Lemon Raspberry Rolls Recipes

DELUXE LEMON POPPY SEED ROLLS WITH RASPBERRY FILLING

Steps:

• Combine milk, egg, egg yolk, lemon juice, sugar, poppy seeds, lemon zest, and yeast in a large bowl. Stir in 2 cups flour, butter, and salt, working in more flour as needed to pull dough away from the sides of the bowl.
• Turn out onto a floured surface and knead until dough is smooth and elastic, adding more flour as necessary. Place in a lightly greased bowl; cover, and let rise until doubled in size, about 1 hour.
• Gently deflate dough and roll into a 12x10-inch rectangle. Spread with raspberry jam, leaving a 1/2-inch border. Roll up from the long side, like a jelly roll, and seal. Carefully slice log into 12 pieces and place cut-side down into a greased 8x8-inch square pan. Cover and let rise until puffy, 40 to 45 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the center of the preheated oven until lightly browned on top, about 30 minutes.
• Make glaze by stirring together confectioners' sugar, milk, lemon juice, and vanilla extract in a bowl. Drizzle over warm rolls.

RASPBERRY LEMON ROLL

Steps:

• Grease a jelly roll pan and line with waxed paper.
• Grease and flour paper.
• Mix cake according to package directions and pour into prepared pan.
• Bake 15 minutes at recommended temperature until lightly browned.
• Remove from oven and turn onto powdered sugar coated kitchen towel.
• Remove waxed paper and roll up jelly roll fashion, starting with the short side, to cool.
• Whip cream cheese until smooth.
• Add powdered sugar, zest and Cool Whip and mix thoroughly. (If it's too thick to spread or you would like a stronger lemon flavor, add a little fresh lemon juice.).
• Once the cake is cool, unroll and brush with Chambord.
• Spread pastry filling over all and top with cream cheese mixture spreading evenly to the edges.
• Roll up.
• Garnish with powdered sugar, lemon slices and raspberries.

LEMON RASPBERRY SWEET ROLLS

Steps:

• In the bowl of a stand mixer with the paddle attachment, or in a large bowl with an electric mixer, cream together the butter, salt, and sugar. Add the egg and mix until smooth.
• Switch to the dough hook on a stand mixer (or a wooden spoon if mixing by hand), and add the flour, yeast and 1 1/8 cups of the buttermilk.
• Mix on low speed until the dough comes together into a ball and clears the sides of the bowl.
• Knead for 10-12 minutes (12-15 if kneading by hand) until the dough is smooth and silky, a bit tacky but not sticky at all. If it's very sticky, add a bit more flour, a tablespoon at a time, if it's very dry and not coming together add a bit more buttermilk, a tablespoon at a time.
• Move the dough to a large, lightly oiled bowl and cover it with plastic wrap.
• Allow it to rise for about 2 hours until it doubles in size.
• In a small bowl, mix together the butter, lemon juice, lemon zest and granulated sugar for the filling and set aside.
• Punch down the risen dough and turn it out onto a lightly oiled counter.
• Roll it out to about 1/2 inch thick rectangle, about 12 by 14 inches.
• With a rubber spatula, spread the filling over the dough, leaving 1/4 inch space around the edges.
• Sprinkle the raspberries evenly over the filling.
• Starting from one long side, roll the dough up into a log, keeping it even as you roll. Pinch the seam closed with your fingers and lay the log seam side down on the counter.
• Using a serrated knife, slice the log into 12 even pieces.
• Place the rolls, cut side down, in a 9x13 inch pan and cover the pan tightly with plastic wrap.
• At this point, you can either refrigerate the rolls for up to 2 days, pulling them out 3-4 hours before baking to let them proof, or let them proof (rise) at room temperature immediately for about 90 minutes, or until the the buns have doubled in size.
• Preheat the oven to 350 degrees F, with a rack in the middle of the oven.
• Bake for 25-30 minutes or until they are golden brown.
• While the buns are baking, make the icing.
• With an electric mixer, whip the cream cheese, lemon juice and lemon zest until smooth and creamy.
• Add the powdered sugar and whip again until smooth.
• Set aside, covered tightly with plastic wrap.
• When the sweet rolls are finished baking, allow to cool in the pan for 5-10 minutes, then spread the lemon cream cheese icing over top of the warm rolls. Serve warm.
• Keep any leftovers in a sealed container in the refrigerator, they reheat well in the microwave.

RASPBERRY CAKE ROLL

Steps:

• Spray a 15x10x1-in. baking pan with cooking spray; line with waxed paper and spray again. Set aside. In large bowl, beat egg whites, lemon juice and salt with electric mixer at low speed until foamy. Gradually add granulated sugar, beating at medium-high speed until soft peaks form. With whisk or rubber scraper, fold flour and lemon zest, 1/4 cup at a time, into egg white mixture. Spread batter evenly into prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when touched in center. Cool on wire for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away waxed paper from top of cake. Beginning with narrow end, roll cake with towel, keeping towel and bottom waxed paper pressed to underside of cake. Place rolled cake on rack to cool., Prepare filling by combining cheese spread, vanilla and 2 tablespoons of whipped topping. Gently fold in remaining whipped topping. Cover; refrigerate until ready to use. To fill cake, carefully unroll on flat surface. With spatula, spread filling evenly over cake to within 1/2 in. of edges. Sprinkle with 1-1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place roll, seam side down, on serving platter. Chill. Garnish with remaining raspberries and lemon zest. Serve chilled.