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Lemon Raspberry Cinnamon Rolls are soft, fluffy, and stuffed with fresh raspberry filling. Covered in white chocolate buttercream, these golden brown sweet rolls are perfect for breakfast or dessert.
Lemon Raspberry Sweet Rolls
Last week I found raspberries on sale at the farmers market … and I went a little crazy! I brought home 8 pints and enjoyed them a million different ways. A few highlights: eating them straight from the container, making homemade raspberry jam, and baking these stunning raspberry cinnamon rolls.
A little lemon zest in the dough, filling, and frosting adds just the right amount of lemon flavor to these rolls. And the white chocolate frosting features fresh lemon juice, which adds even more delicious lemon flavor. Because we all know lemon + raspberry = a flavor combo made in heaven!
Ingredients for Lemon Raspberry Rolls
- Active Dry Yeast: Fresh (not expired) yeast is essential for this recipe to work. I have not tested this recipe with any other variety of yeast. So I cannot advise on using instant yeast or any other variety.
- Water: To properly bloom your yeast, make sure your water is the right temperature. Use a digital thermometer to ensure it’s between 110 and 115 degrees (F).
- All-purpose flour: I don’t suggest using any other variety of flour in this recipe! However, if you must experiment, a 1 for 1 GF flour alternative is your best bet.
- Sugar: Granulated sugar, light brown sugar, and confectioners’ sugar are all used in this recipe. I do not recommend substituting one sugar for another.
- Spices: Salt, cinnamon, and cardamon enhance the flavor of these cinnamon rolls.
- Milk: For the softest and fluffiest rolls, use whole milk. Aka full-fat milk. Reduced fat milk or nut milks will yield a drier dough, as they contain less fat.
- Butter: Unsalted butter works best in this recipe. But in a pinch, salted will work fine. I’d leave out the salt in the dough if using salted butter. You’ll use melted butter for the dough and unsalted butter softened to room temperature for the filling and frosting.
- Lemons: Buy enough lemons to have plenty of zest, juice, and slices for garnish.
- Eggs: Use large eggs and bring them to room temperature before you begin baking.
- Raspberries: Do not use frozen raspberries in this recipe. They will make the dough soft and soggy.
- White Chocolate: High-quality baking chocolate works best, such as Lindt or Ghiradelli.
How to Make Raspberry Cinnamon Rolls
- Make the Dough: You’ll need a stand mixer with a dough hook, or a lot of elbow grease, to do this. If your yeast doesn’t bubble up after 10 minutes, discard and start again. Your rolls will not rise properly will “dead” yeast.
- Let it Rise: These cinnamon rolls require two rises. Once in a lightly oiled bowl, and once in the baking pan. Be sure to plan ahead time wise so you have enough time to let the dough properly proof.
- Bake: I suggest checking in on your rolls around 28 minutes. Browning too fast on top but are still raw in the middle? Cover the pan with foil and keep baking.
- And Frost: Want to ensure the frosting melts into the cinnamon rolls? Be sure to spread it on while the rolls are still hot. Feel free to sub your favorite cream cheese icing recipe on these if white chocolate buttercream isn’t your thing!
Can I Make these in Advance?
You can let the dough rise the day before you plan on baking. Follow the recipe to step 5 in “Assembly and Baking”. Instead of letting the rolls rise at room temperature, cover tightly with plastic wrap and pop in the fridge overnight. Before baking, let the rolls sit at room temperature until they double in size.
Tools for this Recipe
- 9×13-Inch Baking Pan
- Non-Stick Baking Spray
- Rolling Pin
- Stand Mixer with Dough Hook
- Plain Dental Floss
- Citrus Zester
Lemon Raspberry Cinnamon Rolls
Lemon Raspberry Cinnamon Rolls are soft, fluffy, and stuffed with fresh raspberry filling. Covered in white chocolate buttercream, these sweet rolls are perfect for breakfast or dessert.
Ingredients
For the Cinnamon Rolls:
- 2 0.25 ounce packages (14g) active dry yeast
- 1/2 cup (113ml) warm water between 110 and 115 degrees (F)
- 4 and 3/4 cups (600g) all-purpose flour
- 1/2 cup (99g) granulated sugar
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 cup (227ml) whole milk aka full-fat milk
- 10 Tablespoons (140g) unsalted butter melted
- 2 Tablespoons lemon zest finely grated
- 2 large eggs room temperature
- 2 pints fresh raspberries more for decorating
For the Lemon Sugar Filling:
- 1/2 cup (99g) granulated sugar
- 1/4 cup (53g) light brown sugar packed
- 2 Tablespoons lemon zest finely grated
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon fine sea salt
- 1/2 cup (113g) unsalted butter room temperature
For the White Chocolate Frosting:
- 3/4 cup (171g) unsalted butter room temperature
- 2 cups (228g) confectioners sugar sifted, more if needed
- 1/4 teaspoon salt
- 2 Tablespoons (28ml) lemon juice freshly squeezed
- 4 ounces quality white chocolate (not chocolate chips) melted and cooled for 10 minutes
Instructions
For the Cinnamon Rolls:
- Lightly grease the sides and bottom of a 9×13-inch baking pan with nonstick baking spray or butter and set aside until needed.
- Sprinkle the active dry yeast over the warm water and set aside for 10 minutes, or until the yeast has bubbled up.
- In the meantime, in the bowl of an electric stand mixer, combine the flour, sugar, salt, cinnamon, and cardamom, and whisk well to combine (use a hand whisk here).
- In a separate bowl, whisk together the milk, melted butter, lemon zest, and eggs, beating until well combined.
- Add the wet ingredients, and the active yeast mixture, to the dry ingredients. Using a rubber spatula, stir together to form a shaggy dough.
- Place the bowl on the stand mixer and attach the dough hook. Turn the mixer to medium-speed and knead the dough for about 8 to 10 minutes, or the dough is still soft, silky, and pulling away from the edges of the bowl.
- Cover the bowl with plastic wrap and set aside for 1 hour, or until it’s puffed up and doubled in size.
For the Lemon Sugar Filling:
- In a medium bowl, add both sugars, lemon zest, ground cinnamon, ground cardamom, and salt and mix well to evenly combine.
- Cut the butter into small cubes and set aside until needed.
Assembly and Baking:
- Dust the counter lightly with flour. Scrape the dough out onto the counter and sprinkle the top of the dough with a little more flour. Gently, roll the dough into a rectangle, about 12×18-inches wide.
- Spread the softened butter evenly over the dough, leaving a 1/4-inch border around the edge. Sprinkle evenly with the lemon sugar mixture. Then sprinkle the raspberries evenly on top of the sugar.
- Starting from the long edge closest to you, roll the dough into a log, jelly roll style, keeping it as tight as possible while rolling. (Note: The tighter the roll, the less filling that will leak out during baking.)
- Score the dough lightly into 12 equal pieces. Cut the dough at the score marks. The easiest way to do this is to slide a long piece of unflavored dental floss under the dough. Wrap it up around the score mark, and then pull the two sides tightly in opposite directions to pull the floss through the roll. Repeat for all rolls.
- Carefully arrange the rolls in the prepared pan, making four rows of three cinnamon rolls. Tightly cover the pan with plastic wrap and set aside to rise for about 30 minutes, or until the rolls have puffed up and are crowding the pan.
- 30 minutes before you plan on baking, preheat the oven to 350 degrees (F).
- Remove the plastic wrap and bake in the preheated oven for 28 to 30 minutes, or until puffed up, golden brown, and cooked through in the center (if the dough looks raw, keep baking for a few more minutes).
- Remove the rolls from the oven and set aside to slightly cool as you make your frosting.
For the White Chocolate Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined.
- Add in the salt and lemon juice and beat smooth.
- Add in the melted white chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
- Spread the frosting over the warm rolls. Top with fresh raspberries and serve!
Notes
- Use a high-quality white chocolate bar, such a Lindt or Ghiradelli. White chocolate chips do not melt well and can make the frosting gritty.
- The easiest way to melt the white chocolate is by placing it in a double boiler and melting over low heat.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature
I haven’t made this yet but I’m thinking chopped strawberries would work well here too and for the topping I’m thinking a cream cheese white chocolate frosting! Cutting the butter amount in half and subbing the other half with cream cheese.