If you’re a fan of sweet and tangy desserts, these Zesty Raspberry Lemon Sweet Rolls are the perfect treat! This recipe blends the bright flavors of fresh lemon and raspberries with soft, pillowy rolls. Topped with a creamy raspberry-lemon frosting, they are ideal for a delightful breakfast, brunch, or dessert. These rolls are bursting with vibrant flavors, making every bite a refreshing and indulgent experience.
Ingredients:
For the Dough:
- 1 egg, room temperature
- ¼ cup sugar (50g)
- ⅓ cup butter, melted (74g)
- 1½ cups buttermilk, warmed to 100°F (354mL)
- 2¼ teaspoons yeast
- 4 cups all-purpose flour (552g)
- ¾ teaspoon salt
- ½ cup heavy cream, warmed (for pouring on the rolls)
For the Raspberry Filling:
- 1½ cups raspberries (169g)
- 2 tablespoons water
- 6 tablespoons sugar (75g)
- 1 teaspoon cornstarch + 2 teaspoons water
- Pinch of salt
For the Lemon Curd:
- 2 eggs
- 1 egg yolk
- ⅓ cup lemon juice (78mL)
- Zest of 2 lemons
- ¾ cup sugar (150g)
- 4 tablespoons unsalted butter (56g)
- Pinch of salt
For the Frosting:
- ½ cup powdered sugar (69g)
- 3 tablespoons unsalted butter, softened (42g)
- 2 tablespoons heavy cream (30mL)
- 3 tablespoons raspberry jam
- 2.8 ounces cream cheese (80g)
- Pinch of salt
Instructions:
- Prepare the Dough : In a large bowl, combine the warm buttermilk and yeast. Let it sit for 5 minutes until frothy. Add the egg, sugar, melted butter, salt, and 2 cups of flour. Mix until well combined. Gradually add the remaining 2 cups of flour and knead the dough for 8-10 minutes until it’s soft and slightly sticky. Cover the dough and let it rise in a warm place for 1-1½ hours, or until it doubles in size.
- Make the Raspberry Filling : In a small saucepan, combine the raspberries, water, sugar, and a pinch of salt. Cook over medium heat, stirring, until the raspberries break down. Dissolve the cornstarch in 2 teaspoons of water and stir it into the raspberry mixture. Cook for 1-2 minutes until thickened. Remove from heat and let the filling cool completely.
- Make the Lemon Curd : In a saucepan, whisk together the eggs, egg yolk, sugar, lemon juice, lemon zest, and a pinch of salt. Cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat and stir in the butter until smooth. Transfer to a bowl and let it cool completely.
- Assemble the Rolls : Roll the dough out into a 12×18-inch rectangle on a lightly floured surface. Spread the cooled raspberry filling evenly over the dough. Then drizzle the lemon curd over the raspberry filling. Roll the dough tightly from the long side to form a log. Cut the log into 12 equal rolls. Place the rolls in a greased 9×13-inch baking dish, cover, and let them rise for another 30 minutes.
- Bake the Rolls : Preheat the oven to 350°F (175°C).Pour the warmed heavy cream over the rolls. Bake for 25-30 minutes, or until the rolls are golden brown and cooked through. Allow them to cool slightly.
- Prepare the Frosting : In a bowl, beat together the softened butter, cream cheese, powdered sugar, heavy cream, raspberry jam, and a pinch of salt until smooth and creamy.
- Frost the Rolls : Spread the frosting over the slightly cooled rolls. Serve warm and enjoy the burst of zesty lemon and sweet raspberry flavors.
Conclusion:
These Zesty Raspberry Lemon Sweet Rolls are a delightful combination of flavors and textures. The soft, buttery rolls, paired with the vibrant raspberry filling and tangy lemon curd, create a taste that’s nothing short of perfection. Topped with a luscious frosting, they’re a treat that’s sure to impress anyone lucky enough to enjoy them.
Zesty Raspberry Lemon Sweet Rolls
Soft, buttery sweet rolls filled with a tangy raspberry and lemon curd filling, topped with creamy raspberry-lemon frosting. Perfect for breakfast, brunch, or dessert!
Ingredients
For the Dough:
- 1 egg room temperature
- ¼ cup sugar 50g
- ⅓ cup butter melted (74g)
- 1½ cups buttermilk warmed to 100°F (354mL)
- 2¼ teaspoons yeast
- 4 cups all-purpose flour 552g
- ¾ teaspoon salt
- ½ cup heavy cream warmed (for pouring on the rolls)
For the Raspberry Filling:
- 1½ cups raspberries 169g
- 2 tablespoons water
- 6 tablespoons sugar 75g
- 1 teaspoon cornstarch + 2 teaspoons water
- Pinch of salt
For the Lemon Curd:
- 2 eggs
- 1 egg yolk
- ⅓ cup lemon juice 78mL
- Zest of 2 lemons
- ¾ cup sugar 150g
- 4 tablespoons unsalted butter 56g
- Pinch of salt
For the Frosting:
- ½ cup powdered sugar 69g
- 3 tablespoons unsalted butter softened (42g)
- 2 tablespoons heavy cream 30mL
- 3 tablespoons raspberry jam
- 2.8 ounces cream cheese 80g
- Pinch of salt
Instructions
- Prepare the Dough : In a large bowl, combine the warm buttermilk and yeast. Let it sit for 5 minutes until frothy. Add the egg, sugar, melted butter, salt, and 2 cups of flour. Mix until well combined. Gradually add the remaining 2 cups of flour and knead the dough for 8-10 minutes until it’s soft and slightly sticky. Cover the dough and let it rise in a warm place for 1-1½ hours, or until it doubles in size.
- Make the Raspberry Filling : In a small saucepan, combine the raspberries, water, sugar, and a pinch of salt. Cook over medium heat, stirring, until the raspberries break down. Dissolve the cornstarch in 2 teaspoons of water and stir it into the raspberry mixture. Cook for 1-2 minutes until thickened. Remove from heat and let the filling cool completely.
- Make the Lemon Curd : In a saucepan, whisk together the eggs, egg yolk, sugar, lemon juice, lemon zest, and a pinch of salt. Cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat and stir in the butter until smooth. Transfer to a bowl and let it cool completely.
- Assemble the Rolls : Roll the dough out into a 12×18-inch rectangle on a lightly floured surface. Spread the cooled raspberry filling evenly over the dough. Then drizzle the lemon curd over the raspberry filling. Roll the dough tightly from the long side to form a log. Cut the log into 12 equal rolls. Place the rolls in a greased 9×13-inch baking dish, cover, and let them rise for another 30 minutes.
- Bake the Rolls : Preheat the oven to 350°F (175°C). Pour the warmed heavy cream over the rolls. Bake for 25-30 minutes, or until the rolls are golden brown and cooked through. Allow them to cool slightly.
- Prepare the Frosting : In a bowl, beat together the softened butter, cream cheese, powdered sugar, heavy cream, raspberry jam, and a pinch of salt until smooth and creamy.
- Frost the Rolls : Spread the frosting over the slightly cooled rolls. Serve warm and enjoy the burst of zesty lemon and sweet raspberry flavors.