Description
Delight in these luscious Lemon Raspberry Sweet Rolls, featuring a soft, tender dough filled with tangy raspberries and bright lemon zest. Topped with a creamy lemon-raspberry cream cheese icing, these rolls bring a perfect balance of sweet and citrusy flavors, ideal for breakfast or brunch treats.
Ingredients
Dough
- 3/4 cup whole milk
- 1/2 cup salted butter
- 1/2 cup warm water (about 100 to 110 degrees F)
- 2 1/4 teaspoons instant yeast (or active dry yeast – 1 package)
- 1/4 cup (50g) granulated sugar (divided)
- 1 large egg
- 3 3/4 cups (529g) all-purpose flour
- 1/2 teaspoon salt
Filling
- 5 Tablespoons salted butter (softened)
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 18 ounces raspberries (fresh or thawed from frozen – about 3 1/2 cups)
- 2 Tablespoons lemon zest (from 2 lemons)
- 1 1/2 teaspoons cornstarch
Icing
- 4 ounces cream cheese (softened)
- 3 Tablespoons salted butter (softened)
- 1 cup powdered sugar
- 2 Tablespoons sour cream
- 2 Tablespoons mashed raspberries
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon
Instructions
- Heat Milk and Butter: Warm the milk and butter in a small saucepan over medium-low heat just until small bubbles form around the edges and the butter is mostly melted. Remove from heat and allow to cool until lukewarm.
- Proof Yeast: In a small bowl, mix warm water, yeast, and 1 teaspoon sugar. Let it proof until foamy, about 5 minutes. This step can be skipped if using instant yeast but is recommended for best rise.
- Combine Dough Ingredients: In a large bowl, mix the proofed yeast, remaining sugar, egg, 1 cup flour, salt, and the cooled milk mixture until smooth using the paddle attachment of a stand mixer.
- Knead Dough: Add remaining flour and switch to dough hook. Knead for 5-7 minutes until dough pulls away from sides and is smooth, soft, and tacky but not sticky. Cover and let rise 1 to 1 1/2 hours in a warm spot until nearly doubled.
- Roll Dough: On a floured surface, roll dough to about 1/4 to 1/2 inch thickness into a 9×12-inch rectangle.
- Add Filling: Spread softened butter evenly over the dough, sprinkle brown sugar on top. Toss raspberries with granulated sugar, lemon zest, and cornstarch, then sprinkle evenly over dough.
- Shape Rolls: Cut the dough into 12 strips and roll each strip up tightly, tucking in raspberries. Place rolls in a greased 9×13-inch baking pan.
- Second Rise: Cover rolls and let rise 30 minutes at room temperature or refrigerate overnight for a slower rise.
- Preheat Oven: Preheat oven to 375°F (190°C) while rolls are rising.
- Bake Rolls: Bake for 25 to 30 minutes until golden brown and cooked through. Cover loosely with foil if browning too fast. Internal temperature should reach 190-200°F.
- Prepare Icing: Beat cream cheese and butter until smooth. Add powdered sugar, sour cream, mashed raspberries, vanilla, and lemon zest; mix until spreadable.
- Ice Rolls: Spread icing over warm rolls straight from the oven. Let set 5-10 minutes before serving.
Notes
- Proofing yeast ensures better rise but can be skipped with instant yeast.
- Use fresh or thawed frozen raspberries for best flavor and texture.
- Keep butter softened for easy spreading.
- Rolling dough into strips then rolling individual rolls helps maintain shape and keep raspberries in place.
- Cover rolls during baking if they brown too quickly to avoid burning.
- The dough can be refrigerated overnight after shaping for convenience.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
