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Lemon Raspberry Sweet Rolls

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Lemon raspberry sweet rolls are full of fresh raspberry jam and tart lemon juice. They’re the perfect sweet roll for your brunch table!

Lemon raspberry sweet rolls are full of fresh raspberry jam and tart lemon juice. They're the perfect sweet roll for your brunch table!

 

I know that lemon and raspberry are technically considered to be spring flavors but it’s been a crazy year (and it’s only July already August!  turning May! holy shit I actually did this on time, ) So I’m finally getting around to sharing these amazing sweet rolls a little late. But I know raspberries are still in stores and lemons are still big and fat and fresh. And so there’s no time like the present to make these amazing sweet rolls.

You won’t be sorry you made these bad boys either.

Hey, Meaghan, what’s the inspiration behind these lemon raspberry sweet rolls?

So glad you asked Brenda! 😉 I got the idea for these rolls when I was standing in front of the fridge one day eating raspberry jam out of the jar {this is real life. don’t judge me} and wishing I had some lemon curd and scones to go with it. Because scones and lemon curd can make pretty much everything better.

 

Lemon raspberry sweet rolls are full of fresh raspberry jam and tart lemon juice. They're the perfect sweet roll for your brunch table!

But because I didn’t have sour cream for my favorite scone recipe I decided to make sweet rolls instead. ‘Cause obviously, the labor of love that is sweet rolls is a much easier feat than running to the store real quick for a tub of sour cream. Clearly.

And if necessity is the mother of invention then laziness is definitely the mother of these amazing lemon raspberry sweet rolls.

I’m not even sorry about it. Sweet raspberries and tart lemon paired with that tender dough make you wanna dive into these babies and not come up for days! But…self-control. Or at least that’s what I tell myself when I’m on roll two and trying not to reach for roll three…

 

Lemon raspberry sweet rolls are full of fresh raspberry jam and tart lemon juice. They're the perfect sweet roll for your brunch table!

….dame, fine, ok, fine, roll number 4…..

So definitely make sure that you fix these for a crowd otherwise you’ll be stuck with a pan of these and zero ability to eat just one. They’re like potato chips that way.

 

Lemon raspberry sweet rolls are full of fresh raspberry jam and tart lemon juice. They're the perfect sweet roll for your brunch table!

 

Lemon raspberry sweet rolls are full of fresh raspberry jam and tart lemon juice. They're the perfect sweet roll for your brunch table!

Lemon Raspberry Sweet Rolls

Yield: 8 rolls

Ingredients

For the Dough:

  • 1 1/4 cup warm water
  • 1 Tbs active yeast
  • 3 Tbs sugar
  • 3 Tbs butter,, melted
  • 2 tsp salt
  • 4 cups bread flour

For the Filling:

  • 3/4 cup raspberry jam
  • juice of 1 lemon

For the Icing:

  • 1 cup powdered sugar
  • 1 Tbs lemon juice
  • 1/2 cup butter,, melted
  • milk to thin

Instructions

  1. In the bowl of a stand mixer add water and sprinkle yeast over top and allow to bloom for 5 minutes until foamy.
  2. Add sugar, butter, flour, and salt and mix on a low speed with the dough hook until combined. Turn the mixer up to medium high speed and knead with the dough hook for about 5 minutes.
  3. Transfer dough to a well greased bowl, cover with a clean towel, and allow to rise in a warm spot for 1-2 hours or until doubled in size.
  4. Once dough has doubled in size turn it out onto a lightly floured surface and roll it into a large rectangle approximately 18" by 15". 
  5. Mix together jam and lemon juice and spread over the dough leaving about 1" on all sides and 3" at one short end.*
  6. Roll dough starting at the end with more jam and ending at the end with the 3" gap. Lightly press the ends to seal.
  7. Cut into 2" sections and lay in a greased baking dish. Cover with a clean towel and let rise another 30 minutes.
  8. Bake at 350 degrees for 25-30 minutes or until golden brown.
  9. Mix together icing ingredients and drizzle over warm rolls. 

Notes

*You want to leave this 3 inch gap so that your jam filling doesn't squirt out. 

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