Description
Delicious raspberry lemon rolls filled with a tangy raspberry filling and topped with a lemon glaze.
Ingredients
Scale
- 4 cups all-purpose flour
- 2 ¼ tsp active dry yeast
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 3 large eggs (room temperature)
- 1 cup raspberries (fresh or frozen)
- Zest and juice of 1 lemon
- ¾ cup warm milk (110°F)
- 1 tsp salt
Instructions
- In a large bowl, mix warm milk and yeast until frothy. Let sit for 5 minutes; then stir in sugar, eggs, and softened butter.
- Gradually add flour while stirring until combined. Knead on a floured surface for about 8 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size (about 1 hour).
- For the filling, mash raspberries with sugar and lemon juice to create a chunky mixture.
- Roll out dough into a rectangle and spread raspberry filling evenly. Roll tightly from one end to another and slice into equal pieces.
- Arrange rolls in a greased baking dish, let rise again for about 30 minutes, then bake at 375°F for 20-25 minutes until golden brown.
- Allow to cool slightly before drizzling with lemon glaze.
Notes
- Ensure all ingredients are at room temperature before starting.
- You can use frozen raspberries but make sure to thaw them before mashing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg