Lemon Rolls With Raspberry Cream Cheese Frosting Recipes

LEMON RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
• Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
• Whisk the flour, baking powder and salt together in a bowl.
• Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
• Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
• For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
• Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.

LEMON ROLLS WITH RASPBERRY CREAM CHEESE FROSTING

Steps:

• 1. In an electric mixer fitted with a dough hook mix the first four ingredients together. Let sit for 15 minutes. 2. Add the rest of the ingredients and turn on low for 5-7 minutes until dough is silky (It will be a little sticky) DO NOT LET RISE! 3. Divide your dough in half. Smear oil on counter and roll out dough the same size as a large cookie sheet. Spread the filling evenly on the dough. Top with raspberries. Lightly press the filling down. 4. Starting on the end closest to your body, roll and pinch seam of the dough. Continue to roll the dough until a long log forms (some of the filling will fall out a little and that's okay). Cut in 16 rolls (I like to cut the long roll in half and then cut each half into half again continuing this method until you have 16 pieces). Place on a greased pan. 5. Let rise 10 minutes while oven preheats to 400 degrees F. Bake for 15-20 minutes. 6. Remove from the oven, cool and top with raspberry cream cheese frosting (recipe follows). Raspberry Cream Cheese Frosting 1. In an electric mixer cream butter and cream cheese together until well combined. 2. Add powdered sugar and turn on to the lowest setting to avoid powdered sugar getting everywhere. 3. Add vanilla and raspberries and stir to combine. Serve over rolls. Related

RASPBERRY LEMON SWEET ROLLS

Steps:

• Mix up the Dough: Melt the butter in a large microwave-safe bowl until completely melted. Whisk in the eggs, then whisk in the honey, yeast, salt, and lukewarm water. Stir in the flour last, until completely combined. Loosely cover the bowl with a kitchen towel and let rest at room temp for 2 hours. Then, cover tightly with a lid or plastic wrap, and refrigerate for at least 3 hours (dough should be completely chilled through) or up to 5 days.
• Assemble the Cinnamon Rolls: Butter a 9x13 pan well and give it a light spray with nonstick spray. Preheat your oven to 350 degrees. Once the dough has chilled, flour your counter and dust a bit of flour over the dough. Shape the dough into a ball as best you can, then roll it out with a lightly floured rolling pin, into a rectangle that's about 12" x 18" and about 1/4" thick. Spread the softened butter evenly over the dough, using a silicone spatula to avoid tearing it. Evenly sprinkle on all of the brown sugar. Mix all of the raspberry filling ingredients in a bowl, and sprinkle evenly over the dough. Roll the dough up, as tightly as you can. You can always break some of the larger raspberries in half to help the dough roll easier. Slice the little nubby bits off of the ends, where it's just dough. Slice the dough log with a sharp serrated knife. These rolls can be made the night before! Simply prepare them as directed above, then cover tightly with plastic wrap, and pop in the fridge overnight (I did this around 9-10pm, and set them out to rise, as directed below, at about 8-9am the next morning). Place in prepared pan and cover loosely with plastic wrap. Let rise on the counter for 1 hour and 30 minutes to 2 hours. The rolls should be puffy and will visibly have risen (see photos).
• Bake: Bake the cinnamon rolls for 27 - 37 minutes. They will be lightly browned, and the centers should be set when poked with your finger. (Mine always take on the longer side.) You can also stick a toothpick into the center of one to make sure the dough is cooked (you should see some fluffy crumbs - not wet dough). Let them rest about 5-10 minutes before icing and serving.
• Make the Icing: Make the icing while the cinnamon rolls bake. Beat cream cheese in a medium bowl with electric mixer. Add the remaining ingredients and mix until well combined and creamy.
• Serve + Store: Enjoy the cinnamon rolls while they're warm from the oven! Top with the icing and a pinch of lemon zest. Store leftovers in an airtight container in the fridge for up to 5 days (gently reheat leftovers in the microwave).

LEMON SNACK CAKE WITH RASPBERRY-CREAM CHEESE FROSTING

Steps:

• For the Cake: Preheat oven to 350°F. Brush a 9-inch round cake pan with butter. Line bottom with parchment; brush with butter. Dust with flour, tapping out excess.
• In a bowl, whisk together flour, baking powder, baking soda, and salt. In another, stir together milk and lemon juice. In the bowl of a mixer fitted with the paddle attachment, beat butter with lemon zest, granulated sugar, and vanilla on medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time.
• Reduce speed to low; beat in flour mixture in three additions, alternating with milk mixture, just until no dry flour remains (do not overmix). Transfer batter to prepared pan; smooth top. Bake until cake is golden and springs back when gently pressed, about 40 minutes. Transfer pan to a wire rack; let cool 20 minutes. Turn cake out onto rack, remove parchment, and let cool completely.
• For the Frosting: In a bowl, beat cream cheese and butter until light and fluffy, 2 to 3 minutes. Beat in confectioners' sugar and freeze-dried berries until smooth.
• Spread frosting over top of cake. Decorate with fresh berries. Cake is best served on the same day, but can be refrigerated in an airtight container up to 2 days.

LEMON SWEET ROLLS WITH CREAM CHEESE ICING

Steps:

• Make the dough: Combine the yeast, buttermilk and 1 tablespoon sugar and let sit until foamy, about 5 minutes.
• Add the butter, remaining 3 tablespoons sugar, lemon zest, salt and cardamom to the bowl of a stand mixer fitted with the paddle attachment and mix on low to combine. Add the eggs and buttermilk mixture, and stir until combined.
• With the mixer on low speed, slowly add 4 cups/510 grams of the flour and stir until all of the flour is moistened. Switch to the dough hook, and mix for 5 more minutes. The dough will be soft and billowy, and it will stick to the bottom of the bowl. Add more flour if the dough seems very, very soft.
• Transfer the dough to a fresh, lightly oiled bowl. Turn the dough to coat it with oil, then cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour. Alternately, refrigerate the dough before rising for up to 24 hours and proceed with the recipe as written. The rolls may need a slightly longer second rise.
• Make the filling: Combine the sugar, lemon zest, cardamom and a pinch of salt. Use your fingers to rub the lemon zest into the sugar.
• Assemble the rolls: Line a 9-by-13-inch baking pan with parchment paper and butter the pan and paper. Gently deflate the dough by folding it over itself a few times in the bowl. Turn the dough out onto a floured surface and pat or roll it into a rectangle about 12-by-16-inches and 1/4-inch thick. Gently spread the soft butter over the dough, and sprinkle the sugar mixture evenly over the top. Roll the dough into a tight log and use a serrated knife or length of floss to cut the log into 12 even pieces.
• Place the rolls into the prepared pan, cover, and let rise again until doubled in size, about 1 hour. You can also refrigerate the rolls before the second rise for up to 24 hours, if you'd like to bake them later. Let the rolls rise at room temperature until doubled in size before baking.
• Finish the rolls: Heat oven to 350 degrees and bake for 30 to 35 minutes or until the rolls are golden and cooked through. While the rolls are baking, make the icing: In the bowl of a stand mixer fitted with the whisk attachment, whisk the softened cream cheese, powdered sugar and lemon juice until smooth. The icing should be quite thick, but spreadable. Add a little more lemon juice if necessary.
• Let the rolls cool for about 5 minutes, then spread the icing over the top. Enjoy warm.