: Lightly grease a large bowl with avocado oil. Place the dough ball inside, cover with a tea towel, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  6. Prepare Filling: In a bowl, combine fresh raspberries, vanilla extract, cornstarch, and lemon zest.
  7. Shape Dough: Punch down the risen dough and transfer to a floured surface. Shape into a rough rectangle and roll out to a 20×16-inch sheet about 1/4 inch thick.
  8. Add Filling: Spread softened butter evenly over the dough, then layer raspberry preserves followed by the fresh raspberry mixture evenly on top.
  9. Form Rolls: Roll the dough tightly along the long side, seal the seam by pinching. Using a sharp serrated knife or unflavored dental floss, cut into 12 equal pieces.
  10. Second Rise: Place rolls in a parchment-lined 9×13-inch casserole dish in 3 rows of 4, spaced evenly. Cover with a tea towel and let rise for 30-45 minutes until nearly doubled.
  11. Bake Rolls: Preheat oven to 350°F. Bake rolls on the center rack for 20-25 minutes until light golden brown. Remove and cool for 10 minutes before icing.
  12. Make Cream Cheese Frosting: Using a hand mixer, beat cream cheese, butter, and confectioner’s sugar until fluffy without lumps. Mix in lemon juice and vanilla extract on high until smooth.
  13. Frost Rolls: Spread cream cheese frosting over the warm rolls evenly and serve.

Notes

  • Ensure milk temperature is not too hot to avoid killing the yeast.
  • If dough is too sticky during kneading, add flour gradually until manageable.
  • Use fresh and ripe raspberries for the best filling flavor.
  • Letting the rolls rise twice ensures a soft and fluffy texture.
  • Use unflavored dental floss to get clean cuts for the rolls without squishing them.
  • Allow rolls to cool slightly before frosting to prevent the frosting from melting.

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