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Ingredients
Scale
- 1 cup Milk, warmed to 110℉
- 2 1/4 tsp Active dry yeast (1 packet)
- 2 Large eggs, room temperature
- 2 Large lemons, zested (or 4 small lemons)
- 4 3/4 cups All-purpose flour
- 1/4 cup White granulated sugar
- 1 tsp Salt
- 10 TBSP Unsalted butter, room temperature and cubed
- 1/2 cup Unsalted butter, room temperature (for filling)
- 3/4 cup White granulated sugar (for filling)
- 2 cups Frozen raspberry crumbles
- 1/2 cup Heavy cream
- 4 TBSP Unsalted butter, room temperature (for icing)
- 4 oz Cream cheese, room temperature
- 1 cup Powdered sugar, sifted
- 1 Large lemon, zested (or 2 small lemons)
- 1 tsp Pure vanilla extract
- 2 TBSP Mashed raspberries
Instructions
- Warm milk to 110℉ and sprinkle yeast over it; let sit for 10 minutes until frothy.
- Mix flour, sugar, and salt in a large bowl; incorporate butter until pea-sized.
- Combine eggs, yeast mixture, and lemon zest with dry ingredients; knead until a dough forms.
- Cover dough and let it rise for 1 hour until doubled in size.
- Prepare filling by beating butter, sugar, and lemon zest until smooth.
- Crumble frozen raspberries into small pieces.
- Roll dough into a rectangle; spread lemon filling and sprinkle raspberries.
- Roll dough into a log and cut into 12 pieces; place in a greased baking pan.
- Cover rolls and let rise for another 20 minutes.
- Preheat oven to 375℉ and bake rolls for 23-27 minutes until golden.
- Prepare icing by mixing butter, cream cheese, powdered sugar, mashed raspberries, lemon zest, and vanilla.
- Spread icing over warm rolls.
Notes
Ensure butter is softened for easier mixing.
Allow proper rising time for fluffy rolls.
Fresh raspberries can be used instead of frozen.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 18
- Sodium: 200
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 4
- Cholesterol: 50