Hey, sweet friends! 🍋🍇 If you’re looking to make your mornings a bit brighter, these Raspberry Lemon Rolls are here to bring the sunshine! Soft, fluffy, and bursting with fresh raspberry and zesty lemon flavors, these rolls are a treat you’ll want to bake again and again. Each bite is a balance of tangy and sweet, all topped with a drizzle of creamy glaze. So, let’s get rolling!
Ingredients
- All-purpose flour – 3 ½ cups: The base of our dough, giving structure to these fluffy rolls.
- Milk – 1 cup, warm: Helps activate the yeast and adds softness to the dough.
- Granulated sugar – ½ cup: Sweetens the dough and feeds the yeast for a good rise.
- Butter – ¼ cup, melted: Adds richness and makes the dough tender.
- Egg – 1 large: Binds the dough and adds a lovely golden color.
- Active dry yeast – 2 ¼ teaspoons: This will give your rolls that perfect rise.
- Salt – ½ teaspoon: Balances the sweetness and brings out other flavors.
- Fresh raspberries – 1 cup: Adds bursts of fresh, tangy flavor to each roll.
- Lemon zest – 1 tablespoon: Provides a bright, citrusy zing that pairs beautifully with the raspberries.
- Powdered sugar – 1 cup (for glaze): Creates the perfect sweet glaze.
- Lemon juice – 2 tablespoons (for glaze): Gives the glaze a tangy kick.
Quick Prep Tip: Zest the lemon before juicing to save time, and use room temperature ingredients for the best dough consistency.
How to Make Raspberry Lemon Rolls
Step 1: Prepare the Dough
In a large mixing bowl, combine the warm milk and sugar. Sprinkle in the yeast and let it sit for about 5 minutes until it becomes foamy. Add melted butter, egg, and salt. Gradually add flour, mixing until a soft dough forms.
Step 2: Knead and Rise
Transfer the dough to a floured surface and knead for about 5-7 minutes, or until it’s smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 3: Roll Out the Dough
Once risen, punch down the dough to release any air bubbles. Roll it out on a floured surface into a large rectangle, about ¼-inch thick.
Step 4: Add Filling
Spread the raspberries evenly over the dough and sprinkle with lemon zest. Gently press the berries into the dough to help them stay in place when rolling.
Step 5: Roll and Cut
Starting from one long side, carefully roll up the dough into a log. Slice the log into 12 equal pieces and place them in a greased baking dish.
Step 6: Final Rise
Cover the rolls with a towel and let them rise again for 30 minutes, until puffed up.
Step 7: Bake
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown and cooked through. Allow them to cool slightly before glazing.
Step 8: Prepare and Drizzle the Glaze
In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over the warm rolls and enjoy!
Equipment Needed for This Recipe
- Mixing bowls
- Rolling pin
- Baking dish (9×13 inch)
- Zester or microplane (for lemon zest)
- Pastry brush (optional, for greasing the pan)
Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
Yes! If using frozen raspberries, do not thaw them before adding, as they may release too much juice and make the dough soggy.
How should I store leftover rolls?
Keep leftover rolls in an airtight container at room temperature for up to 2 days. You can reheat them in the microwave for a few seconds to soften them up.
Can I prepare the dough the night before?
Absolutely! After placing the rolls in the baking dish, cover tightly and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes before baking.
What’s the best way to zest a lemon?
Use a microplane for fine zest that blends smoothly into the filling. Only zest the yellow part, as the white pith can be bitter.
Can I make these rolls vegan?
You can try substituting the milk with a plant-based milk, butter with a vegan butter, and egg with a flax egg. They might be a bit less fluffy but still delicious!
What other fruits can I use?
Feel free to experiment with strawberries, blueberries, or blackberries for different flavors!
I hope you loved making (and eating!) these delicious Raspberry Lemon Rolls as much as I do! There’s nothing quite like the combination of tangy raspberries and sweet lemon glaze to start the day on a bright note. Don’t forget to share this recipe with friends on Facebook or save it to Pinterest for later!
Fluffy Raspberry Lemon Rolls with Sweet Glaze
- Prep Time: 2 hours (includes rising time)
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 rolls
Description
Brighten up your morning with these sweet and tangy Raspberry Lemon Rolls! Fluffy dough, fresh raspberries, and zesty lemon glaze make every bite delightful.
Ingredients
- 3 ½ cups all-purpose flour
- 1 cup warm milk
- ½ cup granulated sugar
- ¼ cup melted butter
- 1 large egg
- 2 ¼ teaspoons active dry yeast
- ½ teaspoon salt
- 1 cup fresh raspberries
- 1 tablespoon lemon zest
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Combine warm milk and sugar in a bowl, add yeast, and let it foam.
- Mix in butter, egg, and salt. Gradually add flour to form a dough.
- Knead dough on floured surface for 5-7 minutes. Let rise in a greased bowl for 1-1.5 hours.
- Roll out dough into a rectangle. Add raspberries and lemon zest.
- Roll up dough and slice into 12 pieces. Place in a greased baking dish.
- Let rolls rise for 30 minutes, then bake at 350°F for 20-25 minutes.
- Whisk powdered sugar and lemon juice for glaze, then drizzle over warm rolls.
Notes
For extra flavor, add a pinch of cinnamon to the filling. Adjust lemon juice in the glaze for more or less tang.
