Soft Raspberry Lemon Rolls Recipes

LEMON SWEET ROLLS

Steps:

• Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
• Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115°F (46°C). Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
• On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
• In a medium bowl, combine the sugar, lemon zest, and vanilla. Stir it around until the mixture becomes sandy. Some juices may be excreted from the lemon zest; that's ok.
• After the dough has sat for 10 minutes, roll it out into a 14×8 inch rectangle on a lightly floured surface. Spread the softened butter on top. Sprinkle the lemon sugar filling all over. Roll up the dough tightly. Cut into 11-12 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray. Sprinkle uncooked rolls with additional lemon zest at this point, if desired.
• Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200°F (93°C). Turn oven off. Place rolls inside oven and allow to rise.
• After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
• Right before serving, top your sweet rolls with the cream cheese frosting. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth. Add the confectioners' sugar and lemon juice and beat on medium-high until creamy. Frost warm rolls and sprinkle with additional lemon zest, if desired.
• Rolls are best enjoyed the same day, but stay fresh and soft in a covered container at room temperature or in the refrigerator for 5 days. Rolls (with or without frosting) freeze well, up to about 3 months. Thaw in the refrigerator and heat up however you prefer.

SOFT RASPBERRY LEMON ROLLS

Steps:

• Prepare a stand mixer with a paddle attachment
• In a small bowl add 1/2 cup of warm water and the yeast, stir to combine and set aside in a warm spot while you prepare the next step
• Add to the mixer bowl the softened butter, sugar, salt and hot water and blend well, less than a minute
• Add to this 1 Cup of flour and combine until smooth
• Add the yeast mixture and mix well
• Add the beaten egg and combine until completely incorporated.
• Change to a hook attachment
• Add the remaining 3 1/2 cups of flour and mix for 3 minutes
• Generously flour the bench and tip the dough onto the bench, sprinkle flour on the top of the dough and your hands and begin to knead the dough. Add a little flour if needed if you feel it is too sticky.
• Knead until it is smooth and soft in your hands, just a few minutes
• Take a large bowl and add some cooking spray or lightly brush with oil, add the dough to this and cover with a tea towel
• Place the bowl in a warm place for 30 minutes or until the dough has doubled in size.
• Prepare a large bench area with a generous sprinkling of flour and prepare a 9in x 13 in (23x 35cm) roasting dish with baking paper, I spray the dish then this helps the baking paper stick better. You can make without baking paper but it makes it easier to lift out once baked.
• Tip the dough onto the bench and roll with a flour-dusted rolling pin to form a large rectangle, with the dough about 1cm thick.
• Brush or spread the softened butter over the dough, sprinkle over the brown sugar
• In a medium bowl prepare the frozen raspberries, lemon zest, sugar and cornflour and combine well
• Sprinkle this over the brown sugar base crushing the raspberries in your fingers as you go.
• With clean dry hands begin to roll up the dough from the long side, as gently and tightly as you can with the seam finishing underneath.
• With a very sharp knife or thread cut the roll into 2-3cm sized pieces. Place the pieces cut side up into the prepared pan
• Cover the pan with a tea towel and set aside in a warm spot for an hour until the dough has risen again, doubling in size.
• Preheat the oven to 175C and bake the rolls for 30 minutes, until lightly golden brown
• Remove from the oven and set aside while you prepare the icing
• In a medium bowl add the icing sugar, melted butter and vanilla essence, stir to combine
• Add the lemon juice and combine well.
• Add tiny amounts of water until you have the desired consistency, I like mine to be quite thick but runny so I can pour it over the rolls and spread with a knife.
• Serve warm, or set aside once cooled in an airtight container or you can freeze iced or uniced for another day.
• Enjoy!

LEMON SWEET ROLLS WITH CREAM CHEESE ICING

Steps:

• Make the dough: Combine the yeast, buttermilk and 1 tablespoon sugar and let sit until foamy, about 5 minutes.
• Add the butter, remaining 3 tablespoons sugar, lemon zest, salt and cardamom to the bowl of a stand mixer fitted with the paddle attachment and mix on low to combine. Add the eggs and buttermilk mixture, and stir until combined.
• With the mixer on low speed, slowly add 4 cups/510 grams of the flour and stir until all of the flour is moistened. Switch to the dough hook, and mix for 5 more minutes. The dough will be soft and billowy, and it will stick to the bottom of the bowl. Add more flour if the dough seems very, very soft.
• Transfer the dough to a fresh, lightly oiled bowl. Turn the dough to coat it with oil, then cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour. Alternately, refrigerate the dough before rising for up to 24 hours and proceed with the recipe as written. The rolls may need a slightly longer second rise.
• Make the filling: Combine the sugar, lemon zest, cardamom and a pinch of salt. Use your fingers to rub the lemon zest into the sugar.
• Assemble the rolls: Line a 9-by-13-inch baking pan with parchment paper and butter the pan and paper. Gently deflate the dough by folding it over itself a few times in the bowl. Turn the dough out onto a floured surface and pat or roll it into a rectangle about 12-by-16-inches and 1/4-inch thick. Gently spread the soft butter over the dough, and sprinkle the sugar mixture evenly over the top. Roll the dough into a tight log and use a serrated knife or length of floss to cut the log into 12 even pieces.
• Place the rolls into the prepared pan, cover, and let rise again until doubled in size, about 1 hour. You can also refrigerate the rolls before the second rise for up to 24 hours, if you'd like to bake them later. Let the rolls rise at room temperature until doubled in size before baking.
• Finish the rolls: Heat oven to 350 degrees and bake for 30 to 35 minutes or until the rolls are golden and cooked through. While the rolls are baking, make the icing: In the bowl of a stand mixer fitted with the whisk attachment, whisk the softened cream cheese, powdered sugar and lemon juice until smooth. The icing should be quite thick, but spreadable. Add a little more lemon juice if necessary.
• Let the rolls cool for about 5 minutes, then spread the icing over the top. Enjoy warm.

RASPBERRY CAKE ROLL

Steps:

• Spray a 15x10x1-in. baking pan with cooking spray; line with waxed paper and spray again. Set aside. In large bowl, beat egg whites, lemon juice and salt with electric mixer at low speed until foamy. Gradually add granulated sugar, beating at medium-high speed until soft peaks form. With whisk or rubber scraper, fold flour and lemon zest, 1/4 cup at a time, into egg white mixture. Spread batter evenly into prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when touched in center. Cool on wire for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away waxed paper from top of cake. Beginning with narrow end, roll cake with towel, keeping towel and bottom waxed paper pressed to underside of cake. Place rolled cake on rack to cool., Prepare filling by combining cheese spread, vanilla and 2 tablespoons of whipped topping. Gently fold in remaining whipped topping. Cover; refrigerate until ready to use. To fill cake, carefully unroll on flat surface. With spatula, spread filling evenly over cake to within 1/2 in. of edges. Sprinkle with 1-1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place roll, seam side down, on serving platter. Chill. Garnish with remaining raspberries and lemon zest. Serve chilled.

RASPBERRY LEMON ROLL

Steps:

• Grease a jelly roll pan and line with waxed paper.
• Grease and flour paper.
• Mix cake according to package directions and pour into prepared pan.
• Bake 15 minutes at recommended temperature until lightly browned.
• Remove from oven and turn onto powdered sugar coated kitchen towel.
• Remove waxed paper and roll up jelly roll fashion, starting with the short side, to cool.
• Whip cream cheese until smooth.
• Add powdered sugar, zest and Cool Whip and mix thoroughly. (If it's too thick to spread or you would like a stronger lemon flavor, add a little fresh lemon juice.).
• Once the cake is cool, unroll and brush with Chambord.
• Spread pastry filling over all and top with cream cheese mixture spreading evenly to the edges.
• Roll up.
• Garnish with powdered sugar, lemon slices and raspberries.