Raspberry Lemon Rolls

Raspberry Lemon Rolls are a delightful treat that combine the sweet and tart flavors of fresh raspberries and zesty lemons. These soft, fluffy rolls are perfect for breakfast or as a sweet snack. With their pillowy texture and creamy frosting, they will surely impress family and friends.

Why Make This Recipe

Making Raspberry Lemon Rolls is a rewarding project that results in a delicious dessert. They bring a touch of brightness to any table with their vibrant colors and refreshing taste. Whether for a special occasion or just to enjoy at home, these rolls are sure to bring smiles. Plus, the combination of yeast dough and fresh fruit filling makes them unique and satisfying!

How to Make Raspberry Lemon Rolls

Ingredients:

1 egg, room temperature
1/4 cup sugar
1/3 cup butter, melted
1 1/2 cups buttermilk, warmed
2 1/4 teaspoons yeast
4 cups all-purpose flour
3/4 teaspoon salt
1/2 cup heavy cream, warmed (for pouring on the rolls)
1 1/2 cups raspberries
2 tablespoons water
6 tablespoons sugar
1 teaspoon cornstarch
2 teaspoons water (for cornstarch slurry)
Pinch of salt
2 eggs
1 egg yolk
1/3 cup lemon juice
Zest of 2 lemons
3/4 cup sugar (for lemon filling)
4 tablespoons unsalted butter
1/2 cup powdered sugar
3 tablespoons unsalted butter, softened
2 tablespoons heavy cream
3 tablespoons raspberry jam
2.8 ounces cream cheese
Pinch of salt

Directions:

Warm the buttermilk to 100-105°F. Sprinkle in 1/2 teaspoon of sugar and the yeast, and mix well. Let this sit for 5-10 minutes until it becomes foamy and bubbly.
In a large mixing bowl, whisk together the sugar and egg. Mix in the melted butter.
Once the yeast mixture is foamy, pour it into the mixing bowl along with the rest of the ingredients. Mix until everything is combined.
Add the flour and salt, and knead until you get a smooth, tacky dough (10-20 minutes by hand or 4-6 minutes with a stand mixer).
Perform the windowpane test: stretch a piece of dough thin enough to see light through it. If it breaks, knead for a few more minutes.
Place the dough in an oiled bowl, cover it, and let it rise in a warm place until it doubles in size (1-2 hours).
While waiting, heat raspberries, sugar, salt, and water in a medium saucepan over medium heat. Cook for about 5 minutes, stirring and mashing the raspberries.
Add the cornstarch slurry (1 teaspoon cornstarch + 2 teaspoons water) around the 7-minute mark, and cook for another 5 minutes until thickened. Remove from heat and let it cool.
In a heat-proof bowl, massage the sugar and lemon zest to release oils.
Whisk in the eggs and yolk until light and most sugar is dissolved. Then add lemon juice and whisk well.
Place the bowl over a simmering pot of water (making a double boiler) and cook, stirring constantly, until it thickens enough to coat the back of a spoon.
Remove from heat, mix in the butter and salt, and let cool slightly. Cover with plastic wrap touching the surface to prevent a skin from forming. Chill in the fridge until completely cooled.
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle of about 17×13 inches and 3/8 inch thick.
Spread 1/2-3/4 cup of lemon curd evenly over the dough, followed by 1/2-3/4 cup of the raspberry filling.
Roll the dough from the long side into a log and pinch the edge to seal. Cut into 12 even pieces using a serrated knife or dental floss.
Butter or line a 9×13 inch pan and place the rolls inside, evenly spaced. Cover and let rest until doubled in size (about 1 1/2 hours).
Preheat the oven to 345°F as the rolls finish rising.
Once risen, warm the heavy cream and pour it evenly over the rolls. Bake for 25-28 minutes. Remove from the oven and let cool slightly.
To make the frosting, cream together the butter and cream cheese. Mix in the raspberry jam, then add the powdered sugar and beat well. Finally, mix in the heavy cream until smooth.
Spread the frosting evenly over the warm rolls and serve.
Store leftovers in an airtight container at room temperature for 1-3 days, or up to 1 week in the fridge.

How to Serve Raspberry Lemon Rolls

Raspberry Lemon Rolls are best served warm, straight from the oven or slightly cooled with a generous layer of frosting on top. Pair them with a cup of coffee or tea for a delightful breakfast or afternoon treat. They also make a lovely dessert for special occasions!

How to Store Raspberry Lemon Rolls

To keep your Raspberry Lemon Rolls fresh, store them in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them for about a week. Just remember to reheat them slightly before serving for the best flavor!

Tips to Make Raspberry Lemon Rolls

Make sure your ingredients are at room temperature for the best dough rise.
When kneading, be patient. The dough needs time to develop gluten for a nice texture.
Adjust the sweetness of the raspberry filling to your taste.
Feel free to add more lemon zest for a stronger citrus flavor!

Variation

You can try using different fruits, such as blueberries or blackberries, in place of raspberries. You may also experiment with flavored cream cheese or icing to customize the frosting!

FAQs

Q: Can I freeze Raspberry Lemon Rolls?
A: Yes! You can freeze the rolls before baking them. Just make sure to wrap them well and thaw them in the fridge before baking.

Q: How long do the rolls take to rise?
A: The rolls should take about 1-2 hours to rise until they double in size.

Q: Can I use other types of flour?
A: You can try using whole wheat flour for a healthier option, but the texture will differ. All-purpose flour gives the best results for soft, fluffy rolls.

Enjoy your baking adventure with these delicious Raspberry Lemon Rolls!