Description
Lemon Raspberry Rolls are a delightful treat that perfectly balance the tartness of lemon with the sweetness of fresh raspberries. These fluffy rolls are filled with a gooey raspberry mixture and drizzled with a tangy lemon glaze, making them ideal for brunch or dessert. The warm aroma wafting through your kitchen will have everyone eager for a taste. Easy to prepare, these rolls are sure to become a favorite in your baking repertoire.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/2 cup granulated sugar (divided)
- 2 1/4 tsp active dry yeast
- 1 cup whole milk (warm)
- 1/2 cup unsalted butter (melted)
- 2 large eggs
- 1 cup fresh raspberries
- Zest of 1 lemon
- 2 tbsp lemon juice
- 2 tbsp cornstarch
- 1 cup powdered sugar (for glaze)
Instructions
- Warm milk until steaming and combine with yeast and 1 tablespoon sugar; let sit until bubbly.
- In a large bowl, whisk together flour, remaining sugar, and salt. Create a well in the center.
- Add melted butter, eggs, and yeast mixture to the dry ingredients; mix until a shaggy dough forms.
- Knead on a floured surface for about 8-10 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise in a warm area until doubled in size (about 1 hour).
- For filling, mash raspberries and mix with lemon juice, zest, and cornstarch.
- Roll out dough into a rectangle, spread filling evenly, roll tightly, and slice into 12 pieces.
- Place cut-side up in greased baking dish; cover and let rise for another 30 minutes.
- Preheat oven to 350°F (175°C) and bake rolls for about 25-30 minutes until golden brown.
- Cool slightly, then drizzle with powdered sugar mixed with lemon juice.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 9g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg