Raspberry Lemon Rolls

Introduction

Raspberry Lemon Rolls are a delightful treat that combines the tartness of raspberries and the bright flavor of lemons. These sweet rolls are fluffy, soft, and coated with a creamy frosting, making them perfect for breakfast, brunch, or a sweet snack any time of the day.

Why Make This Recipe

You should make Raspberry Lemon Rolls because they offer a burst of refreshing flavors in every bite. They are a great way to impress your family and friends with your baking skills. Plus, making these rolls from scratch gives you the satisfaction of creating something delicious and homemade.

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
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
Pinch of salt
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:

Make the Dough: Warm the buttermilk and mix in sugar and yeast. Let it rest for a few minutes. In a bowl, whisk together sugar and egg, then mix in the melted butter. Add the yeast mixture and other ingredients, knead until smooth. Let the dough rise until it doubles in size.
Make the Raspberry Filling: Heat raspberries, sugar, salt, and water in a pot. Mash the mixture and cook until it thickens. Let it cool down.
Make the Lemon Curd: In a bowl, massage sugar and lemon zest together. Whisk in the eggs and egg yolk, then add lemon juice. Cook over gently simmering water until it thickens, then mix in butter and a pinch of salt. Cool in the fridge.
Assemble the Rolls: Roll out the dough and spread it with the lemon curd and raspberry filling. Roll it up tightly and cut into pieces. Place them in a baking pan and let them rise again. Preheat your oven to 345°F and bake for 25-28 minutes.
Make the Frosting: Cream together softened butter and cream cheese. Mix in raspberry jam, powdered sugar, and heavy cream until smooth.
Frost and Serve: Once the rolls are warm, frost them generously with the frosting and enjoy!

How to Serve Raspberry Lemon Rolls

Serve these rolls warm, fresh out of the oven. They make a fantastic breakfast item or a lovely dessert. You can pair them with a cup of coffee, tea, or a glass of cold milk.

How to Store Raspberry Lemon Rolls

Store any leftover rolls in an airtight container at room temperature for up to two days. For longer storage, you can keep them in the refrigerator for up to a week or freeze them for up to three months. Just reheat them lightly before serving.

Tips to Make Raspberry Lemon Rolls

Make sure your butter and buttermilk are warmed but not too hot; otherwise, they can kill the yeast.
Knead the dough until it is smooth for the best texture.
If the filling is too thin, let it cook a bit longer until it thickens up.

Variation

You can switch up the filling by using different fruits, like blueberries, strawberries, or even a creamy filling. Experiment with different flavors to find what you love best!

FAQs

Q1: Can I make the dough in advance?
A1: Yes! You can prepare the dough, let it rise, and then refrigerate it overnight. Just let it come to room temperature before rolling it out.

Q2: What if I don’t have buttermilk?
A2: You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.

Q3: Can I use frozen raspberries for the filling?
A3: Absolutely! Just let them thaw and drain any excess liquid before using them in the filling.