Description
These Lemon Raspberry Cinnamon Rolls combine the zesty brightness of lemon with the sweet tartness of homemade raspberry jam, wrapped in a soft, buttery dough and topped with a luscious cream cheese frosting. Perfect for a special breakfast or brunch treat, this recipe includes making your own raspberry jam and infusing every layer with fresh lemon zest for a vibrant and flavorful twist on the classic cinnamon roll.
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 Dough:
- 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
- Make Raspberry Jam: In a medium saucepan, combine raspberries, granulated sugar, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and raspberries break down, about 10-15 minutes. Remove from heat and set aside to cool.
- Bloom Yeast: Warm the milk to about 110°F (43°C). In a small bowl, combine the warm milk, 1 tsp sugar, and active dry yeast. Stir lightly and let it bloom for 5-10 minutes until foamy.
- Prepare Dough: In a large mixing bowl, whisk together flour, salt, and 2 tbsp sugar. Add the yeast mixture, whisked eggs, vanilla extract, lemon zest, and softened butter. Mix until a sticky dough forms. Knead on a floured surface for about 8-10 minutes until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook.
- First Rise: Place the dough in a greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
- Prepare Filling: In a bowl, mix together softened butter, brown sugar, granulated sugar, lemon zest, lemon juice, salt, and 1/4 cup of the prepared raspberry jam until well combined.
- Assemble Rolls: After the dough has risen, punch it down and roll it out on a floured surface into a large rectangle approximately 16×20 inches (40×50 cm). Spread the filling evenly over the dough, leaving a small border around the edges. Drizzle or dollop 1/4 cup of raspberry jam over the filling. Starting from the long edge, roll the dough tightly into a log. Cut the roll into 12 even pieces.
- Second Rise: Arrange the rolls cut side up in a greased baking dish, leaving some space between them to expand. Pour the heavy cream around the rolls to keep them moist and add richness. Cover and let rise for another 45 minutes to 1 hour until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
- Make Frosting: While the rolls bake, beat together softened butter and cold cream cheese until smooth. Add powdered sugar, lemon zest, and raspberry jam and beat until fluffy and combined.
- Frost Rolls: Remove rolls from the oven and let them cool slightly for 10 minutes. Spread the lemon raspberry cream cheese frosting generously over the warm rolls. Serve immediately for best flavor and texture.
Notes
- Ensure milk is not too hot to prevent killing the yeast; about 110°F (43°C) is ideal.
- Use fresh lemons for zest and juice to maximize vibrant flavor.
- If unable to bake immediately after the second rise, rolls can be refrigerated overnight and baked the next day.
- For extra lemon flavor, add a bit more zest to the frosting or filling if desired.
- These rolls are best enjoyed the day they are baked but can be stored in an airtight container for 2-3 days.
Keywords: lemon rolls, raspberry cinnamon rolls, lemon raspberry cinnamon rolls, homemade cinnamon rolls, lemon dessert rolls, raspberry jam rolls, cream cheese frosting rolls