Lemon Raspberry Cinnamon Rolls are tender, fluffy, and full of contemporary raspberry filling. Lined in white chocolate buttercream, these golden brown candy rolls are good for breakfast or dessert.

Lemon Raspberry Candy Rolls

Final week I discovered raspberries on sale on the farmers market … and I went a bit loopy! I introduced dwelling 8 pints and loved them one million alternative ways. Just a few highlights: consuming them straight from the container, making home made raspberry jam, and baking these beautiful raspberry cinnamon rolls.

Somewhat lemon zest within the dough, filling, and frosting provides simply the correct quantity of lemon taste to those rolls. And the white chocolate frosting options contemporary lemon juice, which provides much more scrumptious lemon taste. As a result of everyone knows lemon + raspberry = a taste combo made in heaven!

Elements for Lemon Raspberry Rolls

• Energetic Dry Yeast: Recent (not expired) yeast is crucial for this recipe to work. I’ve not examined this recipe with every other number of yeast. So I can not advise on utilizing on the spot yeast or every other selection.
• Water: To correctly bloom your yeast, make sure that your water is the precise temperature. Use a digital thermometer to make sure it’s between 110 and 115 levels (F).
• All-purpose flour: I don’t recommend utilizing every other number of flour on this recipe! Nonetheless, when you should experiment, a 1 for 1 GF flour various is your greatest wager.
• Sugar: Granulated sugar, gentle brown sugar, and confectioners’ sugar are all used on this recipe. I don’t suggest substituting one sugar for an additional.
• Spices: Salt, cinnamon, and cardamon improve the flavour of those cinnamon rolls.
• Milk: For the softest and fluffiest rolls, use entire milk. Aka full-fat milk. Diminished fats milk or nut milks will yield a drier dough, as they include much less fats.
• Butter: Unsalted butter works greatest on this recipe. However in a pinch, salted will work advantageous. I’d omit the salt within the dough if utilizing salted butter. You’ll use melted butter for the dough and unsalted butter softened to room temperature for the filling and frosting.
• Lemons: Purchase sufficient lemons to have loads of zest, juice, and slices for garnish.
• Eggs: Use giant eggs and convey them to room temperature earlier than you start baking.
• Raspberries: Don’t use frozen raspberries on this recipe. They’ll make the dough tender and soggy.
• White Chocolate: Excessive-quality baking chocolate works greatest, similar to Lindt or Ghiradelli.

The way to Make Raspberry Cinnamon Rolls

1. Make the Dough: You’ll want a stand mixer with a dough hook, or lots of elbow grease, to do that. In case your yeast doesn’t bubble up after 10 minutes, discard and begin once more. Your rolls is not going to rise correctly will “lifeless” yeast.
2. Let it Rise: These cinnamon rolls require two rises. As soon as in a evenly oiled bowl, and as soon as within the baking pan. You should definitely plan forward time clever so you have got sufficient time to let the dough correctly proof.
3. Bake: I recommend checking in in your rolls round 28 minutes. Browning too quick on prime however are nonetheless uncooked within the center? Cowl the pan with foil and maintain baking.
4. And Frost: Wish to make sure the frosting melts into the cinnamon rolls? You should definitely unfold it on whereas the rolls are nonetheless scorching. Be at liberty to sub your favourite cream cheese icing recipe on these if white chocolate buttercream isn’t your factor!

Can I Make these in Advance?

You’ll be able to let the dough rise the day earlier than you intend on baking. Comply with the recipe to step 5 in “Meeting and Baking”. As an alternative of letting the rolls rise at room temperature, cowl tightly with plastic wrap and pop within the fridge in a single day. Earlier than baking, let the rolls sit at room temperature till they double in dimension.

Instruments for this Recipe

Lemon Raspberry Cinnamon Rolls

Ashley Manila

Lemon Raspberry Cinnamon Rolls are tender, fluffy, and full of contemporary raspberry filling. Lined in white chocolate buttercream, these candy rolls are good for breakfast or dessert.

Prep Time 30 minutes minutes

Prepare dinner Time 30 minutes minutes

Inactive Time: 1 hour hr 30 minutes minutes

Complete Time 2 hours hrs 30 minutes minutes

Course Breakfast/Dessert

Delicacies American, Baking

Elements 

For the Cinnamon Rolls:

• 2 0.25 ounce packages (14g) lively dry yeast
• 1/2 cup (113ml) heat water between 110 and 115 levels (F)
• 4 and three/4 cups (600g) all-purpose flour
• 1/2 cup (99g) granulated sugar
• 1/2 teaspoon advantageous sea salt
• 1/4 teaspoon floor cinnamon
• 1/4 teaspoon floor cardamom
• 1 cup (227ml) entire milk aka full-fat milk
• 10 Tablespoons (140g) unsalted butter melted
• 2 Tablespoons lemon zest finely grated
• 2 giant eggs room temperature
• 2 pints contemporary raspberries extra for adorning

For the Lemon Sugar Filling:

• 1/2 cup (99g) granulated sugar
• 1/4 cup (53g) gentle brown sugar packed
• 2 Tablespoons lemon zest finely grated
• 1/2 teaspoon floor cinnamon
• 1/4 teaspoon floor cardamom
• 1/4 teaspoon advantageous sea salt
• 1/2 cup (113g) unsalted butter room temperature

For the White Chocolate Frosting:

• 3/4 cup (171g) unsalted butter room temperature
• 2 cups (228g) confectioners sugar sifted, extra if wanted
• 1/4 teaspoon salt
• 2 Tablespoons (28ml) lemon juice freshly squeezed
• 4 ounces high quality white chocolate (not chocolate chips) melted and cooled for 10 minutes

Directions 

For the Cinnamon Rolls:

• Frivolously grease the edges and backside of a 9×13-inch baking pan with nonstick baking spray or butter and put aside till wanted. 

• Sprinkle the lively dry yeast over the nice and cozy water and put aside for 10 minutes, or till the yeast has bubbled up.

• Within the meantime, within the bowl of an electrical stand mixer, mix the flour, sugar, salt, cinnamon, and cardamom, and whisk properly to mix (use a hand whisk right here).  

• In a separate bowl, whisk collectively the milk, melted butter, lemon zest, and eggs, beating till properly mixed. 

• Add the moist substances, and the lively yeast combination, to the dry substances. Utilizing a rubber spatula, stir collectively to kind a shaggy dough. 

• Place the bowl on the stand mixer and connect the dough hook. Flip the mixer to medium-speed and knead the dough for about 8 to 10 minutes, or the dough continues to be tender, silky, and pulling away from the sides of the bowl. 

• Cowl the bowl with plastic wrap and put aside for 1 hour, or till it’s hyped up and doubled in dimension. 

For the Lemon Sugar Filling:

• In a medium bowl, add each sugars, lemon zest, floor cinnamon, floor cardamom, and salt and blend properly to evenly mix. 

• Lower the butter into small cubes and put aside till wanted. 

Meeting and Baking:

• Mud the counter evenly with flour. Scrape the dough out onto the counter and sprinkle the highest of the dough with a bit extra flour. Gently, roll the dough right into a rectangle, about 12×18-inches large. 

• Unfold the softened butter evenly over the dough, leaving a 1/4-inch border across the edge. Sprinkle evenly with the lemon sugar combination. Then sprinkle the raspberries evenly on prime of the sugar. 

• Ranging from the lengthy edge closest to you, roll the dough right into a log, jelly roll fashion, holding it as tight as doable whereas rolling. (Be aware: The tighter the roll, the much less filling that can leak out throughout baking.)

• Rating the dough evenly into 12 equal items. Lower the dough on the rating marks. The best manner to do that is to slip a protracted piece of unflavored dental floss below the dough. Wrap it up across the rating mark, after which pull the 2 sides tightly in reverse instructions to tug the floss by way of the roll. Repeat for all rolls. 

• Fastidiously prepare the rolls within the ready pan, making 4 rows of three cinnamon rolls. Tightly cowl the pan with plastic wrap and put aside to rise for about half-hour, or till the rolls have hyped up and are crowding the pan. 

• half-hour earlier than you intend on baking, preheat the oven to 350 levels (F). 

• Take away the plastic wrap and bake within the preheated oven for 28 to half-hour, or till hyped up, golden brown, and cooked by way of within the heart (if the dough seems uncooked, maintain baking for a couple of extra minutes). 

• Take away the rolls from the oven and put aside to barely cool as you make your frosting. 

For the White Chocolate Frosting:

• Within the bowl of a stand mixer fitted with the paddle attachment, or in a big bowl utilizing a handheld electrical mixer, beat the butter on medium-speed till utterly clean. Cut back the pace to low and steadily add within the confectioners’ sugar, beating till all the sugar is totally mixed.

• Add within the salt and lemon juice and beat clean.

• Add within the melted white chocolate and beat clean. As soon as all the substances have been integrated, improve the pace to medium-high and beat for a minute.

• Unfold the frosting over the nice and cozy rolls. Prime with contemporary raspberries and serve! 

Notes

1. Use a high-quality white chocolate bar, such a Lindt or Ghiradelli. White chocolate chips don’t soften properly and may make the frosting gritty. 
2. The best strategy to soften the white chocolate is by inserting it in a double boiler and melting over low warmth. 

Key phrase cinnamon rolls, lemon cinnamon rolls, raspberry candy rolls, candy rolls, lemon raspberry