This post contains affiliate links, to find out more information, please read my disclaimer policy-https://www.bostongirlbakes.com/disclosure-policy/..
Tangy and sweet raspberry sweet rolls from scratch slathered with a lemon cream cheese frosting! Perfect for Mother’s Day or a Sunday Brunch!
Yay! It’s almost May..which mean Spring..which means super close to summer! Ok maybe that’s pushing it. But still May. So that means my brain is all about the spring desserts and recipes. You too right? Oh wait you don’t think about sugar and sprinkles allll day long? Say WHA-A-A-A-T?! Shocking.
Ok so yea my brain is chocked full of Spring recipes right now. Which means a whole lot of lemon desserts floating around up there. And lemon + raspberry = match made. I love me some lemon desserts. I have to admit though didn’t think much about lemon desserts as a kid. But for whatever reason now, I’m all about the lemon.
Like these lemon coconut bars with coconut in the crust and toasted and sprinkled on top. Or this lemon raspberry bread that is so dang buttery, just try and eat one piece. Seriously, I dare you. Or these lemon cupcakes with mixed berry buttercream frosting. Heck, I have even made homemade lemon curd (in the microwave!!). Yea you read right, microwave. #genius
So it seemed only logical when I thought about a lemon and Mother’s Day fast approaching my brain went to breakfast. A sweet roll (aka cinnamon bun without the cinnamon) filled with raspberries, and then topped with a cream cheese frosting. Um, because what sweet roll would be complete without a good ol’ slather of cream cheese on top. Am I right? Cinnabon ain’t famous for nothing. What Mom wouldn’t love digging into these on Sunday? I know my mom would!
These rolls were so darn fluffy and made totally 100% from scratch. Because that’s how we do. It’s not scary. I promise. Pinky swear. I even included a video on making sure your yeast is to go!
Yeast is a living thing, so let’s treat it with care people! I’ve made these 1-hour cinnamon rolls before on this blog, but decided to go the long route this time. I made these twice, and found the longer rise time resulted in a fluffier roll that held up to the filling.
Two things to remember about yeast: temperature and freshness.
Because it is alive, means it can die. Mind blowing right?
So yeast needs to be fresh (aka throw out that package from 1995 you found in the back of your cupboard). I’m not judging- just throw it out.
I recommend keeping it in the fridge! And temperature counts. Your yeast needs to be woken up gently, aka proofed. Proofing yeast is simply sprinkling your yeast in warm water (if you can’t dip your own finger in it, then why would yeast want to bathe in it?).
To that warm water, you want a little sugar. I mean when you wake up from a nap, you’re hungry too right? Again, think of yeast as a friend. Treat it kindly. Warm bath and a snack and you’re good to go. Wait a few minutes and watch the magic happen.
Seriously I love watching yeast proof. Is that weird? Please, please tell me I’m not alone on this. Making yeasted dough recipes makes this girl a happy girl.
To make this filling you want to use FROZEN raspberries.
Yes, fro-o-o-o-zen. Any one else feel like breaking into a Disney song right now? We’ll let that go 😉
Anyhoo, frozen is key so that you don’t end up with a big ol’ soupy mess in your rolls.
To the frozen fruit, you need to add the zest of one lemon, sugar, and a little cornstarch to thicken. Basically a pie filling, but one that will get rolled up into a tasty breakfast treat.
For more help in making this sweet roll, be sure to read my Ultimate Guide To Making Homemade Bread Recipes!
And this dough resulted in a perfectly fluffy sweet roll with a sweet rasbperry and lemon filling. In fact, if we are being totally honest (we can be totally honest with each other right?) when I was editing the photos for this post I had one roll leftover and I totally had to dig in and sneak a few bites.
So yea maybe it was almost dinner time.
And I had like a snack an hour ago. And was in the middle of making some scrumptious bars for you all.
That’s ok right? I just couldn’t stare at one more photo of these rolls without a craving hitting. I just couldn’t resist. #whocanblameme
Ugh that’s one scrumptious bite.
Now you could drizzle the icing over…and show some restraint….
Or Just. Go. For. It.
I’m on team go for it. I want icing all over my face and fingers by the time I’m done with these rolls.
If you like this recipe, then let me know people! I love hearing from you, seriously makes my day! And be sure to follow along with me on my baking adventures on:
And don’t forget to follow along with me on my baking adventures on
Until next time, happy baking everyone!
Listed below are the “baking essentials” you would need in order to make these rolls yourself besides the main ingredients. Every item will redirect you to my Amazon store, to which I would receive a small percentage if you purchased, which just helps to keep this blog going! So thank you in advance!
Baking Essentials For This Recipe:
Raspberry Lemon Sweet Rolls
For the Dough
- 1 cup lukewarm milk
- 2 1/2 teaspoons active dry yeast
- 2 large eggs at room temperature
- 1/3 cup vegetable oil
- 4 1/2 cups all purpose flour
- 1 3/4 teaspoons salt
- 1/2 cup granulated sugar
For the Filling
- 1/3 cup softened butter
- 1 bag of frozen raspberries
- 1 lemon zest only
- 1 cup granulated sugar
- 1 tablespoon cornstarch
For the frosting
- 1/4 cup butter softened
- 3 ounces cream cheese can be cold
- 1/2 teaspoon pure vanilla extract
- juice of a 1/2 lemon
- 1 1/2 cups confectioners sugar
- To make the dough: In a measuring cup, combine your warm milk, 1 tablespoon of sugar, and sprinkle the yeast over. Stir to combine and let sit for 5-10 minutes until the yeast has proofed.
- In your stand mixer, add your flour, remaining sugar, and salt, Stir to combine. Add your yeast mixture and mix to combine. Then add in your eggs and vegetable oil and mix to combine. Dough may be very sticky and need 1-2 tablespoons more flour (you want the dough to be somewhat sticky).
- Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl, and let the dough rise for 60 minutes, or until it's nearly doubled in bulk.
- To fill and shape the buns: Gently deflate the dough, and transfer it to a lightly greased work surface. Roll the dough into a 16" x 21" rectangle.
- Spread the dough with the 1/3 cup butter. Mix the rest of the filling ingredients in a mixing bowl. Toss to combine. Sprinkle over the butter, Spread out carefully with your hands if need be.
- Starting with a short end, roll the dough into a log and cut it into 12 slices.
- Place the buns in a lightly greased 9" x 13" pan. Cover the pan and let the buns rise until they're nearly doubled, about 30 minutes.
- While the buns are rising, preheat the oven to 400°F.
- Uncover the buns, and bake them until they're golden brown, about 15 minutes. While the buns are baking, make the icing.
- To make the icing: In a small bowl, beat together the cream cheese, butter, sugar, vanilla, and lemon juice.
- Remove the buns from the oven. Spread the icing on the buns while they're warm.
- Serve buns warm, or at room temperature. Wrap in plastic and store at room temperature for a day or so; freeze for longer storage.