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Raspberry Lemon Rolls

  • Author: krmibk110
  • Total Time: 90 minutes
  • Yield: 12 rolls 1x
  • Diet: Vegetarian

Description

Delightful rolls combining sweet raspberries and zesty lemon, perfect for brunch or dessert.

Ingredients

Scale
  • 1 egg, room temperature
  • 1/4 cup sugar (50g)
  • 1/3 cup butter, melted (74g)
  • 1 1/2 cups buttermilk, warmed (354mL)
  • 2 1/4 teaspoons yeast
  • 4 cups all-purpose flour (552g)
  • 3/4 teaspoon salt
  • 1/2 cup heavy cream, warmed
  • 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)
  • 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

Instructions

  1. 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.
  2. 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.
  3. Knead in flour and salt until smooth (10-20 minutes by hand or 4-6 minutes in a mixer). Test the dough (windowpane test).
  4. Place in oiled bowl, cover, and let it rise until doubled (1-2 hours).
  5. In a medium saucepan, heat raspberries, sugar, salt, and water over medium heat. Cook for 5 minutes, mashing occasionally.
  6. Add cornstarch slurry, cook until thick (another 5 minutes). Remove from heat and let cool.
  7. In a heat-proof bowl, mix sugar and lemon zest. Whisk in eggs and yolk until light. Add lemon juice, whisk well.
  8. Place over a double boiler and cook, stirring constantly, until thick. Remove, mix in butter and salt. Chill completely.
  9. After rising, punch down the dough and roll into a rectangle. Spread lemon curd and raspberry filling.
  10. Roll up tightly and cut into 12 pieces. Place in a greased pan, cover, and let rise until doubled (1.5 hours).
  11. Preheat oven to 345°F when rolls rise.
  12. Pour heavy cream over rolls and bake for 25-28 minutes.
  13. Cream butter and cream cheese together. Mix in raspberry jam, powdered sugar, and heavy cream until smooth.
  14. Spread frosting over warm rolls and serve.

Notes

Ensure buttermilk is at the correct temperature for yeast activation. Knead dough adequately for the right texture.

  • Prep Time: 60 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 280
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 40mg

Keywords: Raspberry, Lemon, Rolls, Dessert, Brunch

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