Description
Indulgent raspberry lemon rolls blend zesty citrus with sweet berry bliss, creating a morning pastry that dances between tangy and sweet. Warm, freshly baked rolls invite you to savor each delightful, flavor-packed bite.
Ingredients
Scale
Primary Ingredients:
- 4 cups (552g) all-purpose flour
- 1 1/2 cups (354mL) buttermilk, warmed (to 100F)
- 1 1/2 cups (169g) raspberries
- 1/3 cup (78mL) lemon juice
Dough and Filling Ingredients:
- 2 1/4 teaspoons yeast
- 1 egg, room temperature
- 1/4 cup (50g) sugar
- 1/3 cup (74g) butter, melted
- 3/4 teaspoon salt
- 2 eggs
- 1 egg yolk
- 3/4 cup (150g) sugar
- Zest of 2 lemons
- 4 tablespoons (56g) unsalted butter
- 2 tablespoons water
- 1 teaspoon cornstarch
- 2 teaspoons water
Topping and Glaze Ingredients:
- 1/2 cup (120mL) heavy cream, warmed
- 1/2 cup (69g) powdered sugar
- 3 tablespoons (42g) unsalted butter, softened
- 2 tablespoons (30mL) heavy cream
- 3 tablespoons raspberry jam
- 2.8 ounces (80g) cream cheese
- Pinch of salt
Instructions
- Prepare the dough by warming buttermilk to 100-105F. Dissolve yeast with a portion of sugar and let activate for 5-10 minutes until foamy. Combine whisked egg, remaining sugar, and melted butter in a large mixing bowl. Incorporate the yeast mixture, then add flour and salt. Knead thoroughly until the dough becomes smooth and elastic, approximately 10-20 minutes by hand or 4-6 minutes in a stand mixer. Transfer to an oiled bowl, cover, and allow to rise for 1-2 hours until volume doubles.
- Create raspberry filling by simmering raspberries, sugar, salt, and water over medium heat. Mash and stir the mixture for about 5 minutes as it thickens. Mix cornstarch with water to create a slurry, then add to the raspberry mixture. Continue cooking for an additional 5 minutes until the filling reaches a thick consistency. Set aside to cool completely.
- Craft lemon curd by grinding sugar with lemon zest to release aromatic oils. Whisk in eggs and additional yolk. Pour in lemon juice and cook over a gentle water bath, stirring consistently until the mixture thickens. Remove from heat, incorporate butter, and refrigerate to chill.
- Assemble rolls by rolling the dough into a 17×13 inch rectangle. Spread lemon curd evenly across the surface, followed by a layer of raspberry filling. Carefully roll the dough into a tight log, then slice into 12 equal portions. Arrange in a buttered 9×13 inch pan. Allow to rise for 1½ hours. Drizzle warm heavy cream over the rolls before baking at 345F for 25-28 minutes.
- Prepare frosting by beating butter and cream cheese until smooth. Blend in raspberry jam. Gradually incorporate powdered sugar and heavy cream, mixing until achieving a silky texture.
- Finish by generously spreading the frosting over warm rolls, creating a decadent topping that complements the tangy and sweet flavors.
Notes
- Activate yeast carefully by using warm (not hot) buttermilk to ensure proper rising and soft, fluffy texture.
- Consider substituting buttermilk with plant-based alternatives like almond or oat milk for dairy-free adaptation.
- Try frozen raspberries if fresh are unavailable, ensuring they’re completely thawed and drained before cooking.
- Use room temperature ingredients to help dough develop consistent texture and promote better blending during mixing.
- Prep Time: 3 hours
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg