Bursting with vibrant citrus zest and fresh raspberries, these Raspberry Lemon Sweet Rolls offer a delightful blend of tangy lemon curd and a subtly sweet, yeasty dough enriched with milk, butter and sugar. Finished with a glossy lemon glaze, each bite delivers a charmingly festive treat perfect for springtime celebrations.

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If there’s one recipe you need to add to your Easter menu this year then it’s these Raspberry Lemon Sweet Rolls! I’ve been experimenting with different ways to make filled rolls that are a bit different from the typical cinnamon ones.

I started with active dry yeast combined with a cup of warmed whole milk and 1/3 cup of granulated sugar, which gives the dough a nice lift. I also mixed in one large egg, 4 tablespoons of melted unsalted butter, 4 cups of all purpose flour and 1 teaspoon of salt to create a rich and soft base.

The bright notes come from the zest of one lemon and a filling of fresh raspberries and 1/2 cup lemon curd. I even whipped up a glaze using 1 cup powdered sugar and 2 tablespoons lemon juice.

This recipe not only fills you up but also offers a creative spin for anyone looking for interesting things to bake that taste amazing and are full of nutritional value.

Why I Like this Recipe

I like this recipe cause it blends sweet and tangy flavors in a way that just makes every bite feel special. The lemon zest and lemon curd give it a bright kick that really lifts the whole roll, and the fresh raspberries add a burst of flavor that I just can’t resist. I also enjoy how easy it is to make – even though I sometimes mess up the dough a bit, the process of watching it rise and transform always feels rewarding. And honestly, having these rolls on my Easter table makes the day feel even more festive and fun.

Ingredients

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Active dry yeast: helps dough rise and ferment sugars for an airy, light texture.
Whole milk: adds protein and fat while making rolls soft and moist.
Unsalted butter: boosts rich flavor and tender crumb, though its high in fat.
Lemon zest: brings tangy aroma and antioxidants that lift the sweet notes in rolls.
Fresh raspberries: offer vitamins and fibre while adding a naturally sweet burst and vivid color.
Lemon curd: provides a bold sweet and sour blend that brightens the doughs flavor.
Powdered sugar: forms a delicate glaze when mixed with lemon juice for extra shine.
All purpose flour: builds the dough structure and provides carbohydrates for energy.

Ingredient Quantities

Active dry yeast 2 and 1/4 teaspoons

Whole milk 1 cup warmed

Granulated sugar 1/3 cup

Large egg 1

Unsalted butter 4 tablespoons melted

All purpose flour 4 cups

Salt 1 teaspoon

Lemon zest from one lemon

Fresh raspberries 1 cup

Lemon curd 1/2 cup

Powdered sugar 1 cup for glaze

Lemon juice 2 tablespoons for glaze

How to Make this

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1. In a small bowl, mix 2 and 1/4 teaspoons of active dry yeast with 1 cup of warmed whole milk and 1/3 cup of granulated sugar, and let it sit for about 5 to 10 minutes until it gets frothy.

2. In a large bowl, whisk together 1 large egg and 4 tablespoons of melted unsalted butter, then stir in the frothy yeast mixture.

3. Add in 4 cups of all-purpose flour, 1 teaspoon of salt, and the zest from one lemon; stir until a dough starts to form.

4. Turn the dough onto a lightly floured surface and knead it for about 5 to 10 minutes until it becomes smooth.

5. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm spot for about 1 hour, until doubled in size.

6. Roll the dough into a rectangle on a clean surface. Spread 1/2 cup of lemon curd evenly over the dough, then sprinkle 1 cup of fresh raspberries all over.

7. Roll the dough up tightly starting from one of the long sides and cut it into even pieces.

8. Place the rolls in a greased baking pan, cover them again, and let them rise for about 30 minutes.

9. Bake at 375°F for 20-25 minutes until the rolls turn a light golden brown.

10. While they’re still warm, drizzle with a glaze made by mixing 1 cup of powdered sugar with 2 tablespoons of lemon juice and then serve. Enjoy your Raspberry Lemon Sweet Rolls!

Equipment Needed

1. A small bowl for mixing and activating the yeast with the warmed milk and sugar.
2. A large bowl for whisking the egg with the melted butter and merging in the yeast mixture.
3. A whisk for beating the egg and butter together properly.
4. Measuring cups and spoons to get all the milk, sugar, yeast, and other ingredients right.
5. A clean, lightly floured surface for kneading and rolling out the dough.
6. A rolling pin to help roll the dough into a neat rectangle.
7. A knife or bench scraper to cut the rolled dough into even pieces.
8. A baking pan for placing the rolls before baking.
9. An oven that preheats to 375°F for baking the rolls.
10. A kitchen towel to cover the dough during the rising stages.

FAQ

How do i know if my yeast is still active?

Just mix it with a bit of warm milk and a pinch of sugar, and if it starts frothing in about 5-10 minutes then its good to go

Can i prepare the dough ahead of time?

Yes, you can make the dough a day early and leave it in the fridge, just be sure to let it come to room temp before rolling it out

What if i dont have fresh raspberries?

You can use frozen raspberries but make sure you thaw and drain them first, since extra liquid might affect the dough

How do i store leftover rolls?

Keep them in an airtight container at room temp for 1-2 days or pop them in the fridge and reheat in the microwave or oven when you want some more

Can i use store-bought lemon curd?

Yes, store-bought lemon curd works fine, but if you have time its really worth making it fresh for the best flavor

Raspberry Lemon Sweet Rolls Recipe Substitutions and Variations

Active dry yeast: You can swap it with instant yeast, just remember to use about the same amount; sometimes it works a tad faster so keep an eye on it.
Whole milk: Instead of whole milk, you can use soy or almond milk if you’re looking for a non-dairy option, just warm it up like you would milk.
Granulated sugar: Try using light brown sugar for a little extra moisture and flavor, but know that it might darken your rolls a bit.
Unsalted butter: Margarine or even coconut oil can work if you dont have butter handy, though the flavor might change slightly.
All purpose flour: You can experiment with bread flour for a denser texture, but be ready to add a bit more liquid if needed.

Pro Tips

1. Make sure your milk isn’t too hot when you mix it with the yeast. If it’s too hot it’ll kill the yeast and then your dough won’t rise properly. Really take your time with that step.

2. When you knead the dough, don’t overdo it. It should be smooth and elastic but if you over-knead it, you might end up with rolls that feel too tough or chewy.

3. Be careful when spreading the lemon curd and sprinkling the raspberries. Even if a few berries burst, it can make the dough soggy in places, so try to spread them evenly.

4. Let the rolls rest properly on their second rise before baking. Skipping that step or rushing it can result in denser rolls instead of that light, sweet finished texture.