If you’re craving a delightful treat that bursts with fresh fruity flavors and a zesty kick, the Lemon Raspberry Rolls with Cream Cheese Frosting Recipe is exactly what you need. These rolls combine tender, fluffy dough swirled with a luscious lemon-raspberry filling, all topped with a dreamy cream cheese frosting that has just the right hint of tartness and sweetness. Whether you’re baking for a lazy weekend brunch or an impressive dessert, this recipe will quickly become your go-to favorite for sharing cozy moments with friends and family.
Ingredients You’ll Need
These ingredients are simple, refreshing, and perfectly balanced to create that irresistibly soft texture and vibrant flavors of your rolls. Every component plays a crucial part, from the luscious raspberries to the fragrant lemon zest, ensuring every bite is bursting with taste and color.
- Raspberries (12 oz/340 g): Fresh or frozen raspberries add natural sweetness and a burst of berry goodness.
- Granulated sugar (various amounts): Helps balance tartness and aids yeast activation for fluffy dough.
- Cornstarch (1/2 tsp): Thickens the raspberry jam to spread perfectly inside the rolls.
- Whole milk (1 1/4 cups, warmed): Warms just right to activate the yeast, contributing to a soft crumb.
- Active dry yeast (2 1/4 tsp): The magical leavening agent that makes your rolls rise beautifully.
- All-purpose flour (4 3/4 cups): Forms the body of the dough for a tender yet sturdy base.
- Salt (1 1/2 tsp): Enhances all the flavors and balances the sweetness.
- Eggs (2, whisked): Give richness and elasticity to the dough.
- Vanilla (1/2 tbsp): Infuses subtle warmth into the dough.
- Lemon zest (4 tbsp total): Divided between dough, filling, and frosting to bring bright citrus notes.
- Unsalted butter (various amounts): Adds creaminess and helps achieve tender rolls and a luscious filling.
- Brown sugar (1/2 cup): Adds deep caramel notes to the filling.
- Raspberry jam (from homemade batch): Provides concentrated raspberry flavor in the filling and frosting.
- Fresh lemon juice (1 tbsp): Boosts the zing in the filling.
- Heavy cream (1/4 cup): Poured between rolls for extra moistness while baking.
- Cream cheese (6 oz, cold): Creates the rich, tangy base of the frosting.
- Powdered sugar (1 cup): Sweetens the frosting with a silky texture.
How to Make Lemon Raspberry Rolls with Cream Cheese Frosting Recipe
Step 1: Make the Raspberry Jam
Start by cooking the raspberries gently until they break down into a juicy, fragrant liquid. Sieving the mixture removes pesky seeds, leaving you with a smooth jam base. Thickening it with a bit of cornstarch and sugar creates that perfect spreadable texture for the rolls and frosting.
Step 2: Bloom the Yeast
Mix your active dry yeast, a teaspoon of sugar, and warm milk until foamy; this step ensures your yeast is alive and active, which is crucial for fluffy, light rolls.
Step 3: Prepare the Dough
In your mixer, combine flour, salt, and sugar, then add eggs, vanilla, lemon zest, and softened butter. Pour in the yeast mixture and mix well. Knead until the dough feels soft and springs back — a little sticky is okay, but it should pull away from the bowl’s sides as it develops.
Step 4: Let the Dough Rise
Place the dough ball in a greased bowl, cover with a towel or plastic wrap, and let it rest in a warm spot. After about one to one and a half hours, it should double in size, becoming fluffy and light to the touch.
Step 5: Make the Lemon Raspberry Filling
Mingle softened butter with brown sugar, white sugar, lemon zest, lemon juice, a pinch of salt, and raspberry jam. This rich filling combines tart and sweet in an unforgettable swirl that defines these rolls.
Step 6: Assemble the Rolls
Roll out the dough on a lightly floured surface to a thin rectangle; spread your luscious filling evenly over the surface. Tightly roll it up into a log, trim the ends, and slice into 12 pieces. Place these snugly in a greased baking dish.
Step 7: Proof and Bake
Pour room temperature heavy cream between the rolls for extra moisture, cover, and allow to proof until doubled again. Bake in a preheated oven at 350 degrees F (175 degrees C) for 22–25 minutes, until they’re beautifully golden.
Step 8: Make the Cream Cheese Frosting
Whip softened butter and cream cheese until pale and fluffy. Gradually add powdered sugar, then fold in lemon zest and raspberry jam until the frosting is smooth and airy. Spread generously over the warm rolls for that decadent finish.
How to Serve Lemon Raspberry Rolls with Cream Cheese Frosting Recipe
Garnishes
A sprinkle of extra lemon zest or fresh raspberries on top adds a splash of color and intensifies the fruity aroma, making your rolls simply irresistible to the eye and the palate.
Side Dishes
Pair these rolls with a light cup of chamomile tea or freshly brewed coffee to balance the sweetness and elevate your breakfast or brunch experience into something truly special.
Creative Ways to Present
Arrange your Lemon Raspberry Rolls on a rustic wooden board or a pretty cake stand. Drizzle a little extra raspberry jam on the side for dipping, or wrap each roll individually in parchment paper tied with twine for adorable gift-giving.
Make Ahead and Storage
Storing Leftovers
Keep leftover rolls in an airtight container at room temperature for up to two days. This helps maintain their softness and flavor without the frosting drying out.
Freezing
You can freeze unbaked rolls after slicing by wrapping them tightly in plastic wrap and foil, then thaw and proof before baking. For baked rolls, wrap them tightly and store in the freezer for up to two months—just thaw and warm before serving.
Reheating
Warm leftover rolls in a low oven or microwave briefly to revive their softness, then refresh with a bit more cream cheese frosting if desired for that freshly baked indulgence.
FAQs
Can I use frozen raspberries for the filling?
Yes, frozen raspberries work perfectly for this recipe. Just allow a few extra minutes when cooking them down to make the raspberry jam due to their frozen state.
Is this dough suitable for making rolls ahead of time?
Absolutely! You can prepare and assemble the rolls, then refrigerate them overnight before baking. This allows you to enjoy fresh-baked rolls first thing in the morning.
Can I substitute cream cheese in the frosting with something else?
Cream cheese is key for the balance of tang and richness here, but if you must, mascarpone makes a good alternative. It will be slightly milder but still delicious.
How important is the lemon zest in this recipe?
Lemon zest adds essential brightness and citrus aroma that elevate these rolls from ordinary to extraordinary. Freshly zest your lemons for the best flavor impact.
Can I make these rolls dairy-free?
While the recipe uses butter, milk, and cream cheese, you can substitute with dairy-free alternatives like margarine, plant-based milk, and vegan cream cheese, but expect a slight variation in texture and flavor.
Final Thoughts
Nothing quite compares to the joy of biting into these warm, fragrant Lemon Raspberry Rolls with Cream Cheese Frosting Recipe that perfectly marry tart raspberries and sunny lemons with rich cream cheese frosting. If you want a recipe that’s both impressive and comforting, this one is bound to brighten your day and your kitchen! So grab your apron, and let’s bake some happiness together.
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Lemon Raspberry Rolls with Cream Cheese Frosting Recipe
- Total Time: 3 hours 52 minutes
- Yield: 12 servings
Description
Delight in these delectable Lemon Raspberry Rolls featuring a tender, yeast-risen dough filled with a luscious lemon and raspberry filling, topped with a creamy lemon raspberry cream cheese frosting. Perfect for brunch, dessert, or a special occasion, this recipe combines fresh raspberries, zesty lemon, and soft cream cheese frosting for a burst of bright, sweet, and tangy flavors in every bite.
Ingredients
Raspberry Jam
- 12 oz (340 g) raspberries
- 1/3 cup (66 g) granulated white sugar
- 1/2 tsp cornstarch
Dough
- 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 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)
- 1/2 cup (112 g) unsalted butter, very softened
Lemon Raspberry Filling
- 1/2 cup (112 g) unsalted butter, very softened
- 1/2 cup (110 g) brown sugar
- 1/2 cup (100 g) granulated white sugar
- 2 tbsp (20 g) lemon zest (about 2 lemons)
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 tsp salt
- 1/4 cup (80 g) raspberry jam from above
For Assembling
- 1/4 cup (60 ml) heavy cream, at room temperature (for pouring between rolls)
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)
- 2 tbsp (40 g) raspberry jam from above
Instructions
- Make the Raspberry Jam: Place raspberries in a medium saucepan over medium heat. Cook for 5-7 minutes, stirring and mashing occasionally, until raspberries break down and become liquidy (about 10 minutes if using frozen). Pass raspberries through a sieve to remove seeds, pressing with a spatula to extract juice. You should have about 3/4 cup (180 ml) of juice.
- Thicken the Jam: Return the raspberry juice to the saucepan off the heat. Whisk in cornstarch and sugar. Heat over medium heat for about 10-13 minutes, stirring frequently, until jam thickens. Remove from heat. Reserve 2 tbsp (40 g) jam for frosting and 1/4 cup (80 g) for filling.
- Bloom the Yeast: In a small bowl or measuring cup, combine warm milk, yeast, and 1 tsp sugar. Let sit for 10 minutes until foamy on top, indicating yeast is active.
- Mix Dry Ingredients: In a large stand mixer bowl fitted with a whisk attachment, combine flour, salt, and 2 tbsp sugar. Mix briefly to blend.
- Add Wet Ingredients: Add whisked eggs, vanilla extract, lemon zest, and 1/2 cup softened butter to dry ingredients. Mix gently to combine.
- Combine Yeast Mixture: Pour in the yeast mixture and mix until ingredients are blended. Switch to a dough hook and knead on medium speed for 7-10 minutes, or until dough pulls cleanly from the sides, forms a ball, and springs back when pressed. If sticky, gradually add flour 1 tbsp at a time until dough reaches proper consistency.
- First Rise: Shape dough into a ball. Place in a large greased bowl, cover with plastic wrap or a kitchen towel, and let rise in a warm place for 1 to 1 ½ hours, or until it doubles in size.
- Prepare the Filling: In a small bowl, mix softened butter, brown sugar, white sugar, lemon zest, fresh lemon juice, salt, and 1/4 cup raspberry jam until smooth and combined.
- Roll Out Dough: Grease a 9×13 inch casserole dish and set aside. Once dough has risen, punch it down to release air. Transfer to a lightly floured surface and roll into an 18 x 12 inch rectangle about ¼ inch thick.
- Apply Filling: Spread the lemon raspberry filling evenly over the rolled dough using an offset spatula.
- Shape Rolls: Starting from the edge closest to you, roll the dough tightly into a log. Trim ends to even out length. Cut into 12 equal rolls about 1 ½ inches wide using unflavored floss or a sharp knife.
- Second Rise: Place rolls snugly into the prepared casserole dish. Pour room temperature heavy cream between the rolls. Cover with plastic wrap and let proof in a warm spot for about 1 hour, or until doubled in size.
- Preheat Oven: About 15 minutes before baking, preheat your oven to 350°F (175°C).
- Bake Rolls: Remove plastic wrap and bake the rolls for 22-25 minutes or until they turn a light golden brown.
- Prepare Cream Cheese Frosting: While rolls bake, beat softened butter in a medium bowl on high speed until pale and fluffy. Add cold cream cheese and mix on medium speed until smooth. Gradually sift in powdered sugar, mixing on low until combined. Add lemon zest and 2 tbsp raspberry jam, mixing on low then high speed until fluffy.
- Frost and Serve: Let baked rolls cool for 5 minutes before spreading the cream cheese frosting evenly over the warm rolls. Serve immediately and enjoy!
Notes
- Use fresh or frozen raspberries; adjust cooking time accordingly for jam.
- Ensure milk is warmed to about 110°F to properly activate the yeast without killing it.
- If dough is too sticky during kneading, add flour a tablespoon at a time to achieve manageable consistency.
- Room temperature heavy cream between rolls adds moisture and richness during baking.
- Allow rolls to cool slightly before frosting to prevent frosting from melting completely.
- Unflavored floss helps cut rolls cleanly without squashing them.
- You can prepare the raspberry jam a day ahead and refrigerate it for convenience.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
