Raspberry Lemon Sweet Rolls

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  • ½ cup whole milk
  • 1¼-ounce packet active dry yeast (2¼ teaspoons)
  • ¼ cup sugar
  • 4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
  • 1 large egg yolk
  • 1½ teaspoons vanilla extract
  • 2¾ cups all-purpose flour, plus more for dusting
  • ¾ teaspoon salt
  • ½ teaspoon freshly grated nutmeg (optional)
  • Glaze :
  • 2 cups confectioners sugar
  • juice of 1 lemon
  • zest of 1 lemon
  • 3 Tbsp melted butter
  • 2 Tbsp whole milk
  • Filling:
  • 1 12 oz bag frozen raspberries
  • ⅓ cup sugar
  • zest of 1 lemon
  • 1 heaping tsp corn starch


  1. Warm ½ cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
  2. Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
  3. Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
  4. Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
  5. Butter a large 9x13" baking pan and set aside.
  6. In a bowl combine all of the filling ingredients: frozen raspberries, sugar, lemon zest and corn starch.
  7. On a floured surface, use a floured rolling pin to roll out dough. (you may want to do this in two batches)
  8. Sprinkle on the raspberry mixture and roll up tightly into a log.
  9. Cut into 2" slices and place in buttered pan.
  10. Cover loosely with a towel and place in a warm place to proof for 1 hour. On top of a dryer or on the stovetop while oven pre-heats for example.
  11. Preheat oven to 350 degrees.
  12. Once the rolls have proofed and puffed just slightly, remove towel and bake 25 minutes or until golden brown.
  13. Remove from oven and allow to cool on a cooling rack while you make the glaze.
  14. In a bowl whisk together confectioners sugar, lemon zest, lemon juice, butter and milk.
  15. After rolls have cooled enough that the glaze won't melt, pour over sweet rolls. You may want to start by pouring half of the glaze or pour more based on personal preference.
  16. Serve immediately and enjoy!

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