Raspberry Lemon Curd Rolls Recipe

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5 from 1 vote

Raspberry Lemon Curd Rolls Recipe

These sweet rolls are absolutely perfect in every way!

Prep Time30

Cook Time35

Rest1 30

Course: Bread, Breakfast, Rolls

Cuisine: American

Servings: rolls

Calories: 337kcal

Author: Andrea

Ingredients

(Click here for complete recipe for Willow Bird Baking’s rolls)
5 cups all-purpose flour
1 package ( 2 1/4 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 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
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 shortening until it resembles coarse crumbs. Stir in yeast and milk mixture, using the pastry hook mix (knead) until a ball begins to form. Place ball of dough in a large lightly greased bowl. Cover tightly with plastic wrap and place in the refrigerator overnight.
To prepare lemon curd, combine all ingredients in a large microwave-safe bowl. Whisk until smooth. Place in microwave and heat on HIGH for (5) 1 minute increments, mixing in between each heating.Let mixture cool on counter for 10 minutes. Transfer to an air-tight container and refrigerate overnight.
In the morning, place raspberries into a skillet. Over low heat, simmer with ¼ c. water and ½ c. sugar for 5-6 minutes. Remove raspberries and place in a small bowl. Continue heating the juices for 4-5 more minutes until it begins to thicken. Place drizzle into a bottle and set aside.
Remove dough from refrigerator and divide into two equal balls. Roll out one ball on a lightly floured surface. Spread ⅔ c. of lemon curd over the rectangular slab of dough. Place ½ 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 pans with a dish cloth and set in a draft-free area for 1½ hours or until rolls have doubled in size.
Preheat oven to 375 degrees. Place rolls into oven and bake for 20-25 minutes or until tops are golden brown in color. Remove rolls and place pan on a wire rack to cool for 15 minutes.
Meanwhile, to prepare the frosting, combine all ingredients in a medium size mixing bowl. Beat until smooth. Spread over warm rolls and drizzle with raspberry sauce. Serve immediately.

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