Raspberry Lemon Roll Recipes

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RASPBERRY LEMON ROLLS



Raspberry Lemon Rolls image

Provided by Amber Brady

Time 1h10m

Number Of Ingredients 12

1 loaf Rhodes White Bread, thawed and slightly risen
1/4 cup butter, softened
1/4 cup brown sugar, packed
2 cups frozen raspberries (keep frozen until ready to use)
1/3 cup sugar
zest of 1 lemon
1 Tbsp cornstarch
8 oz cream cheese
zest of one lemon
1/2 cup butter
1 cup powdered sugar
1 tsp lemon extract

Steps:

  • Roll the dough into a large rectangle about 12-inches wide by 18-inches long. Smear the softened butter on all but one of the long edges. Sprinkle the brown sugar on top of the butter and spread it with your fingers to cover the butter.
  • Toss the frozen raspberries with the sugar, lemon zest, and cornstarch. Sprinkle evenly over the brown sugar layer. (WAIT to pull the raspberries from the freezer until you are ready for this step. As soon as you add the sugar, they will start to get juicy and wet.)
  • Roll the dough from the long end with raspberries towards the long end that was left bare. Pinch the seams and place the roll seam side down. Using floss, cut the rolls into 12 even pieces. Tuck the floss underneath the dough, then criss-cross the floss and pull outwards until it cuts through. Dip the floss in flour if it sticks to the dough. The floss helps cut the rolls without smashing them.
  • Place the rolls inside of a greased 13x9-inch baking dish. Press the tops gently to flatten the rolls slightly. Then cover with greased plastic wrap and allow to rise until double in size, about 1 hour. Raspberry juices will ooze out of the rolls, and that's okay.
  • Bake at 350 degrees Fahrenheit for 20 to 25 minutes or until golden brown on top and the dough is cooked in the center and on bottom. Allow the rolls to cool slightly.
  • Make the frosting by beating the cream cheese and lemon zest with an electric hand mixer in a large bowl. Add the butter, one Tablespoon at a time, mixing until smooth after each addition. Add the powdered sugar and lemon extract all at once. Mix until incorporated. Spread over the raspberry rolls and enjoy! (You may have extra frosting, but it's great on French toast too!)

Nutrition Facts : Calories 431 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 20 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1 grams, Sodium 460 grams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

RASPBERRY CAKE ROLL



Raspberry Cake Roll image

This is a really tasty dessert, and it doesn't have as many calories as some other sweets. It's also a lot easier to make than you might think. Give it a try!

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 10

6 large egg whites, room temperature
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 cup sugar
1/2 cup plus 1 tablespoon sifted cake flour
1 tablespoon grated lemon zest
1 package (8 ounces) spreadable cream cheese
1/2 teaspoon vanilla extract
1 cup whipped topping, divided
1 pint fresh raspberries, divided

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.

Nutrition Facts :

RASPBERRY LEMON LOAF



Raspberry Lemon Loaf image

Carol Dodds of Aurora, Ontario shares this easy-to-prepare quick bread flavored with tangy lemon peel and fresh rasp berries. The loaf is refreshing as a snack, at breakfast...or any time of day.

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (12 slices).

Number Of Ingredients 11

1-3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
2 large egg whites, room temperature
1 cup lemon yogurt
1/4 cup canola oil
2 teaspoons grated lemon zest
1 cup fresh raspberries

Steps:

  • In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon zest. Add to the dry ingredients just until moistened. Fold in the raspberries., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 218mg sodium, Carbohydrate 26g carbohydrate, Fiber 1g fiber), Protein 4g protein.

DELUXE LEMON POPPY SEED ROLLS WITH RASPBERRY FILLING



Deluxe Lemon Poppy Seed Rolls with Raspberry Filling image

Lemon poppy seed dough filled with seedless raspberry jam rolled up cinnamon roll-style and topped with a lemon glaze. I came up with this as a compromise for an Easter treat when my daughter wanted lemon poppy seed cake, my son wanted cinnamon rolls, and I wanted something with raspberry.

Provided by Heather Savage

Categories     Bread     Yeast Bread Recipes

Time 2h40m

Yield 12

Number Of Ingredients 16

¾ cup milk
1 large egg
1 large egg yolk
2 tablespoons lemon juice
2 tablespoons white sugar
1 tablespoon poppy seeds
1 lemon, zested
2 teaspoons active dry yeast
2 cups all-purpose flour, or more as needed
¼ cup unsalted butter, at room temperature
1 ¼ teaspoons salt
½ cup seedless raspberry jam
½ cup confectioners' sugar
½ tablespoon milk
½ tablespoon lemon juice
¼ teaspoon vanilla extract

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.

Nutrition Facts : Calories 200.3 calories, Carbohydrate 34.9 g, Cholesterol 44 mg, Fat 5.5 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 3 g, Sodium 257 mg, Sugar 16.7 g

RASPBERRY LEMON ROLL



Raspberry Lemon Roll image

This is a lovely summer dessert. It is light and refreshing and low calorie to boot! It also looks beautiful when served. Low fat ingredients can be used but I wouldn't recommend using fat free cream cheese.

Provided by MamaJ

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

1 (18 ounce) angel food cake mix
1 (8 ounce) package cream cheese
1/4 cup powdered sugar
2 teaspoons lemon zest
1 (8 ounce) carton Cool Whip
1/4 cup Chambord raspberry liquor (optional)
1 (6 ounce) jar raspberry pastry filling

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.

Nutrition Facts : Calories 441.9, Fat 17.3, SaturatedFat 12.4, Cholesterol 31.2, Sodium 561.2, Carbohydrate 65.4, Fiber 0.2, Sugar 38.5, Protein 8.2

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