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Soft, tender, and bursting with flavor, these Raspberry Lemon Rolls are filled with tangy lemon curd and sweet raspberry reduction, then smeared with luscious raspberry cream cheese frosting. Perfect for brunch or as a delightful treat any time!
Ingredients:
For the Dough:
1 egg, room temperature
¼ cup sugar (50g)
⅓ cup butter, melted (74g)
1½ cups buttermilk, warmed (354mL) (to 100°F)
2¼ teaspoons yeast
4 cups all-purpose flour (552g)
¾ teaspoon salt
½ cup heavy cream, warmed (for pouring on the rolls) (not in the dough)
For the Raspberry Filling:
1½ cups raspberries (169g)
2 tablespoons water
6 tablespoons sugar (75g)
1 teaspoon cornstarch + 2 teaspoons water
Pinch of salt
For the Lemon Curd:
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