Indulge in the sweet, tangy delight of Raspberry Rolls with Lemon Glaze. These rolls are perfect for a weekend breakfast, a special brunch, or just a delicious treat any time of the day. The soft, fluffy dough filled with fresh raspberries and topped with a zesty lemon glaze makes for an irresistible combination. Follow this detailed recipe to make these delightful rolls at home.
Ingredients
Dough:
- ⅔ cup white sugar
- 1 cup milk
- 2 packets of active dry yeast
- ½ cup butter, unsalted and cut into 4 tbsp
- 2 large eggs, room temperature
- ½ tsp salt
- 4 ½ cups all-purpose flour
Filling:
- 1 ¾ cup raspberries, chopped small
- ⅓ cup sugar
- 1 ½ tbsp cornstarch
Lemon Glaze:
- 1 cup powdered sugar, sifted so there are no lumps
- 2 to 3 tbsp lemon juice, depending on how thick you would like the glaze
Instructions
1. Prepare the Dough:
- In a small saucepan, heat the milk over medium heat until it’s warm but not hot (about 110°F). Remove from heat and sprinkle the yeast over the milk. Let it sit for about 5 minutes until the yeast is foamy.
- In a large mixing bowl, combine the sugar, butter, eggs, and salt. Add the yeast mixture and mix until well combined.
- Gradually add the flour, one cup at a time, mixing well after each addition until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
2. Prepare the Filling:
- In a medium bowl, combine the raspberries, sugar, and cornstarch. Mix gently until the raspberries are evenly coated.
3. Assemble the Rolls:
- Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 16×12 inches.
- Spread the raspberry filling evenly over the dough, leaving a small border around the edges.
- Starting from the long side, tightly roll up the dough into a log. Cut the log into 12 equal slices.
- Place the slices in a greased 9×13-inch baking dish. Cover with a towel and let them rise for another 30 minutes until puffy.
4. Bake the Rolls:
- Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown and cooked through.
- Remove from the oven and let them cool slightly in the pan.
5. Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Adjust the thickness by adding more lemon juice if needed.
6. Glaze the Rolls:
- Drizzle the lemon glaze over the warm rolls. Serve immediately and enjoy!
Cook’s Notes:
- Dough Rising: Make sure your yeast is fresh and the milk is not too hot to ensure a good rise.
- Fruit Filling: Feel free to substitute raspberries with other berries like strawberries or blueberries for a different flavor.
- Glaze Thickness: Adjust the amount of lemon juice to achieve your desired glaze consistency. For a thicker glaze, use less juice.
Variations:
Raspberry Rolls with Cream Cheese Frosting:
- Replace the lemon glaze with a cream cheese frosting. Mix 4 oz of softened cream cheese, 1 cup powdered sugar, 1 tsp vanilla extract, and 2-3 tbsp milk until smooth and creamy.
Lemon Blueberry Rolls:
- Substitute the raspberries with fresh or frozen blueberries and follow the same recipe for a delicious lemon-blueberry combo.
Keto Raspberry Rolls:
- Use almond flour instead of all-purpose flour and a keto-friendly sweetener in place of sugar. Replace the milk with almond milk and use full-fat cream cheese for the filling and frosting.
Low Carb Raspberry Rolls:
- Follow the keto modifications and reduce the sugar content in the glaze by using a low-carb sweetener.
FAQs:
Q: Can I make the dough ahead of time? A: Yes, you can prepare the dough the night before and let it rise in the refrigerator overnight. Bring it to room temperature before proceeding with the recipe.
Q: Can I freeze the raspberry rolls? A: Yes, you can freeze the unbaked rolls. Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. When ready to bake, let them thaw and rise before baking as directed.
Q: How do I store leftover rolls? A: Store any leftover rolls in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to a week. Reheat in the microwave or oven before serving.
Q: Can I use frozen raspberries? A: Yes, you can use frozen raspberries. Thaw them first and drain any excess liquid before using them in the filling.
Raspberry Rolls with Lemon Glaze are a delightful treat that brings together the sweet and tart flavors of raspberries and lemon. This recipe is versatile, allowing for substitutions and variations to suit your taste preferences. Whether you’re enjoying them for breakfast, brunch, or dessert, these rolls are sure to impress with their delicious taste and beautiful presentation. Enjoy baking and indulging in these scrumptious rolls!
