Raspberry Lemon Rolls

Raspberry Lemon Rolls are a delightful treat combining sweet raspberries and zesty lemon in soft, fluffy rolls. Perfect for brunch or dessert, these rolls are sure to impress family and friends with their beautiful swirl and delicious flavors. The combination of tangy lemon curd and rich raspberry filling makes for an enchanting flavor experience.

Why Make This Recipe

Making Raspberry Lemon Rolls is not only rewarding but also incredibly enjoyable. The process allows you to create a warm, comforting treat that’s perfect for any occasion. Whether you’re celebrating a special event or just want to enjoy a delicious homemade dessert, these rolls are perfect. With simple ingredients and straightforward steps, you can master this delightful recipe and share it with loved ones.

How to Make Raspberry Lemon Rolls

Making Raspberry Lemon Rolls is an easy and enjoyable process. Follow these steps to create your delicious rolls:

Ingredients

1 egg, room temperature
1/4 cup sugar (50g)
1/3 cup butter, melted (74g)
1 1/2 cups buttermilk, warmed (354mL) (to 100°F)
2 1/4 teaspoons yeast
4 cups all-purpose flour (552g)
3/4 teaspoon salt
1/2 cup heavy cream, warmed (for pouring on the rolls)
1 1/2 cups raspberries (169g)
2 tablespoons water
6 tablespoons sugar (75g)
1 teaspoon cornstarch + 2 teaspoons water
Pinch of salt
2 eggs
1 egg yolk
1/3 cup lemon juice (78mL) (78g)
Zest of 2 lemons
3/4 cup sugar (150g)
4 tablespoons unsalted butter (56g)
Pinch of salt
1/2 cup powdered sugar (69g)
3 tablespoons unsalted butter, softened (42g)
2 tablespoons heavy cream (30mL)
3 tablespoons raspberry jam
2.8 ounces cream cheese (80g)
Pinch of salt

Directions

Make the Dough:
- Warm buttermilk to 100-105°F. Sprinkle 1/2 teaspoon of sugar and the yeast; mix well. Let sit for 5-10 minutes until foamy.
- In a large bowl or stand mixer, whisk together sugar and egg. Mix in the melted butter. Add the foamy yeast mixture and the remaining ingredients; mix well.
- Knead in flour and salt until smooth (10-20 minutes by hand or 4-6 minutes in a mixer). Test the dough (windowpane test).
- Place in oiled bowl, cover, and let it rise until doubled (1-2 hours).
Make the Raspberry Filling:
- In a medium saucepan, heat raspberries, sugar, salt, and water over medium heat. Cook for 5 minutes, mashing occasionally.
- Add cornstarch slurry, cook until thick (another 5 minutes). Remove from heat and let cool.
Make the Lemon Curd:
- In a heat-proof bowl, mix sugar and lemon zest. Whisk in eggs and yolk until light. Add lemon juice, whisk well.
- Place over a double boiler and cook, stirring constantly, until thick. Remove, mix in butter and salt. Chill completely.
Assemble the Rolls:
- After rising, punch down the dough and roll into a rectangle. Spread lemon curd and raspberry filling.
- Roll up tightly and cut into 12 pieces. Place in a greased pan, cover, and let rise until doubled (1.5 hours).
- Preheat oven to 345°F when rolls rise.
Bake:
- Pour heavy cream over rolls and bake for 25-28 minutes.
Make the Frosting:
- Cream butter and cream cheese together. Mix in raspberry jam, powdered sugar, and heavy cream until smooth.
Frost and Serve:
- Spread frosting over warm rolls and serve.

How to Serve Raspberry Lemon Rolls

Serve Raspberry Lemon Rolls warm, adorned with the sweet frosting for a delightful finish. They make an excellent addition to brunch tables or as a sweet snack during coffee time. Pair them with fresh fruits or a scoop of ice cream for something special.

How to Store Raspberry Lemon Rolls

Keep your Raspberry Lemon Rolls in an airtight container at room temperature for 1-3 days. For longer storage, place them in the fridge for up to a week. Remember to allow them to warm slightly before serving for the best taste.

Tips to Make Raspberry Lemon Rolls

Make sure your buttermilk is at the correct temperature for the yeast to activate.
Knead the dough adequately to achieve the right texture.
Allow the rolls to rise in a warm space to ensure they double in size.
Add a little lemon zest to your frosting for an extra zing.

Variations

You can experiment with different fillings like blueberry or peach instead of raspberry. Mixing different types of citrus zest can also create unique flavor profiles.

FAQs

Can I use regular milk instead of buttermilk?
- Yes, buttermilk can be replaced with regular milk mixed with a little vinegar or lemon juice to create acidity.
How do I know when the dough has risen enough?
- The dough should roughly double in size and feel puffy when pressed gently with a fingertip.
Can I make the filling ahead of time?
- Absolutely! You can make the raspberry filling and lemon curd a day ahead and refrigerate them until you are ready to assemble the rolls.

Enjoy baking these delicious Raspberry Lemon Rolls, and delight in their sweet and tangy flavors!