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Lemon Raspberry Cinnamon Rolls Recipe

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★★★★★

4.8 from 142 reviews

These Lemon Raspberry Cinnamon Rolls combine the classic sweet and tangy flavors of lemon and raspberry with a soft, fluffy dough and a luscious cream cheese frosting. Featuring homemade raspberry jam and vibrant lemon zest in both the filling and frosting, these rolls are a delightful treat perfect for breakfast or brunch.

Ingredients

Scale

For the Raspberry Jam:

  • 12 oz (340 g) raspberries
  • 1/3 cup (66 g) granulated white sugar
  • 1/2 tsp cornstarch

For the Lemon Rolls:

  • 1 1/4 cups (300 ml) whole milk, warmed to about 110°F (43°C)
  • 2 1/4 tsp active dry yeast
  • 1 tsp granulated white sugar (for blooming yeast)
  • 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
  • 1 1/2 tsp salt
  • 2 tbsp (25 g) granulated white sugar
  • 2 eggs, whisked
  • 1/2 tbsp vanilla extract
  • 2 tbsp (20 g) lemon zest (about 2 lemons)
  • 1/2 cup (112 g) unsalted butter, very softened

For the Lemon Raspberry Filling:

  • 1/2 cup (112 g) unsalted butter, very softened
  • 1/2 cup (110 g) brown sugar
  • 1/2 cup (100 g) granulated white sugar
  • 2 tbsp (20 g) lemon zest (about 2 lemons)
  • 1 tbsp (15 ml) fresh lemon juice
  • 1/4 tsp salt
  • 1/4 cup (80 g) raspberry jam (from above)
  • 1/4 cup (60 ml) heavy cream, at room temperature (for pouring between rolls)

For the Lemon Raspberry Cream Cheese Frosting:

  • 6 tbsp (84 g) unsalted butter, very softened
  • 6 oz (170 g) cream cheese, cold
  • 1 cup (130 g) powdered sugar
  • 1/2 tbsp (5 g) lemon zest (about ½ lemon)
  • 2 tbsp (40 g) raspberry jam (from above)

Instructions

  1. Make the Raspberry Jam: In a medium saucepan, combine raspberries, granulated sugar, and cornstarch. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens, about 10-15 minutes. Remove from heat and strain through a fine mesh sieve to remove seeds. Let cool completely.
  2. Prepare the Dough: Warm the milk to about 110°F (43°C). In a small bowl, mix yeast with 1 tsp sugar and the warm milk, allowing it to bloom for 5-10 minutes until foamy. In a large bowl, combine flour, salt, and 2 tbsp sugar. In a separate bowl, whisk eggs, vanilla extract, and lemon zest. Add the yeast mixture and egg mixture to the dry ingredients. Mix until combined, then add the softened butter and knead the dough until smooth and elastic, about 8-10 minutes. Cover and let the dough rise in a warm place until doubled in size, about 1-1.5 hours.
  3. Prepare the Filling: In a bowl, combine softened butter, brown sugar, granulated sugar, lemon zest, fresh lemon juice, salt, and raspberry jam until smooth and well mixed.
  4. Roll Out Dough and Add Filling: Once the dough has risen, roll it out on a floured surface into a large rectangle approximately 16×12 inches. Spread the filling evenly over the dough, leaving a small border on the edges.
  5. Form Rolls: Starting from the long side, tightly roll the dough into a log. Cut the log into 12 equal pieces and place them cut-side up into a greased or parchment-lined 9×13 inch baking dish. Drizzle the heavy cream evenly over the top of the rolls.
  6. Second Rise: Cover the rolls lightly with plastic wrap or a towel and let rise again for 30-45 minutes until puffy.
  7. Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown and cooked through.
  8. Make the Frosting: While the rolls bake, beat together softened butter and cold cream cheese until smooth. Gradually add powdered sugar, lemon zest, and raspberry jam, and beat until creamy and spreadable.
  9. Frost and Serve: Allow the rolls to cool slightly after baking, then generously spread the lemon raspberry cream cheese frosting on top. Serve warm and enjoy!

Notes

  • Ensure the milk is warm, not hot, to properly activate the yeast.
  • You can prepare the raspberry jam a day ahead to save time.
  • Allow rolls to cool slightly before frosting to prevent the frosting from melting completely.
  • Store leftover rolls in an airtight container for up to 3 days or freeze them for longer storage.
  • For extra tang, add a splash of lemon juice to the frosting if desired.

Keywords: lemon raspberry cinnamon rolls, lemon rolls, raspberry jam, sweet rolls, breakfast pastries, cream cheese frosting

Find it online: https://mjrecipe.com/lemon-raspberry-cinnamon-rolls-recipe/