Description
These Lemon Raspberry Rolls are a vibrant, citrusy twist on the classic sweet roll, combining a zesty homemade lemon curd with a luscious raspberry reduction. The pillowy buttermilk dough provides the perfect base for the bright, tart flavors that make these a show-stopping addition to any brunch or special occasion. Soft, golden, and finished with a smooth raspberry cream cheese frosting, these rolls are the ultimate gourmet treat.
Ingredients
The Dough
- 4 cups all-purpose flour
- 1 1/2 cups buttermilk, warmed
- 1/3 cup butter, melted
- 1/4 cup sugar
- 2 1/4 teaspoons yeast
- 1 egg, room temperature
- 3/4 teaspoon salt
- 1/2 cup heavy cream, warmed (to pour over rolls before baking)
Raspberry Filling
- 1 1/2 cups raspberries
- 6 tablespoons sugar
- 2 tablespoons water
- 1 teaspoon cornstarch + 2 teaspoons water (slurry)
- Pinch of salt
Lemon Curd
- 3/4 cup sugar
- 1/3 cup lemon juice
- 4 tablespoons unsalted butter
- 2 eggs + 1 egg yolk
- Zest of 2 lemons
- Pinch of salt
Raspberry Cream Cheese Frosting
- 2.8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 3 tablespoons unsalted butter, softened
- 3 tablespoons raspberry jam
- 2 tablespoons heavy cream
- Pinch of salt
Instructions
Step 1: Prepare the Dough
Proof your yeast in warmed buttermilk with a pinch of sugar. Once foamy, mix with the egg, melted butter, flour, and salt. Knead until the dough is smooth and passes the ‘window pane test.’ Let it rise in a warm spot until doubled in size.
Step 2: Cook the Raspberry Filling
Simmer the raspberries, sugar, salt, and water in a saucepan. Once thickened, stir in the cornstarch slurry to reach a jam-like consistency. Let this cool completely before using.
Step 3: Craft the Lemon Curd
Massage lemon zest into sugar, then whisk in eggs and lemon juice. Cook over a double boiler until thick enough to coat the back of a spoon. Whisk in butter and salt, then chill in the fridge.
Step 4: Assemble and Rise
Roll the dough into a 17×13 inch rectangle. Layer the chilled lemon curd first, followed by the raspberry filling. Roll tightly, cut into 12 even pieces, and place in a pan to rise until the rolls are touching.
Step 5: The Secret Bake
Pour warmed heavy cream over the risen rolls and bake at 345°F for 25-28 minutes until lightly golden.
Step 6: Frost and Serve
Once slightly cooled, smear the raspberry cream cheese frosting over the warm rolls. Serve immediately while soft and gooey.
Notes
Cool Your Fillings: It is critical that both the lemon curd and raspberry filling are completely cold before spreading. Warm fillings will break down the dough’s structure and cause the rolls to become a messy, unmanageable puddle during assembly.
The Heavy Cream Secret: Don’t skip pouring warmed heavy cream over the rolls right before baking. This creates a steam effect in the oven that keeps the edges soft and the centers exceptionally gooey, similar to a high-end bakery style.
Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 5 days. To restore the pillowy texture, reheat a single roll in the microwave for 20-25 seconds before serving.
- Prep Time: 45 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 465
- Sugar: 32g
- Sodium: 290mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg
Keywords: lemon raspberry rolls, raspberry lemon sweet rolls, buttermilk dough rolls, homemade lemon curd rolls, brunch dessert recipes, raspberry cream cheese frosting