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Raspberry Sweet Rolls with Lemon Glaze

Raspberry Sweet Rolls with Lemon Glaze

Delicious Raspberry Sweet Rolls topped with a tangy Lemon Glaze, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Additional Rising Time 3 hours
Total Time 4 hours
Course Dessert
Cuisine American
Servings 12 rolls
Calories 250 kcal

Equipment

  • mixing bowl
  • Stand Mixer
  • Baking dish
  • dough cutter

Ingredients
  

For the rolls

  • 1 ¾ cups whole milk, warmed See notes for temperature
  • 2 ¼ teaspoons instant yeast or 1 packet
  • 1 large egg room temperature
  • 3 tablespoons granulated sugar
  • ½ teaspoon salt
  • 3 tablespoons unsalted butter, melted
  • 4 ½ cups bread flour
  • 1 tablespoon unsalted butter, melted for greasing

Filling

  • 3 cups frozen raspberries do not use fresh berries
  • ½ cup granulated sugar
  • 1 ½ teaspoons cornstarch

Lemon Glaze

  • 1 lemon juiced
  • 2 cups powdered sugar
  • 2-4 tablespoons heavy cream to achieve desired consistency

Instructions
 

Make the dough

  • In a large mixing bowl add the warm milk, yeast, egg, sugar, melted butter, and salt. Whisk together until bubbly.
  • Tip in the flour and use a stand mixer fitted with the dough hook to mix the dough for 3 minutes or knead by hand for 5 minutes.
  • Transfer the dough to a lightly oiled bowl, cover with cling wrap and leave in a warm place to rise until doubled in size, approximately one hour.
  • When the dough has risen, punch it down and roll it out into a rectangle of roughly 40cm by 20cm.

Make the filling

  • Put the frozen raspberries, sugar, and cornstarch into a bowl and mix well.
  • Transfer the filling on top of the dough rectangle leaving 1-2cm around the edge.
  • With the longest side facing you, tightly roll the rectangle of dough into a long sausage shape. Pinch the seam and cut the sausage in half.
  • Use a sharp knife to cut each half into 6 equal sections.
  • Grease a 9”x13” baking dish with 1 tablespoon melted butter and arrange the rolls in the dish.
  • Cover and put somewhere warm to rise for 45-60 minutes or until puffed up and touching.
  • Preheat the oven to 350ºF. Bake covered with foil for 25 minutes, then remove foil and bake for an additional 5-10 minutes until golden.
  • Remove from the oven and set aside.

Make the glaze

  • Put the powdered sugar, lemon juice, and heavy cream into a bowl and mix until smooth.
  • Drizzle the glaze over the Raspberry Sweet Rolls while they are still warm.
  • Serve immediately.

Notes

Use only warm milk, as hot milk will kill the yeast. Ensure to only use frozen raspberries, as fresh cannot be substituted. For overnight preparation, after the second rise, refrigerate and allow the dough to reach room temperature before baking.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 36gProtein: 4gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 6mg
Keyword baking, Dessert, Lemon Glaze, Raspberry Sweet Rolls, Rolls, Sweet Rolls
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