Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raspberry Lemon Sweet Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Raspberry Lemon Sweet Rolls are soft, fluffy rolls swirled with tart raspberries and fresh lemon zest, then finished with a bright lemon glaze—perfectly sweet and tangy in every bite.

  • Total Time: Approximately 2½ hours (including rises)
  • Yield: 9 rolls

Ingredients

  • 2 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 2 ¼ teaspoons (1 packet) instant yeast
  • ½ cup warm milk (about 110 °F/43 °C)
  • ¼ cup melted butter
  • 1 large egg, room temperature
  • Filling:
  • 1 cup fresh or frozen raspberries
  • 1 tablespoon lemon zest
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • Glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest
  • 1–2 tablespoons milk (optional, for thinning)

Instructions

  1. In a large bowl, combine warm milk, sugar, melted butter, and yeast. Let it rest 5 minutes until foamy.
  2. Add the egg, salt, and flour. Mix and knead (by hand or mixer with dough hook) until smooth and elastic. Cover and let rise in a warm spot for about 1 hour, until doubled in size.
  3. Meanwhile, in a small bowl, toss raspberries with sugar, lemon zest, and cornstarch. Set aside.
  4. Once risen, roll the dough on a lightly floured surface into a large rectangle (~12×16 inches).
  5. Spread the raspberry-lemon filling evenly over the dough.
  6. Carefully roll the dough tightly into a log and trim ends. Slice into 9 even rolls (~1½ inches thick).
  7. Place rolls in a greased 9-inch round or square baking dish. Cover and let rise another 30–40 minutes until puffy.
  8. Preheat oven to 350 °F (175 °C). Bake rolls for 25–30 minutes, until golden and bubbly.
  9. While cooling slightly, whisk together powdered sugar, lemon juice, lemon zest, and milk (if needed) to make a smooth glaze.
  10. Drizzle the warm rolls generously with glaze before serving.

Notes

  • Add cream cheese to the glaze for a richer finish, if desired.
  • Swap raspberries with blueberries or blackberries for variation.
  • Short on time? Use store-bought refrigerated dough instead of homemade.
  • For overnight prep, shape rolls, refrigerate covered, then let come to room temperature before baking.
  • If filling leaks during baking, don’t worry—the caramelized edges add extra flavor.
  • Author: liinaa
  • Prep Time: 25 minutes (plus rising time)
  • Cook Time: 25–30 minutes
  • Category: Breakfast/Brunch or Dessert
  • Method: Yeast-rise, roll, bake
  • Cuisine: American-inspired
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 roll with glaze
  • Calories: 310
  • Sugar: 17g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 45mg

Find it online: https://cookedbylina.com/raspberry-lemon-sweet-rolls/