I’ve got something truly special to share with you—this Lemon Raspberry Rolls with Cream Cheese Frosting Recipe is an absolute game changer in the world of sweet breakfasts and brunch treats. Imagine tender, fluffy rolls bursting with bright lemon zing and sweet raspberry jam, all topped off with a luscious cream cheese frosting that’s just the right balance of tangy and sweet. I can’t wait for you to make these because trust me, once you try them, they’ll become your new staple for weekend mornings or any occasion that calls for a little homemade indulgence!
Why You’ll Love This Recipe
- Bursting with Fresh Flavor: The combination of fresh lemon zest and homemade raspberry jam creates a vibrant, refreshing taste you won’t find in store-bought rolls.
- Soft and Fluffy Texture: Thanks to the simple yeast dough and careful proofing, these rolls come out perfectly tender and airy every time.
- Delicious Cream Cheese Frosting: The creamy frosting with a hint of lemon and raspberry jam adds that extra wow factor and gives each bite a dreamy finish.
- Perfect for Any Occasion: Whether it’s brunch, a birthday, or a cozy weekend treat, these rolls never disappoint.
Ingredients You’ll Need
The magic of this Lemon Raspberry Rolls with Cream Cheese Frosting Recipe lies in using fresh and quality ingredients that really sing together. From fresh raspberries to whole milk and real butter, each element plays a part. I always recommend fresh lemons for the zest — it truly makes a big difference!
- Fresh Raspberries: For the homemade jam, fresh tastes best, but frozen works well too if that’s what you have on hand.
- Whole Milk: Warming it gently helps activate the yeast for perfect dough rise.
- Active Dry Yeast: Make sure it’s fresh and not expired, or your dough won’t rise properly.
- All-Purpose Flour: Spoon and level the flour for accurate measurement to avoid dense rolls.
- Unsalted Butter: Room temperature is key for easier mixing and creamy frosting.
- Brown and White Sugar: Both sugars combine to give the filling a deep, balanced sweetness.
- Fresh Lemons (Zest and Juice): Zest provides intense flavor, while juice brightens the filling perfectly.
- Cream Cheese: Use cold cream cheese for the frosting to keep it thick and smooth.
- Powdered Sugar: This sweetens and smooths out the frosting beautifully.
- Cornstarch: Helps thicken the raspberry jam to just the right consistency without seeds.
- Heavy Cream: Pouring this between rolls keeps them moist and tender during baking.
- Vanilla Extract and Eggs: Tenderize the dough and add subtle flavor complexity.
- Salt: Enhances all those sweet and tart flavors in the rolls and filling.
Variations
I love experimenting with this Lemon Raspberry Rolls with Cream Cheese Frosting Recipe, and you should too! It’s easy to tweak based on what you have or your flavor preferences. Don’t be shy about playing around to make it your own.
- Use Blueberries Instead of Raspberries: I once swapped the raspberries for blueberries and loved how the rolls had a slightly sweeter, milder berry flavor that pair beautifully with the lemon.
- Make It Vegan: Replace butter with plant-based margarine and use almond milk; just note the texture will differ slightly but still delicious!
- Add Poppy Seeds: Mix in a tablespoon of poppy seeds to the filling for a fun texture and extra zing.
- Gluten-Free Version: I recommend trying a high-quality gluten-free flour blend and adding a little xanthan gum for structure; results can vary but still tasty.
How to Make Lemon Raspberry Rolls with Cream Cheese Frosting Recipe
Step 1: Make the Homemade Raspberry Jam
Start by cooking your raspberries gently in a medium saucepan. I like to stir and mash occasionally to help them break down, and if you’re using frozen berries, just expect it to take a bit longer—about 10 minutes. Next, push the cooked raspberries through a sieve to get a smooth, seedless jam—press firmly with a spatula to capture all that juicy goodness. Then, stir in sugar and cornstarch off the heat, and heat it back up until the jam thickens beautifully. You’ll save part of this jam for the filling and some for the frosting, which keeps the flavor consistent throughout.
Step 2: Bloom Your Yeast and Prepare the Dough
This part is crucial—the yeast needs to bloom properly to get those rolls nice and fluffy. Mix warm whole milk, yeast, and a little sugar, then wait about 10 minutes until it’s foamy on top. Meanwhile, combine your flour, salt, and sugar in a large bowl. Then add the eggs, vanilla, lemon zest, and softened butter. Mix everything well before adding the yeast mixture. Switching to a dough hook, knead the dough for about 7-10 minutes until it’s springy and pulls away from the sides of the bowl. If it’s sticky halfway through, sprinkle a tablespoon of flour at a time. After kneading, put your dough in a greased bowl, cover it, and let it rise in a warm place until it doubles—a cozy spot like inside a turned-off oven with the light on works wonders.
Step 3: Make the Lemon Raspberry Filling
While the dough proofs, whip up your filling by combining softened butter with brown sugar, white sugar, lemon zest, fresh lemon juice, salt, and some of the raspberry jam you made earlier. I always love this part because the filling smells incredible—sweet, tangy, and bursting with fruit and citrus. It acts as the irresistible core inside your rolls later.
Step 4: Assemble and Proof the Rolls
Once your dough has doubled, punch it down (I tell myself this every time, like saying goodbye to a friend) to release the air. Roll it out on a lightly floured surface into a roughly 18 by 12-inch rectangle, about ¼-inch thick. Spread the lemon raspberry filling evenly with an offset spatula — this helps get a smooth finish. Roll the dough tightly from the closest edge toward you into a log, trimming the ends to make it even. Using kitchen floss or a sharp knife, cut into 12 equal rolls about 1½ inches wide. Place the rolls into a greased 9×13” casserole dish, pour room-temperature heavy cream between them to keep them extra moist, and then cover. Let the rolls proof again in a warm spot for another hour until puffed up nicely.
Step 5: Bake and Make the Cream Cheese Frosting
Preheat your oven to 350°F (175°C) about 15 minutes before baking. Bake the rolls for 22-25 minutes until they’re a light golden color and the kitchen smells like heaven. While they bake, whip together the cream cheese frosting. Beat your softened butter until pale and fluffy, add cold cream cheese and blend until smooth. Sift in powdered sugar bit by bit to avoid clumps. Finally, mix in lemon zest and raspberry jam for that perfect balance of tangy sweet frosting — trust me, it’s dreamy. When the rolls come out, let them cool just a few minutes before slathering on the frosting.
Pro Tips for Making Lemon Raspberry Rolls with Cream Cheese Frosting Recipe
- Warm Milk Exactly: I learned the hard way that too hot milk kills the yeast; aim for about 110°F, warm to the touch but not hot.
- Use Kitchen Floss for Slicing: Floss cuts through rolls cleaner than a knife, keeping the swirl perfect without squishing the dough.
- Don’t Skip the Heavy Cream: Pouring heavy cream between the rolls before baking keeps them wonderfully moist and tender—trust me, it’s a game changer!
- Proof Twice for Fluffy Rolls: Giving the dough enough time to rise twice helps develop that soft texture and lovely lift.
How to Serve Lemon Raspberry Rolls with Cream Cheese Frosting Recipe
Garnishes
I like to keep garnishes simple but pretty—sometimes a few fresh raspberries and a tiny sprinkle of lemon zest right on top make these rolls pop, adding a fresh hint and a lovely look. If it’s winter, a little powdered sugar dusting resembles fresh snow, which is always a crowd-pleaser.
Side Dishes
This recipe shines with a warm cup of coffee or herbal tea, and for brunch, I love pairing these rolls with fresh fruit salad or scrambled eggs. The bright flavors of the rolls balance savory dishes perfectly.
Creative Ways to Present
For special occasions, I’ve rolled the dough thinner and made mini rolls for bite-sized treats ideal for parties. Also, after frosting, I drizzle a bit of extra homemade raspberry jam on top and serve them on a beautiful wooden board surrounded by edible flowers—guaranteed to make your guests go “wow.”
Make Ahead and Storage
Storing Leftovers
Leftover rolls? No problem! I like to store them in an airtight container at room temperature for up to two days. The rolls stay soft and delicious, and the frosting keeps it moist. Just make sure they’re completely cool before storing to avoid condensation.
Freezing
I’ve found freezing these rolls works wonderfully—just freeze them before you frost, wrapped well in plastic wrap and foil. When you’re ready, thaw overnight in the fridge, warm gently in the oven, then spread the cream cheese frosting freshly made or from the fridge.
Reheating
To keep that fresh-baked vibe, I heat leftover rolls in a 300°F oven for about 10 minutes, covered loosely with foil so they don’t dry out. Then I add a dollop of frosting or a little jam on top for extra flair.
FAQs
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Can I use frozen raspberries for the jam in this recipe?
Absolutely! Frozen raspberries work just fine—they just take a bit longer to cook down and may release a bit more liquid. Just be patient and keep stirring until they break down well, then follow the same process for making the jam.
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What’s the best way to ensure my rolls rise properly?
Make sure your yeast is fresh and your milk is warm but not too hot (around 110°F). Also, proof your dough in a warm, draft-free area, like your oven with just the light on. Giving the dough enough time for both risings (1 to 1½ hours each) is key to fluffy rolls.
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Can I make the dough or filling the day before?
Yes! You can prepare the dough up to the first rise and refrigerate overnight, then bring to room temperature before rolling out. The filling keeps well in the fridge too. Just assemble and bake fresh for best texture.
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Is there a substitute for the heavy cream poured between the rolls?
The heavy cream adds moisture and richness, but if you don’t have any, you can substitute with whole milk or half-and-half. The rolls might be slightly less rich but will still taste great.
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How do I store leftover cream cheese frosting?
Store any leftover frosting in an airtight container in the fridge for up to 3 days. Before using, let it come to room temperature and give it a quick whip with a mixer to restore its creamy texture.
Final Thoughts
This Lemon Raspberry Rolls with Cream Cheese Frosting Recipe is a bit of magic in the kitchen. I absolutely love how fresh and bright they taste and how the homemade raspberry jam ties everything together with that homemade freshness no store-bought roll can match. My family goes crazy for these, and now I’m so excited for you to try them! They’re perfect for sharing, but fair warning—they might disappear fast. So grab your apron, set aside a cozy morning, and bake these delightful rolls that taste like sunshine and love rolled into one.
Print
Lemon Raspberry Rolls with Cream Cheese Frosting Recipe
- Prep Time: 1 hour
- Cook Time: 22 minutes
- Total Time: 3 hours 52 minutes
- Yield: 12 rolls
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these luscious Lemon Raspberry Rolls, featuring a tangy raspberry jam and zesty lemon filling rolled within soft, fluffy dough. Topped with a creamy lemon raspberry cream cheese frosting, these sweet rolls are perfect for breakfast or brunch gatherings, combining bright citrus flavors with the natural sweetness of raspberries in a beautifully baked treat.
Ingredients
For the Raspberry Jam:
- 12 oz (340 g) raspberries
- 1/3 cup (66 g) granulated white sugar
- 1/2 tsp cornstarch
For the Lemon Rolls:
- 1 1/4 cups (300 ml) whole milk, warmed to about 110°F (43°C)
- 2 1/4 tsp active dry yeast
- 1 tsp granulated white sugar (to bloom the yeast)
- 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp salt
- 2 tbsp (25 g) granulated white sugar
- 2 eggs, whisked
- 1/2 tbsp vanilla extract
- 2 tbsp (20 g) lemon zest (about 2 lemons zested)
- 1/2 cup (112 g) unsalted butter, very softened
For the Lemon Raspberry Filling:
- 1/2 cup (110 g) unsalted butter, very softened
- 1/2 cup (110 g) brown sugar
- 1/2 cup (100 g) granulated white sugar
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 tsp salt
- 1/4 cup (80 g) raspberry jam (from above)
- 1/4 cup (60 ml) heavy cream, at room temperature (for pouring in between the rolls)
For the Lemon Raspberry Cream Cheese Frosting:
- 6 tbsp (84 g) unsalted butter, very softened
- 6 oz (170 g) cream cheese, cold
- 1 cup (130 g) powdered sugar
- 1/2 tbsp (5 g) lemon zest (about ½ lemon zested)
- 2 tbsp (40 g) raspberry jam (from above)
Instructions
- Make the Raspberry Jam: Add raspberries to a medium saucepan over medium heat and cook for 5-7 minutes, stirring and mashing occasionally until the raspberries break down and become liquidy. If using frozen berries, cook about 10 minutes.
- Strain the Raspberry Liquid: Pass the cooked raspberries through a sieve to remove seeds, pressing well to extract about 3/4 cup (180 ml) of liquid.
- Cook Jam Mixture: Return the strained liquid to the saucepan off heat, whisk in cornstarch and sugar. Heat over medium heat for 10-13 minutes until thickened. Remove from heat and reserve 2 tbsp (40 g) for frosting and 1/4 cup (80 g) for filling.
- Bloom the Yeast: In a small bowl, combine warm milk, yeast, and 1 tsp sugar; let sit 10 minutes until foamy.
- Combine Dry Ingredients: In the stand mixer bowl with whisk attachment, mix flour, salt, and sugar together.
- Add Wet Ingredients: To the dry mix, add whisked eggs, vanilla, lemon zest, and softened butter. Mix until combined.
- Add Yeast Mix and Knead: Pour in the yeast mixture, mix until blended, then switch to dough hook and knead on medium speed 7-10 minutes until dough pulls away from bowl edges and is springy. Add flour if too sticky, 1 tbsp at a time.
- First Rise: Form dough into a ball, place in a greased bowl, cover, and let rise in a warm place for 1 to 1 ½ hours until doubled.
- Prepare Lemon Raspberry Filling: Mix softened butter, brown sugar, granulated sugar, lemon zest, lemon juice, salt, and reserved raspberry jam in a small bowl until combined.
- Prepare Baking Dish: Grease a 9×13-inch casserole dish and set aside.
- Roll Out Dough: After rising, punch down the dough and roll it on lightly floured surface into an 18 x 12 inch rectangle about 1/4 inch thick.
- Spread Filling: Evenly spread the lemon raspberry filling over the rolled dough with an offset spatula.
- Shape Rolls: Roll dough tightly into a log starting from the edge closest to you. Trim ends to even out, then cut into 12 rolls about 1 ½ inches wide using unflavored floss or a sharp knife.
- Arrange and Proof: Place rolls in greased dish, pour room temperature heavy cream between each roll, cover with plastic wrap, and let proof in a warm place for about 1 hour until doubled.
- Preheat Oven: About 15 minutes before baking, preheat oven to 350°F (175°C).
- Bake: Bake rolls for 22-25 minutes, until lightly golden.
- Make Frosting: Beat softened butter on high speed until pale and fluffy, then add cream cheese and mix on medium until combined.
- Add Sugar and Flavor: Gradually sift in powdered sugar and mix on low until combined.
- Finish Frosting: Add lemon zest and reserved raspberry jam, mix on low then high speed until fluffy.
- Serve: Let rolls cool 5 minutes, then spread cream cheese frosting over warm rolls and serve.
Notes
- Use fresh or frozen raspberries for the jam; frozen will require longer cooking.
- Warm milk should be about 110°F (43°C) for optimal yeast activation.
- The proofing environment should be warm but not hot to ensure best dough rise.
- Using unflavored floss to cut rolls helps keep edges clean and prevents sticking.
- Allow rolls to cool slightly before frosting to prevent frosting from melting too much.
- Store leftover rolls in an airtight container refrigerated for up to 3 days; reheat gently before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 22g
- Sodium: 230mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
