Raspberry Lemon Sweet Rolls Recipes

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 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).