Lemon Raspberry Rolls

5 from 8 reviews

These lemon raspberry rolls are perfect for the spring or summer! They have a gooey lemon dough, lemon filling with frozen raspberries, and a lemon raspberry cream cheese icing.

Prep Time1

Cook Time25

Resting Time1 20

Total Time2 45

Servings: rolls

Calories: 511kcal

Author: Stephanie Rutherford

Ingredients

Lemon Dough

1 cup Milk warmed to 110℉
2 1/4 tsp Active dry yeast 1 packet
2 Large eggs room temperature
2 Large lemons zested or 4 small lemons
4 3/4 cups All-purpose flour
1/4 cup White granulated sugar
1 tsp Salt
10 TBSP Unsalted butter room temperature and cubed

Lemon Raspberry Filling

1/2 cup Unsalted butter room temperature
3/4 cup White granulated sugar
2 Large lemons zested or 4 small lemons
2 cups Frozen raspberry crumbles
1/2 cup Heavy cream

Lemon Raspberry Cream Cheese Icing

4 TBSP Unsalted butter room temperature
4 oz Cream cheese room temperature
1 cup Powdered sugar sifted
1 Large lemon zest or 2 small lemons
1 tsp Pure vanilla extract
2 TBSP Mashed raspberries

US - Metric

Instructions

Lemon Dough

Heat the milk in the microwave for 1 minute until warmed to 110℉. Sprinkle the yeast over the milk and let it sit for 10 minutes for yeast to activate.
1 cup Milk, 2 1/4 tsp Active dry yeast
In a large bowl, mix the flour, sugar, and salt. Add the cubed butter and use a pastry kneader or your hands to knead the butter into the flour. Do this until the butter is the size of a pea.
4 3/4 cups All-purpose flour, 1/4 cup White granulated sugar, 1 tsp Salt, 10 TBSP Unsalted butter
In a small bowl, lightly beat the eggs. Pour the milk/yeast mixture, eggs, and lemon zest into the dry ingredients.
2 Large eggs, 2 Large lemons zested
Use a stand mixer with a dough hook (make by hand instructions in recipe notes), and mix on low speed until a dough starts to form. Mix on medium speed and knead the dough for 5 minutes.
Spray a large bowl with non-stick spray. Place the dough in the bowl and cover with a kitchen towel. Let it rise for 1 hour. It will double in size.

Lemon Raspberry Filling

In a small bowl using a hand mixer, beat the butter until smooth. Add in the sugar and lemon zest. Mix until smooth.
1/2 cup Unsalted butter, 3/4 cup White granulated sugar, 2 Large lemons zested
Use your hands with the frozen raspberries to crumble the berries to small pieces.
2 cups Frozen raspberry crumbles
On a lightly floured surface, roll the dough into a large rectangle. Do this until the dough is 1/4 inch thick.
Spread the lemon filling over the dough, make sure to spread to the edges. Sprinkle the raspberries over the dough.
Roll the dough into a log starting on the short side. Use a serrated knife and cut off the ends.
Spray a 9X13 pan with baking nonstick spray. Cut the rolls into 12 even rolls and place into the pan. *overnight instructions in recipe notes
Cover with a towel and let rise for 20 minutes. Then, pour the heavy cream between the rolls. Preheat the oven to 375℉
1/2 cup Heavy cream
Bake for 23-27 minutes. Bake until the top of the rolls are lightly golden.

Lemon Raspberry Cream Cheese Icing

Place 1/3 cup of frozen berries onto a plate. Heat in the microwave for 20 seconds. *If using fresh berries skip this step.
2 TBSP Mashed raspberries
Use a potato masher or a fork to mash the berries. Set aside.
In a small bowl using a hand mixer, beat the butter and cream cheese on high speed for 1 minute.
4 TBSP Unsalted butter, 4 oz Cream cheese
Add in the powdered sugar and mix on low speed until just combined. Then, mix on medium speed until smooth. Add in the mashed raspberries, lemon zest, and vanilla. Mix on low until combined.
1 cup Powdered sugar, 1 Large lemon zest, 1 tsp Pure vanilla extract
Once the rolls are done baking, use a spoon to spread the icing.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls

Pull out dairy ingredients 2 hours before baking.

Making by hand:

Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.

Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.

It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.

Overnight Instructions

Follow instructions until you have cut the rolls and placed in a pan. Cover with foil and place in the fridge.

The next morning/day. Pull the rolls out of the fridge while the oven preheats.

Nutrition