Lemon Raspberry Breakfast Rolls Recipe

Name: Lemon Raspberry Breakfast Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Dough:; 1 cup milk (I used 2 percent); 2/3 cup sugar; 1 1/2 tablespoon active dry yeast; 1/2 cup (1 stick) unsalted buttered, softened to room temperature; 2 large eggs; 1/2 teaspoon lemon zest; 1/2 teaspoon salt; 4 1/4 cups all-purpose flour, plus 1/2 cup for kneading, plus more for sprinkling the counter; For the Filling:; 1 heaping cup fresh raspberries (if using frozen, do not thaw); 1/3 cup sugar plus 1/2 cup sugar for dusting; 1 teaspoon lemon zest; 1 teaspoon cornstarch; 1/4 cup (1/2 stick) unsalted butter, melted, browned and slightly cooled; For the Glaze:; 1 1/2 cup powdered sugar; 2 tablespoons lemon juice; 1 tablespoon water

Servings: persons

For the Dough:
1 cup milk (I used 2 percent)
2/3 cup sugar
1 1/2 tablespoon active dry yeast
1/2 cup (1 stick) unsalted buttered, softened to room temperature
2 large eggs
1/2 teaspoon lemon zest
1/2 teaspoon salt
4 1/4 cups all-purpose flour, plus 1/2 cup for kneading, plus more for sprinkling the counter
For the Filling:
1 heaping cup fresh raspberries (if using frozen, do not thaw)
1/3 cup sugar plus 1/2 cup sugar for dusting
1 teaspoon lemon zest
1 teaspoon cornstarch
1/4 cup (1/2 stick) unsalted butter, melted, browned and slightly cooled
For the Glaze:
1 1/2 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon water

1
Dough:
2
In a small saucepan over low heat, warm the milk. Pour the warm milk into the bow of an electric stand mixer fit with a paddle attachment. Stir the sugar and yeast into the warm milk and let sit for 5 to 7 minutes. The yeast will foam and bubble. After frothy, add the butter, eggs, lemon zest, and sea salt to the yeast mixture. Add 4 1/4 cups flour. Beat on low speed for 2 minutes. Beat dough 10 minutes.
3
Dust counter with flour. Scrape the dough out onto the work surface. Sprinkle with 1/2 cup of flour and knead for about 2 minutes.
4
Place dough in a large, lightly oiled bowl. Sprinkle a bit of flour on top of the dough. Cover with plastic wrap and a kitchen towel, and place in a slightly warm place to rise for 1 to 1 1/2 hours.
5
Filling:
6
In a medium bowl toss together raspberries, sugar, lemon zest, and cornstarch. Crush the raspberries just slightly as you stir. Set aside.
7
In a medium saucepan, melt butter until it is browned and fragrant. Set aside to cool slightly.
8
To assemble the rolls:
9
Turn dough out onto a floured work surface and gently knead for 1 minute. Use a rolling pin to roll the dough into a roughly 10x20-inch rectangle.
10
Spread the butter over the dough. Spread the filling over the dough. Sprinkle the dough and fruit with 1/2 cup granulated sugar.
11
Tightly roll up the dough into a 20-inch long log. Cut the log into quarters, then cut each quarter into 3 pieces. Carefully and quickly lift the rolls into the prepared pan. Cover pan with plastic wrap and a kitchen towel and let rest in a warm place for 1 hour, until puffed.
12
Preheat oven to 400 degrees F. Bake rolls for 20 to 25 minutes. Remove from oven and allow to cool for 30 minutes.
13
Glaze:
14
In a small bowl, whisk together sugar, lemon juice, and water. Drizzle glaze over cooled rolls and serve. Rolls are best served the day they are made but will last up to 3 days well wrapped at room temperature.

1253

kcal

Calories

Fat

198

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the Dough:, 1 cup milk (I used 2 percent), 2/3 cup sugar, 1 1/2 tablespoon active dry yeast, and more.

Yes, Lemon Raspberry Breakfast Rolls falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Raspberry Breakfast Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions