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Lemon Raspberry Rolls

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Deliciously soft and fluffy rolls filled with a zesty lemon and sweet raspberry mixture, perfect for any occasion.

  • Total Time: 55 minutes
  • Yield: 12 servings

Ingredients

  • 4 cups all-purpose flour
  • 1 cup fresh raspberries
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1/4 cup unsalted butter, melted
  • 1/2 cup sugar
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 cup whole milk, warm
  • 2 large eggs
  • 1 teaspoon salt

Instructions

  1. Activate the yeast: In a small bowl, mix together warm milk and sugar. Then sprinkle yeast over the top and let it bloom for about 10 minutes until foamy.
  2. Prepare the dough: In a large mixing bowl, combine flour and salt. Create a well in the center and add the foamy yeast mixture, melted butter, eggs, and lemon juice. Mix until a dough forms.
  3. Knead: On a floured surface, knead the dough for about 8–10 minutes until it’s smooth and elastic.
  4. First rise: Ensure the dough is in a lightly greased bowl and cover it with a clean kitchen towel. Let it rise in a warm spot until doubled in size, roughly 1–2 hours.
  5. Prepare the filling: Once your dough has risen, mix together fresh raspberries, lemon zest, and a sprinkle of sugar.
  6. Roll out the dough: Lightly flour your surface again and gently roll the dough into a rectangle about ½ inch thick. Spread the raspberry mixture over the dough evenly.
  7. Form the rolls: Starting from one long edge, tightly roll the dough up into a log. Slice the log into individual rolls, approximately 1–2 inches wide.
  8. Second rise: Place the cut rolls onto a greased baking dish, cover them with the kitchen towel again, and let them rise for about 30 minutes.
  9. Preheat the oven: As the rolls rise, preheat your oven to 350°F (175°C).
  10. Bake: Once risen, pop those rolls into the oven for 20–25 minutes, or until they’re beautifully golden brown.
  11. Cool and serve: Let them cool slightly before drizzling with a lemon glaze or enjoying them plain.

Notes

For an extra touch of sweetness, consider adding white chocolate chips to your raspberry filling. Store leftover rolls in an airtight container for up to 3 days or freeze for up to 3 months.

  • Author: instantmeals
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://instantmealfix.com/2026/03/26/lemon-raspberry-rolls/