Introduction

Raspberry Rolls with Lemon Glaze offer a perfect balance of tartness from fresh raspberries and the bright zing of lemon. These delicious rolls are great for breakfast, an ideal dessert, or a midday treat. In this article, we will guide you through the entire process of making these delightful lemon raspberry rolls, providing detailed baking tips, variations, and everything you need to perfect this recipe.

If you’re a beginner or experienced baker, proper flour measurement is essential for achieving the best results. You can explore more baking classics like Granny’s Doughnuts for a taste of tradition that pairs perfectly with these sweet rolls.

The Perfect Combination: Raspberry and Lemon

The combination of raspberry and lemon creates a perfect contrast of sweet and tart flavors that many people love. The freshness of the raspberries and the zesty flavor of the lemon glaze make these sweet rolls irresistible. These sweet rolls are not just about indulgence—they’re also about balance, bringing the best of both flavors into a soft, buttery dough.

If you’re looking for something savory to balance out the sweetness of the raspberry rolls, check out these Chi cken Bacon Pineapple Kebabs. They provide a savory counterpart that can complete your brunch spread with the perfect mix of flavors.

Ingredients Breakdown

Ingredients for Dough

To make the perfect raspberry rolls, you need to start with a great dough. Here are the key ingredients and their importance:

Bread Flour: This flour has a higher protein content than all-purpose flour, resulting in a soft and fluffy texture.
Yeast: Fresh yeast is essential for the dough to rise. Make sure to check the expiration date, as expired yeast won’t activate properly.
Sugar and Butter: Provide the sweetness and richness that enhances the flavor of the rolls.
Whole Milk: Helps create a soft dough that rises beautifully.
Egg: Adds richness and helps with the structure.

Raspberry Filling

Fresh or Frozen Raspberries: Either works fine; frozen raspberries are less likely to release too much juice during baking.
Sugar: Balances the tartness of the raspberries.
Cornstarch: Helps thicken the filling, ensuring it doesn’t leak out excessively during baking.

Lemon Glaze

Lemon Juice and Zest: Provides that bright, citrusy flavor that complements the sweetness of the rolls.
Powdered Sugar: Ensures a smooth, sweet glaze that tops the rolls perfectly.

Step-by-Step Preparation

Making the Dough

Mixing Ingredients: Begin by mixing warm milk, yeast, sugar, and melted butter. The temperature of the milk should be between 105°F-110°F, as anything hotter can kill the yeast.
Adding Flour: Gradually incorporate bread flour and continue mixing until the dough starts to form. You can use a stand mixer with a dough hook for efficiency or knead by hand.
First Rise: Transfer the dough to a lightly oiled bowl and cover it with a towel. Place it in a warm area and let it rise until it doubles in size. Proper temperature is crucial for this step.

Filling and Rolling

Spread the Raspberry Filling: On a floured surface, roll out the dough into a rectangle. Spread the raspberry filling evenly, leaving a small border around the edges.
Roll the Dough: Tightly roll the dough from one long side, then use unflavored dental floss to cut even sections without squishing the dough.

Baking the Rolls

Arrange the rolls in a greased baking dish, cover with a towel, and allow them to rise again until they puff up.
Bake in a preheated oven at 350°F for about 25-30 minutes or until the rolls turn golden brown.

Baking Tips for Success

Measure Flour Correctly: Avoid packing flour directly into your measuring cup; instead, spoon and level it off for accurate measurement.
Use Fresh Yeast: Expired yeast can prevent the dough from rising properly. Always ensure your yeast is active and fresh.
Proper Proofing: Dough needs warmth to rise well. If your kitchen is cold, consider preheating your oven to 200°F, then turning it off and placing the dough inside for proofing with the door cracked open.

Variations You Can Try

Lemon Blueberry Rolls: Replace raspberries with blueberries for a twist on the flavor.
Cream Cheese Glaze: Incorporate softened cream cheese into the lemon glaze for added creaminess.
Nutty Crunch: Add chopped almonds or pecans to the filling to add texture.

Storage, Reheating, and Freezing

Storing

Store these rolls in an airtight container:

Room Temperature: Up to 2 days.
Refrigerator: Store in the fridge for up to 5 days.

Reheating

For individual rolls, reheat in the microwave for 15-25 seconds.
For multiple rolls, cover the dish with foil and warm them in a 350°F oven for about 5-10 minutes.

Freezing

Unbaked Rolls: Freeze after shaping. Let thaw before baking.
Baked Rolls: Freeze for up to 30 days. Thaw and reheat before serving.

Frequently Asked Questions (FAQs)

Can I Make the Dough in Advance?

Yes, you can prepare the dough the night before and let it rise in the refrigerator overnight. This helps to reduce preparation time in the morning.

Why Didn’t My Dough Rise?

The common reasons are expired yeast, or the liquid temperature was too hot or too cold. Always make sure your yeast is fresh and use warm (not hot) liquid.

Can I Use Other Fruits for the Filling?

Absolutely! While raspberries add a lovely tartness, you can experiment with other fruits like blueberries, blackberries, or even peaches.

Nutritional Information

Each raspberry roll is packed with energy and essential nutrients:

Calories: 320 kcal
Total Fat: 12g
Carbohydrates: 47g
Protein: 6g
Fiber: 3g

Conclusion

Whether you’re preparing these Raspberry Rolls with Lemon Glaze for a cozy weekend breakfast or a special brunch, they’re sure to impress. The balance of the tart raspberry and the sweet lemon glaze creates a perfect harmony that will have everyone asking for seconds.

If you enjoyed making these rolls, consider pairing them with a classic like Granny’s Doughnuts, or for a complete savory-sweet experience, try the Chicken Bacon Pineapple Kebabs. Let us know in the comments how your raspberry rolls turned out and feel free to share your own creative variations. Happy baking!

Raspberry Rolls with Lemon Glaze – Sweet & Tart Treat

Author: M

Print Recipe

Description

These raspberry rolls with lemon glaze are a delightful treat, combining the tartness of raspberries with the sweetness of a lemon glaze. They make a perfect breakfast or dessert option that’s sure to impress.

Ingredients

Scale

For the Dough:

1/4 cup white sugar
1 cup milk (lukewarm)
2 1/4 tsp active dry yeast (1 packet)
1/4 cup butter (melted)
2 large eggs (room temperature)
1/2 tsp salt
4 cups all-purpose flour (more if needed)

For the Filling:

2 cups raspberries (fresh or frozen)
1/2 cup sugar
2 tbsp cornstarch

For the Lemon Glaze:

1 cup powdered sugar
2 tbsp lemon juice (freshly squeezed)

Instructions

Step 1: Prepare the Dough

Activate the Yeast: In a large mixing bowl, combine the lukewarm milk and 1/4 cup of white sugar. Stir to dissolve the sugar, then sprinkle the active dry yeast over the top. Let it sit for about 5-10 minutes until the yeast is frothy.
Combine Ingredients: Add the melted butter, eggs, and salt to the yeast mixture. Mix until well combined.
Add Flour: Gradually add the all-purpose flour, 1 cup at a time, mixing until a soft dough forms. The dough should be slightly sticky but manageable. If it’s too sticky, add a little more flour, 1 tablespoon at a time.
Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until smooth and elastic.
First Rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Step 2: Prepare the Filling

Mix Filling Ingredients: In a medium bowl, combine the raspberries, sugar, and cornstarch. Toss gently to coat the raspberries evenly. Set aside.

Step 3: Assemble the Rolls

Roll Out the Dough: Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and roll it out into a large rectangle, about 1/4-inch thick.
Add the Filling: Spread the raspberry filling evenly over the dough, leaving a small border around the edges.
Roll Up the Dough: Starting from the long edge, carefully roll the dough into a tight log. Pinch the seams to seal.
Cut the Rolls: Using a sharp knife or dental floss, cut the log into 12-15 even slices.
Second Rise: Place the rolls in a greased baking dish, cover with a towel or plastic wrap, and let them rise for about 30-45 minutes, or until puffy.

Step 4: Bake the Rolls

Preheat Oven: Preheat your oven to 375°F (190°C).
Bake: Once the rolls have risen, bake them in the preheated oven for 20-25 minutes, or until golden brown and cooked through. If the rolls are browning too quickly, cover them with aluminum foil for the last 10 minutes of baking.

Step 5: Prepare the Lemon Glaze

Mix Glaze Ingredients: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. The glaze should be thick but pourable. Adjust the consistency with more lemon juice or powdered sugar as needed.

Step 6: Glaze the Rolls

Cool Slightly: Once the rolls are out of the oven, let them cool in the baking dish for about 10 minutes.
Drizzle with Glaze: Drizzle the lemon glaze over the warm rolls, ensuring they are generously covered.

Step 7: Serve and Enjoy

Serve: Serve the raspberry rolls warm or at room temperature.
Store: Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat before serving for the best taste.

Notes

These raspberry rolls with lemon glaze are a delightful combination of sweet and tart flavors, with a soft, fluffy dough and a bright, zesty finish. They’re perfect for breakfast, brunch, or dessert and are sure to be a hit with family and friends. Enjoy every bite of these delicious rolls!