Description
These Lemon Raspberry Cinnamon Rolls combine zesty lemon flavor with sweet raspberry jam, creating a delightful twist on a classic favorite. Soft, fluffy rolls are filled with a luscious lemon-raspberry mixture, topped with a creamy lemon-raspberry frosting, perfect for a special breakfast or brunch treat.
Ingredients
Scale
For the Raspberry Jam:
- 12 oz (340 g) raspberries
- 1/3 cup (66 g) granulated white sugar
- 1/2 tsp cornstarch
For the Lemon Rolls:
- 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
For the Lemon Raspberry Filling:
- 1/2 cup (112 g) unsalted butter, very softened
- 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)
- 1/4 cup (60 ml) heavy cream, at room temperature (for pouring between rolls)
For the Lemon Raspberry 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 the Raspberry Jam: In a small saucepan, combine raspberries, granulated sugar, and cornstarch. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens, about 10-12 minutes. Remove from heat and let cool completely.
- Bloom the Yeast: Warm the milk to about 110°F (43°C). In a small bowl, combine the warm milk, active dry yeast, and 1 tsp sugar. Stir lightly and let it sit for 5-10 minutes until foamy and activated.
- Prepare the Dough: In a large mixing bowl, whisk together flour, salt, and 2 tbsp sugar. Add in the eggs, vanilla extract, lemon zest, softened butter, and the activated yeast mixture. Mix until a sticky dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, cover it with cling film or a damp cloth, and let it rise in a warm place for 1-1.5 hours until doubled in size.
- Prepare the Filling: In a bowl, mix softened butter, brown sugar, granulated sugar, lemon zest, lemon juice, salt, and raspberry jam until well combined.
- Roll Out the Dough: Once the dough has doubled, punch it down and roll it out on a floured surface into a large rectangle approximately 16×24 inches.
- Spread Filling: Evenly spread the lemon raspberry filling over the rolled dough, leaving a small border around the edges.
- Form the Rolls: Starting from the long side, roll the dough tightly into a log. Cut the log into 12 equal slices and place them cut side up in a greased 9×13 inch baking dish, leaving space to expand.
- Second Rise: Cover the rolls loosely and allow them to rise for another 45-60 minutes until puffed and nearly doubled.
- Add Heavy Cream: Pour the room temperature heavy cream evenly between and over the rolls to add moisture during baking.
- Bake: Preheat oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
- Prepare the Frosting: While rolls are baking, beat softened butter and cold cream cheese together until smooth. Gradually add powdered sugar, lemon zest, and raspberry jam, mixing until creamy and well combined.
- Frost the Rolls: Once baked, remove rolls from oven and immediately spread the lemon raspberry cream cheese frosting over the warm rolls. Allow frosting to soften and melt slightly over the rolls for the best flavor.
Notes
- Ensure the milk is not too hot when activating yeast to avoid killing the yeast.
- Allow raspberry jam to cool fully before using in filling and frosting to prevent melting the butter in mixtures.
- Use room temperature ingredients for better blending and dough consistency.
- Heavy cream between rolls helps create soft, moist rolls.
- For best results, serve these rolls warm on the day they are made.
Keywords: lemon raspberry cinnamon rolls, lemon rolls, raspberry jam rolls, breakfast rolls, brunch recipe, sweet rolls, cream cheese frosting