Lemon Raspberry Rolls
These Lemon Raspberry Rolls are made with a soft and fluffy lemon milk bread dough, filled with homemade raspberry jam, then topped with cream cheese, lemon curd, and raspberry jam.
Equipment
- 1 9x13 metal pan
- 1 Kitchen scale
- 1 Stand mixer
Ingredients
Tangzhong Paste
- 100g whole milk
- 25g bread flour
Yeast Mixture
- 212g whole milk 110°
- 1 package active dry yeast 7g
- 1 teaspoon sugar
Rolls Dough
- 485g bread flour
- 70g granulated sugar
- zest of 2 lemons
- 2 large eggs
- 2 teaspoon salt
- 42g (3 tbsp) unsalted butter melted
- 42g (3 tbsp) unsalted butter softened
Homemade Raspberry Jam
- 2 cups (12 oz.) frozen raspberries
- ⅓ cup (66g) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- zest of 1 lemon
Cream Cheese Frosting
- 4 oz. cream cheese cold or room temperature
- 2 tablespoon unsalted butter softened to room temperature
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- pinch of salt
Lemon Curd
Instructions
Tangzhong Paste
- Add milk and flour into a sauce pan over medium heat.100g whole milk, 25g bread flour
- Whisk the mixture until it comes together and thickens (see image in post). Remove from heat and add to a bowl and let cool.
Yeast Mixture
- Combine warm milk, yeast, and sugar in a bowl, stir and let sit for at least 5 to 10 minutes until the yeast activates and foams.212g whole milk, 1 package active dry yeast, 1 teaspoon sugar
Lemon Rolls Dough
- In the bowl of a stand mixture, add bread flour, sugar, lemon zest, eggs, salt and melted butter, yeast mixture, and Tangzhong Paste. Using a hook attachment, knead the dough for at least 10-15 minutes.485g bread flour, 70g granulated sugar, zest of 2 lemons, 2 large eggs, 2 teaspoon salt, 42g (3 tbsp) unsalted butter
- After 10 minutes, slowly add in the softened butter, then knead for another 10-20 minutes until the dough is soft, elastic and as pictured in the post.42g (3 tbsp) unsalted butter
- Add the dough to a lightly greased bowl, cover and let rise for at least an hour until doubled in size.
Homemade Raspberry Jam (make ahead at least a few hours)
- This jam will make a little over a cup. You can reserve a tablespoon or 2 for topping if you'd like.In a medium sauce pan, add frozen raspberries, cornstarch, sugar, lemon zest, and lemon juice and place over medium heat. Stir all ingredients together frequently and let it come to a boil, then let it boil for 5-7 minutes until it thickens, stirring occasionally. Turn off the heat and let the jam cool completely. You can strain the jam if you don't want the seeds. This jam can be made and refrigerated overnight until ready to use.2 cups (12 oz.) frozen raspberries, ⅓ cup (66g) granulated sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice, zest of 1 lemon
Shaping the Lemon Raspberry Rolls
- Grease a 9x13 baking pan with melted butter and set aside. Or line it with parchment paper (my favorite method)
- Flour your surface and roll out the dough into a rectangle (about 16x20 or so). It doesn't have to be perfect, but generally in the shape of a rectangle and a pretty large one.
- Spread the raspberry jam all over the dough and spread it out. You can reserve a couple tablespoon for the topping if you'd like. Add some frozen raspberries over the spread out raspberry jams (optional)
- Using a pizza cutter, cut into 12 long strips (as pictured in the post), then start rolling them.
- Line rolls in the baking pan and cover loosely with saran wrap and let rise for an hour.
Baking the Rolls
- halfway through second rise, Preheat the oven to 350° F.
- Bake the rolls for 25-30 minutes (could take a few minutes longer). Depending on your oven, you might need to cover the rolls with aluminum foil halfway through baking so the inside can cook but to prevent the outside from burning.
- If you aren't sure if the rolls are baked through, you can use a cooking thermometer to check for doneness. The thermometer should read 190° or above.
Cream Cheese Frosting
- In a medium bowl, beat together the cream cheese and butter until combined and smooth, for about 3 minutes. Add the vanilla extract and salt and beat until combined, then add the powdered sugar ¼ cup at a time until smooth.4 oz. cream cheese, 2 tablespoon unsalted butter, ¾ cup powdered sugar, ½ teaspoon vanilla extract, pinch of salt
Topping
- Once out of the oven, let cool for 10 minutes, then top with cream cheese frosting, dollops of lemon curd, and the remainder of the raspberry jam. Enjoy warm or room temperature.Small Batch Lemon Curd Recipe
Storage
- The Lemon Raspberry Rolls will keep at room temperature for 2-3 days, covered tightly.
- You can warm them for a 15 seconds in the microwave before eating, if you like.
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