Sourdough Raspberry Lemon Rolls
Sourdough Raspberry Lemon Rolls are a bright, tangy twist on classic sweet rolls, featuring soft dough swirled with raspberry and lemon filling, topped with a cream cheese glaze.
Ingredients
Dough Ingredients
- 200 g milk Warm to about 95–100°F (35–38°C)
- 60 g sourdough starter, active and bubbly Fed 4–12 hours before using
- 70 g granulated sugar For dough
- 1 large egg
- 430 g bread flour Use for structure; all-purpose flour may work as well
- 5 g salt
- 1 stick unsalted butter, room temperature Used in dough
Filling Ingredients
- 2 cups frozen raspberries Convenient year-round
- ½ cup granulated sugar For filling
- 2 tsp cornstarch
Frosting Ingredients
- 4 tbs unsalted butter, room temperature
- 3 oz cream cheese, softened
- 2 tbs lemon juice Juice of half a lemon
- 2 cups powdered sugar
Instructions
Make the Dough
- Warm the milk to about 95–100°F (35–38°C).
- In a large bowl or the bowl of a stand mixer, whisk together the warm milk, active sourdough starter, 70 g granulated sugar, and the egg until combined.
- Add the 430 g bread flour and 5 g salt, mixing until a shaggy dough forms.
- Add the 1 stick of room-temperature unsalted butter and knead until the dough is smooth and elastic.
- Shape the dough into a ball, place in a lightly oiled bowl, cover, and let it rest until slightly puffy (3–6 hours) or refrigerate overnight.
Make the Filling and Rolls
- In a small saucepan, combine 2 cups frozen raspberries, 1/2 cup granulated sugar, and 2 tsp cornstarch. Cook over medium-low heat until thickened (6–10 minutes), then let cool slightly.
- Roll the dough into a rectangle, spread with 4 tablespoons room-temperature unsalted butter, and then evenly spread the raspberry filling.
- Roll the dough tightly from the long edge and cut into 12 even rolls.
- Place rolls in a prepared baking pan and let rise until puffy (2–4 hours).
Bake and Frost
- Preheat the oven to 350°F (175°C) and bake rolls for 25–30 minutes until golden brown.
- Make the cream cheese frosting by beating together the cream cheese, lemon juice, and powdered sugar until smooth.
- Let rolls cool slightly, then frost generously.
Notes
Store baked rolls in an airtight container for up to 24 hours at room temperature. To freeze, wrap each roll in plastic wrap and freeze for up to 3 months. Reheat gently.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 14gSaturated Fat: 8gSodium: 210mgFiber: 2gSugar: 15g
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