Who doesn’t love a cinnamon roll? What if we replaced the cinnamon with layers of sweet, tangy raspberries? Imagine, for a moment, that we also top these impossibly soft raspberry swirled rolls with a layer of light citrusy cream cheese frosting? These raspberry sweet rolls with lemon cream cheese glaze are a sunny take on a breakfast favorite and are sure to brighten any morning.
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I first enjoyed raspberry sweet rolls in Alaska at the Talkeetna Roadhouse while visiting my friend, author and Alaska resident DM Shepard. Known as “razzies” this Talkeetna Roadhouse specialty to this day remains one of the best pastries I’ve had anywhere. Since I can’t just pop up to Alaska anytime I want my razzie fix I did my best to recreate them at home and I think I came pretty darn close, and to put my own twist I topped these with a lemon cream cheese glaze. (These easy lemon bars are another tasty treat for citrus lovers!).
In my opinion when it comes to sweet rolls the bigger, softer and fluffier the better; and for me this means a brioche dough (be sure to take a look at my Swedish Cinnamon Buns or these smashed cinnamon rolls!). Milk and butter make this dough rich and luxurious while yeast and bread flour make these rolls soft and fluffy. A sweet raspberry filling and a dollop of citrusy cream cheese and these rolls unbelievably good.
How to make Raspberry Sweet Rolls
In a small saucepan over low heat, warm the milk to a temperature of 95 degrees. Fit an electric stand mixer with a dough hook and add the warm milk, yeast, sugar and stir to combine. Let rest until the yeast forms small bubbles, about 5 minutes. Add the flour, butter, eggs, lemon zest and salt; beat at a medium speed until a soft dough forms (about 3 minutes). Increase the speed to medium and knead the dough for an addition 8 minutes, the dough should form a ball and will be slightly sticky. Form the dough into a ball and transfer to an oiled bowl. Cover and allow to rise for 60-90 minutes or until the dough has doubled in size.
On a floured surface roll the dough into a 10×18 in rectangle. In a medium bowl combine the raspberries, sugar and cornstarch and set aside. Spread the raspberry mixture in an even layer leaving a 1/2 inch border of dough uncovered. From the 18 inch side tightly roll the dough. Using a serrated knife or dental floss cut the roll into 12 1.5 inch slices, arrange the slices in a greased 9x 13 baking dish. Cover and allow to rise 90 minutes (the rolls should be doubled in size and fill the baking dish). You can bake immediately or place in the refrigerator overnight to bake the next morning.
Preheat oven to 425 degrees. If you refrigerated the rolls overnight allow them to come to room temperature before baking (about 20-30 minutes). Bake for 25 minutes until the rolls are puffy and golden. Check the baking process at about 15 minutes, if the rolls are getting too brown cover with foil for the remainder of the baking time. Transfer to a cooling rack and let cool for 10-15minutes. While the rolls are cooling combine the cream cheese, powdered sugar, lemon zest and lemon juice. Spread the cream cheese glaze evenly over the raspberry sweet rolls. Serve these delicious rolls warm or at room temperature.
If you like these Raspberry Sweet Rolls with Lemon Cream Cheese Glaze be sure to take a look at some of my other recipes!
Apple Scones with Maple Cinnamon Glaze
Whole Wheat Strawberry Buttermilk Muffins
If you make these Raspberry Sweet Rolls with Lemon Cream Cheese Glaze please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Raspberry Sweet Rolls with Cream Cheese Glaze
Ingredients
For the Dough
- 1 cup milk
- 1/2 cup granulated sugar
- 1 1/2 tbsp active dry yeast
- 6 tbsp unsalted butter softened
- 2 large eggs
- 1 tsp freshly grated lemon zest
- 1/2 tsp salt
- 4 1/4 cups bread flour
For the Raspberry Filling
- 12 oz package frozen raspberries
- 1/3 cup granulated sugar
- 1 tsp cornstarch
For the Lemon Cream Cheese Glaze
- 4 oz cream cheese
- 1 lemon, zest and juice
- 1 cup powdered sugar
Instructions
- In a small saucepan over low heat, warm the milk to a temperature of 95 degrees. Fit an electric stand mixer with a dough hook and add the warm milk, yeast, sugar and stir to combine. Let rest until the yeast forms small bubbles, about 5 minutes. Add the flour, butter, eggs, lemon zest and salt; beat at a medium speed until a soft dough forms (about 3 minutes). Increase the speed to medium and knead the dough for an addition 8 minutes, the dough should form a ball and will be slightly sticky.
- Using lightly floured hands, form the dough into a ball and transfer to an oiled bowl. Cover and allow to rise for 60-90 minutes or until the dough has doubled in size.
- In a medium bowl combine the raspberries, sugar and cornstarch and set aside.
- On a floured surface roll the dough into a 10×18 in rectangle. Spread the raspberry mixture in an even layer leaving a 1/2 inch border of dough uncovered. From the 18 inch side tightly roll the dough. Using a serrated knife or dental floss cut the roll into 12 1.5 inch slices, arrange the slices in a greased 9x 13 baking dish. Cover and allow to rise 90 minutes (the rolls should be doubled in size and fill the baking dish). You can bake immediately or place in the refrigerator overnight to bake the next morning.
- Preheat oven to 425 degrees. If you refrigerated the rolls overnight allow them to come to room temperature before baking (about 20-30 minutes). Bake for 25 minutes until the rolls are puffy and golden. Check the baking process at about 15 minutes, if the rolls are getting too brown cover with foil for the remainder of the baking time. Transfer to a cooling rack and let cool for 10-15minutes.
- Using an electric mixer combine the cream cheese, powdered sugar, lemon zest and lemon juice. Spread the cream cheese glaze evenly over the raspberry sweet rolls. Serve warm or at room temperature.
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