Lemon Raspberry Rolls with Cream Cheese Frosting Recipe

Ingredients

Tangzhong Paste

• 100g whole milk
• 25g bread flour

Yeast Mixture

• 212g whole milk at 110° F
• 1 package active dry yeast (7g)
• 1 teaspoon sugar

Rolls Dough

• 485g bread flour
• 70g granulated sugar
• Zest of 2 lemons
• 2 large eggs
• 2 teaspoon salt
• 42g (3 tbsp) unsalted butter, melted
• 42g (3 tbsp) unsalted butter, softened

Homemade Raspberry Jam

• 2 cups (12 oz.) frozen raspberries
• ⅓ cup (66g) granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• Zest of 1 lemon

Cream Cheese Frosting

• 4 oz. cream cheese, cold or room temperature
• 2 tablespoon unsalted butter, softened to room temperature
• ¾ cup powdered sugar
• ½ teaspoon vanilla extract
• Pinch of salt

Lemon Curd

• Small Batch Lemon Curd (prepared separately)

Instructions

1. In a saucepan over medium heat, whisk together 100g whole milk and 25g bread flour. Stir continuously until the mixture thickens into a smooth paste. Remove from heat and transfer to a bowl to cool.
2. Combine 212g warm whole milk (110° F), active dry yeast, and 1 teaspoon sugar in a bowl. Stir and let sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is activated.
3. In the stand mixer bowl, add 485g bread flour, 70g sugar, lemon zest from 2 lemons, 2 large eggs, 2 teaspoons salt, melted butter (42g), yeast mixture, and cooled tangzhong paste. Using a dough hook, knead for 10-15 minutes until combined.
4. Slowly add the softened butter (42g) to the dough and continue kneading for another 10-20 minutes until the dough is soft, elastic, and smooth.
5. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for at least 1 hour or until doubled in size.
6. In a medium saucepan, combine frozen raspberries, cornstarch, sugar, lemon zest, and lemon juice. Heat over medium heat, stirring frequently. Bring to a boil and cook for 5-7 minutes until thickened. Remove from heat and cool completely. Strain if desired to remove seeds.
7. Grease a 9×13 inch baking pan with melted butter or line with parchment paper. On a floured surface, roll the dough into a 16×20 inch rectangle. Spread raspberry jam evenly over the dough. Optionally scatter some frozen raspberries over the jam. Cut the dough into 12 strips using a pizza cutter, then roll each strip into a spiral.
8. Place rolled strips cut side down in the baking pan. Cover loosely with plastic wrap and let rise for 1 hour until puffy.
9. Halfway through second rise, preheat the oven to 350° F.
10. Bake rolls for 25-30 minutes. You may need to tent with aluminum foil halfway through baking to avoid over-browning while ensuring the inside cooks through. Rolls are done when an internal temperature of 190° F or higher is reached.
11. In a medium bowl, beat cream cheese and softened butter together until smooth, about 3 minutes. Add vanilla extract and a pinch of salt, mixing well. Gradually add powdered sugar ¼ cup at a time until the frosting is smooth and spreadable.
12. Let the rolls cool for 10 minutes after baking. Spread cream cheese frosting on top, dollop with lemon curd, and add any remaining raspberry jam. Serve warm or at room temperature.
13. Store rolls tightly covered at room temperature for 2-3 days. Warm individually in the microwave for about 15 seconds before serving if desired.

Notes

• For perfect dough texture, knead thoroughly until elastic and smooth.
• Straining raspberry jam removes seeds and creates a smoother spread.
• Using parchment paper in the baking pan makes cleanup easier and prevents sticking.
• If rolls brown too quickly in the oven, cover loosely with foil midway through baking.
• Homemade lemon curd can be prepared ahead or substituted with store-bought.
• Letting rolls cool slightly before frosting helps prevent the frosting from melting.
• Rolls can be frozen after baking; thaw at room temperature and warm before serving.