Soft and Fluffy Raspberry Rolls
Soft and Fluffy Raspberry Rolls are the perfect treat with pillowy dough, a juicy raspberry filling, and creamy lemon icing, made easy with frozen raspberries year-round.
Servings: 24 rolls
Ingredients
- 2 teaspoons active dry yeast
- 2 cups warm milk
- 6 tablespoons softened butter make sure it is very soft
- ¾ cup granulated sugar
- 8-10 cups all-purpose flour
- 2 teaspoons salt
- 3 eggs
Spread
- ⅓ cup melted butter
- ¼ cup granulated sugar
Filling
- 3 cups frozen raspberries
- ¼ cup granulated sugar
- 2 teaspoons cornstarch
Lemon icing
- 1 tablespoon lemon zest
- 4 ounces softened cream cheese
- 4 ounces softened butter
- 2 cups powdered sugar
- ½ teaspoon vanilla
- 2 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
Instructions
- Mix the dough-To this add the eggs, salt, butter, and 8 cups of flour. Mix for 1 minute on medium speed with the dough hook. Check the texture. It should be just slightly tacky (sticky), but not too sticky. If needed, add a little more flour or milk to get it to the right hydration. You want it to pull away from the edges of the mixing bowl, but not be too dry. Mix it on medium speed for 6-8 minutes until the dough is smooth.
- First rise- Cover and let it rise for 45 minutes or longer to double the dough. When the dough is ready, mix the frozen raspberries, sugar, and lemon zest in a bowl. Place in the freezer while you prepare the dough.
- Shape- Roll it to a 18x24 inch rectangle. Brush it with the melted butter and sprinkle it with the sugar. Add the frozen berries over the top of this. Then roll the roll up tightly. It will be a long roll, pinch the ends to seal. Cut rolls into 1-inch pieces. Place them in a 9x13 pan greased pan.
- Second rise- Cover and let them rise for 30 minutes. At the end of the rising time, preheat the oven to 350 degrees. Bake the rolls for 25-30 minutes. Once they are baked, remove them from the oven.Let them cool slightly (about 15 minutes) and prepare the icing.
- Lemon Cream cheese icing- Mix the softened cream cheese, butter, powdered sugar, vanilla, lemon zest, and lemon juice in a bowl. Once it is creamy, spread it over the slightly cooled rolls. They are ready to serve and be enjoyed!
Notes
Spread out the raspberry sauce in a fairly thin layer. About one-eighth an inch is good. You want enough so you can taste it in the roll, but not so much it is a ooey gooey mess. It is a fine line! I use an offset spatula, but you can also use a spoon or knife.
Don't roll up too tight! You want the filling to stay inside and not squeeze out the sides.
The cut rolls will triple in size so keep that in mind when placing in your pan.
There's no exact science to the right combination of flour and liquid so be prepared to add a bit more all-purpose flour (after the initial two and a half cups) to get the right consistency.