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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 breakfast or dessert.
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Prep Time 1 hour
Cook Time 30 minutes
Rising Time 1 hour
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 rolls
Calories 250 kcal

Equipment

  • Mixing bowl
  • stand mixer
  • dough hook
  • baking dish
  • Knife

Ingredients
  

For the rolls

  • 1 ¾ cups whole milk, warmed should be warm but not hot
  • 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

Filling

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

Lemon Glaze

  • 1 large lemon, juiced
  • 2 cups powdered sugar
  • 2-4 tablespoons heavy cream

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. Alternatively, mix with a spatula until a dough starts to form then tip the dough out onto a lightly floured surface and knead by hand for 5 minutes.
  • Transfer the dough to a lightly oiled bowl, turn it in the oil then cover with cling wrap. Leave in a warm place to rise until doubles in size. This will take approximately one hour depending on the temperature.
  • When the dough has risen, punch it down and transfer it to a lightly floured surface. 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 to combine.
  • Transfer the filling on top of the dough rectangle leaving 1-2cm around the edge of the dough. Spread the filling out as best you can.
  • With the longest side facing you, tightly roll the rectangle of dough into a long sausage shape. Pinch the seam with your fingers then cut the sausage of dough in half to make it easier to divide.
  • Use a very sharp knife or dough cutter to cut each half of the dough into 6 equal sections.
  • Grease a 9”x13” baking dish with 1 tablespoon melted butter. Arrange the rolls in the dish leaving a little space in-between each one.
  • Cover with cling wrap and put somewhere warm to rise. During this time the rolls will puff up in size and be touching. The second rise will take 45-60 minutes depending on the temperature.
  • Preheat the oven to 350ºF.
  • When the raspberry sweet rolls have puffed up, remove the cling wrap and cover the dish with foil. Bake for 25 minutes then check on the rolls, if they are not golden in color remove the foil and bake for a further 5-10 minutes or until golden.
  • Remove from the oven and set aside.

Make the glaze

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

Notes

The milk should only be warm because if it’s too hot it will kill the yeast. It’s better than it’s too cool as opposed to too hot. Use bread flour for softer and fluffier dough.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 200mgPotassium: 130mgFiber: 1gSugar: 12gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 1mg
Keyword baking, Breakfast, dessert, Lemon Glaze, Raspberry Sweet Rolls, Sweet Rolls
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