Raspberry Lemonade Sweet Rolls

Raspberry Lemonade Sweet Rolls

There’s nothing quite like the delightful combination of raspberries and lemonade. In these Raspberry Lemonade Sweet Rolls, that irresistible pairing takes center stage, making for a mouthwatering treat that will leave you craving for more. With a soft and fluffy dough rolled up with a luscious raspberry lemonade butter, and topped with a tangy glaze, these sweet rolls are perfect for breakfast, brunch, or even a sweet afternoon snack.

Ingredients in the Raspberry Lemonade Sweet Rolls:

Here’s ingredients to take note of:

• Yeast: For this recipe, I used active dry yeast. I buy a 1-2 pound package of dry yeast, put it in a couple of pint jars and store it in my freezer. The yeast stores perfectly for several years.
• Powdered milk: I prefer Augason Farms Morning Moo’s because it tastes like milk and mixes in without lumps.
• Lemon emulsion: LorAnn emulsions are AMAZING! You will love the natural flavor of the emulsion, but if extract is all you have, it works great.
• Salt: If you are wondering why I put “kosher salt” on my recipe, it is because kosher salt has larger granules. If using table salt, use half the amount. My favorite salt for flavor and nutrition reasons is Redmond Real Salt.
• Freeze-dried raspberries: The flavor freeze-dried fruit brings to a recipe is unparalled and just cannot be achieved any other way. These are often sold as whole chunks, instead of powdered, and likely cheaper that way. To powder the raspberries, just use a blender or food processor.
• Powdered sugar: Using powdered sugar in the raspberry lemonade butter adds the sweetness without adding the texture of granulated sugar. It’s just perfect for this raspberry lemonade butter.
• Seedless raspberry jam: Seedless is the way to go for this recipe! Smuckers is typically the only brand that carries a seedless raspberry jam at the grocery store.
• Lemons: Lemon zest adds that perfect tangy flavor we expect in a lemon-flavored dessert. You will never go wrong with fresh-squeezed lemon juice.

Recommended Tool:

The Danish Dough Whisk:

This is a unique tool that is particularly well suited for mixing bread dough. I use it for mixing my sourdough starter as well. It’s just so easy to use. Here are some reasons why it is often favored by bakers:

1. Efficient Mixing: The Danish dough whisk features a large, circular head with multiple sturdy wire loops or loops made from rigid metal. The loops effectively cut through the dough, helping to incorporate dry and wet ingredients without excessive stirring.
2. Gentle Mixing: This whisk enables you to mix the dough with a gentle action, preventing overworking the gluten.
3. Minimal Sticking: The open loops prevent sticking as compared to traditional spoons or whisks.
4. Easy Cleanup: The simple design has fewer crevices making it easy to wash by hand!
5. Versatility: This tool is primarily used for bread dough. However, it can be used for stirring pancake batter, cake mixes and cookie dough.

This post might contain affiliate links, please check out my full disclosure policy. I only refer products I have tried and tested.

How to Make Raspberry Lemonade Sweet Rolls:

Raspberry Lemonade Butter.

This creamy and zesty butter adds a burst of flavor to the sweet rolls. Simply gather ½ cup of unsalted butter, 2 tablespoons of lemon zest, 1 tablespoon of fresh-squeezed lemon juice, 2 tablespoons of powdered freeze-dried raspberries, and 2 tablespoons of powdered sugar. Combine all the ingredients in a bowl or food processor, and blend until smooth. Set this heavenly butter aside, as it will be used to fill the sweet rolls later.

Sweet Roll Dough:

1. Start by dissolving 1 tablespoon of yeast and ½ tablespoon of granulated sugar in 2 tablespoons of lukewarm water. Set this mixture aside to activate the yeast.
2. In a medium microwavable bowl, heat 1 cup of water and ¼ cup of sliced unsalted butter until boiling. Add 3 tablespoons of powdered milk, 2 teaspoons of lemon emulsion, and ¼ cup of granulated sugar. Whisk these ingredients together to create a creamy mixture.
3. In a separate large mixing bowl, whisk 1 egg. Slowly pour the hot milk mixture into the eggs, whisking continuously to temper the eggs. Add ½ tablespoon of kosher salt and the activated yeast mixture, and whisk until well combined.
4. Gradually add 2 cups of all-purpose flour, mixing with a dough whisk until incorporated. Continue adding 1 ½ to 2 cups more flour until the dough pulls away from the bowl and forms a cohesive mass. Knead in the remaining flour, and if needed, up to an additional ½ cup, until the dough is smooth and not sticky.

Shape Sweet Rolls:

1. Now, on a floured surface, roll out the dough into a rectangle measuring approximately 9 inches by 24 inches, and about ¼ inch thick. Take the prepared Raspberry Lemonade Butter and spread it evenly over the rolled-out dough, ensuring every inch is covered with this irresistible mixture. Using a pizza cutter, slice the dough into 1-inch strips along the short side, resulting in strips measuring 1 inch by 9 inches. Roll each strip tightly and place it in a muffin tin that has been generously sprayed with non-stick spray. Make sure the tail of the roll sits under the rest of the roll to secure its shape.
2. Cover the muffin tin loosely with plastic wrap that has also been sprayed with non-stick spray, and let the sweet rolls rise on the counter for approximately 45 minutes or until doubled in size. Halfway through the rise, preheat the oven to 425°F (220°C). Once the sweet rolls have risen, remove the plastic wrap and place them in the preheated oven. Bake for about 12 minutes, or until they turn a beautiful golden brown.

Prepare Glazes:

1. While the sweet rolls are baking, we can prepare the two glazes that will add the finishing touch to these delectable treats. Let’s start with the Raspberry Lemonade Glaze. In a microwave-safe medium-sized bowl, microwave ¼ cup of softened unsalted butter for 30 seconds. Add powdered sugar, freeze-dried raspberries, seedless raspberry jam, lemon emulsion, lemon juice, and a generous pinch of salt. Mix until smooth. The jam glaze is made simply by mixing the seedless raspberry jam with a teaspoon of lemon juice until thinned and smooth.
2. Immediately as the sweet rolls are removed from the oven, use a pastry brush to smother the rolls with the raspberry lemonade glaze and then a swipe of jam glaze. Serve warm.

Sink your teeth into the soft dough, filled with a luscious raspberry lemonade butter, and topped with a heavenly glaze that adds the perfect finishing touch. Get ready to experience a burst of citrusy bliss in every bite – these sweet rolls are sure to become your new favorite treat!

–Kim

Print Recipe

Raspberry Lemonade Sweet Rolls

Raspberry Lemonade Sweet Rolls are fluffy, soft rolls filled with a luscious raspberry lemonade butter, and topped with a sweet, tangy raspberry lemonade glaze and a burst of raspberry jam. Citrusy bliss in every bite.

Prep Time50 minutes mins

Cook Time12 minutes mins

Rising Time45 minutes mins

Course: Breakfast, Dessert, Snack

Keyword: bread, cinnamon rolls, lemon, raspberry, rolls

Servings: 24 rolls

Author: Kim Melanson

Equipment

• Danish Dough Whisk

Ingredients

• 2 Tablespoons lukewarm water
• 1 Tablespoon yeast
• ½ Tablespoon granulated sugar
• 1 cup (227g) water
• ¼ cup (56.5g) unsalted butter sliced
• 3 Tablespoons powdered milk
• 2 teaspoons lemon emulsion
• ¼ cup (49.5g) granulated sugar
• 1 egg
• ½ Tablespoon kosher salt
• 3 ½ – 4 cups (480g) all purpose flour plus additional ½ cup (60g) if needed

Raspberry Lemonade Butter:

• ½ cup (113g) unsalted butter
• 2 Tablespoons lemon zest
• 1 Tablespoon fresh-squeezed lemon juice
• 2 Tablespoons freeze-dried raspberries powdered
• 2 Tablespoons powdered sugar

Raspberry Lemonade Glaze:

• ¼ cup (56.5g) unsalted butter, softened
• ¾ cup (62.5g) powdered sugar
• 1 Tablespoon freeze-dried raspberries powdered
• ½ Tablespoon seedless raspberry jam
• 2 teaspoons lemon emulsion
• ½ Tablespoon lemon juice
• Generous pinch of salt

Jam Glaze:

• 3 Tablespoons seedless raspberry jam
• 1 teaspoon fresh-squeezed lemon juice

Instructions

Raspberry Lemonade Butter:

• Before making sweet rolls, prepare Raspberry Lemonade Butter and spray muffin tins with non-stick spray.
• Add all ingredients into bowl or food processor (or mortar and pestle). Smash until all ingredients are incorporated and smooth. Set aside.

Sweet Rolls:

• Add 2 Tablespoons lukewarm water to small bowl. Sprinkle yeast and sugar over water. Stir slightly and set aside.
• In medium microwavable bowl, heat 2 cups water and slabs of butter for 2 minutes or until boiling. Add powdered milk and sugar. Whisk together.
• Whisk eggs in a large mixing bowl. Slowly whisk hot/warm milk mixture into the eggs so as to temper the eggs. Add salt and whisk. Add yeast mixture and whisk.
• Add 2 cups flour and mix with dough whisk until incorporated. Add 1 ½ to 2 cups more flour until the dough pulls away from the bowl and clumps together. Knead in remaining flour (and up to ½ cup more) until dough is smooth and not tacky.
• On a floured surface, roll out dough into a rectangle measuring approximately 9 inches by 24 inches, and about ¼ inch thick. Spread the prepared Raspberry Lemonade Butter evenly over the rolled-out dough.
• Using a pizza cutter, slice the dough into 1-inch strips along the short side, resulting in strips measuring 1 inch by 9 inches. Roll each strip tightly and place it in a muffin tin that has been generously sprayed with non-stick spray. Make sure the tail of the roll sits under the rest of the roll to secure its shape.
• Loosely cover with non-stick sprayed plastic wrap. Let rise on counter for approximately 45 minutes, or doubled in size.
• Halfway through the rise, heat oven to 425°F (220°C). Bake sweet rolls for 12 minutes.

Glazes:

• While baking, make raspberry lemonade glaze and jam glaze.
• For raspberry lemonade glaze, microwave butter for 30 seconds in a microwave safe, medium sized bowl. Add all other ingredients and mix until smooth.
• For jam glaze, add seedless raspberry jam and lemon juice to a small bowl. Stir until thinned and smooth.
• Immediately as the sweet rolls are removed from the oven, use a pastry brush to smother the rolls with the raspberry lemonade glaze and then a swipe of jam glaze. Serve warm.