Name: Sourdough Raspberry Lemon Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 60 grams bubbly sourdough starter; 70 grams granulated sugar (for the dough); 1 large egg; 430 grams bread flour; 5 grams salt; 2 cups frozen raspberries; 1/2 cup granulated sugar (for the filling); 2 teaspoons cornstarch; 4 tablespoons softened unsalted butter; 3 ounces softened cream cheese; 2 tablespoons lemon juice; 2 cups powdered sugar

There’s nothing quite like the smell of freshly baked rolls wafting through your home. Sourdough Raspberry Lemon Rolls are not only a delicious treat, but they also come with the joy of using sourdough starter. If you have some bubbly starter waiting in the fridge, this recipe is your ticket to a delightful sweet breakfast or a cozy brunch treat. Trust me, your taste buds will thank you!

why make this recipe

These rolls are a delightful mix of tangy raspberry and zesty lemon, all nestled in soft, pillowy dough. They are perfect for a lazy Sunday morning or a special occasion. Plus, the cream cheese frosting adds an extra layer of creamy goodness that’s simply irresistible. They look beautiful on a platter and taste even better than they look. Your family and friends will be raving about them!

how to make Sourdough Raspberry Lemon Rolls

Let’s break this down into simple steps.

Make the Dough

Start by mixing your warm milk and 60 grams of bubbly sourdough starter. Add 70 grams of granulated sugar, and a large egg. Stir everything together until well combined. Next, you’ll want to incorporate 430 grams of bread flour and 5 grams of salt. This is where the magic of sourdough begins to take shape. Knead it well until you have a smooth dough that feels alive.

Make the Rolls

Once your dough is ready, let it rise until it doubles in size. It usually takes about 1-2 hours, depending on your kitchen’s warmth. While that’s happening, let’s prepare the filling. In a bowl, combine 2 cups of frozen raspberries, 1/2 cup of granulated sugar, and 2 teaspoons of cornstarch. This mixture brings that luscious, fruity flavor.

Next, roll out your dough into a rectangle and spread 4 tablespoons of softened unsalted butter over the surface. Spoon the raspberry mixture evenly across your dough. Then, roll it up tightly from one end to the other. Slice the log into rolls and place them into a baking dish. Let them rise again for another hour.

Bake and Frost

Preheat your oven to 350°F (175°C). Once the rolls have puffed up, bake them for about 25-30 minutes until they’re golden and gorgeous. While they’re baking, whisk up the cream cheese frosting. Mix 3 ounces of softened cream cheese, 2 tablespoons of lemon juice, and 2 cups of powdered sugar until smooth and creamy.

Once the rolls are cool, slather that frosting on top, and watch it melt into the warm rolls.

how to serve Sourdough Raspberry Lemon Rolls

These rolls are best enjoyed fresh out of the oven. Serve them warm with a hot cup of coffee or tea. They’re fantastic for brunch, or you can even package them up for a lovely little gift. Just imagine receiving a box of these sweet rolls—pure joy!

how to store Sourdough Raspberry Lemon Rolls

If you happen to have leftovers (though I doubt it), store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them for up to a month. Just thaw and reheat them in the oven for a quick refresh.

tips to make Sourdough Raspberry Lemon Rolls

Make sure your sourdough starter is active and bubbly for the best flavor and rise. If you’re unsure, give it a feeding a few hours before you start.
Don’t skip the cornstarch in the raspberry filling. It helps to thicken the mixture, preventing a soggy roll.
If you’re feeling adventurous, try adding a sprinkle of lemon zest to your frosting for an extra zing!

variation

If you’re not a big raspberry fan, you can swap in other fruits! Fresh blueberries or strawberries would work beautifully. And if you’re in the mood for something different, consider adding some chocolate chips for a sweet twist. I love making these rolls with different fillings; it’s fun to switch things up!

FAQs

Can I use fresh raspberries instead of frozen?
Yes, you can! Fresh raspberries will work, but you might need to adjust the sugar since they can be sweeter than frozen.

How can I tell when the dough has risen enough?
The dough should roughly double in size and feel puffy to the touch. A light poke with your fingertip should leave a slight indent that springs back slowly.

Can I make these ahead of time?
Absolutely! You can prepare the dough the night before, place it in the fridge, and bake them fresh the next morning. Just let them sit at room temperature for about 30 minutes before baking.

I can already picture the smiles you’ll get when you share these scrumptious rolls. Enjoy making and devouring them!

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