Lemon Sweet Rolls With Raspberry Cream Cheese Frosting Recipe

Try my lemon raspberry sweet rolls for a fun cinnamon roll variation! These light, airy breakfast buns have a lemony filling and raspberry cream cheese frosting.


– Stand Mixer - for dough and frosting. (optional but recommended) – Rolling Pin – small bowl - for mixing the filling. – 18x12 inch baking dish. – Parchment Paper - for easy cleanup. – small blender or food processor - for blending up the raspberries. – fine mesh strainer - for straining out the raspberry seeds before making the frosting. – zester or grate - for zesting the lemons.


For the rolls: – ¾ cup warm milk no more than 120F – ¼ cup unsalted butter – 2 ¼ teaspoon active dry yeast one packet of yeast – ⅓ cup granulated sugar – 2 eggs room temperature preferred – 4 ¼ cup bread flour 510g - all purpose flour works great too* – 1 teaspoon salt – 2 tablespoon milk powder optional – ½ teaspoon cardamom optional For the lemon filling: – ¼ cup butter soft – ½ cup granulated sugar – 2 teaspoon lemon juice – 1 tablespoon lemon zest about 2-3 lemons zested


For the raspberry cream cheese frosting: – ¼ cup butter room temperature – 4 oz cream cheese room temperature – 3 tablespoon raspberry puree roughly 3 ounces of raspberries pureed and strained – 4 cups of confectioners sugar use your judgement about how much to use, some like thinner frosting and some like thicker**


Melt ¼ cup butter and ¾ cup whole milk in a small pot. Keep mixer bowl below 120. Mix ⅓ cup sugar and 2 ¼ tsp yeast. 5-minute yeast proof.

Step 1

Scale four cups flour, salt, milk powder (optional), and cardamom. Washtub for dry goods. Using a dough hook. Mixing for 5-10 minutes makes a nice, bowl-unsticky dough ball.

Step 2

For best results, use 4 ¼ cups of flour. The dough sticks? Put flour on until desired. After kneading, cover dough with a damp tea towel or cling film in a basin until doubled (1 hour).

Step 3

Keep fine seeds by gently processing ½ cup (6oz) raspberries. Over a small basin, filter purée through a little screen. Remove purée seeds with spatulas or small spoons. 

Step 4

Rotating spoons faster. Combine 3 tablespoons. The stand mixer beats butter and cream cheese. Parts work at room temp. Bowling lanes descale using raspberry sauce. 

Step 5

Mix and add powdered sugar 1 cup at a time until desired consistency. More icing is thicker, but I prefer runnier. Pin dough into an 18x12-inch floured rectangle after proving. Dough is ¼ inch thick.

Step 6

Mix butter, sugar, lemon juice, and zest in a small bowl. Dough massaged. A dough log from the 12-inch shorter side. Serrated knife cuts 12 1-inch dough pieces. 

Step 7

Trim log ends consistently. Possibly unnecessary, but do! Return to a parchment-lined 18x12 baking dish for 30-60 minutes.

Step 8

 Bake puffs till brown @ 350F for 23–25 minutes. 10 minutes later, add frosting and lemon zest. Enjoy!

Step 9

Delicious Lemon Curd Muffins Recipe

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