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Lemon Raspberry Rolls with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 93 reviews
  • Author: Paula
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Bloom the Yeast: In a small bowl, combine warm milk, yeast, and 1 tsp sugar; let sit 10 minutes until foamy.
  5. Combine Dry Ingredients: In the stand mixer bowl with whisk attachment, mix flour, salt, and sugar together.
  6. Add Wet Ingredients: To the dry mix, add whisked eggs, vanilla, lemon zest, and softened butter. Mix until combined.
  7. 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.
  8. 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.
  9. 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.
  10. Prepare Baking Dish: Grease a 9×13-inch casserole dish and set aside.
  11. 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.
  12. Spread Filling: Evenly spread the lemon raspberry filling over the rolled dough with an offset spatula.
  13. 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.
  14. 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.
  15. Preheat Oven: About 15 minutes before baking, preheat oven to 350°F (175°C).
  16. Bake: Bake rolls for 22-25 minutes, until lightly golden.
  17. Make Frosting: Beat softened butter on high speed until pale and fluffy, then add cream cheese and mix on medium until combined.
  18. Add Sugar and Flavor: Gradually sift in powdered sugar and mix on low until combined.
  19. Finish Frosting: Add lemon zest and reserved raspberry jam, mix on low then high speed until fluffy.
  20. 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

Find it online: https://piesbypaula.com/lemon-raspberry-rolls-with-cream-cheese-frosting-recipe/