Description
Delight in the sweet and tangy flavors of these Lemon Raspberry Cinnamon Rolls, featuring a luscious raspberry jam filling paired with zesty lemon and a creamy lemon-raspberry cream cheese frosting. Perfectly soft and fluffy with a golden crust, these homemade rolls are an irresistible treat for breakfast or dessert.
Ingredients
Scale
Raspberry Jam
- 12 oz (340 g) raspberries
- 1/3 cup (66 g) granulated white sugar
- 1/2 tsp cornstarch
- 1/4 cup (80 g) reserved raspberry jam for filling
- 2 tbsp (40 g) reserved raspberry jam for frosting
Dough
- 1 1/4 cups (300 ml) whole milk, warmed to about 110°F (43°C)
- 2 1/4 tsp active dry yeast
- 1 tsp granulated white sugar (for blooming yeast)
- 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp salt
- 2 tbsp (25 g) granulated white sugar
- 2 eggs, whisked
- 1/2 tbsp vanilla extract
- 2 tbsp (20 g) lemon zest (about 2 lemons)
- 1/2 cup (112 g) unsalted butter, very softened
Filling
- 1/2 cup (110 g) brown sugar
- 1/2 cup (100 g) granulated white sugar
- 2 tbsp (20 g) lemon zest (about 2 lemons)
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 tsp salt
- 1/4 cup (80 g) raspberry jam (from above)
Between the Rolls
- 1/4 cup (60 ml) heavy cream, at room temperature
Cream Cheese Frosting
- 6 tbsp (84 g) unsalted butter, very softened
- 6 oz (170 g) cream cheese, cold
- 1 cup (130 g) powdered sugar
- 1/2 tbsp (5 g) lemon zest (about ½ lemon)
- 2 tbsp (40 g) raspberry jam (from above)
Instructions
- Make Raspberry Jam: Add raspberries to a medium saucepan over medium heat. Cook for 5-7 minutes, stirring and mashing occasionally until raspberries break down and become liquidy (10 minutes if frozen). Pass the mixture through a sieve to remove seeds, pressing to extract juice until you have about 3/4 cup (180 ml) liquid. Return liquid to the pan off heat and whisk in sugar and cornstarch. Heat over medium for 10-13 minutes until thickened. Remove from heat, reserving 2 tbsp (40 g) jam for frosting and 1/4 cup (80 g) for filling.
- Bloom Yeast: In a small bowl, combine warm whole milk (110°F/43°C), active dry yeast, and 1 tsp sugar. Let sit for 10 minutes until foamy on top, indicating yeast activation.
- Prepare Dry Ingredients: In a stand mixer bowl fitted with a whisk attachment, thoroughly mix the flour, salt, and 2 tbsp sugar.
- Add Wet Ingredients: Add the whisked eggs, vanilla extract, lemon zest, and softened butter to the dry mixture and mix until incorporated.
- Combine and Knead Dough: Pour in the yeast mixture and blend until combined. Switch to a dough hook and knead on medium speed for 7-10 minutes until dough pulls away from bowl edges, forms a ball, and springs back when pressed. Add flour 1 tbsp at a time if dough is too sticky.
- First Rise: Shape the dough into a ball, place in a large greased bowl, cover with plastic wrap or towel, and let rise in a warm place for 1 to 1 ½ hours until doubled in size.
- Prepare Filling: In a small bowl, mix softened butter, brown sugar, granulated sugar, lemon zest, lemon juice, salt, and 1/4 cup raspberry jam until smooth and well combined.
- Prepare Baking Dish: Grease a 9×13 inch casserole dish and set aside.
- Roll out Dough: Punch down risen dough to release air, remove from bowl and roll out on a lightly floured surface to an 18×12 inch rectangle about 1/4 inch thick. Spread lemon raspberry filling evenly over dough.
- Form Rolls: Starting from the edge closest to you, roll the dough tightly into a log. Trim the ends for evenness. Cut into 12 equal rolls approximately 1 ½ inches wide using unflavored floss or a sharp knife.
- Arrange and Proof: Arrange rolls in the prepared dish. Pour room temperature heavy cream evenly between the rolls. Cover with plastic wrap and let proof in a warm place for about 1 hour or until doubled in size.
- Preheat Oven: About 15 minutes before the rolls finish proofing, preheat oven to 350°F (175°C).
- Bake Rolls: Bake rolls for 22-25 minutes until light golden brown.
- Make Frosting: While rolls bake, beat softened butter on high speed until pale and fluffy. Add cold cream cheese and mix on medium speed until combined. Gradually sift in powdered sugar on low speed, mixing until incorporated. Add lemon zest and 2 tbsp raspberry jam. Mix on low speed then increase to high until frosting is fluffy.
- Frost Rolls: Allow rolls to cool for 5 minutes after baking, then spread cream cheese frosting generously over the warm rolls. Serve and enjoy!
Notes
- Use fresh raspberries for the best flavor, but frozen can be used if thawed and cooked slightly longer.
- Ensure milk is warmed to about 110°F (43°C) to properly activate the yeast without killing it.
- Adding flour slowly when kneading helps prevent the dough from becoming too dry or stiff.
- Letting the rolls proof until doubled ensures a soft, fluffy texture after baking.
- The heavy cream poured between the rolls helps keep them moist and tender during baking.
- For easier cutting, use unflavored floss or a serrated knife to slice the rolls evenly.
- Store leftover rolls covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat gently before serving to restore softness and warmth.
