These Soft Raspberry Lemon Iced Rolls are everything you want them to be and more! Delicious soft fluffy dough made from scratch with a gorgeous raspberry lemon filling topped with a dreamy lemon icing. What’s not to love!
I have always been a little cautious around using yeast in my baking, whenever I use it I have not enjoyed the outcome and it tastes yeasty to me! Well these have completely changed that theory and now these might become the starting point to create more delicious dough related content.
If you have no yeast today you can find another lovely easy Glazed Cinnamon Pinwheel Scones recipe here
The process was lovely actually, especially if you have a bit of morning sunshine coming in the window to help raise your dough, a warm kitchen or even better a nice warm fire! The only thing you need to create these cinnamon rolls is some patience and a mixer with a dough hook.
The process is really easy, but you want to allow time for the dough to rise twice in the process, so they might be ready for brunch if you start early enough.
I love a sweet icing but I know many prefer cream cheese icing on their cinnamon or soft sweet rolls, so I will share my sweet icing recipe below, but feel free to swap out the icing for an online version of the cream cheese one.
Or if you prefer you can leave off the icing all together but really, make the icing, it takes them from good to amazing!
You will want to prepare a nice big area on your bench as the dough rolls out quite big, and then I bake them in my roasting dish for a lovely large serving. These can easily be frozen for another day, you can freeze uniced or iced and thaw before serving. They are lovely just warm, or just as good room temp.
The toppings are lovely and simple, I use frozen berries as they are juicier and also readily available. When I sprinkle the raspberry topping over I crush the frozen raspberries between my fingers to break them up, or you could crush them in the bowl and spoon on if you don’t want bright red hands!
What other toppings would you try?
Recipe adapted from a Two Peas in Their Pod recipe
Soft Raspberry Lemon Rolls
Delicious soft and fluffy rolls with a tasty raspberry, lemon and brown sugar filling topped with a sweet lemon icing.
Ingredients
Dough
- 1/2 Cup Warm Water
- 2 1/4 teaspoons Dried Yeast
- 60 Grams Butter
- 1/2 Cup White Sugar
- 1/2 teaspoon Salt
- 1 Cup Hot Water
- 4 1/2 Cups Plain White Flour
- 1 Egg, beaten
Filling
- 40 Grams Butter, softened
- 1/4 Cup Brown Sugar, packed
- 1 3/4 Cups Raspberries, Frozen
- 1/4 Cup White Sugar
- Zest 1 Lemon
- 1 teaspoon Cornflour
Icing
- 2 Cups Icing Sugar
- 1 teaspoon Butter, melted, 5 grams
- 1 teaspoon Vanilla Essence
- Juice of 1 Lemon
- Water
Instructions
- Prepare a stand mixer with a paddle attachment
- In a small bowl add 1/2 cup of warm water and the yeast, stir to combine and set aside in a warm spot while you prepare the next step
- Add to the mixer bowl the softened butter, sugar, salt and hot water and blend well, less than a minute
- Add to this 1 Cup of flour and combine until smooth
- Add the yeast mixture and mix well
- Add the beaten egg and combine until completely incorporated.
- Change to a hook attachment
- Add the remaining 3 1/2 cups of flour and mix for 3 minutes
- Generously flour the bench and tip the dough onto the bench, sprinkle flour on the top of the dough and your hands and begin to knead the dough. Add a little flour if needed if you feel it is too sticky.
- Knead until it is smooth and soft in your hands, just a few minutes
- Take a large bowl and add some cooking spray or lightly brush with oil, add the dough to this and cover with a tea towel
- Place the bowl in a warm place for 30 minutes or until the dough has doubled in size.
- Prepare a large bench area with a generous sprinkling of flour and prepare a 9in x 13 in (23x 35cm) roasting dish with baking paper, I spray the dish then this helps the baking paper stick better. You can make without baking paper but it makes it easier to lift out once baked.
- Tip the dough onto the bench and roll with a flour-dusted rolling pin to form a large rectangle, with the dough about 1cm thick.
- Brush or spread the softened butter over the dough, sprinkle over the brown sugar
- In a medium bowl prepare the frozen raspberries, lemon zest, sugar and cornflour and combine well
- Sprinkle this over the brown sugar base crushing the raspberries in your fingers as you go.
- With clean dry hands begin to roll up the dough from the long side, as gently and tightly as you can with the seam finishing underneath.
- With a very sharp knife or thread cut the roll into 2-3cm sized pieces. Place the pieces cut side up into the prepared pan
- Cover the pan with a tea towel and set aside in a warm spot for an hour until the dough has risen again, doubling in size.
- Preheat the oven to 175C and bake the rolls for 30 minutes, until lightly golden brown
- Remove from the oven and set aside while you prepare the icing
- In a medium bowl add the icing sugar, melted butter and vanilla essence, stir to combine
- Add the lemon juice and combine well.
- Add tiny amounts of water until you have the desired consistency, I like mine to be quite thick but runny so I can pour it over the rolls and spread with a knife.
- Serve warm, or set aside once cooled in an airtight container or you can freeze iced or uniced for another day.
- Enjoy!
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Happy Baking
Anna
Andrea M says
These are really tasty and they were devoured very quickly. I don’t think I’d use frozen raspberries in them again though; by the time they proved for the 2nd time the uncooked scrolls were sitting in about 1cm of raspberry juice from the defrosted fruit. To be on the safe side, I decanted the whole lot into another, dry, roasting tin before baking. Next time I’d use fresh raspberries (our garden produces about 25kg of the blimmin things over Dec and early Jan and I’m desperate for ways to use them up!!) or substitute with jam. I also think the frozen fruit is why they took a lot longer than the recipe says to prove the 2nd time, as the dough was very very cold when the scrolls were first rolled up and cut. But all in all, delicious, thanks.
justamumnz says
Hi, thank you for your feedback. Interesting. I always use frozen and don’t have trouble as don’t use a huge amount but good tip.