These Raspberry Lemon Sweet Rolls are a delightful twist on classic cinnamon rolls, featuring a soft and fluffy dough filled with a vibrant raspberry-lemon filling. The tartness of raspberries complements the bright citrusy notes of lemon, creating a perfect balance of sweet and tangy flavors. Topped with a luscious lemon glaze, these rolls make an irresistible breakfast or dessert treat.
Why You’ll Love This Recipe
- Bright and Refreshing Flavor – The combination of raspberries and lemon creates a fresh and zesty taste.
- Soft and Fluffy Texture – The dough is light and airy, making each bite melt in your mouth.
- Perfect for Any Occasion – Ideal for brunch, special gatherings, or as a sweet treat with coffee.
- Easy to Customize – You can experiment with different fillings or toppings.
- Make-Ahead Friendly – Prepare the rolls in advance for a hassle-free morning.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Active dry yeast
- Granulated sugar
- Milk
- Unsalted butter
- Eggs
- Salt
- Fresh raspberries
- Lemon zest
- Lemon juice
- Powdered sugar
- Cornstarch
Directions
- Prepare the Dough
- In a small saucepan, warm the milk until lukewarm. Add yeast and a teaspoon of sugar, then let it sit for about 5 minutes until foamy.
- In a large mixing bowl, combine flour, sugar, and salt.
- Add the yeast mixture, eggs, and melted butter to the dry ingredients. Knead until the dough is smooth and elastic. Cover and let it rise in a warm place for 1-2 hours or until doubled in size.
- Make the Filling
- In a bowl, mix fresh raspberries, lemon zest, sugar, and cornstarch. Set aside.
- Assemble the Rolls
- Roll out the dough into a large rectangle on a floured surface. Spread the raspberry-lemon mixture evenly over the dough.
- Roll up the dough tightly from one end to the other and slice it into even rolls. Place them in a greased baking dish. Cover and let them rise for another 30-45 minutes.
- Bake the Rolls
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 20-25 minutes or until golden brown. Let them cool slightly before glazing.
- Prepare the Lemon Glaze
- Whisk together powdered sugar and fresh lemon juice until smooth. Drizzle over the warm rolls before serving.
Servings and Timing
- Servings: 12 rolls
- Prep Time: 20 minutes
- Rise Time: 1.5-2 hours
- Bake Time: 20-25 minutes
- Total Time: About 2.5 hours
Variations
- Berry Mix – Use a combination of raspberries, blueberries, and blackberries for a mixed berry flavor.
- Cream Cheese Frosting – Swap the lemon glaze for a rich cream cheese frosting.
- Nutty Addition – Sprinkle chopped almonds or walnuts in the filling for added crunch.
- Vegan Option – Use plant-based milk, vegan butter, and an egg substitute.
- Gluten-Free – Replace all-purpose flour with a gluten-free flour blend.
Storage/Reheating
- Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Reheating: Warm in the microwave for 20-30 seconds or in the oven at 300°F (150°C) for 5-10 minutes.
- Freezing: Freeze unglazed rolls in an airtight container for up to 3 months. Thaw overnight and warm before serving.
FAQs
How do I know when the dough has risen enough?
The dough should double in size and feel soft and airy when gently pressed.
Can I use frozen raspberries instead of fresh?
Yes, but thaw and drain them well to prevent excess moisture.
Can I make these rolls ahead of time?
Yes, assemble the rolls, cover them, and refrigerate overnight. Bake them fresh in the morning.
Why is my dough not rising?
Check that the yeast is fresh and that the liquid ingredients are warm but not too hot, as extreme heat can kill the yeast.
Can I use store-bought dough?
Yes, but homemade dough provides the best texture and flavor.
How do I prevent the filling from leaking out?
Sprinkle cornstarch in the filling and roll the dough tightly to minimize leaks.
Can I use lemon extract instead of fresh lemon juice?
Yes, but fresh lemon juice provides a more natural and vibrant flavor.
How do I get perfectly shaped rolls?
Use dental floss or a sharp knife to cut the dough cleanly.
Can I add a crumble topping?
Yes, a streusel topping made of butter, sugar, and flour adds extra texture.
What pairs well with raspberry lemon sweet rolls?
They go great with coffee, tea, or a glass of fresh lemonade.
Conclusion
Raspberry Lemon Sweet Rolls are a deliciously soft and flavorful treat perfect for breakfast, brunch, or dessert. The sweet-tart combination of raspberries and lemon, paired with a tender dough and a drizzle of glaze, makes them irresistible. Whether you’re making them for a special occasion or a simple indulgence, these rolls are sure to impress. Try them today and enjoy a burst of fruity goodness in every bite!
Print
Raspberry Lemon Sweet Rolls
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 rolls 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Raspberry Lemon Sweet Rolls are soft, fluffy, and bursting with fresh raspberry and zesty lemon flavors! Swirled with a sweet raspberry filling and topped with a tangy lemon glaze, these homemade rolls are perfect for breakfast, brunch, or a special treat. A refreshing twist on classic cinnamon rolls that will brighten your day!
Ingredients
- For the Dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- For the Raspberry Filling:
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Prepare the Dough:
- In a large bowl, whisk together flour, sugar, yeast, and salt.
- Add warm milk, melted butter, and egg. Mix until a dough forms.
- Knead for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Make the Raspberry Filling:
- In a saucepan, combine raspberries, sugar, cornstarch, and lemon juice.
- Cook over medium heat until thickened (about 5 minutes), then let cool.
- Assemble the Rolls:
- Roll out the dough into a 12×18-inch rectangle.
- Spread the cooled raspberry filling evenly over the dough.
- Roll up tightly from the long side and cut into 12 equal rolls.
- Place in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes.
- Bake:
- Preheat oven to 375°F (190°C).
- Bake for 20-25 minutes, until golden brown.
- Make the Lemon Glaze & Serve:
- Whisk together powdered sugar, lemon juice, lemon zest, and milk until smooth.
- Drizzle over warm rolls before serving.
- Nutrition Information (Per Roll, 1 of 12 Servings)
- Calories: 280 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Notes
- For a shortcut, use store-bought refrigerated dough.
- Swap raspberries for strawberries or blueberries for variety.
- Store leftovers in an airtight container and reheat before serving.
- Details
Nutrition
- Calories: 280 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
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