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Lemon Raspberry Rolls with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 15 reviews
  • Author: Lina
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 12 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Lemon Raspberry Rolls are soft, fluffy, and bursting with bright lemon flavor and sweet homemade raspberry jam. Topped with a smooth cream cheese frosting and dollops of tangy lemon curd, they make a perfect treat for breakfast, brunch, or dessert. The rolls are made with a rich dough using tangzhong paste for extra softness and a luscious texture.

Ingredients

Scale

Tangzhong Paste:

  • 100g whole milk
  • 25g bread flour

Yeast Mixture:

  • 212g whole milk (heated to 110°F)
  • 1 package active dry yeast (7g)
  • 1 teaspoon sugar

Rolls Dough:

  • 485g bread flour
  • 70g granulated sugar
  • zest of 2 lemons
  • 2 large eggs
  • 2 teaspoons salt
  • 42g (3 tablespoons) unsalted butter melted
  • 42g (3 tablespoons) unsalted butter softened

Homemade Raspberry Jam:

  • 2 cups (12 oz.) frozen raspberries
  • ⅓ cup (66g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • zest of 1 lemon

Cream Cheese Frosting:

  • 4 oz. cream cheese (cold or room temperature)
  • 2 tablespoons unsalted butter (softened to room temperature)
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • pinch of salt

Lemon Curd:

  • Small Batch Lemon Curd Recipe (prepared separately)

Instructions

  1. Make Tangzhong Paste: Combine 100g whole milk and 25g bread flour in a saucepan over medium heat. Whisk continuously until the mixture thickens into a smooth paste. Remove from heat and transfer to a bowl to cool.
  2. Activate Yeast: In a bowl, combine 212g warm whole milk (110°F), 1 package active dry yeast, and 1 teaspoon sugar. Stir and let sit 5 to 10 minutes until foamy and activated.
  3. Prepare Dough: In the bowl of a stand mixer fitted with a dough hook, add 485g bread flour, 70g sugar, zest of 2 lemons, 2 eggs, 2 teaspoons salt, melted butter (42g), yeast mixture, and cooled tangzhong paste. Knead on medium speed for 10 to 15 minutes until combined.
  4. Add Softened Butter: Slowly add the softened butter (42g) into the dough and continue kneading for another 10 to 20 minutes. The dough should be soft, elastic, and smooth.
  5. First Rise: Transfer dough to a lightly greased bowl, cover, and let it rise for 1 hour or until doubled in size.
  6. Make Raspberry Jam: In a medium saucepan, combine 2 cups frozen raspberries, ⅓ cup sugar, 1 tablespoon cornstarch, zest of 1 lemon, and 1 tablespoon lemon juice. Cook over medium heat, stirring frequently until it boils. Boil for 5 to 7 minutes until thickened. Remove from heat and cool completely. Optionally strain seeds. Refrigerate until ready to use.
  7. Prepare Baking Pan: Grease a 9×13-inch baking pan with melted butter or line it with parchment paper.
  8. Shape the Rolls: On a lightly floured surface, roll out the dough into a large rectangle approximately 16×20 inches. Spread the raspberry jam evenly over the dough. Optionally add some frozen raspberries on top.
  9. Cut and Roll: Using a pizza cutter, cut the dough into 12 long strips. Roll each strip tightly into a spiral.
  10. Second Rise: Arrange the rolls in the prepared baking pan. Cover loosely with plastic wrap and let rise for 1 hour.
  11. Preheat Oven: Halfway through the second rise, preheat your oven to 350°F (175°C).
  12. Bake Rolls: Bake the rolls for 25 to 30 minutes. If the tops brown too quickly, cover loosely with aluminum foil. Rolls are done when an internal temperature of 190°F or above is reached.
  13. Make Cream Cheese Frosting: Beat 4 oz. cream cheese and 2 tablespoons softened butter together until smooth, about 3 minutes. Add ½ teaspoon vanilla extract and a pinch of salt, then gradually add ¾ cup powdered sugar until frosting is smooth and creamy.
  14. Cool and Frost: Let baked rolls cool for 10 minutes. Spread cream cheese frosting on top, then add dollops of lemon curd and any remaining raspberry jam.
  15. Serve and Store: Enjoy rolls warm or at room temperature. Store leftovers covered tightly at room temperature for 2 to 3 days. Reheat for 15 seconds in the microwave before eating if desired.

Notes

  • Use a stand mixer with a dough hook for best kneading results and a soft elastic dough.
  • The tangzhong paste keeps the rolls soft and fresh for longer.
  • You can strain the raspberry jam to remove seeds for a smoother texture.
  • Cover rolls with foil during baking if they brown too fast to prevent burning.
  • The lemon curd can be prepared ahead or bought premade to save time.
  • Allow the rolls to cool slightly before frosting so the cream cheese does not melt too much.
  • Leftover rolls can be stored at room temperature, but avoid refrigeration to preserve softness.
  • Warming the rolls for 15 seconds in the microwave enhances their softness and aroma.

Find it online: https://linadinner.com/lemon-raspberry-rolls-with-cream-cheese-frosting-recipe/