Lemon Raspberry Rolls Recipe

Raspberry lemon sweet roll served on a plate with fresh raspberries.

5 from 1 vote

A citrusy swirl and berry-filled center make these Lemon Raspberry Rolls a spring favorite. They’re light enough for warm days but still comforting with a cream cheese topping.

Prep Time30

Cook Time35

Rest Time1 30

Total Time2 35

Course: Bread, Breakfast, Rolls

Cuisine: American

Diet: Vegetarian

Servings: rolls

Calories: 315kcal

Author: Andrea

Ingredients

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 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

To STORE leftovers, place fully cooled Lemon Raspberry Rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for 4–5 days. The frosting may firm up in the fridge, so let the rolls sit out for 15–20 minutes before serving again.

To FREEZE, wrap individual rolls tightly in plastic wrap and place them in a freezer-safe container or zip-top bag. They’ll stay good for up to 2 months. To REHEAT, microwave each roll (unwrapped) for about 20–30 seconds or warm them in the oven at 325 degrees Fahrenheit (165 degrees Celsius) until heated through.

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