Description
: These Lemon Raspberry Rolls are a delightful fusion of tangy lemon and sweet raspberries, encased in soft, fluffy dough. Perfect for breakfast, brunch, or a sweet treat, they offer a burst of citrus and berry flavors in every bite.
Ingredients
Units
Scale
For the Dough:
- 1 cup (240ml) warm milk
- 2 1/4 teaspoons (7g) active dry yeast
- 2 large eggs, room temperature
- Zest of 2 lemons
- 4 3/4 cups (600g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 10 tablespoons (140g) unsalted butter, room temperature and cubed
For the Lemon Filling:
- 1/2 cup (100g) granulated sugar
- 2 tablespoons (30g) unsalted butter, softened
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
For the Raspberry Filling:
- 1 1/2 cups (170g) fresh raspberries
- 2 tablespoons (30ml) water
- 6 tablespoons (75g) granulated sugar
- 1 teaspoon cornstarch mixed with 2 teaspoons water
- Pinch of salt
For the Lemon Raspberry Cream Cheese Frosting:
- 8 ounces (225g) cream cheese, softened
- 1/2 cup (60g) powdered sugar
- 3 tablespoons (45ml) heavy cream
- 3 tablespoons (45g) raspberry jam
- Pinch of salt
Instructions
- Prepare the Dough:
- In a bowl, combine warm milk and active dry yeast. Let it sit for 5 minutes until frothy.
- Add eggs, lemon zest, flour, sugar, and salt to the yeast mixture. Mix until a dough forms.
- Knead the dough for about 10 minutes until smooth.
- Incorporate the cubed butter and continue kneading until fully absorbed.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Prepare the Lemon Filling:
- In a bowl, mix together sugar, softened butter, lemon zest, and lemon juice until smooth.
- Prepare the Raspberry Filling:
- In a saucepan, combine raspberries, water, sugar, and a pinch of salt. Cook over medium heat until raspberries break down.
- Mix cornstarch with water and add to the saucepan. Stir until the mixture thickens.
- Remove from heat and let it cool completely.
- Assemble the Rolls:
- Preheat the oven to 350°F (175°C).
- Punch down the risen dough and roll it out on a floured surface into a 12×18-inch rectangle.
- Spread the lemon filling evenly over the dough.
- Spread the cooled raspberry filling over the lemon layer.
- Roll the dough tightly from the long side and cut into 12 equal pieces.
- Place the rolls in a greased 9×13-inch baking dish, cover, and let them rise for 30 minutes.
- Bake:
- Bake the rolls for 25-30 minutes, or until golden brown.
- Prepare the Frosting:
- In a bowl, beat together softened cream cheese, powdered sugar, heavy cream, raspberry jam, and a pinch of salt until smooth.
- Serve:
- Spread the frosting over the warm rolls and enjoy.
Notes
- For a tangier flavor, add more lemon zest to the dough and filling.
- Ensure the raspberry filling is completely cooled before spreading to prevent sogginess.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg