Description
Fluffy, tender sweet rolls filled with raspberry preserves and lemon zest, topped with a bright lemon-raspberry glaze. Perfect for brunch, these make-ahead friendly rolls are easy to make by hand and crowd-pleasing.
Ingredients
Scale
- 1 cup warm milk (110°F/43°C)
- 2 teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar (for blooming)
- 3 to 3½ cups all-purpose flour
- ¼ cup granulated sugar (for dough)
- ¼ cup unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1 teaspoon salt
- ½ cup unsalted butter, softened (for filling)
- ½ cup granulated sugar (for filling)
- 1 tablespoon lemon zest
- ½ cup raspberry preserves
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons fresh lemon juice
- 1 tablespoon raspberry jam
- 1–2 tablespoons milk (for glaze consistency)
Instructions
- Bloom the yeast: In a large bowl, combine warm milk, 1 tablespoon sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Mix the dough: Add melted butter, egg, remaining ¼ cup sugar, and salt to the yeast mixture. Whisk to combine. Add 3 cups flour, one cup at a time, stirring until the dough comes together.
- Knead the dough: Turn dough onto a lightly floured surface. Knead for 8-10 minutes until soft, smooth, and springs back when poked. Add more flour sparingly if too sticky.
- First rise: Place dough in an oiled bowl, cover, and let rise in a warm spot for 1-2 hours until doubled in size.
- Prepare filling: Mix softened butter, ½ cup sugar, and lemon zest. Warm raspberry preserves slightly to make them spreadable.
- Assemble rolls: Roll dough into a 12×18 inch rectangle. Spread butter mixture evenly, leaving a border. Spread raspberry preserves over the butter.
- Roll and cut: Roll dough tightly into a log. Cut into 12 equal rolls using a sharp knife or dental floss. Place cut-side up in a greased 9×13 inch baking dish.
- Second rise: Cover rolls and let rise for 30-45 minutes until puffy and touching.
- Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown. Internal temperature should reach 190°F (88°C).
- Make glaze: Whisk powdered sugar, lemon juice, raspberry jam, and enough milk to reach a drizzling consistency.
- Glaze and serve: Let rolls cool for 5-10 minutes. Drizzle glaze over warm rolls and serve.
Notes
For make-ahead, assemble rolls the night before, cover, and refrigerate. Let sit at room temperature for 30 minutes before baking. Use dental floss to cut rolls cleanly without squishing. Ensure milk is warm but not hot to avoid killing yeast.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 22
- Sodium: 180
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 1
- Protein: 5
Keywords: lemon raspberry sweet rolls, brunch recipes, glazed sweet rolls, make ahead breakfast, yeast rolls, easy baking