๐ฅ Soft, tender, and bursting with flavor, these Raspberry Lemon Rolls are filled with tangy lemon curd and sweet raspberry reduction, then smeared with luscious raspberry cream cheese frosting. Perfect for brunch or as a delightful treat any time!
Ingredients:
For the Dough:
1 egg, room temperature ๐ฅ
ยผ cup sugar (50g) ๐ฌ
โ
cup butter, melted (74g) ๐ง
1ยฝ cups buttermilk, warmed (354mL) (to 100ยฐF) ๐ฅ
2ยผ teaspoons yeast ๐
4 cups all-purpose flour (552g) ๐พ
ยพ teaspoon salt ๐ง
ยฝ cup heavy cream, warmed (for pouring on the rolls) (not in the dough) ๐ฅ
For the Raspberry Filling:
1ยฝ cups raspberries (169g) ๐
2 tablespoons water ๐ง
6 tablespoons sugar (75g) ๐ฌ
1 teaspoon cornstarch + 2 teaspoons water ๐งช
Pinch of salt ๐ง
For the Lemon Curd:
2 eggs ๐ฅ
1 egg yolk ๐ฅ
โ
cup lemon juice (78mL) (78g) ๐
Zest of 2 lemons ๐
ยพ cup sugar (150g) ๐ฌ
4 tablespoons unsalted butter (56g) ๐ง
Pinch of salt ๐ง
For the Frosting:
ยฝ cup powdered sugar (69g) ๐ฌ
3 tablespoons unsalted butter, softened (42g) ๐ง
2 tablespoons heavy cream (30mL) ๐ฅ
3 tablespoons raspberry jam ๐
2.8 ounces cream cheese (80g) ๐ง
Pinch of salt ๐ง
Instructions:
1. Make the Dough:
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