Embark on a culinary journey to summer bliss with these lemon raspberry rolls. Featuring a soft, gooey lemon-infused dough, a vibrant lemon and raspberry filling, and a creamy lemon raspberry icing, these rolls are a symphony of fresh and fruity flavors, perfect for brightening up your spring or summer table.
Why You’ll Love These Lemon Raspberry Rolls
These rolls are the epitome of summer freshness, combining the tangy zest of lemons with the sweet, tart burst of raspberries in every bite. The creamy lemon raspberry icing adds a luxurious finish that perfectly complements the fluffy dough and fruit-filled center. Ideal for brunch, dessert, or a special treat, these rolls will become a new favorite for their delightful flavors and textures.
Perfect for Every Summer Occasion
Whether you’re hosting a brunch, looking for a special breakfast treat, or need a dessert that screams summer, these lemon raspberry rolls are a perfect choice. They’re especially fitting for Easter, Mother’s Day, or any gathering where a light, fruity dessert is desired. Their bright flavors and beautiful presentation make them a hit at picnics and outdoor events, too.
Tips for Gorgeous Lemon Raspberry Rolls
For a stunning presentation, serve these rolls on a vintage platter, garnishing with additional lemon zest and fresh raspberries for a pop of color. If you’re feeling adventurous, a thin lemon glaze drizzled over the top before serving adds an extra layer of sweetness and makes these rolls irresistibly appealing.
Ingredients:
- Lemon Dough:
- 1 cup milk, warmed to 110℉
- 2 ¼ teaspoons active dry yeast (1 packet)
- 2 large eggs, room temperature
- Zest of 2 large (or 4 small) lemons
- 4 ¾ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon salt
- 10 tablespoons unsalted butter, room temperature, cubed
- Lemon Raspberry Filling:
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- Zest of 2 large (or 4 small) lemons
- 2 cups frozen raspberries, crumbled
- ½ cup heavy cream
- Lemon Raspberry Cream Cheese Icing:
- 4 tablespoons unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 1 cup powdered sugar, sifted
- Zest of 1 large (or 2 small) lemons
- 1 teaspoon vanilla extract
- 2 tablespoons mashed raspberries
Instructions:
- Prepare Lemon Dough:
- Warm milk to 110℉, sprinkle yeast over milk; let activate for 10 minutes. Mix flour, sugar, salt, then work in butter until pea-sized. Combine milk mixture, eggs, and lemon zest with dry ingredients and knead until smooth. Let rise until doubled.
- Make Lemon Raspberry Filling:
- Beat butter, sugar, and lemon zest until smooth. Spread over rolled dough, top with raspberry crumbles, roll, slice, and let rise slightly in a prepared pan. Pour heavy cream over rolls before baking.
- Bake and Ice:
- Bake at 375℉ for 23-27 minutes until golden. Beat icing ingredients together and spread over warm rolls.
Indulge in the delightful fusion of tangy lemon and sweet raspberry with these exquisite rolls, topped with a smooth, flavorful icing. Enjoy the taste of summer in every bite!
