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Lemon Raspberry Rolls with Cream Cheese Frosting Recipe

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4.3 from 4 reviews

  • Author: Chef
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add Wet Ingredients: Add whisked eggs, vanilla extract, lemon zest, and 1/2 cup softened butter to dry ingredients. Mix gently to combine.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Apply Filling: Spread the lemon raspberry filling evenly over the rolled dough using an offset spatula.
  11. 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.
  12. 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.
  13. Preheat Oven: About 15 minutes before baking, preheat your oven to 350°F (175°C).
  14. Bake Rolls: Remove plastic wrap and bake the rolls for 22-25 minutes or until they turn a light golden brown.
  15. 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.
  16. 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

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