Luscious Lemon Raspberry Rolls with Cream Cheese Frosting: A heavenly, flavor-packed bake

Discover the ultimate deliciousness with these Lemon Raspberry Rolls, made with soft, chewy lemon-infused dough, filled with a zesty raspberry and lemon blend and topped with a rich cream cheese frosting. Each roll combines the bright zest of lemon with the sweet burst of raspberry, wrapped in a decadent pastry that melts in your mouth. Cream cheese frosting adds a creamy, dreamy finish, making these buns a perfect treat for any dessert lover.

Why you'll love it: These rolls are a fantastic take on traditional cinnamon rolls, offering a refreshing zing in every bite. The combination of lemon and raspberry not only provides a vibrant flavor, but also looks great with the berries peeking through the swirls. They're perfect for anyone who loves fruity desserts with a rich, comforting base. Plus, the process of making it from scratch adds a rewarding element to your culinary adventures.

Perfect occasion: These lemon raspberry rolls are ideal for brunch, morning meetings, or as a family weekend baking project. They're especially perfect for spring and summer get-togethers, when the desire for lighter, fruitier desserts becomes paramount. Serve them at your next tea party, bridal shower, or enjoy a leisurely morning with a bun and a cup of coffee.

Decorating Tips: replaces the word nice with empty enhance the visual appeal, garnish with fresh raspberries and thin lemon slices on top of the frosting. A pinch of lemon zest can also add a bright, colorful pop that highlights the lemon flavor. If you're serving them for a special occasion, sprinkling powdered sugar on the glazed buns gives them a lovely, finished look.

Ingredients:

• Lemon paste:
  • 1 cup milk, warmed to 110°F
  • 2 ¼ teaspoons active dry yeast
  • 4 ¾ cups all-purpose flour
  • ¼ cup granulated white sugar
  • 1 teaspoon of salt
  • 10 tablespoons unsalted butter, at room temperature, cut into cubes
  • 2 large eggs
  • The zest of 2 large lemons
• Lemon-raspberry garnish:
  • ½ cup unsalted butter, room temperature
  • ¾ cup granulated white sugar
  • The zest of 2 large lemons
  • 2 cups frozen raspberry crumble
  • ½ cup heavy cream
• Lemon-Raspberry Cream Cheese Frosting:
  • 4 tablespoons unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 1 cup powdered sugar, sifted
  • The zest of 1 large lemon
  • 1 teaspoon of pure vanilla extract
  • 2 tablespoons of raspberry puree

1. Prepare the dough:
   • Warm the milk in the microwave; sprinkle yeast over milk and leave for 10 minutes.
   • Mix the flour, sugar and salt in a large bowl. Stir in butter until pea-sized crumbs form.
   • Add the eggs and lemon zest to the milk/yeast mixture. Mix with the dry ingredients and knead until you obtain a dough.
   • Let the dough rise in a greased bowl, covered, until doubled in size, about 1 hour.
2. Prepare the filling:
   • Cream the butter, sugar and lemon zest. Crumble the frozen raspberries by hand.
   • Roll out the dough, spread the lemon butter mixture, then sprinkle with raspberries.
   • Roll the dough, cut it into 12 pieces and place it in a greased baking dish. Leave to rise slightly, then pour the cream between the rolls.
3. Bake and glaze:
   • Bake at 375°F for 23 to 27 minutes until golden brown.
   • For the frosting, beat the butter and cream cheese, stir in the powdered sugar, lemon zest, vanilla and raspberry puree. Spread on hot buns.

Enjoy these delicious Lemon Raspberry Rolls, a perfect blend of tangy and sweet in a moist and satisfying pastry!