Raspberry Lemon Rolls

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Soft, tender, and bursting with bright citrus and berry flavors, these Raspberry Lemon Rolls are perfect for brunch or as a special treat any time of the day. Filled with tangy lemon curd, sweet raspberry reduction, and topped with a luscious raspberry cream cheese frosting, they’re a delightful combination of flavors and textures.

Ingredients:

For the Dough:

  • 1 egg, room temperature
  • ¼ cup sugar (50g)
  • ⅓ cup butter, melted (74g)
  • 1½ cups buttermilk, warmed to 100°F (354mL)
  • 2¼ teaspoons yeast
  • 4 cups all-purpose flour (552g)
  • ¾ teaspoon salt
  • ½ cup heavy cream, warmed (for pouring on the rolls, not in the dough)

For the Raspberry Filling:

  • 1½ cups raspberries (169g)
  • 2 tablespoons water
  • 6 tablespoons sugar (75g)
  • 1 teaspoon cornstarch + 2 teaspoons water
  • Pinch of salt

For the Lemon Curd:

  • 2 eggs
  • 1 egg yolk
  • ⅓ cup lemon juice (78mL, or 78g)
  • Zest of 2 lemons
  • ¾ cup sugar (150g)
  • 4 tablespoons unsalted butter (56g)
  • Pinch of salt

For the Frosting:

  • ½ cup powdered sugar (69g)
  • 3 tablespoons unsalted butter, softened (42g)
  • 2 tablespoons heavy cream (30mL)
  • 3 tablespoons raspberry jam
  • 2.8 ounces cream cheese (80g)
  • Pinch of salt

Instructions:

1. Make the Dough:

  1. Warm the buttermilk to 100-105°F. Add ½ teaspoon sugar and the yeast, stirring well. Let it rest for 5-10 minutes until foamy.
  2. In a large mixing bowl or stand mixer, whisk together sugar and egg. Stir in the melted butter.
  3. Once the yeast mixture is foamy, add it to the bowl along with the rest of the ingredients. Mix until combined.
  4. Add flour and salt. Knead until a smooth, tacky dough forms, about 10-20 minutes by hand or 4-6 minutes with a stand mixer.
  5. Perform the windowpane test: Stretch a piece of dough until thin enough to see light through. If it tears, knead a little longer.
  6. Place the dough in an oiled bowl, cover, and let it rise in a warm place until doubled in size, about 1-2 hours.

2. Make the Raspberry Filling:

  1. In a medium saucepan, combine raspberries, sugar, salt, and water. Cook over medium heat for 5 minutes, mashing the berries as you stir.
  2. Once the mixture thickens slightly, add the cornstarch slurry (1 teaspoon cornstarch + 2 teaspoons water) and cook for another 5 minutes until thickened to a spreadable consistency. Remove from heat and let cool.

3. Make the Lemon Curd:

  1. In a heatproof bowl, rub sugar and lemon zest together to release oils.
  2. Whisk in eggs and egg yolk until light and smooth. Add lemon juice and whisk well.
  3. Place the bowl over a saucepan of simmering water (double boiler). Stir constantly until thick enough to coat the back of a spoon.
  4. Remove from heat and stir in butter and salt. Let cool slightly, then cover with plastic wrap directly touching the surface to prevent a skin from forming. Chill in the fridge until completely cooled.

4. Assemble the Rolls:

  1. Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a 17×13 inch rectangle, about ⅜ inch thick.
  2. Spread ½-¾ cup of lemon curd evenly over the dough, then top with ½-¾ cup of raspberry filling.
  3. Roll the dough up from the long side into a log, pinching the edges to seal. Cut into 12 even pieces using a serrated knife or dental floss.
  4. Butter or line a 9×13 inch pan and arrange the rolls inside, spaced evenly. Cover and let rest until doubled in size, about 1½ hours.
  5. Preheat the oven to 345°F when the rolls are almost done rising.
  6. Once risen, warm the heavy cream and pour it evenly over the rolls. Bake for 25-28 minutes until golden brown. Let cool slightly.

5. Make the Frosting:

  1. Cream together butter and cream cheese.
  2. Stir in raspberry jam and powdered sugar, mixing well.
  3. Add heavy cream and a pinch of salt, beating until smooth and fluffy.

6. Frost and Serve:

  1. Spread the raspberry cream cheese frosting evenly over the warm rolls.
  2. Serve and enjoy!

Storage:

Store the rolls in an airtight container at room temperature for 1-3 days, or refrigerate for up to 1 week.

These Raspberry Lemon Rolls are a burst of bright, tangy, and sweet flavors, perfect for a special occasion or a delicious treat any time. Whether you enjoy them for brunch or dessert, they are sure to be a hit!

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