Lemon Raspberry Rolls

Name: Lemon Raspberry Rolls
Prep time: 1 h
Cook time: 1 h 45 min
Total time: 2 h 45 min
Cuisine: European
Ingredients: 1 cup Milk warmed to 110℉; 2 ¼ teaspoon Active dry yeast 1 packet; 2 Large eggs room temperature; 2 Large lemons zested or 4 small lemons; 4 ¾ cups All-purpose flour; ¼ cup White granulated sugar; 1 teaspoon Salt; 10 tablespoon Unsalted butter room temperature and cubed; ½ cup Unsalted butter room temperature; ¾ cup White granulated sugar; 2 Large lemons zested or 4 small lemons; 2 cups Frozen raspberry crumbles; ½ cup Heavy cream; 4 tablespoon Unsalted butter room temperature; 4 oz Cream cheese room temperature; 1 cup Powdered sugar sifted; 1 Large lemon zest or 2 small lemons; 1 teaspoon Pure vanilla extract; 2 tablespoon Mashed raspberries

17 steps

Prep:1hCook:1h 45min

Updated at: Thu, 01 Feb 2024 09:03:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories569.3 kcal (28%)

Total Fat29.3 g (42%)

Carbs69.4 g (27%)

Sugars29.1 g (32%)

Protein8.4 g (17%)

Sodium250.4 mg (13%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

for the dough

Step 1

Heat the milk in the microwave for 1 minute until warmed to 110℉. Sprinkle the yeast over the milk and let it sit for 10 minutes for yeast to activate.

Step 2

sugar, and salt. Add the cubed butter and use a pastry kneader or your hands to knead the butter into the flour. Do this until the butter is the size of a pea.

Step 3

In a small bowl, lightly beat the eggs. Pour the milk/yeast mixture, eggs, and lemon zest into the dry ingredients.

Step 4

Use a stand mixer with a dough hook (make by hand instructions in recipe notes), and mix on low speed until a dough starts to form. Mix on medium speed and knead the dough for 5 minutes.

Step 5

Spray a large bowl with non-stick spray. Place the dough in the bowl and cover with a kitchen towel. Let it rise for 1 hour. It will double in size.

for the filling

Step 6

In a small bowl using a hand mixer, beat the butter until smooth. Add in the sugar and lemon zest. Mix until smooth.

Step 7

Use your hands with the frozen raspberries to crumble the berries to small pieces.

Step 8

On a lightly floured surface, roll the dough into a large rectangle. Do this until the dough is ¼ inch thick.

Step 9

Spread the lemon filling over the dough, make sure to spread to the edges. Sprinkle the raspberries over the dough.

Step 10

Roll the dough into a log starting on the short side. Use a serrated knife and cut off the ends.

Step 11

Spray a 9X13 pan with baking nonstick spray. Cut the rolls into 12 even rolls and place into the pan.

Step 12

Cover with a towel and let rise for 20 minutes. Then, pour the heavy cream between the rolls. Preheat the oven to 375℉

Step 13

Bake for 23-27 minutes. Bake until the top of the rolls are lightly golden.

for the icing

Step 14

Place ⅓ cup of frozen berries onto a plate. Heat in the microwave for 20 seconds. *If using fresh berries skip this step.

Step 15

Place ⅓ cup of frozen berries onto a plate. Heat in the microwave for 20 seconds. *If using fresh berries skip this step.

Step 16

Add in the powdered sugar and mix on low speed until just combined. Then, mix on medium speed until smooth. Add in the mashed raspberries, lemon zest, and vanilla. Mix on low until combined.

Step 17

Once the rolls are done baking, use a spoon to spread the icing.