Description
Fluffy, fruity sourdough discard rolls filled with raspberry and topped with lemon cream cheese frosting. A bright, zingy treat for brunch or breakfast.
Ingredients
1 cup + 2 tbsp warm milk
1 ¼ tsp active dry yeast
¼ cup sugar
1 large egg (room temp)
200g sourdough discard (room temp)
4 ½ cups all-purpose flour
¾ tsp salt
3 tbsp unsalted butter, melted & cooled
2 cups frozen raspberries
½ cup sugar
2 tsp cornstarch
4 tbsp unsalted butter (room temp)
3 oz cream cheese (softened)
Juice from 1 lemon
2 cups powdered sugar
Instructions
1. Stir warm milk and yeast in a bowl. Let it sit 5 mins until foamy.
2. Add sugar, egg, discard, flour, salt, and melted butter. Mix and knead until smooth.
3. Let dough rise in a greased bowl, covered, for 60–90 mins.
4. Roll into 12×17” rectangle on a floured surface.
5. Mix raspberries, sugar, and cornstarch. Spread gently over dough.
6. Roll tightly and slice into 12 even pieces.
7. Place in greased baking pan. Let rise another 30–40 mins.
8. Bake at 350°F for 30–35 mins, checking early.
9. Cool 15 mins, then spread with lemon cream cheese frosting.
10. Sprinkle with lemon zest for added citrus pop.
Notes
Store leftovers in an airtight container up to 2 days at room temperature or refrigerate for 5 days.
To freeze, wrap rolls individually and store for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Sourdough Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 270
- Sugar: 19g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Keywords: raspberry lemon sourdough rolls, sourdough discard rolls, sweet sourdough breakfast