Raspberry Lemon Rolls are a delightful treat, perfect for any time of day. The soft, tender dough is filled with tangy lemon curd and a sweet raspberry reduction, then topped with a rich raspberry cream cheese frosting. These rolls are ideal for brunch, a special breakfast, or even as a dessert. They offer the perfect balance of tart citrus and sweet berries, complemented by the creaminess of the frosting. Whether you’re serving them for a gathering or enjoying them as a weekend indulgence, these rolls are sure to impress.
INGREDIENTS
- 1 egg, room temperature
- ¼ cup sugar (50g)
- ⅓ cup butter, melted (74g)
- 1½ cups buttermilk, warmed (354mL) (to 100°F)
- 2¼ teaspoons yeast
- 4 cups all-purpose flour (552g)
- ¾ teaspoon salt
- ½ cup heavy cream, warmed (for pouring on the rolls)
INSTRUCTIONS
- Step 1:
- Make the Dough: Warm the buttermilk to 100-105°F. Add ½ tsp sugar and yeast; let rest until foamy (5-10 minutes). In a large bowl, whisk sugar and egg, then add melted butter. Pour yeast mixture into the bowl, add flour and salt, then knead until smooth (10-20 mins by hand or 4-6 mins in a stand mixer). Let dough rise in an oiled bowl, covered, for 1-2 hours or until doubled in size.
- Step 2:
- Make the Raspberry Filling: Heat raspberries, sugar, salt, and water in a saucepan over medium heat, stirring and mashing as it thickens (about 5 mins). Add cornstarch slurry (1 tsp cornstarch + 2 tsp water) and cook until thick (about 5 more mins). Let cool.
- Step 3:
- Make the Lemon Curd: Massage sugar and lemon zest together, then whisk in eggs and yolk. Add lemon juice and cook over simmering water, stirring until thick. Remove from heat, add butter, and chill in the fridge.
- Step 4:
- Assemble the Rolls: Roll dough into a 17x13 inch rectangle. Spread ½-¾ cup lemon curd, followed by ½-¾ cup raspberry filling. Roll dough into a log and cut into 12 pieces. Place in a buttered 9x13 inch pan. Let rise for 1½ hours, then pour warm heavy cream over the rolls. Bake at 345°F for 25-28 minutes. Let cool slightly.
- Step 5:
- Make the Frosting: Beat butter and cream cheese, then add raspberry jam. Mix in powdered sugar and heavy cream until smooth.
- Step 6:
- Frost and Serve: Spread frosting over the warm rolls and enjoy!
Serving and Storage Tips
- Store the rolls at room temperature for 1-3 days, or in the fridge for up to 1 week. To reheat, warm them in the microwave for 10-15 seconds to soften the frosting and bring back the freshness.
- For a fun variation, try using mixed berries in the filling or adding a drizzle of lemon glaze on top for extra tartness.
Helpful Notes
- Chilling the lemon curd and raspberry filling before spreading them on the dough helps prevent the filling from leaking out during baking.
- Be sure to pour the heavy cream over the rolls just before baking for a rich, gooey texture.
Tips from Well-Known Chefs
- For a more intense raspberry flavor, reduce the raspberry filling slightly longer on the stove to concentrate the flavor before spreading it on the dough.
FAQs
Can I make these rolls ahead of time?
Yes, you can make the dough, filling, and lemon curd a day ahead. Assemble the rolls, then refrigerate them overnight. Let them come to room temperature before baking.
Can I freeze these rolls?
Yes, you can freeze the rolls after baking. Just wrap them tightly in plastic wrap and store them in an airtight container. Thaw overnight in the fridge and warm in the oven or microwave before serving.
What if I don’t have fresh raspberries?
If fresh raspberries aren’t available, you can use frozen raspberries or even raspberry jam for a quicker filling option.