These are awesome to make the night before as a quick breakfast, or even to pack in lunches or have as a snack. They’re so light and delicious, and are not too much trouble to make! I actually wanted to try something a little different than the regular cinnamon buns I make and I thought since my family loves raspberries and I had an abundance of lemons on hand, these would be fun to try. They turned out deliciously and I know your family will love them, too! 🙂
Raspberry Lemon Sweet Rolls
Ingredients
- 1 Tbsp. sugar
- 2 cups warm water
- 1 Tbsp. active yeast
- 1/4 cup oil
- 1 tsp. salt
- 4-5 cups all-purpose flour
- 1 egg
- 1/4 cup sugar
- 1/2 cup softened butter
- 1/2 cup light brown sugar
- 3 cups frozen raspberries
- 1/4 cup granulated sugar
- zest of one large lemon
- 1 teaspoon corn starch
- 1/2 cup softened butter
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- zest of one lemon
- 2-3 Tablespoons heavy cream or milk
Directions
- To make the dough: In a large stand mixer with dough hook attached, add 1 cup warm water and dissolve sugar. Add yeast and allow about 10 minutes for it to bubble and froth. Then, add oil, salt, remaining water, egg and sugar. Then, add flour one cup at a time and beat with dough hook, until dough pulls away from sides of bowl. Beat for 5-8 minutes. Dough should be sticky.
- Place dough in a greased bowl, cover with damp tea towel and let rise in warm place for 1 hour or until doubled in size.
- Punch dough down and roll it out into a a large rectangular shape. Spread the soft butter over the dough. Sprinkle the brown sugar on top. In a medium bowl, combine the frozen raspberries, granulated sugar, lemon zest and corn starch. Stir to combine mixture and then spread evenly over the dough.
- Roll long side in until it is completely rolled up and then slice into 2-inch rolls. Place the rolls onto a large skillet, coated with butter, or a 9X13 baking pan.
- Place the rolls, covered, in a warm spot to rise for another hour.
- Bake the rolls at 350 degrees for about 30 minutes or until golden brown on top. Remove from oven and let cool
- Meanwhile, make the lemon icing. In a medium bowl, combine the softened butter and sugar. Beat well until creamy, smooth and light colored. Add the vanilla and slowly add icing sugar until the icing becomes a good spreading consistency. Add the lemon zest and mix until it is incorporated. If frosting is too thick, add a Tablespoon or two of cream or milk.
- Spread the frosting over the warm rolls and serve immediately. Enjoy! 🙂