These Raspberry Lemon Sweet Rolls are made with homemade brioche dough, swirled with lemon curd and raspberry compote, and then finished with lemon raspberry icing. Perfect brunch rolls for spring and summer months!
There’s nothing not to love about these lemon raspberry sweet rolls, they’re the perfect sweet roll for spring and summer months! The brioche dough is super soft and fluffy, the filling is sweet and tangy, then each roll is frosted with a light and creamy lemon raspberry icing. The lemon curd and raspberry compote can be bought or you can make your own homemade lemon curd and raspberry compote to use for this recipe. If you love something fresh, bright, and fruity, you’ll absolutely love these lemon raspberry sweet rolls! They are pure sunshine!
FAQ (Frequently Asked Questions) >
WHY YOU’LL LOVE THESE RASPBERRY LEMON SWEET ROLLS
- The perfect brunch rolls for spring and summer.
- Perfect for breakfast, brunch, Mother’s Day, Father’s Day and more!
- Perfectly sweet, fresh, bright, and fruity.
- If you need a bigger batch, you can double this recipe and bake it in a 9×13-inch baking dish.
INGREDIENTS NEEDED & NOTES FOR THESE RASPBERRY LEMON SWEET ROLLS
Lemon Curd – This can be bought or you can make your own homemade lemon curd to use for this recipe.
Raspberry Compote – This can be bought or you can make your own homemade raspberry compote to use for this recipe.
Flour – This recipe uses 2 types of flour, all-purpose flour and bread flour. I like using bread flour because it has a high protein content, which can result in a chewier texture. If you only have all-purpose flour, you can replace the bread flour with all-purpose flour. And if you are finding the dough will not pull away from the bowl, add 1 tablespoon up to 2 tablespoons of all-purpose flour until the dough pulls away from the mixer bowl and is smooth.
Yeast – This recipe uses active dry yeast, but you can also use instant yeast and skip the rehydration process.
Sugar – You’ll need granulated sugar and powdered sugar. Granulated sugar for the dough and powdered sugar for the lemon raspberry icing.
Salt – This helps to balance all the flavors.
Milk – I recommend using whole milk or 2% milk.
Egg – This helps to emulsify the dough. The dough rises better with egg, creating large soft crumbs.
Butter – For flavor and texture! You can use either salted or unsalted butter. I prefer unsalted butter because I don’t want my buns to taste too salty. If you use salted butter, I recommend skipping the salt.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
(Check my favorite baking tools and equipment here!)
- 8 Inch pie dish
- Stand mixer or large mixing bowl
- Medium bowl
- Rolling pin
- Sharp knife or dental floss
- Offset spatula
- Rubber spatula
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE RASPBERRY LEMON SWEET ROLLS
(Be sure to check the recipe card below for the full ingredients list & instructions)
STEP 1 – Make the Brioche Dough
Cut cold butter into cubes, and set aside. Heat the milk until just warm, not hot. In the bowl of your stand mixer, combine active dry yeast, 1 tablespoon sugar, and warm milk. Stir to combine and leave it for about 10 to 15 minutes, or until foamy.
Add the bread flour, all-purpose flour, salt, eggs, and the remaining sugar to the yeast mixture, then mix with the dough hook attachment on low speed until just combined and a shaggy dough forms. Then add the butter cubes one piece at a time, and wait until it’s incorporated until adding the next piece. After all of the butter has been added, turn the mixer speed to medium speed and mix the dough for another 8 to 10 minutes until the dough pulls away from the bowl, smooth, and elastic.
Flour your hands, remove the dough from the mixing bowl, and form the dough into a ball. Lightly grease a medium bowl with butter or cooking spray, and place the dough in it.
Cover the bowl with plastic wrap and let it rise in a warm spot for about 2 hours or until it doubled in size.
You can also cover the bowl with plastic wrap and let it rise in a warm spot for about 20 minutes then put it in the fridge to rise slowly overnight. Continue the next step in the morning.
STEP 2 – Prepare the Lemon Curd and Raspberry Compote
You can make your own homemade lemon curd and raspberry compote or use your favorite store-bought. I suggest making your own curd and compote, it’s easy, quick, and fresh!
To make homemade lemon curd:
Fill a medium saucepan with water about 2 inches, then simmer over medium heat. In a heat-proof glass bowl, combine all the ingredients except the unsalted butter. Whisk the mixture until completely blended, then place the bowl over the simmering water and continue to whisk until the mixture becomes thick and soft. If the curd isn’t thickening, turn up the heat and constantly whisk.
Remove the bowl from heat, then whisk the sliced butter into the hot curd mixture. Keep whisking until well combined. Immediately pour the lemon curd into a glass jar or a bowl, then place a piece of plastic directly on top of the surface. Refrigerate until it cools completely.
To make the raspberry compote:
Combine 2 cups of fresh or frozen raspberries, fresh lemon juice, sugar, and cornstarch in a large saucepan. Bring to a boil on medium-high heat, then reduce the heat and simmer over medium heat for about 10 minutes until the berries are thick and jammy. Stir occasionally, then remove from heat and allow to cool completely.
If you’re using frozen raspberries, add an extra 1/4 teaspoon of cornstarch. Frozen raspberries are mushier and hold more water than fresh ones.
STEP 3 – Assemble and Bake the Rolls
Punch the dough down and turn the dough out onto a lightly floured work surface. Roll the dough into a 12×14-inch rectangle by using a rolling pin. Make sure the dough is smooth and evenly thick. Then, use an offset spatula to spread 1/3 cup of lemon curd over the surface of the dough, then spread 1/3 cup of raspberry compote over the lemon curd.
Starting with the long side, tightly roll up the dough to form a 14-inch long log. Using a sharp knife or dental floss, cut it into 7 even rolls. Arrange them in the prepared baking dish, then cover the rolls and allow them to rise for about 45 minutes or until nearly doubled in size. The dough will spring back lightly and a small indentation is left when poked gently with your finger.
Preheat the oven to 350F. Once the rolls have risen, brush them with egg wash, then bake the Lemon Raspberry Sweet Rolls in the preheated oven for 20-25 minutes or until golden brown on top, then remove it from the oven and allow to cool for about 15 minutes as you make the icing.
STEP 4 – Make the Lemon Raspberry Icing and Serve
Whisk together the powdered sugar, fresh lemon juice, and raspberry compote in a mixing bowl until smooth. It should be the consistency of glue. If it’s too thick, mix in some splashes of lemon juice until it reaches the right consistency. Spread it on top of each roll, then enjoy warm!
TIPS FOR MAKING THE BEST RASPBERRY LEMON SWEET ROLLS
- Make sure your yeast is still active.
- If the dough is too soft and sticking to the bowl after kneading, add 1 tablespoon of flour at a time until the dough pulls away from the mixer bowl and smooth.
- Rise the dough overnight in the fridge, it makes the dough so much easier to roll into shape. Also, chill the compote overnight. This is optional, but if you have the time, it will make rolling a lot easier, cleaner, and roll up more tightly.
- Instead of slicing these rolls with a sharp knife, I prefer to use dental floss. Dental floss makes super clean cuts without squishing all the filling out.
- When measuring the flour, make sure to spoon and level the flour into your measuring cup. Do not scoop and pack the flour. By doing this, you will yield too much flour and make the dough dry.
- Use a kitchen scale. Baking with a kitchen scale is so much more accurate than cup measurements.
HERE’S HOW TO SERVE AND STORE THE LEFTOVERS
I highly recommend enjoying these Raspberry Lemon Sweet Rolls warm, fresh from the oven, or at least on the same day you bake them. It has the best texture and flavor on the first day.
If you want to keep it for later, place the rolls in an airtight container at room temperature for about 2 days or up to 5 days if refrigerated.
You can also freeze the rolls. Wrap the leftover rolls in a layer of plastic wrap and then place it in a freezer-safe container or a zip-top bag. It will last for up to 2 months in the freezer.
FAQ (Frequently Asked Questions)
At which stage can I refrigerate the raspberry lemon sweet rolls dough?
If you want the brioche dough easier to work with – I recommend letting the dough chill in the fridge before rolling. After kneading your dough, let it rise for 20 to 30 minutes, then cover it with plastic wrap and refrigerate overnight, or for at least 5 hours. Then assemble and continue the process.
If you want a super quick sweet rolls for breakfast – You can refrigerate the assembled rolls overnight. Assemble the rolls in the prepared baking pan, cover with plastic wrap, and refrigerate overnight. The next morning, remove the rolls from the fridge, let them rise in room temperature, and continue the baking process.
How do you tell when the dough is well-kneaded?
Take a small ball of the dough and stretch it into a thin sheet between your fingers. The dough will stretch into a thin film without breaking, and it must be thin enough to pass light through it.
If the dough quickly tears – you guessed it, keep kneading!
Instant Yeast and Active Dry Yeast, What Is The Difference?
These two types of yeast can generally be used interchangeably, but Active Dry Yeast needs rehydration. Instant yeast can be mixed directly into dry ingredients, while active dry yeast must first be dissolved and rehydrated in warm water or milk until foamy.
Raspberry Lemon Sweet Rolls
These Lemon Raspberry Sweet Rolls are made with homemade brioche dough, swirled with lemon curd and raspberry compote, then finished with lemon raspberry icing. Perfect brunch rolls for spring and summer months!
Ingredients
Brioche Dough
- 120g (1/2 cup milk)
- 2 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 125g (1 cup, spoon and level method) all-purpose flour
- 125g (1 cup, spoon and level method) bread flour
- 1 large egg
- 1/4 teaspoon salt
- 38g (1/3 stick) unsalted butter
Egg wash
- 1 large egg
- 1 tablespoon milk
Raspberry Compote
- 250g (2 cups) raspberries
- 2 tablespoons lemon juice
- 4 tablespoons granulated sugar
- 1 teaspoon cornstach
Filling
- 1/3 cup lemon curd
- 1/3 cup raspberry compote
Lemon Raspberry Icing
- 125g (1 cup) powdered sugar
- 1.5 tablespoons raspberry compote
- 1 tablespoon lemon juice
Instructions
STEP 1 – Make the Brioche Dough
Cut cold butter into cubes, and set aside. Heat the milk until just warm, not hot. In the bowl of your stand mixer, combine active dry yeast, 1 tablespoon sugar, and warm milk. Stir to combine and leave it for about 10 to 15 minutes, or until foamy.
Add the bread flour, all-purpose flour, salt, eggs, and the remaining sugar to the yeast mixture, then mix with the dough hook attachment on low speed until just combined and a shaggy dough forms. Then add the butter cubes one piece at a time, and wait until it’s incorporated until adding the next piece. After all of the butter has been added, turn the mixer speed to medium speed and mix the dough for another 8 to 10 minutes until the dough pulls away from the bowl, smooth, and elastic.
Flour your hands, remove the dough from the mixing bowl, and form the dough into a ball. Lightly grease a medium bowl with butter or cooking spray, and place the dough in it.
Cover the bowl with plastic wrap and let it rise in a warm spot for about 2 hours or until it doubled in size.
You can also cover the bowl with plastic wrap and let it rise in a warm spot for about 20 minutes then put it in the fridge to rise slowly overnight. Continue the next step in the morning.
STEP 2 – Prepare the Lemon Curd and Raspberry Compote
You can make your own homemade lemon curd and raspberry compote or use your favorite store-bought. I suggest making your own curd and compote, it’s easy, quick, and fresh!
To make homemade lemon curd:
Fill a medium saucepan with water about 2 inches, then simmer over medium heat. In a heat-proof glass bowl, combine all the ingredients except the unsalted butter. Whisk the mixture until completely blended, then place the bowl over the simmering water and continue to whisk until the mixture becomes thick and soft. If the curd isn’t thickening, turn up the heat and constantly whisk.
Remove the bowl from heat, then whisk the sliced butter into the hot curd mixture. Keep whisking until well combined. Immediately pour the lemon curd into a glass jar or a bowl, then place a piece of plastic directly on top of the surface. Refrigerate until it cools completely.
To make the raspberry compote:
Combine 2 cups of fresh or frozen raspberries, fresh lemon juice, sugar, and cornstarch in a large saucepan. Bring to a boil on medium-high heat, then reduce the heat and simmer over medium heat for about 10 minutes until the berries are thick and jammy. Stir occasionally, then remove from heat and allow to cool completely.
If you’re using frozen raspberries, add an extra 1/4 teaspoon of cornstarch. Frozen raspberries are mushier and hold more water than fresh ones.
STEP 3 – Assemble and Bake the Rolls
Punch the dough down and turn the dough out onto a lightly floured work surface. Roll the dough into a 12×14-inch rectangle by using a rolling pin. Make sure the dough is smooth and evenly thick. Then, use an offset spatula to spread 1/3 cup of lemon curd over the surface of the dough, then spread 1/3 cup of raspberry compote over the lemon curd.
Starting with the long side, tightly roll up the dough to form a 14-inch long log. Using a sharp knife or dental floss, cut it into 7 even rolls. Arrange them in the prepared baking dish, then cover the rolls and allow them to rise for about 45 minutes or until nearly doubled in size. The dough will spring back lightly and a small indentation is left when poked gently with your finger.
Preheat the oven to 350F. Once the rolls have risen, brush them with egg wash, then bake the Lemon Raspberry Sweet Rolls in the preheated oven for 20-25 minutes or until golden brown on top, then remove them from the oven and allow to cool for about 15 minutes as you make the icing.
STEP 4 - Make the Lemon Raspberry Icing and Serve
Whisk together the powdered sugar, fresh lemon juice, and raspberry compote in a mixing bowl until smooth. It should be the consistency of glue. If it’s too thick, mix in some splashes of lemon juice until it reaches the right consistency. Spread it on top of each roll, then enjoy warm!
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Happy Baking!
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