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Fluffy Lemon Raspberry Rolls

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These fluffy lemon raspberry rolls combine the bright zing of lemon zest with juicy raspberries in a soft, tender dough, perfect for spring brunches or sweet treats.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (420 g)
  • ¼ cup granulated sugar (50 g)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 teaspoon salt
  • ¾ cup whole milk, warmed (~110°F / 43°C) (180 ml)
  • 4 tablespoons unsalted butter, melted and slightly cooled (56 g)
  • 2 large eggs, room temperature
  • Zest of 2 medium lemons
  • 1 ½ cups fresh raspberries (225 g)
  • ⅓ cup light brown sugar (70 g)
  • 3 tablespoons unsalted butter, softened (42 g)
  • 2 tablespoons fresh lemon juice (30 ml)
  • ½ teaspoon ground cinnamon (optional)
  • 1 cup powdered sugar (120 g)
  • 2–3 tablespoons fresh lemon juice (30–45 ml)
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F/43°C) with sugar and yeast. Stir gently and let sit for 5-7 minutes until foamy.
  2. Mix the dough: In a large bowl or stand mixer bowl, combine flour, salt, and lemon zest. Add melted butter, eggs, and foamy yeast mixture. Mix until sticky dough forms.
  3. Knead the dough: Knead on floured surface for 8-10 minutes until smooth and elastic, or 6-7 minutes in mixer on medium speed. Add flour if too sticky.
  4. First rise: Place dough in greased bowl, cover, and let rise in warm spot for 1 to 1 ½ hours until doubled in size.
  5. Prepare the filling: Mix softened butter, brown sugar, lemon juice, cinnamon, and raspberries gently in a bowl, keeping some raspberries whole.
  6. Roll out the dough: Punch down dough and roll into a 12×16-inch rectangle about ¼-inch thick.
  7. Add the filling: Spread raspberry filling evenly over dough, leaving a ½-inch border on one long edge.
  8. Roll and cut: Roll dough tightly from filling edge into a log. Cut into 12 equal rolls about 1 ½ inches thick.
  9. Second rise: Arrange rolls in greased 9×13-inch pan, cover, and let rise 30-45 minutes until puffy.
  10. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden and cooked through.
  11. Make the glaze: Whisk powdered sugar with lemon juice and vanilla until smooth, adjusting thickness as needed.
  12. Glaze and serve: Drizzle warm rolls with lemon glaze after baking. Let cool slightly before serving.

Notes

Use room temperature ingredients for better dough rise. Avoid overfilling with raspberries to prevent sogginess. Use a sharp blade or dental floss to cut rolls for neat swirls. Glaze rolls while warm for a glossy finish. If dough is sticky after rolling, dust lightly with flour but avoid overdoing it.

Nutrition

Keywords: lemon raspberry rolls, sweet rolls, spring brunch, lemon zest, raspberry filling, homemade rolls, easy baking

Find it online: https://chloeplate.com/fluffy-lemon-raspberry-rolls-recipe-easy-homemade-spring-delight/