I’m sharing my Raspberry Lemon Sweet Rolls, a spring-ready take on Rolls With Jam that tucks bright raspberry ribbons and lemon zest into each spiral.

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I did not plan on making these Raspberry Lemon Sweet Rolls for Easter, but once I stirred bright lemon zest into a bowl of raspberries I was hooked. They feel familiar and new at the same time, like Rolls With Jam that learned a few grown up tricks.

They are also Non Cinnamon Rolls in spirit so if youre tired of the usual spice routine, this will surprise you. I dont know why I waited so long to bake them.

The tang of lemon against the raspberries made everyone curious, and people kept asking for just one more.

Ingredients

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All-purpose flour: Gives structure and chew, mostly carbs, little protein, not very nutritious.
Granulated sugar: Pure sweetness, quick calories, no fiber, makes rolls tender and golden
Yeast: Alive yeast ferments sugars gives rise and lightness, adds bready flavor.
Raspberries: Bring bright tartness, antioxidant fiber and seeds, can be juicy and messy.
Lemon zest/juice: Intense citrus punch, adds acidity that balances sweetness, tiny vitamin C boost.
Cream cheese: Rich and tangy for glaze, adds fat and slight protein, very creamy.
Butter: Buttery fat for tenderness and flavor, boost calories, makes crumb soft.
Milk: Adds moisture and richness, supplies lactose sugar and small amounts protein.
Egg: Binds dough, adds fat and protein, helps brown and gives lift sometimes

Ingredient Quantities

3 1/2 cups all purpose flour, plus extra for dusting

1/4 cup granulated sugar

2 1/4 teaspoons active dry yeast (one 7 g packet)

1/2 teaspoon fine salt

3/4 cup warm milk, about 110°F

1/4 cup warm water, about 110°F

1/4 cup unsalted butter, melted and cooled, plus 2 tablespoons softened for filling

1 large egg, room temperature

1 teaspoon vanilla extract

1 cup fresh or frozen raspberries, if frozen thaw and drain

1/3 cup granulated sugar for the filling

1 tablespoon cornstarch

1 tablespoon lemon zest, about 1 lemon

1 tablespoon fresh lemon juice for the filling

4 ounces cream cheese, softened, for the glaze

1 to 1 1/2 cups powdered sugar for the glaze, adjust to taste

2 to 3 tablespoons fresh lemon juice for the glaze

pinch fine salt

How to Make this

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1. Warm the milk and water to about 110°F, stir in 1/4 cup granulated sugar and 2 1/4 teaspoons active dry yeast (one 7 g packet), let sit 5 to 10 minutes until foamy.

2. In a large bowl whisk together 3 1/2 cups all purpose flour and 1/2 teaspoon fine salt. Add the foamy yeast mixture, 1/4 cup melted and cooled unsalted butter, 1 large room temp egg, and 1 teaspoon vanilla extract. Mix to form a soft dough, adding a little extra flour for dusting as needed.

3. Knead the dough by hand about 8 to 10 minutes or 5 to 7 minutes in a stand mixer with a dough hook, until smooth and elastic. Place in a lightly greased bowl, cover, and let rise about 1 to 1 1/2 hours or until doubled.

4. While dough rises make the filling: in a small saucepan combine 1 cup raspberries (if frozen thaw and drain), 1/3 cup granulated sugar, 1 tablespoon cornstarch, 1 tablespoon lemon zest and 1 tablespoon fresh lemon juice. Cook over medium heat, stirring, until the berries break down and the mixture thickens, 4 to 6 minutes. Remove from heat and stir in 2 tablespoons softened butter, let cool to room temp.

5. Punch down the dough and turn onto a floured surface. Roll into a roughly 12 by 18 inch rectangle (use more flour for dusting so it wont stick).

6. Spread the cooled raspberry lemon filling evenly over the dough, leaving a 1/2 inch border. Starting from a long edge, roll the dough tightly into a log, seam side down. Cut into 12 even rolls using a sharp knife or dental floss.

7. Place rolls cut-side up in a greased 9×13 inch pan, cover loosely and let rise 30 to 45 minutes until puffy. Meanwhile preheat oven to 350°F.

8. Bake the rolls at 350°F for 20 to 25 minutes until golden brown and cooked through, rotating the pan halfway if your oven bakes unevenly. Cool in the pan 8 to 10 minutes.

9. Make the glaze: beat 4 ounces softened cream cheese until smooth, gradually add 1 to 1 1/2 cups powdered sugar, 2 to 3 tablespoons fresh lemon juice to reach your desired drizzle consistency, and a pinch of fine salt. Spread or drizzle the glaze over the warm rolls so it melts into all the nooks. Serve slightly warm.

Equipment Needed

1. Instant-read thermometer (check the milk/water at about 110°F)
2. Large mixing bowl
3. Measuring cups and spoons
4. Whisk and rubber spatula
5. Stand mixer with dough hook (optional; you can knead by hand)
6. Rolling pin and bench scraper (or a knife) for shaping and dividing
7. Small saucepan (for the raspberry lemon filling)
8. 9×13 inch baking pan (lightly greased or lined)
9. Sharp knife or unflavored dental floss to cut the rolls, plus a hand mixer or sturdy fork to make the cream cheese glaze

FAQ

Q: Can I use frozen raspberries? A: Yes. Thaw and drain them first, then simmer with the 1/3 cup sugar and 1 tablespoon cornstarch until slightly thickened. Cool completely before spreading so the dough does not get soggy.

Q: My dough is too sticky or too dry, what do I do? A: If it is sticky, dust with flour 1 tablespoon at a time until it is tacky but manageable. If it is dry, add warm milk 1 tablespoon at a time. Knead until smooth and elastic, about 8 to 10 minutes by hand or 5 to 7 with a mixer.

Q: How do I stop the filling from leaking out when I roll the buns? A: Don’t overfill, spread a thin layer of the softened butter first, then the cooled raspberry mix. Roll tightly, pinch the seam and tuck the ends under. Chilling the filled log for 15 minutes before slicing helps too.

Q: Can I make these ahead or freeze them? A: Yes. You can assemble and freeze unbaked rolls in the pan, covered, for up to 1 month. Thaw in the fridge overnight, let rise at room temp, then bake. Baked rolls also freeze well, reheat in a 325 F oven until warm.

Q: How do I get a bright lemon flavor without it tasting bitter? A: Use only the yellow zest, avoid the white pith. Add the fresh lemon juice last and taste, adjust sugar if needed. Fresh juice + zest gives the best brightness.

Q: Tips for a smooth, flavorful cream cheese lemon glaze? A: Beat the cream cheese until silky, add powdered sugar a bit at a time, then 2 tablespoons lemon juice and more if needed for pourable consistency. Strain seeds out, and if it is too thin chill briefly or add more sugar to thicken.

Raspberry Lemon Sweet Rolls Recipe Substitutions and Variations

All purpose flour: swap with bread flour for a chewier, taller roll. Use the same amount but the dough may feel stiffer, add 1 to 2 tbsp water if needed. Or use a 1 to 1 gluten free flour blend (make sure it contains xanthan gum) for a gluten free version.
Active dry yeast: substitute instant (rapid rise) yeast 1:1 and stir it into the dry ingredients no need to proof. For fresh compressed yeast use about 3 times the weight (so ~21 g fresh for a 7 g active dry packet), crumble and dissolve in the warm liquid.
Unsalted butter: use salted butter (skip or cut back on added salt), or for dairy free use a vegan buttery spread or coconut oil in the dough and filling; expect a slightly different flavor and softer crust.
Fresh raspberries: swap with thawed frozen raspberries (drain well), chopped strawberries or blackberries 1:1, or use about 3/4 cup seedless raspberry jam in place of the fruit filling (reduce the filling sugar and skip cornstarch or use less).

Pro Tips

1) Proof the yeast right away, dont skip it. If it doesnt foam in a few minutes your dough wont rise well, so start over or use new yeast.

2) Make the raspberry filling thicker than you think you need and cool it completely before you spread it. Too-wet filling will leak while baking, and straining out extra juice or cooking it down a bit fixes that.

3) For neat slices use unwaxed dental floss or a very sharp serrated knife and slice in one smooth motion. If the log is sticky, pop it in the fridge for 10 to 20 minutes to firm up first.

4) Glaze while the rolls are warm but not piping hot so it melts into the nooks, and adjust the glaze thickness a little at a time. Want it tangier? Add a touch more lemon juice but dont make it so thin it runs off completely. Trust me theyre worth the fuss.

Raspberry Lemon Sweet Rolls Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I’m sharing my Raspberry Lemon Sweet Rolls, a spring-ready take on Rolls With Jam that tucks bright raspberry ribbons and lemon zest into each spiral.

Servings

servings

Calories

323

kcal

Equipment: 1. Instant-read thermometer (check the milk/water at about 110°F)
2. Large mixing bowl
3. Measuring cups and spoons
4. Whisk and rubber spatula
5. Stand mixer with dough hook (optional; you can knead by hand)
6. Rolling pin and bench scraper (or a knife) for shaping and dividing
7. Small saucepan (for the raspberry lemon filling)
8. 9×13 inch baking pan (lightly greased or lined)
9. Sharp knife or unflavored dental floss to cut the rolls, plus a hand mixer or sturdy fork to make the cream cheese glaze

Ingredients

3 1/2 cups all purpose flour, plus extra for dusting
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast (one 7 g packet)
1/2 teaspoon fine salt
3/4 cup warm milk, about 110°F
1/4 cup warm water, about 110°F
1/4 cup unsalted butter, melted and cooled, plus 2 tablespoons softened for filling
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries, if frozen thaw and drain
1/3 cup granulated sugar for the filling
1 tablespoon cornstarch
1 tablespoon lemon zest, about 1 lemon
1 tablespoon fresh lemon juice for the filling
4 ounces cream cheese, softened, for the glaze
1 to 1 1/2 cups powdered sugar for the glaze, adjust to taste
2 to 3 tablespoons fresh lemon juice for the glaze
pinch fine salt

Directions

Warm the milk and water to about 110°F, stir in 1/4 cup granulated sugar and 2 1/4 teaspoons active dry yeast (one 7 g packet), let sit 5 to 10 minutes until foamy.
In a large bowl whisk together 3 1/2 cups all purpose flour and 1/2 teaspoon fine salt. Add the foamy yeast mixture, 1/4 cup melted and cooled unsalted butter, 1 large room temp egg, and 1 teaspoon vanilla extract. Mix to form a soft dough, adding a little extra flour for dusting as needed.
Knead the dough by hand about 8 to 10 minutes or 5 to 7 minutes in a stand mixer with a dough hook, until smooth and elastic. Place in a lightly greased bowl, cover, and let rise about 1 to 1 1/2 hours or until doubled.
While dough rises make the filling: in a small saucepan combine 1 cup raspberries (if frozen thaw and drain), 1/3 cup granulated sugar, 1 tablespoon cornstarch, 1 tablespoon lemon zest and 1 tablespoon fresh lemon juice. Cook over medium heat, stirring, until the berries break down and the mixture thickens, 4 to 6 minutes. Remove from heat and stir in 2 tablespoons softened butter, let cool to room temp.
Punch down the dough and turn onto a floured surface. Roll into a roughly 12 by 18 inch rectangle (use more flour for dusting so it wont stick).
Spread the cooled raspberry lemon filling evenly over the dough, leaving a 1/2 inch border. Starting from a long edge, roll the dough tightly into a log, seam side down. Cut into 12 even rolls using a sharp knife or dental floss.
Place rolls cut-side up in a greased 9×13 inch pan, cover loosely and let rise 30 to 45 minutes until puffy. Meanwhile preheat oven to 350°F.
Bake the rolls at 350°F for 20 to 25 minutes until golden brown and cooked through, rotating the pan halfway if your oven bakes unevenly. Cool in the pan 8 to 10 minutes.
Make the glaze: beat 4 ounces softened cream cheese until smooth, gradually add 1 to 1 1/2 cups powdered sugar, 2 to 3 tablespoons fresh lemon juice to reach your desired drizzle consistency, and a pinch of fine salt. Spread or drizzle the glaze over the warm rolls so it melts into all the nooks. Serve slightly warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.