Description
These Lemon Raspberry Cinnamon Rolls combine a tender, soft dough infused with lemon zest and vanilla, filled with a luscious lemon-raspberry filling and topped with a creamy lemon-raspberry cream cheese frosting. Perfect for a decadent breakfast or brunch treat that balances citrus brightness with sweet berry notes.
Ingredients
Scale
Raspberry Jam
- 12 oz (340 g) raspberries
- 1/3 cup (66 g) granulated white sugar
- 1/2 tsp cornstarch
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
Filling
- 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)
Additional Ingredients for Baking and Finishing
- 1/4 cup (60 ml) heavy cream, at room temperature (for pouring between rolls)
- 6 tbsp (84 g) unsalted butter, very softened (for frosting)
- 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: Add raspberries to a medium saucepan over medium heat. Cook for 5-7 minutes, stirring and mashing occasionally until raspberries break down and become liquidy (10 minutes if frozen). Pass the mixture through a sieve to remove seeds, pressing to extract juice. You should have about 3/4 cup (180 ml) liquid. Return liquid to the pan off heat and whisk in sugar and cornstarch. Heat over medium for 10-13 minutes until thickened. Remove from heat, reserving 2 tbsp (40 g) jam for frosting and 1/4 cup (80 g) for filling.
- Activate Yeast: In a small bowl, combine warm whole milk (110°F/43°C), active dry yeast, and 1 tsp sugar. Let sit for 10 minutes until foamy on top.
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with a whisk attachment, mix the flour, salt, and 2 tbsp sugar together thoroughly.
- Add Wet Ingredients: Add whisked eggs, vanilla extract, lemon zest, and softened butter to the dry mixture. Mix until incorporated.
- Combine Yeast Mixture: Pour in the yeast mixture and mix until blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until dough pulls away from bowl edges, forms a ball, and springs back when pressed. Add flour 1 tbsp at a time if dough is too sticky.
- First Rise: Shape dough into a ball, place in a large greased bowl. Cover with plastic wrap or towel and let rise in a warm place for 1 to 1 ½ hours, until doubled in size.
- Prepare Filling: In a small bowl, mix softened butter, brown sugar, granulated sugar, lemon zest, lemon juice, salt, and 1/4 cup raspberry jam until smooth and well combined.
- Prepare Baking Dish: Grease a 9×13 inch casserole dish and set aside.
- Roll Dough: Punch down risen dough to release air, remove from bowl and roll out on a lightly floured surface to an 18×12 inch rectangle, about 1/4 inch thick. Spread lemon raspberry filling evenly over dough.
- Shape Rolls: Starting from the edge closest to you, roll the dough tightly into a log. Trim the ends for evenness. Cut into 12 equal rolls approximately 1 ½ inches wide using unflavored floss or a sharp knife.
- Second Rise: Arrange rolls in the prepared dish. Pour room temperature heavy cream evenly between the rolls. Cover with plastic wrap and let proof in a warm place for about 1 hour or until doubled in size.
- Preheat Oven: About 15 minutes before the rolls finish proofing, preheat oven to 350°F (175°C).
- Bake Rolls: Bake rolls for 22-25 minutes until light golden brown.
- Make Frosting: While rolls bake, beat softened butter on high speed until pale and fluffy. Add cold cream cheese and mix on medium speed until combined. Gradually sift in powdered sugar on low speed, mixing until incorporated. Add lemon zest and 2 tbsp raspberry jam and mix on low then high speed until frosting is fluffy.
- Frost and Serve: Allow rolls to cool for 5 minutes after baking, then spread the cream cheese frosting generously over the warm rolls. Serve and enjoy!
Notes
- You can use frozen raspberries but increase the cooking time to 10 minutes when making the jam.
- Make sure the milk for activating yeast is warm (about 110°F/43°C) but not too hot to avoid killing the yeast.
- If the dough feels sticky after kneading, add flour a tablespoon at a time until manageable but try to keep the dough soft for tender rolls.
- Using unflavored dental floss to cut the rolls prevents squashing the dough compared to a knife.
- Proof the rolls fully to ensure they are fluffy and soft after baking.
- Room temperature heavy cream poured between rolls helps keep them moist during baking.
- For best flavor, use fresh lemon zest and juice from ripe lemons.
- The frosting combines tangy cream cheese with a hint of raspberry for a perfect finishing touch.
