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Raspberry Lemon Rolls

  • Author: krmibk110
  • Total Time: 118 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Delightful rolls combining sweet raspberries and zesty lemons, perfect for breakfast or as a sweet snack.

Ingredients

Scale
  • 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
  • 1 1/2 cups raspberries
  • 2 tablespoons water
  • 6 tablespoons sugar
  • 1 teaspoon cornstarch
  • 2 teaspoons water
  • Pinch of salt
  • 2 eggs
  • 1 egg yolk
  • 1/3 cup lemon juice
  • Zest of 2 lemons
  • 3/4 cup sugar
  • 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

Instructions

  1. Warm the buttermilk to 100-105°F, sprinkle in 1/2 teaspoon of sugar and the yeast, mix well, and let sit for 5-10 minutes.
  2. In a large mixing bowl, whisk together the sugar and egg. Add the melted butter.
  3. Pour the yeast mixture into the bowl with the egg and sugar mixture, and mix until combined.
  4. Add the flour and salt, knead until smooth, tacky dough forms (10-20 minutes by hand or 4-6 minutes with a stand mixer).
  5. Perform the windowpane test to ensure proper gluten development.
  6. Place dough in an oiled bowl, cover, and let rise until doubled in size (1-2 hours).
  7. In a medium saucepan, heat raspberries, sugar, salt, and water over medium heat for about 5 minutes, mashing the raspberries.
  8. Add the cornstarch slurry and cook for another 5 minutes until thickened. Let cool.
  9. Massage the sugar and lemon zest in a heat-proof bowl, whisk in the eggs and yolk, then add lemon juice and whisk well.
  10. Cook over a double boiler until thickened, then mix in butter and salt, and refrigerate until cool.
  11. Once risen, punch down the dough and roll into a rectangle (17 x 13 inches, 3/8 inch thick).
  12. Spread 1/2-3/4 cup of lemon curd and raspberry filling over the dough, roll into a log, and cut into 12 pieces.
  13. Place rolls in a buttered or lined pan, cover, and let rest until doubled (about 1 1/2 hours).
  14. Preheat the oven to 345°F.
  15. Pour warm heavy cream over the rolls and bake for 25-28 minutes, then let cool slightly.
  16. For the frosting, cream butter and cream cheese, add raspberry jam, powdered sugar, and then heavy cream until smooth.
  17. Spread frosting over warm rolls and serve.

Notes

Store leftovers in an airtight container at room temperature for 1-3 days, or in the fridge for up to 1 week.

  • Prep Time: 90 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 320
  • Sugar: 18g
  • Sodium: 250mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 70mg

Keywords: raspberry, lemon, rolls, dessert, baking

Find it online: https://sweettreatsrecipes.com/raspberry-lemon-rolls-2/