Lemon Raspberry Rolls
These gooey lemon raspberry rolls are soft and fluffy, filled with a delicious lemon sugar and raspberry jam filling, and frosted with lemon raspberry cream cheese frosting. A delightful and indulgent treat to bake this spring!
Why these lemon raspberry rolls are amazing
They’re full of raspberry and lemon flavor. The sweet roll dough is flavored with lemon zest and the rolls are filled with a lemon sugar raspberry jam filling. They’re soaked in cream while they rise to make them extra gooey and delicious. After baking, lemon raspberry cream cheese frosting is spread on top of the rolls.
Perfectly soft & fluffy rolls– Seriously like little pillows of doughy, buttery, sweet lemon raspberry goodness. We’ll be using active dry yeast bloomed in warm whole milk, and lots of butter to give the dough the most perfect, plush texture. The dough rises and rolls out so nicely and is actually really fun to work with! ?
They are really fun to make! They do take a little time, but making them is half the fun. There’s something about working with yeast dough that makes making the dessert even more exciting. I love to see the dough rise, and transform into a delicious treat. It really makes you feel like you’ve accomplished something!
For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!
Tips to make perfect lemon raspberry rolls
Lightly grease the plastic wrap for covering the dough while it proofs. This will help it not to stick to the rolls.
Use unflavored dental floss to cut the dough into rolls. This will allow for really pretty, clean cuts that a knife really can’t give you.
Measuring your flour properly. If you learn anything from making this recipe, please let it be this: measure your flour (and all other ingredients) with a digital kitchen scale. Please don’t bring me to tears; don’t scoop your measuring cup into your flour. This will always lead to inaccurate flour measurements and therefore, a wonky bake.
Let your dough proof outside if it’s warm enough, or in a cold oven with the light on.
Lemon Raspberry Rolls FAQs
Yes. To prepare ahead of time follow recipe up until you are about to proof the rolls for the second time. Cover the prepared rolls and place in the fridge. The next morning when ready to bake, take the rolls out of the fridge, pour room temperature cream in between them and allow them to proof somewhere warm until they’ve doubled in size. Keep in mind it will take longer than an hour because the dough is cold and has to come all the way to room temperature and then proof. Once they’ve doubled in size, bake according to the recipe.
Check that your yeast is not expired. If it did not get very foamy on top and smell “yeasty” after it bloomed, the yeast is dead. I’ve found that if it is just bubbly on top, but not foamy, this is an indication that the yeast is dead. Secondly, perhaps the dough just needed more time. Some times it can take up to 1 1/2 hours for the dough to proof all the way to “doubled in size”.
Keep left over rolls in an airtight container for up to three days, but I have a feeling they’ll be gone before that!
Absolutely! The jam may not be as thick as the jam in this recipe, but should work just as well.
If you make these lemon raspberry rolls please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
Lemon Raspberry Rolls
Ingredients
For the Raspberry Jam
- 12 oz (340 g) raspberries
- 1/3 cup (66 g) granulated white sugar
- 1/2 tsp cornstarch
For the Lemon Rolls
- 1 1/4 cups (300 ml) whole milk, warmed to about 110 degrees F (43 C)
- 2 1/4 tsp active dry yeast
- 1 tsp granulated white sugar (to bloom the yeast)
- 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp salt
- 2 tbsp (25 g) granulated white sugar
- 2 eggs, whisked
- 1/2 tbsp vanilla
- 2 tbsp (20 g) lemon zest (about 2 lemons zested)
- 1/2 cup (112 g) unsalted butter, very softened
For the Lemon Raspberry Filling
- 1/2 cup (112 g) unsalted butter, very softened
- 1/2 cup (110 g) brown sugar
- 1/2 cup (100 g) granulated white sugar
- 2 tbsp (20 g) lemon zest (about 2 lemons zested)
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 tsp salt
- 1/4 cup (80 g) raspberry jam from above
- 1/4 cup (60 ml) heavy cream, at room temperature (for pouring in between the rolls)
For the Lemon Raspberry Cream Cheese Frosting
- 6 tbsp (84 g) unsalted butter, very softened
- 6 oz (170 g) cream cheese, cold
- 1 cup (130 g) powdered sugar
- 1/2 tbsp (5 g) lemon zest (about ½ lemon zested)
- 2 tbsp (40 g) raspberry jam from above
Instructions
For the Raspberry Jam
- Add the raspberries to a medium saucepan over medium heat. Cook for 5-7 minutes, stirring and mashing occasionally, until the raspberries begin to break down and are liquidy. (If using frozen raspberries it will take about 10 minutes.)12 oz (340 g) raspberries
- Pass the raspberries through a sieve to remove the seeds. (You'll want to really press with a rubber spatula to get all of the juice out.) There should be around 3/4 cup (180 ml) of liquid, but it could be slightly more if using frozen raspberries.
- Return the raspberry liquid to the saucepan, off the heat, and whisk in the cornstarch and sugar.1/3 cup (66 g) granulated white sugar, 1/2 tsp cornstarch
- Heat the mixture over medium heat for about 10-13 minutes until the jam is thick.
- Remove the jam from the heat. Measure out 2 tbsp (40 g) to use later in the frosting. The remaining 1/4 cup (80 g) will be used in the filling.
For the Lemon Rolls
- To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.1 1/4 cups (300 ml) whole milk, warmed to about 110 degrees F (43 C), 2 1/4 tsp active dry yeast, 1 tsp granulated white sugar (to bloom the yeast)
- Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar together.4 3/4 cups (593 g) all-purpose flour, spooned and leveled, 1 1/2 tsp salt, 2 tbsp (25 g) granulated white sugar
- To the dry ingredients add the whisked eggs, vanilla, lemon zest and softened butter and mix.2 eggs, whisked, 1/2 tbsp vanilla, 2 tbsp (20 g) lemon zest (about 2 lemons zested), 1/2 cup (112 g) unsalted butter, very softened
- Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.(If the dough is still looking very sticky halfway through, add 1 tbsp (8 g) of flour at a time until it pulls away from the sides of the bowl.)
- Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.
For the Lemon Raspberry Filling
- While the dough rises, make the filling by mixing the butter, brown sugar, white sugar, lemon zest, lemon juice, salt and raspberry jam together in a small bowl.1/2 cup (112 g) unsalted butter, very softened, 1/2 cup (110 g) brown sugar, 1/2 cup (100 g) granulated white sugar, 2 tbsp (20 g) lemon zest (about 2 lemons zested), 1 tbsp (15 ml) fresh lemon juice, 1/4 tsp salt, 1/4 cup (80 g) raspberry jam from above
Assembling and Baking the Rolls
- Grease a 9×13" casserole dish and set aside.
- Once the dough has had a chance to rise, punch the dough to release the air, remove it from the bowl and roll it out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle/oval. It should be about ¼ inch thick.
- Next, spoon the prepared lemon raspberry filling over the dough and spread it evenly with an offset spatula.
- Roll up the dough tightly into a long log shape starting from the end closest to you. Cut off a bit of the ends to make the log even. Cut 12 rolls about 1 ½ inches wide using unflavored floss or a very sharp knife.
- Place the rolls in the greased casserole dish and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.1/4 cup (60 ml) heavy cream, at room temperature (for pouring in between the rolls)
- Preheat the oven to 350 degrees F (175 degrees C) about 15 minutes before the rolls are done proofing.
- Once the rolls have proofed, bake for 22-25 minutes, or until a light golden color.
For the Lemon Raspberry Cream Cheese Frosting
- While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing it on high speed with an electric mixer until pale and fluffy.6 tbsp (84 g) unsalted butter, very softened
- Add in the cream cheese and mix until combined on medium speed.6 oz (170 g) cream cheese, cold
- Sift the powdered sugar into the mixture a little at a time and mix on low speed until all is combined.1 cup (130 g) powdered sugar
- Then add in the lemon zest and raspberry jam and combine on low then high speed until the frosting is fluffy.1/2 tbsp (5 g) lemon zest (about ½ lemon zested), 2 tbsp (40 g) raspberry jam from above
- Let the rolls cool for 5 minutes, then cover the warm rolls with the cream cheese icing. Then, serve!
THANK YOU for putting the ingredients with the instructions. I’m always swiping through screenshots or up and down the page to remember lol. I can’t wait to make these!! Your recipes are ALWAYS a hit, especially with my brother and boyfriend ??
The lemon raspberry rolls are delicious but beyond that this is perhaps the best laid out and easiest to follow recipe I’ve ever encountered. Thank you SO much!
After making all the different kinds of rolls presented in the website, i can say without any doubt that this recipe is the most unique and surely the most beautiful.
Personaly, i made it with frozen black raspberries, the final colour of the whole dish came out to be a bright pink that would surely steal the show.
Thank you a lot for another amazing recipe!
Followed the recipe exactly and these rolls were absolutely to die for! Planning on making them for Easter and tested them out today. Sending them with my husband to his office tomorrow because if I don’t I might eat them all myself. I’m always intimidated by enriched doughs and these rose beautifully. Definitely keeping this recipe for future bakes!
Мне очень понравилось, вкусно. Вместо малины сделала с клубникой. Но клубничный джем получился жидким, надо было добавлять больше крахмала. Из-за этого начинка вытекла. Но крем сверху спас ситуацию. Спасибо за рецепт
I’ve made these lemon raspberry rolls 3 times just this summer, the entire recipe is PERFECT. I usually have about 1-2 tablespoons of the homemade raspberry jam left over and Ive fallen in love with it. So Ive been curious to x6 or x10 your jam recipe (I’ve never made jam before trying this recipe) and I’m wondering if I was to do that, would I need to add any more steps/ ingredients or will it be fine stored in a clean jar in the refrigerator?
thank you!