Description
Soft, fluffy, and bursting with bright flavors, these Raspberry Lemon Rolls are the perfect blend of tangy and sweet. With a vibrant raspberry filling, a hint of lemon zest, and a luscious lemon glaze, these rolls are a treat for breakfast, brunch, or dessert!
Ingredients
Scale
For the Dough:
- 3 ¾ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp instant yeast (1 packet)
- ½ tsp salt
- ¾ cup warm milk
- ¼ cup melted butter
- 1 large egg
For the Filling:
- 1 ½ cups fresh raspberries
- ¼ cup granulated sugar
- 1 tbsp lemon zest
- 1 tbsp cornstarch
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1–2 tbsp milk (adjust for consistency)
- 1 tsp lemon zest
Instructions
- In a large bowl, mix the warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
- Add melted butter, egg, and salt to the yeast mixture. Stir until combined. Gradually mix in the flour until a soft dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–7 minutes.
- Place the dough in a greased bowl, cover, and let rise for 1–1.5 hours until doubled in size.
- For the filling, combine raspberries, sugar, lemon zest, and cornstarch in a small bowl. Set aside.
- Roll out the risen dough on a floured surface into a 12×18-inch rectangle. Spread the raspberry filling evenly over the dough, leaving a ½-inch border.
- Roll the dough tightly into a log, starting from the long edge. Slice into 12 equal pieces using a sharp knife or dental floss.
- Arrange the rolls in a greased baking dish, cover, and let rise for 30–45 minutes.
- Preheat the oven to 375°F (190°C). Bake the rolls for 20–25 minutes or until golden brown.
- While the rolls bake, prepare the glaze by whisking powdered sugar, lemon juice, milk, and lemon zest. Adjust consistency as needed.
- Drizzle the glaze over slightly cooled rolls and garnish with extra lemon zest if desired.
Notes
- Rolls can be stored in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- To reheat, microwave for 15–20 seconds.
- For a jammy filling, you can mash the raspberries slightly before spreading them over the dough.
- Prep Time: 20 minutes
- Rise Time: 2 hours
- Cook Time: 25 minutes