Welcome to the ultimate guide for creating the most delightful Lemon Raspberry Rolls! These enchanting pastries are a celebration of vibrant spring and summer flavors, offering a harmonious blend of zesty lemon and sweet-tart raspberries, all enveloped in a soft, pillowy dough. Perfect for a special breakfast, a leisurely brunch, or a comforting dessert, these rolls are designed to be a memorable treat for anyone who tries them.

Imagine biting into a warm roll, where the tangy lemon-infused dough meets a luscious lemon filling studded with bright, juicy raspberries, all crowned with a silky, tangy lemon raspberry cream cheese icing. This recipe promises not just a treat for your taste buds, but also a joy to bake. Whether you’re an experienced baker or new to working with yeast doughs, our detailed instructions and expert tips will guide you to perfection.

Looking for more refreshing lemon-inspired desserts? Don’t miss out on our Lemon Blueberry Cheesecake, a creamy delight, our moist and flavorful Lemon Poppy Seed Cake, or our adorable Lemon Bar Cupcakes.

Why These Lemon Raspberry Rolls Are a Must-Try

These aren’t just any sweet rolls; they are a masterpiece of flavor and texture. Here’s why this recipe will become a new favorite in your baking repertoire:

• Exquisite Lemon Raspberry Flavor Balance: Every component of these rolls is infused with the bright, citrusy notes of lemon, perfectly complemented by the sweet and slightly tart burst of raspberries. The combination creates a refreshing and invigorating taste that’s ideal for warmer months, but truly enjoyable year-round.
• Incredibly Soft and Pillowy Dough: The dough for these rolls is meticulously crafted to achieve an unparalleled tenderness. It’s an enriched yeast dough that bakes up incredibly soft and fluffy, melting in your mouth with every bite. The light, airy texture is reminiscent of the best classic cinnamon rolls, making these an absolute delight.
• Irresistible Cream Cheese Frosting: A generous layer of homemade lemon raspberry cream cheese frosting takes these rolls to another level. The creamy, tangy, and subtly fruity frosting adds a luxurious finish, providing the perfect counterpoint to the sweetness of the rolls. It’s the crowning glory that makes these rolls utterly addictive.
• Visually Stunning Presentation: With their golden-brown tops, vibrant raspberry swirls, and luscious pink frosting, these rolls are as beautiful to behold as they are delicious to eat. They make an impressive centerpiece for any brunch table or dessert spread.
• Versatile for Any Occasion: While perfect for spring and summer, these rolls are wonderfully adaptable. Serve them for a special holiday breakfast, a casual weekend brunch, a delightful afternoon tea, or even as a unique dessert. Their bright flavors are always welcome.

Essential Ingredients for Perfect Lemon Raspberry Rolls

Success in baking often comes down to understanding your ingredients. Here are some key notes to ensure your lemon raspberry rolls turn out perfectly:

• Unsalted Butter: For both the dough and the filling, ensure your unsalted butter is at room temperature. This means pulling it out of the fridge at least two hours before you begin baking. Softened butter creams easily with sugar, incorporates smoothly into flour for the dough, and results in a more uniform texture.
• Milk: Any type of milk (whole, skim, or non-dairy) will work, but it’s crucial to warm it to exactly 110°F (43°C). A temperature too high will kill the active dry yeast, preventing your dough from rising. If it’s too cool, the yeast will activate too slowly, leading to a sluggish rise. Use a kitchen thermometer for accuracy.
• Active Dry Yeast: This recipe calls for one packet (2.25 teaspoons) of active dry yeast. This type of yeast needs to be proofed in warm liquid. Do not substitute with “fast-rise” or “instant” yeast without adjusting the method, as those are formulated to be mixed directly with dry ingredients. Ensure your yeast is fresh and not expired for the best rise.
• Eggs: Like butter, eggs should be at room temperature. This helps them incorporate more easily into the dough mixture, creating a smoother, more emulsified dough. Lightly beat them before adding to the dry ingredients.
• Brown Sugar: We recommend light brown sugar for its subtle molasses notes and moist texture, which adds a lovely depth to the filling. Dark brown sugar can also be used if you prefer a richer flavor.
• Cream Cheese: For the frosting, ensure your cream cheese is softened to room temperature. This is vital for achieving a smooth, lump-free frosting that spreads beautifully. Cold cream cheese will result in a clumpy texture.
• Raspberries (Frozen Recommended): Frozen raspberries are highly recommended for the filling. They release less juice during baking, preventing a soggy roll. If using fresh raspberries, freeze them first for at least an hour before crumbling and adding to the filling to achieve similar results. For the frosting, a small amount of thawed and mashed raspberries will provide natural color and flavor.
• Fresh Lemons: The zest of fresh lemons is paramount for that bright, intense lemon flavor. Avoid bottled lemon juice or extract for zest, as it won’t yield the same vibrant aroma and taste.

Customizing Your Lemon Raspberry Rolls: Ingredient Alternatives

While this recipe is perfect as written, you can certainly explore variations to suit dietary needs or flavor preferences:

• Dairy-Free Option: This recipe can be adapted to be dairy-free. Simply substitute regular milk with your favorite plant-based milk (almond, soy, oat milk work well). Replace unsalted butter with a high-quality vegan butter stick, and use dairy-free cream cheese for the frosting. Ensure all chosen alternatives are suitable for baking.
• Gluten-Free Exploration: While this recipe has not been tested with gluten-free flours, adventurous bakers might try a 1:1 gluten-free baking flour blend that contains xanthan gum. Keep in mind that gluten-free doughs behave differently and may require adjustments to liquid content and kneading time. We’d love to hear your results if you experiment!
• Berry Swaps: Not a fan of raspberries? You can easily substitute them with other berries! See “Recipe Variations” below for ideas.

Step-by-Step Instructions: Crafting the Perfect Lemon Dough

The foundation of these incredible rolls is a rich, tender lemon-infused dough. Follow these steps carefully for the best results:

1. Activate the Yeast: Begin by warming your milk to precisely 110°F (43°C). You can do this in a microwave for about 1 minute or gently on the stovetop. Pour the warm milk into a small bowl, sprinkle the active dry yeast over the surface, and let it sit undisturbed for 10 minutes. The mixture should become foamy, indicating the yeast is active and ready.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined. This ensures an even distribution of flavor and leavening throughout the dough.
3. Incorporate Butter into Flour: Add the cubed, room-temperature unsalted butter to your dry ingredients. Using your hands or a pastry blender, work the butter into the flour mixture until it resembles coarse crumbs, with butter pieces no larger than the size of a pea. This method helps create a tender, flaky dough.
4. Combine Wet Ingredients: In a separate small bowl, lightly beat the room-temperature eggs. Pour the activated yeast mixture (milk and yeast), the beaten eggs, and the fresh lemon zest into the large bowl with the flour and butter mixture.
5. Knead the Dough: If using a stand mixer, attach the dough hook and mix on low speed until the ingredients just come together and a rough dough forms. Increase the speed to medium and knead for 5 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If kneading by hand, transfer the dough to a lightly floured surface and knead for 8-10 minutes, until it’s smooth and elastic.
6. First Rise: Lightly spray a large clean bowl with non-stick cooking spray. Place the kneaded dough into the bowl, turning it once to coat. Cover the bowl tightly with a kitchen towel or plastic wrap. Allow the dough to rise in a warm place for about 1 hour, or until it has visibly doubled in size. A warm environment (like a slightly warmed, then turned-off oven) is ideal for rising.

Step-by-Step Instructions: Crafting the Lemon Raspberry Filling & Baking

Once your dough has completed its first rise, it’s time to prepare the flavorful filling and bake these exquisite rolls:

1. Prepare the Lemon Filling: In a small bowl, use a hand mixer to beat the room-temperature unsalted butter until it is light and smooth. Add the granulated sugar and lemon zest, then continue mixing until the mixture is light, fluffy, and well combined. This forms the base of your gooey lemon filling.
2. Prepare Raspberries for Filling: Take your frozen raspberries and gently crumble them into small pieces using your hands. This ensures they distribute evenly within the rolls and release minimal excess juice during baking.
3. Roll Out the Dough: Lightly flour a clean work surface. Gently punch down the risen dough to release the air. Roll the dough out into a large rectangle, aiming for approximately 1/4 inch (0.6 cm) thickness. The exact dimensions aren’t critical, but aim for a rectangle that’s manageable and relatively even.
4. Spread Filling and Raspberries: Evenly spread the prepared lemon filling over the entire surface of the rolled-out dough, making sure to go all the way to the edges. Then, generously sprinkle the crumbled frozen raspberry pieces over the lemon filling.
5. Roll into a Log: Starting from one of the shorter sides of the rectangle, carefully and tightly roll the dough into a log. A tight roll helps ensure evenly sized rolls with beautiful spirals. Use a sharp, serrated knife to gently trim off any uneven ends of the log, creating neat edges.



6. Cut and Place Rolls in Pan: Lightly spray a 9×13-inch baking pan with non-stick baking spray (preferably one with flour). Using a serrated knife or a piece of dental floss, carefully cut the log into 12 equal-sized pieces. Arrange these cut rolls into the prepared baking pan, leaving a little space between each roll for expansion.
7. Second Rise & Preheat Oven: Cover the pan loosely with a clean kitchen towel and let the rolls rise for a second time, for about 20 minutes, in a warm spot. Meanwhile, preheat your oven to 375°F (190°C). Just before baking, gently pour the heavy cream between the rolls in the pan. This step is a secret to achieving extra gooey, moist rolls!





8. Bake the Rolls: Place the pan in the preheated oven and bake for 23-27 minutes. The rolls are ready when their tops are lightly golden brown, and they feel firm yet slightly springy to the touch. Avoid overbaking, as this can dry them out. While the rolls are baking, proceed to make the delectable cream cheese icing.

Step-by-Step Instructions: Preparing the Lemon Raspberry Cream Cheese Icing

No lemon raspberry roll is complete without its glorious topping! This rich, tangy, and fruity cream cheese icing is the perfect finish:

1. Thaw and Mash Berries: If using frozen raspberries for the icing, place about 1/3 cup on a small plate and microwave for approximately 20 seconds to thaw them slightly. If using fresh berries, you can skip this thawing step. Once thawed (or if fresh), use a fork or a potato masher to mash the raspberries into a smooth pulp.
2. Beat Butter and Cream Cheese: In a medium bowl, using a hand mixer on high speed, beat the softened unsalted butter and room-temperature cream cheese together for about 1 minute. Continue until the mixture is completely smooth and creamy, with no lumps.
3. Mix Icing Ingredients: Gradually add the sifted powdered sugar to the butter and cream cheese mixture, mixing on low speed until just combined. Once the sugar is incorporated, increase the speed to medium and beat until the icing is smooth and fluffy. Finally, add the mashed raspberries, fresh lemon zest, and pure vanilla extract. Mix on low speed until these ingredients are thoroughly combined and the icing has a beautiful light pink hue.
4. Spread the Icing: As soon as the rolls are out of the oven and still warm, generously spread the lemon raspberry cream cheese icing over their tops using a spoon or an offset spatula. The warmth of the rolls will slightly melt the icing, allowing it to seep into every nook and cranny, creating an incredibly gooey and flavorful experience.

Pro Tips for Baking Irresistible Lemon Raspberry Rolls

Achieving bakery-quality rolls at home is easier than you think with these expert tips:

• Proper Flour Measurement is Key: Always measure your flour by spooning it into the measuring cup and then leveling it off with a straight edge. Never scoop directly from the bag, as this compacts the flour, leading to an excess amount and potentially dry, dense rolls. For the most accurate results, consider using a kitchen scale.
• Ensure Yeast Freshness and Optimal Temperature: Yeast is a living organism; its effectiveness diminishes over time. Always check the expiration date on your yeast packet. Furthermore, stick to the recommended milk temperature of 110°F (43°C) – too hot will kill the yeast, too cold will hinder its activation, resulting in a poor rise.
• Create a Warm Environment for Rising: If your kitchen is cool, your dough may struggle to rise. To create an ideal warm spot, preheat your oven to its lowest setting (around 200°F or 90°C) for a few minutes, then turn it off. Place the covered dough bowl inside the warm, turned-off oven, leaving the door slightly ajar. This provides a cozy environment for yeast activity.
• Don’t Overbake: Overbaking is the enemy of soft, tender rolls. Begin checking for doneness at the lower end of the recommended baking time. The rolls are done when the tops are lightly golden and they feel slightly firm but still soft when gently pressed.
• Room Temperature Ingredients for Uniformity: For the dough, filling, and frosting, ensure all dairy ingredients (butter, milk, eggs, cream cheese) are at room temperature. This promotes better emulsification, smoother textures, and consistent mixing, leading to a superior final product.
• Sharp Knife for Clean Cuts: When slicing the dough log, use a very sharp serrated knife or even unflavored dental floss for clean cuts. This prevents the rolls from being squished and helps maintain their beautiful spiral shape.
• The Heavy Cream Secret: Don’t skip pouring heavy cream over the rolls before baking! This creates a wonderfully moist and gooey bottom layer, making these rolls extra decadent.

Frequently Asked Questions About Lemon Raspberry Rolls

Creative Variations to Customize Your Rolls

Feel free to experiment with these delightful variations to put your own spin on this recipe:

• Lemon Strawberry Rolls: Easily swap out raspberries for fresh or frozen strawberries! Simply dice the strawberries into small pieces before using them in the filling. The lemon and strawberry combination is equally divine.
• Raspberry Jam Swirl: For an even richer raspberry flavor, replace part or all of the crumbled frozen raspberries in the filling with a high-quality raspberry jam. You could also swirl some raspberry jam into the cream cheese icing for an intensified fruit flavor and beautiful streaks of color.
• Mixed Berry Rolls: Why stop at one berry? Combine raspberries with blueberries, blackberries, or finely diced strawberries in the filling for a truly vibrant and complex flavor profile.
• Orange Blossom Lemon Rolls: Substitute half of the lemon zest in the dough and filling with orange zest for a subtle, floral orange note that pairs wonderfully with the berries. You could also add a touch of orange blossom water to the icing.
• Cardamom Spice: For a warming twist, add 1/2 teaspoon of ground cardamom to the dry ingredients of the dough. Cardamom pairs beautifully with both lemon and raspberries, adding an unexpected layer of flavor.

Essential Tools for Baking Success

Having the right tools can make all the difference in your baking experience. Here are a few recommended items:

• Non-Stick Baking Spray with Flour: A good quality non-stick spray that contains flour ensures your rolls release cleanly from the pan without sticking. This is a game-changer! (Find it here)
• Offset Spatula: This handy tool is perfect for evenly spreading the lemon filling onto the dough and applying the cream cheese frosting with ease. It creates a smooth, professional finish. (Check it out)
• 9×13 Inch Baking Pan: A standard 9×13-inch (23×33 cm) baking pan is essential for this recipe, allowing the rolls to fit snugly and bake evenly. A ceramic or glass casserole pan works wonderfully. (Shop baking pans)
• Rolling Pin: Any standard rolling pin will do the job of rolling out your dough to the perfect thickness. (Browse rolling pins)
• Kitchen Thermometer: Crucial for accurately checking the temperature of your milk to ensure proper yeast activation.
• Stand Mixer with Dough Hook: While not strictly essential (you can knead by hand), a stand mixer significantly simplifies the dough-making process, ensuring consistent kneading.
• Lemon Zester/Microplane: For extracting the finest, most flavorful zest from your lemons without grating the bitter white pith.

Storage and Freezing Guidelines

To enjoy your lemon raspberry rolls for longer, follow these storage and freezing recommendations:

Storing Baked Rolls: Keep baked and frosted lemon raspberry rolls in an airtight container in the refrigerator for up to 5 days. For the best experience, gently reheat them in the microwave for 15-25 seconds until warm before serving. This will restore their soft texture and gooeyness.

Freezing Lemon Raspberry Rolls: You have two excellent options for freezing these delicious rolls:

1. Freeze Unbaked Rolls: After cutting and placing the rolls in the baking pan (before the second rise and before adding heavy cream), cover the pan tightly with plastic wrap and then foil. You can freeze these unbaked rolls for up to 30 days. When ready to bake, thaw them in the refrigerator overnight, or at room temperature for a few hours. Keep in mind they might not rise quite as much as fresh dough, but they will still be delicious. Add the heavy cream and bake as directed.
2. Freeze Baked Rolls: Once the rolls have completely cooled after baking (and optionally frosted), place them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen rolls to an airtight freezer-safe container or bag. They can be frozen for up to 30 days. Thaw them at room temperature for about 1 hour before gently reheating in the microwave or oven until warm.

Explore More Lemon & Spring-Inspired Sweet Treats!

• Lemon Crinkle Cookies
• Lemon Donuts
• Key Lime Pie Cake
• Lemon Blackberry Cookies
• Strawberry Shortcake

We hope you adore these Lemon Raspberry Rolls as much as we do! If you loved this recipe, please consider leaving a star rating and review. Your feedback helps us share more delicious recipes with the world! For more baking inspiration, be sure to follow us on Pinterest.

Lemon Raspberry Rolls

These lemon raspberry rolls are perfect for the spring or summer! They have a gooey lemon dough, lemon filling with frozen raspberries, and a lemon raspberry cream cheese icing.

Author: Stephanie Rutherford

Prep Time: 1 hr

Cook Time: 25 mins

Resting Time: 1 hr 20 mins

Total Time: 2 hrs 45 mins

Servings: 12 rolls

Ingredients

Lemon Dough

• 1 cup Milk, warmed to 110℉
• 2 1/4 tsp Active dry yeast (1 packet)
• 2 Large eggs, room temperature
• 2 Large lemons, zested (or 4 small lemons)
• 4 3/4 cups All-purpose flour
• 1/4 cup White granulated sugar
• 1 tsp Salt
• 10 TBSP Unsalted butter, room temperature and cubed

Lemon Raspberry Filling

• 1/2 cup Unsalted butter, room temperature
• 3/4 cup White granulated sugar
• 2 Large lemons, zested (or 4 small lemons)
• 2 cups Frozen raspberry crumbles
• 1/2 cup Heavy cream

Lemon Raspberry Cream Cheese Icing

• 4 TBSP Unsalted butter, room temperature
• 4 oz Cream cheese, room temperature
• 1 cup Powdered sugar, sifted
• 1 Large lemon, zested (or 2 small lemons)
• 1 tsp Pure vanilla extract
• 2 TBSP Mashed raspberries

Instructions

Lemon Dough

1. Heat the milk in the microwave for 1 minute until warmed to 110℉. Sprinkle the yeast over the milk and let it sit for 10 minutes for yeast to activate and become foamy.
2. In a large bowl, mix the all-purpose flour, white granulated sugar, and salt. Add the cubed, room-temperature unsalted butter and use a pastry kneader or your hands to work the butter into the flour until the butter lumps are the size of a pea.
3. In a small bowl, lightly beat the room-temperature eggs. Pour the milk and yeast mixture, beaten eggs, and lemon zest into the dry ingredients.
4. Use a stand mixer with a dough hook (or knead by hand, see notes below) to mix on low speed until a dough starts to form. Then, switch to medium speed and knead for 5 minutes until the dough is smooth and elastic.
5. Spray a large bowl with non-stick spray. Place the dough in the bowl, turning it once to coat, then cover it with a kitchen towel. Let it rise in a warm place for 1 hour, or until it has doubled in size.

Lemon Raspberry Filling & Baking

1. In a small bowl using a hand mixer, beat the room-temperature unsalted butter until smooth. Add in the white granulated sugar and lemon zest, and mix again until smooth and fluffy.
2. Use your hands to gently crumble the frozen raspberries into small pieces.
3. On a lightly floured work surface, roll the dough out into a large rectangle, aiming for a thickness of approximately 1/4 inch.
4. Evenly spread the lemon filling over the entire surface of the dough, making sure to extend it to the edges. Sprinkle the crumbled raspberry pieces evenly on top of the filling.
5. Starting from one of the shorter sides, tightly roll the dough into a log. Use a sharp serrated knife to carefully cut off any uneven ends for a neat presentation.
6. Spray a 9×13-inch baking pan with non-stick baking spray. Cut the dough log into 12 equal pieces and arrange them in the prepared pan, leaving a slight space between each roll.
7. Cover the pan loosely with a towel and let the rolls rise for a second time for 20 minutes in a warm spot. Meanwhile, preheat your oven to 375°F (190°C). Just before baking, gently pour the heavy cream evenly between the rolls in the pan.
8. Bake the rolls for 23-27 minutes, or until the tops are lightly golden brown. Avoid overbaking to keep them moist.

Lemon Raspberry Cream Cheese Icing

1. Place 1/3 cup of frozen raspberries on a plate and heat in the microwave for 20 seconds to thaw them. (Skip this step if using fresh raspberries).
2. Use a potato masher or a fork to mash the thawed (or fresh) raspberries into a smooth pulp. Set aside.
3. In a small bowl, use a hand mixer to beat the room-temperature unsalted butter and room-temperature cream cheese together on high speed for 1 minute, until smooth and creamy.
4. Add the sifted powdered sugar and mix on low speed until just combined. Then, increase to medium speed and beat until the icing is smooth and fluffy. Next, add in the mashed raspberries, lemon zest, and pure vanilla extract. Mix on low speed until all ingredients are well combined and the icing is evenly colored.
5. Once the rolls are done baking and still warm, use a spoon or offset spatula to generously spread the cream cheese icing over the tops.

Notes

Flour Measurement: Always spoon and level your flour, or use a kitchen scale for accuracy. Compacted flour can lead to dry, dense rolls.

Room Temperature Ingredients: For optimal mixing and texture, pull out all dairy ingredients (butter, milk, eggs, cream cheese) from the fridge at least 2 hours before you plan to start baking.

Hand Kneading Instructions: If you don’t have a stand mixer, mix the wet ingredients into the dry using a rubber spatula until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead by hand for 8-10 minutes. The dough is properly kneaded when it feels smooth and elastic, and you can stretch a small piece thinly enough to see light through it without it tearing (the “windowpane test”).

Overnight Preparation Instructions: Follow the recipe steps until you have cut the rolls and placed them in the baking pan. Cover the pan tightly with plastic wrap, then foil, and refrigerate overnight. The next morning (or day), remove the rolls from the fridge while your oven preheats, allowing them to warm slightly at room temperature for 30-45 minutes before pouring the heavy cream between them and baking as directed.

Nutrition Information (per roll)

• Calories: 511 kcal
• Carbohydrates: 67g
• Protein: 7g
• Fat: 29g
• Saturated Fat: 18g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 7g
• Trans Fat: 1g
• Cholesterol: 79mg
• Sodium: 238mg
• Potassium: 118mg
• Fiber: 1g
• Sugar: 18g
• Vitamin A: 950 IU
• Vitamin C: 0.1mg
• Calcium: 55mg
• Iron: 2mg