Lemon Raspberry Sweet Rolls

Bake.Eat.Repeat.

February 11, 2016

169

Tender sweet roll dough filled with a lemon raspberry filling and topped with a sweet lemon glaze, these lemon raspberry sweet rolls make a fantastic special breakfast!

For the dough:
5 1/2 tablespoons unsalted butter, softened to room temperature
1 teaspoon kosher salt
6 tablespoons granulated sugar
1 large egg, slightly beaten
3 1/2 cups unbleached all-purpose flour
2 teaspoons instant yeast
1 1/8 to 1 1/4 cups buttermilk
For the filling:
1/4 cup unsalted butter, softened
2 tablespoons fresh lemon juice (juice of one lemon)
zest from 2 lemons, divided (reserve 1/2 teaspoon for the glaze)
1/2 cup granulated sugar
2 cups raspberries (I used frozen)
For the glaze:
4 ounces cream cheese, softened
2 tablespoons fresh lemon juice (juice of one lemon)
1/2 teaspoon reserved lemon zest
1 cup powdered sugar

In the bowl of a stand mixer with the paddle attachment, or in a large bowl with an electric mixer, cream together the butter, salt, and sugar. Add the egg and mix until smooth. Switch to the dough hook...
See the full directions on my site

Nutritions

Calories
370

Sodium
237mg
9% DV

Fat
12g
19% DV

Protein
5g
11% DV

Carbs
57g
19% DV

Fiber
3g
13% DV