Experience the ultimate delight with these Lemon Raspberry Rolls, featuring a soft, fluffy lemon-infused dough filled with a tangy mix of raspberry and lemon and topped with a rich cream cheese icing. Each roll combines the bright zestiness of lemon with the sweet burst of raspberries, enveloped in a decadent dough that melts in your mouth. The cream cheese icing adds a creamy, dreamy finish, making these rolls a perfect treat for any dessert lover.
Why You’ll Love This: These rolls are a fantastic twist on traditional cinnamon rolls, offering a refreshing zest with every bite. The combination of lemon and raspberry not only provides a vibrant flavor but also a beautiful look with the berries peeking through the swirls. They’re perfect for anyone who loves fruity desserts with a rich, comforting base. Plus, the process of making them from scratch adds a rewarding element to your baking adventures.
Perfect Occasion: These Lemon Raspberry Rolls are ideal for brunches, morning meetings, or as a weekend baking project with family. They’re especially wonderful for spring and summer gatherings when the desire for lighter, fruitier desserts becomes paramount. Serve them at your next tea party, bridal shower, or enjoy a quiet morning with a roll and a cup of coffee.
Decoration Tips: To enhance the visual appeal, garnish with fresh raspberries and thin lemon slices on top of the icing. A sprinkle of lemon zest can also add a bright, colorful touch that emphasizes the lemon flavor. If you’re serving these for a special occasion, a dusting of powdered sugar over the iced rolls gives them a charming, finished look.
Ingredients:
- Lemon Dough:
- 1 cup milk, warmed to 110°F
- 2 ¼ tsp active dry yeast
- 4 ¾ cups all-purpose flour
- ¼ cup white granulated sugar
- 1 tsp salt
- 10 tbsp unsalted butter, room temperature, cubed
- 2 large eggs
- Zest of 2 large lemons
- Lemon Raspberry Filling:
- ½ cup unsalted butter, room temperature
- ¾ cup white granulated sugar
- Zest of 2 large lemons
- 2 cups frozen raspberry crumbles
- ½ cup heavy cream
- Lemon Raspberry Cream Cheese Icing:
- 4 tbsp unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 1 cup powdered sugar, sifted
- Zest of 1 large lemon
- 1 tsp pure vanilla extract
- 2 tbsp mashed raspberries
- Prepare the Dough:
- Warm milk in the microwave; sprinkle yeast over the milk and let activate for 10 minutes.
- Mix flour, sugar, and salt in a large bowl. Work in the butter until pea-sized crumbs form.
- Whisk eggs and lemon zest into the milk/yeast mixture. Combine with the dry ingredients and knead until a dough forms.
- Let the dough rise in a greased bowl, covered, until doubled in size, about 1 hour.
- Prepare the Filling:
- Cream the butter, sugar, and lemon zest. Hand crumble the frozen raspberries.
- Roll out the dough, spread the lemon butter mixture, then sprinkle with raspberries.
- Roll up the dough, slice into 12 pieces, and place in a greased baking pan. Let rise slightly, then pour cream between the rolls.
- Bake and Ice:
- Bake at 375°F for 23-27 minutes until golden.
- For the icing, beat butter and cream cheese, mix in powdered sugar, lemon zest, vanilla, and mashed raspberries. Spread over warm rolls.
Enjoy these delectable Lemon Raspberry Rolls, a perfect blend of tart and sweet in a soft, satisfying pastry!
