Raspberry Lemon Rolls—a fresh and fruity twist on classic cinnamon rolls. These soft, pillowy rolls are swirled with tangy raspberries and zesty lemon, making them perfect for breakfast, brunch, or dessert.
Ingredients
Dough
- 3/4 cup whole milk, warmed (110°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3 cups all-purpose flour
- 1/2 teaspoon salt
Filling
- 1 1/2 cups fresh or frozen raspberries (if frozen, do not thaw)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- Zest of 1 lemon
Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Instructions
1. Prepare the Dough:
- In a small bowl, mix warm milk and sugar. Sprinkle yeast over the top and let sit for 5-10 minutes, until foamy.
- In a large mixing bowl, combine melted butter, egg, and the yeast mixture. Gradually add flour and salt, mixing until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic. (Alternatively, use a stand mixer with a dough hook.)
- Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm spot until doubled in size, about 1-1.5 hours.
2. Prepare the Filling:
- In a small bowl, combine raspberries, sugar, cornstarch, and lemon zest. Mix gently to coat the raspberries evenly.
3. Assemble the Rolls:
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 12×16 inches).
- Spread the raspberry mixture evenly over the dough, leaving a 1-inch border along the edges.
- Starting at one long edge, roll the dough tightly into a log. Pinch the seam to seal.
- Cut the log into 12 equal slices and place them in a greased 9×13-inch baking dish.
4. Second Rise:
- Cover the rolls with a towel and let them rise in a warm spot for 30-45 minutes, until puffy.
5. Bake:
- Preheat your oven to 350°F (175°C).
- Bake the rolls for 25-30 minutes, or until lightly golden and cooked through.
6. Prepare the Lemon Glaze:
- In a small bowl, whisk together powdered sugar, lemon juice, and vanilla extract until smooth. Adjust consistency with more lemon juice if needed.
7. Glaze and Serve:
- Drizzle the glaze over the warm rolls. Serve immediately and enjoy!
Pro Tips
- Fresh vs. Frozen Raspberries: If using frozen raspberries, don’t thaw them before mixing with sugar and cornstarch to avoid excess liquid.
- Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
- Reheating: Warm the rolls in the microwave for 15-20 seconds for that fresh-out-of-the-oven taste.
These Raspberry Lemon Rolls are bursting with bright, fruity flavors that will brighten up any day! 🌞
