The other night I had a dream. Nothing visionary, just kind of odd. It was about cinnamon rolls. Don’t get me wrong, there’s nothing weird about dreaming of food, I do it all of the time… but I woke up craving them. Then that afternoon when I was browsing the blogosphere I stumbled across Willow Bird Baking. Julie had just announced her first baking challenge and lo and behold it was all about using her sweet roll recipe! I immediately started brainstorming ideas and eventually decided on these raspberry lemon curd rolls. Stephen and I have been loving all of the fresh berries we’ve been eating and since I had a couple of lemons sitting around it just seemed like the natural choice. In order to create a “filling” I decided on curd, something that would make them nice and gooey inside. You can either use a store-bought curd, or cook it over the stove-top, but I opted for the fast and easy method… I microwaved it! Add some sugar to the raspberries, cook them down and roll it all up into a nice log. All that’s left to do is cut them up, bake them and slather them in some zesty cream cheese frosting. These sweet rolls are absolutely perfect in every way! Enjoy! Also thanks Julie for such a fun challenge, I’m already looking forward to the next one!
Lemon Raspberry Rolls Recipe
Ingredients
- 5 cups all-purpose flour
- 1 package ( 2 ¼ tsp) active dry yeast
- 3 Tbsp sugar
- 2/3 cup butter flavored shortening
- 2 cups milk minus 2 Tbsp
- 1/4 cup warm water
- 2 Tbsp apple cider or white vinegar
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
Lemon Curd Filling
- 1 cup sugar
- 8 Tbsp (1 stick) butter - melted
- 2 large eggs
- 1 cup freshly squeezed lemon juice
- zest of 2 lemons
Filling
- 4 cups fresh raspberries
Lemon Cream Cheese Frosting
- 2 cups powdered sugar
- 8 oz cream cheese - softened
- 2 Tbsp milk
- 1 tsp vanilla extract
- 1/2 tsp lemon extract or oil
- zest of 1 lemon
Raspberry Drizzle
- 1/2 cup sugar
- raspberry juice
Instructions
- In a small bowl, combine warm water and yeast. Whisk to combine and allow to sit for 10–15 minutes until the mixture becomes foamy.
- Meanwhile, combine vinegar and milk in a 2 c. measuring cup. Allow to sit while preparing the remaining ingredients.
- In the bowl of a stand mixer, combine flour, sugar, salt, baking soda, and baking powder. Using a pastry blender, cut in the shortening until it resembles coarse crumbs. Stir in the yeast and milk mixture. Using the dough hook, mix (knead) until a ball begins to form. Place the ball of dough in a large, lightly greased bowl. Cover tightly with plastic wrap or kitchen towel and place in the refrigerator overnight.
- To prepare the lemon curd, combine all ingredients in a large microwave-safe bowl. Whisk until smooth. Place in the microwave and heat on HIGH for (5) 1-minute increments, mixing in between each heating. Let the mixture cool on the counter for 10 minutes. Transfer to an airtight container and refrigerate overnight.
- In the morning, place the raspberries into a skillet. Over low heat, simmer with ¼ cup water and ½ cup sugar for 5–6 minutes. Remove the raspberries and place them in a small bowl. Continue heating the juices for 4–5 more minutes until it begins to thicken. Place the drizzle into a bottle and set aside.
- Remove the dough from the refrigerator and divide it into two equal balls. Roll out one ball on a lightly floured surface. Spread ⅔ cup of lemon curd over the rectangular slab of dough. Place half of the raspberries on top. Roll up and cut into 12 rolls. Place in a lightly greased 9×13 baking dish. Repeat with the second ball of dough. Cover the pans with a dishcloth and set in a draft-free area for 1½ hours or until the rolls have doubled in size.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Place the rolls into the oven and bake for 20–25 minutes or until the tops are golden brown in color. Remove the rolls and place the pan on a wire rack to cool for 15 minutes.
- Meanwhile, to prepare the frosting, combine all ingredients in a medium-sized mixing bowl. Beat until smooth. Spread over the warm rolls and drizzle with raspberry sauce. Serve immediately.
NOTES
Nutrition
Sweet Roll Dough recipe from Willow Bird Baking
thanks for sharing.
They look so scrumptious and perfect!
I would love to have you share this or any other of your recipes at Wednesday Extravaganza – my Foodie Link Party! Here is the link:
http://www.hungrylittlegirl.com/1/post/2012/10/wednesday-extravaganza.html
Can’t wait to see you there!
Once I dreamt about biscuits and woke up craving big flakey biscuits. Turns out I was pregnant! Never did get my biscuit. Cinnamon rolls is a way better thing to dream about! I adore lemon curd, it’s truly the best think every. It pairs perfectly with raspberries!