Raspberry Lemon Rolls

Instructions

1. Make the Dough

• In a large bowl, mix the flour, sugar, yeast, and salt. Add the warm milk, melted butter, and egg. Mix until the dough comes together.
• Knead the dough on a lightly floured surface for 5-7 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment.
• Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.

1. Prepare the Filling

• In a small bowl, combine the raspberries, sugar, lemon zest, and cornstarch. Mash the raspberries slightly with a fork to release some juices, but leave some pieces for texture.

1. Roll Out and Fill the Dough

• Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 12×18 inches.
• Spread the raspberry mixture evenly over the dough, leaving a small border around the edges to prevent the filling from spilling out when rolling.

1. Roll Up the Dough and Cut

• Carefully roll the dough into a log starting from the longer side, keeping it tight.
• Using a sharp knife or dental floss, cut the log into 12 equal slices. Place the rolls in a greased 9×13-inch baking dish.

1. Second Rise

• Cover the rolls and let them rise for another 30 minutes while preheating the oven to 350°F (175°C).

1. Bake

• Bake the rolls for 25-30 minutes, or until they are lightly golden on top. If they are browning too quickly, cover them with aluminum foil for the last 10 minutes.

1. Make the Lemon Glaze

• While the rolls cool, mix the powdered sugar and lemon juice in a bowl. Adjust the amount of lemon juice to achieve your desired consistency for drizzling. Add lemon zest for extra flavor, if desired.

1. Glaze and Serve

• Drizzle the lemon glaze over the warm rolls. Serve them fresh and enjoy the burst of raspberry and lemon flavors in every bite!

Tips for Perfect Raspberry Lemon Rolls

• Warm Ingredients: Ensure the milk is warm but not hot, around 110°F (43°C). This helps activate the yeast without killing it.
• Chilled Raspberries for Easier Handling: If using frozen raspberries, keep them frozen until you are ready to mix the filling. This prevents the filling from becoming too runny.
• Dental Floss for Cutting: To avoid squishing the rolls, use unflavored dental floss to slice the dough log. Slide the floss under the log, cross it over the top, and pull to cut.

Variations

• Add Cream Cheese Frosting: Swap the lemon glaze for a cream cheese frosting by mixing 4 ounces of softened cream cheese, 1/4 cup (60g) softened butter, 1 cup (120g) powdered sugar, and 1 teaspoon vanilla extract.
• Blueberry Lemon Rolls: Replace the raspberries with blueberries for a different fruity twist.
• Almond Glaze: Substitute the lemon juice in the glaze with 1-2 teaspoons of almond extract and a bit of milk for a nutty flavor.

Storage and Reheating

• Storage: Keep leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Reheating: Warm individual rolls in the microwave for 20-30 seconds or cover the entire pan with foil and reheat in a 300°F (150°C) oven for about 10 minutes.

Conclusion

Raspberry lemon rolls are a delightful blend of sweet and tart flavors, making them a perfect treat for any occasion. The fluffy dough, fruity filling, and zesty glaze come together to create a dessert that’s light yet indulgent. Enjoy these rolls for breakfast, a snack, or a dessert, and relish the refreshing taste of raspberries and lemon in every bite.