Decadent Raspberry Lemon Rolls: A Burst of Summer Flavors

Indulge in the perfect harmony of tangy lemon and sweet raspberry with my Raspberry Lemon Rolls. These soft, tender swirls of delight are filled with zesty lemon curd and a luscious raspberry reduction, then crowned with a dreamy raspberry cream cheese frosting. It’s a flavor explosion that brings the essence of summer to your table, any time of year!

A Brief History of Sweet Rolls

Sweet rolls have been delighting taste buds for centuries, with variations found in cuisines around the world. From the classic cinnamon roll to the Swedish cardamom bun, these treats have evolved to incorporate a wide array of flavors. Our Raspberry Lemon Rolls continue this tradition of innovation, combining the timeless appeal of a soft, yeasted dough with the bright, fresh flavors of raspberries and lemons.

Ingredients

For the Dough:

  • 1 large egg, room temperature (50g)
  • 50g (¼ cup) granulated sugar
  • 74g (⅓ cup) unsalted butter, melted
  • 354ml (1½ cups) buttermilk, warmed to 38°C (100°F)
  • 7g (2¼ teaspoons) active dry yeast
  • 552g (4 cups) all-purpose flour
  • 4g (¾ teaspoon) salt
  • 118ml (½ cup) heavy cream, warmed (for pouring over rolls before baking)

For the Raspberry Filling:

  • 169g (1½ cups) fresh raspberries
  • 30ml (2 tablespoons) water
  • 75g (6 tablespoons) granulated sugar
  • 3g (1 teaspoon) cornstarch + 10ml (2 teaspoons) water
  • Pinch of salt

For the Lemon Curd:

  • 2 whole eggs + 1 egg yolk
  • 78ml (⅓ cup) freshly squeezed lemon juice
  • Zest of 2 lemons
  • 150g (¾ cup) granulated sugar
  • 56g (4 tablespoons) unsalted butter
  • Pinch of salt

For the Frosting:

  • 69g (½ cup) powdered sugar
  • 42g (3 tablespoons) unsalted butter, softened
  • 30ml (2 tablespoons) heavy cream
  • 45g (3 tablespoons) raspberry jam
  • 80g (2.8 ounces) cream cheese
  • Pinch of salt

Step-by-Step Instructions

1. Prepare the Dough

  1. Begin by warming the buttermilk to 38-41°C (100-105°F). This temperature is crucial as it activates the yeast without killing it. Sprinkle in ½ teaspoon of sugar and the yeast, then mix well. Let this mixture rest for 5-10 minutes until it becomes foamy and bubbly, indicating that the yeast is active and ready to work its magic.
  2. In a large mixing bowl or the bowl of your stand mixer, whisk together the sugar and egg until well combined. The sugar helps to break down the egg proteins, creating a smoother mixture.
  3. Mix in the melted butter. Ensure the butter isn’t too hot, as it could cook the egg or kill the yeast.
  4. Once your yeast mixture is foamy, pour it into the mixing bowl along with the rest of the ingredients. Mix until everything is well combined.
  5. Now it’s time to add the flour and salt. Begin kneading the dough, either by hand or with a stand mixer fitted with a dough hook. If kneading by hand, this process will take about 10-20 minutes. With a stand mixer, you’ll need about 4-6 minutes. The goal is to develop the gluten in the flour, resulting in a smooth, tacky dough that’s elastic and strong.
  6. To check if your dough is ready, perform the windowpane test: Take a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through without it breaking, your dough is ready. If it tears, continue kneading for a few more minutes.
  7. Place the kneaded dough in an oiled bowl, turning it once to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place until it doubles in size, which should take about 1-2 hours.

2. Create the Raspberry Filling

  1. While the dough is rising, prepare your raspberry filling. In a medium saucepan, combine the raspberries, sugar, salt, and water. Heat this mixture over medium heat, stirring occasionally and gently mashing the raspberries as you stir.
  2. After about 7 minutes, when the mixture has started to thicken slightly, add in the cornstarch slurry (cornstarch mixed with water). This will help thicken the filling to a spreadable consistency.
  3. Continue cooking for another 5 minutes, stirring constantly, until the mixture has thickened considerably. Remove from heat and let it cool completely.

3. Prepare the Lemon Curd

  1. For the lemon curd, start by combining the sugar and lemon zest in a heat-proof bowl. Use your fingers to massage the zest into the sugar, releasing the aromatic oils and infusing the sugar with intense lemon flavor.
  2. Whisk in the eggs and extra yolk until the mixture is light and most of the sugar has dissolved. Add in the lemon juice and whisk well to combine.
  3. Create a double boiler by placing your bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon. This usually takes about 10-15 minutes.
  4. Remove from heat and stir in the butter and salt until fully incorporated. Let the curd cool slightly, then cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill in the refrigerator until completely cooled.

4. Assemble the Rolls

  1. Once your dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle approximately 43x33cm (17×13 inches) and about 1cm (⅜ inch) thick.
  2. Spread ½-¾ cup of your cooled lemon curd evenly over the dough, leaving a small border around the edges. Then, spread ½-¾ cup of the cooled raspberry filling on top of the lemon curd.
  3. Starting from one of the long sides, tightly roll up the dough into a log. Pinch the bottom edge to seal it closed. Using a sharp serrated knife or unflavored dental floss, cut the log into 12 even pieces.
  4. Prepare a 23x33cm (9×13 inch) baking pan by either buttering it or lining it with parchment paper. Arrange the cut rolls in the pan, spacing them evenly. Cover the pan with a clean kitchen towel or plastic wrap and let the rolls rise again until doubled in size, about 1½ hours.
  5. When the rolls are almost done rising, preheat your oven to 174°C (345°F).
  6. Just before baking, warm the heavy cream and pour it evenly over the risen rolls. This creates an incredibly soft, gooey texture.
  7. Bake the rolls for 25-28 minutes, or until they’re golden brown on top. Remove from the oven and let them cool slightly in the pan.

5. Prepare the Frosting

  1. While the rolls are cooling, make your frosting. In a mixing bowl, cream together the softened butter and cream cheese until smooth and well combined.
  2. Mix in the raspberry jam, ensuring it’s evenly distributed throughout the mixture.
  3. Gradually add the powdered sugar, beating well after each addition to avoid lumps.
  4. Finally, mix in the heavy cream until you achieve a smooth, spreadable consistency.

6. Frost and Serve

  1. Once the rolls have cooled slightly but are still warm, generously spread the raspberry cream cheese frosting over the top.
  2. Serve these delightful Raspberry Lemon Rolls warm and enjoy the burst of summer flavors in every bite!

Nutrition Information

(Note: These are approximate values and may vary based on specific ingredients used)

  • Servings: 12 rolls
  • Calories per serving: 450
  • Total Fat: 22g
  • Saturated Fat: 13g
  • Cholesterol: 95mg
  • Sodium: 220mg
  • Total Carbohydrates: 58g
  • Dietary Fiber: 2g
  • Sugars: 28g
  • Protein: 7g

Preparation Time

  • Prep Time: 1 hour
  • Rising Time: 3-4 hours
  • Baking Time: 25-28 minutes
  • Total Time: Approximately 5-6 hours

These Raspberry Lemon Rolls are more than just a breakfast treat; they’re a celebration of flavors that can brighten any day. The soft, pillowy dough provides the perfect canvas for the vibrant tang of lemon curd and the sweet-tart burst of raspberry filling. Topped with the luscious raspberry cream cheese frosting, each bite is a harmonious blend of textures and tastes that will leave you craving more.

What makes these rolls truly special is the interplay between the tart lemon and sweet raspberry. The lemon curd adds a bright, zesty note that cuts through the richness of the dough and frosting, while the raspberry filling provides a fruity sweetness that complements the lemon perfectly. The addition of warm cream before baking ensures that each roll is incredibly soft and tender, with a melt-in-your-mouth quality that’s simply irresistible.

While the recipe may seem complex, each step builds layers of flavor that contribute to the overall decadence of the final product. The time and effort invested in making these rolls from scratch is well worth it when you bite into a warm, freshly baked roll bursting with summer flavors.

These Raspberry Lemon Rolls are versatile enough to star at a weekend brunch, serve as a special breakfast treat, or even as a unique dessert. They’re perfect for sharing with loved ones on lazy Sunday mornings or for impressing guests at your next gathering.

Remember, the key to perfect rolls is patience. Allow enough time for the dough to rise properly, and don’t rush the cooling process before frosting. These steps ensure the best texture and flavor in your finished rolls.

So, preheat that oven, roll up your sleeves, and get ready to fill your kitchen with the irresistible aroma of freshly baked Raspberry Lemon Rolls. Your taste buds (and anyone lucky enough to share these with you) will thank you for this delightful culinary adventure!