Let’s take your muffin game to the next level with these delightful raspberry lemon poppyseed rolls! They’re fluffy, tangy, and bursting with flavor, making them the perfect choice for breakfast or brunch. Whether you prepare them ahead for busy mornings or enjoy them as a weekend baking project with the family, they’re sure to be a hit!
If you’re a fan of cinnamon rolls, you’ll love the refreshing twist of lemon raspberry rolls! These Raspberry Lemon Poppy Seed Rolls are a delicious blend of tartness and fruitiness that will brighten up your mornings and bring a smile to your face.
Picture this: a lemon poppy seed dough rolled with a sweet filling of fresh raspberries, topped with a zesty lemon glaze. It’s a mouthwatering combination that’s both satisfying and unique for breakfast.
No matter the season, I’m always craving the delightful taste of lemon-raspberry treats, and these rolls hit the spot every time. They offer the perfect balance of warmth and comfort, along with a burst of freshness.
Whether you’re planning a quick breakfast in advance or treating yourself to a special morning indulgence, these rolls have you covered. And don’t worry if you’ve never made homemade rolls before – the process is simple and enjoyable! The only hard part is waiting for the dough to rise, but trust me, the end result is totally worth it!
Raspberry Lemon Poppy Seed Rolls
Ingredients
**For the Dough:**
- 1.25 cups warm 2% milk 100-110°F
- 2.25 teaspoons quick-rise yeast
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1 teaspoon salt
- 3 tablespoons poppy seeds
- 4 cups all-purpose flour
**For the Filling:**
- 1 cup frozen raspberries
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
**For the Icing:**
- 2 tablespoons unsalted butter softened
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2-3 cups powdered sugar
Instructions
- Prepare the cinnamon rolls by combining warm milk, yeast, and sugar in a large bowl. Let the yeast bloom for about 5 minutes.
- In a stand mixer bowl, mix melted butter, egg, vanilla extract, and lemon zest.
- Add the bloomed yeast to the mixer and combine.
- Gradually add flour and salt to form a smooth dough. Knead for 2-3 minutes until elastic.
- Let the dough rise in a warm place for about 1-1.5 hours.
- Prepare the raspberry filling by cooking raspberries, sugar, and lemon juice until thickened. Refrigerate to cool.
- Make the icing by mixing butter, lemon zest, lemon juice, and powdered sugar.
- Roll out the risen dough into a rectangle.
- Spread the cooled raspberry sauce evenly over the dough and roll it tightly into a log.
- Slice the log into 1-inch rolls and place them in a buttered baking dish.
- Let the rolls rise for 30 minutes if baking immediately or refrigerate for up to 12 hours if preparing in advance.
- Preheat the oven to 350°F and bake the rolls for 18-22 minutes until set.
- Allow the rolls to cool for 10 minutes before icing.
- Drizzle the rolls with the prepared icing and enjoy!