Description
Delicious sweet rolls filled with raspberries and topped with lemon cream cheese frosting.
Ingredients
Scale
- 1 cup water (lukewarm)
- 2 tablespoons rapid rise yeast
- 1/2 cup sugar
- 2 large eggs
- 1 tablespoon salt
- 2 tablespoons butter
- 4½–5 cups all-purpose flour
- 1¼ cups fresh raspberries
- 1/2 cup raspberry jam
- 1/2 cup cream cheese (room temperature)
- 2 tablespoons lemon juice
- 4 cups powdered sugar
- 1/2 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese (room temperature)
- 4 cups powdered sugar
- 2 tablespoons raspberry jam
- 1/2 teaspoon milk
- 1 teaspoon vanilla extract
Instructions
- In a stand mixer, add the warm water (about 115 degrees or barely warm on your wrist).
- Add the sugar and yeast, mix. (Let that mixture sit for about 5 minutes or until the yeast mixture is light and frothy.)
- Add 3 cups of the flour, eggs, and the salt. Using a dough hook on your mixer, mix the dough for about 2 minutes or until the dough is really gooey and stringy, scraping down the sides of the bowl as needed.
- Add more flour, a half cup at a time, to the yeast mixture while mixing. Once you have added about 4 cups flour, continue to knead the bread. Add flour only until the dough pulls away clean from the edge of the bowl, up to 1 more cup. (5 cups total) By watching this important step it will ensure you don’t add too much flour to your dough. If you have flour left over, no worries. You can dust your counter top lightly with the remaining flour when you roll your dough out.
- Cover with a towel and let your dough rise about 20-30 minutes.
- In a medium bowl, mix together the fresh raspberries and raspberry jam.
- Once the dough has doubled, turn it out onto a floured surface and form it into a small rectangle with your hands. Then, using a rolling pin, gently roll the dough into an approximately 24″ x 12″ rectangle (should be about ½” thick).
- Spread the berry filling evenly over the rolled dough, keeping the mixture about 1″ away from the edges.
- Starting at either 24″ long side, roll the dough up evenly making sure to get a nice tight tube, then cut into 1″ slices using a sharp serrated knife or floss.
- Lay the slices cut side down in a greased 9″ x 13″ baking pan about 1″ apart. Cover loosely with a light towel and put them in a warm place until they double in size. (about 20-30 minutes) They should be spongy to the touch.
- While your dough is rising, preheat the oven to 350 degrees. Once risen, bake in a preheated oven for 25-30 minutes, or until the bottom and the top are golden brown.
- Remove from the oven, then spread a thick layer of lemon frosting on the warm sweet rolls, paying close attention to evenly coat the edges. Enjoy!
- Lemon: In an electric mixer, beat the room temperature cream cheese until light and fluffy. Turn the mixer down very low and add the powdered sugar, lemon juice, lemon extract, and vanilla extract. Mix until all the ingredients are combined. Turn the mixer on high again and beat until fluffy.
- Raspberry: Make exactly as the lemon cream cheese icing, thinning down as needed with milk to create a drizzle.
Notes
- Ensure the water is not too hot to prevent killing the yeast.
- The dough should be gooey and stretchy before adding more flour.
- For best results, let the rolls rise in a warm area.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg