Description
These Raspberry Rolls are a delightful twist on classic sweet rolls, featuring a soft, lemon-zested dough loaded with a gooey raspberry filling and finished with a tangy cream cheese raspberry glaze. Perfect for breakfast, brunch, or a sweet snack, they combine fresh and frozen raspberries with citrus notes for an irresistible treat.
Ingredients
Dough Ingredients
- ½ cup warm water
- 1 teaspoon granulated sugar
- 2 ¼ teaspoons active dry yeast (7g or 1 packet)
- ⅓ cup granulated sugar
- ⅛ teaspoon sea salt
- 1 tablespoon lemon zest (from around 1 lemon)
- 5 cups all purpose flour (sifted, 600g)
- ¾ cup butter (softened and almost melted)
- 2 large eggs (room temperature)
- ¾ cup warm milk
- 1 tablespoon pure vanilla extract
Filling Ingredients
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 tablespoons lemon zest (from around 2 lemons)
- ½ cup butter (softened and almost melted)
- 3 cups raspberries (frozen, not defrosted)
- 2 tablespoons lemon juice (from about 1 lemon)
Glaze Ingredients
- ¼ cup raspberries (defrosted if frozen)
- 4 oz cream cheese (softened)
- 2 cups powdered sugar
- 1 tablespoon lemon juice
Instructions
- Activate Yeast: In a medium bowl, combine the warm water, 1 teaspoon granulated sugar, and active dry yeast. Whisk gently to dissolve the yeast and let it sit for 5-10 minutes until a foam forms on top. This foam signals the yeast is active. If no foam appears, discard and use fresh yeast.
- Prepare Dry Ingredients: In a very large bowl, rub together ⅓ cup granulated sugar, sea salt, and 1 tablespoon lemon zest using your fingers until the mixture is fragrant and moist. Add the sifted flour and mix to combine, then make a well in the center.
- Mix Dough: Into the well, add softened butter, eggs, warm milk, the dissolved yeast mixture, and vanilla extract. Start whisking the wet ingredients in the middle, then gradually incorporate the flour from the sides using a spoon. Use your hands to bring all ingredients together into a slightly sticky dough. It doesn’t need to be perfectly smooth.
- First Rise: Shape the dough into a rough ball, place it back into the bowl, cover with a towel, and set it in a warm spot. Allow it to rise until doubled in size, about 30-40 minutes. Meanwhile, butter an 8” by 12” baking pan with a piece of cold butter.
- Prepare Dough for Filling: After rising, punch the dough down to release air and fold it a few times to make it smooth. Lightly flour a clean surface and stretch the dough into a rough rectangle. Roll it out evenly to approximately 18” by 24”.
- Make Filling: Combine brown sugar, ½ cup granulated sugar, and 2 tablespoons lemon zest in a medium bowl. Rub together until fragrant. Spread the softened butter evenly over the rolled dough, then sprinkle the sugar-lemon mixture on top. Break the frozen raspberries into pieces by hand and scatter them evenly over the sugar. Drizzle lemon juice evenly over the raspberries.
- Roll and Cut Dough: Starting at the long side, roll the dough tightly into a long log. Using a serrated bread knife, carefully cut the roll into 12 equal pieces by halving, then quartering, then dividing each quarter into three slices, taking care to maintain the shape.
- Arrange and Second Rise: Place the rolls cut side up in the prepared baking pan. Allow them to rest at room temperature while preheating the oven to 355°F (180°C).
- Bake Rolls: Bake rolls in the preheated oven for 25-30 minutes until golden brown and springy to the touch. Remove from oven and let cool in the pan for 10 minutes.
- Prepare Glaze: Strain the defrosted raspberries through a sieve to collect the juice in a bowl. In a separate large bowl, beat softened cream cheese with powdered sugar until creamy. Add the strained raspberry juice and 1 tablespoon lemon juice, beating until the glaze is smooth, creamy, and pourable.
- Glaze and Serve: Pour the prepared glaze over the warm rolls, spreading it evenly to the edges so it seeps into the crevices. Serve warm for the best gooey experience.
Notes
- Use freshly activated yeast to ensure your dough rises properly; expired yeast will not foam and should be discarded.
- Keep the butter softened but not melted for easier mixing and better dough texture.
- Use frozen raspberries without defrosting for filling to avoid excess moisture in the dough.
- Let the rolls cool slightly before glazing to prevent the glaze from melting off completely.
- You can store the rolls covered at room temperature for 1-2 days or freeze before glazing for longer storage.
