This Sourdough Raspberry Lemon Rolls Recipe turns classic cinnamon rolls on their head with tart berries, sunny citrus, and that unmistakable sourdough depth you can’t fake. Think soft, pull-apart rolls with ribbons of raspberry jam baked right in, finished with a tangy lemon cream cheese frosting that melts into every swirl. Breakfast? Brunch? Dessert pretending to be breakfast? Yes to all of it.
If you love sourdough but don’t want another “rustic loaf with vibes,” this one’s for you. These rolls feel special without feeling fussy. And once you understand the flow, you’ll wonder why you didn’t start making sweet sourdough sooner.
Why you’ll love these rolls
First, the flavor combo is elite. Raspberry brings tart pop. Lemon adds brightness. Sourdough adds depth. Together? Fire.
Second, the texture is dreamy. Long fermentation gives you soft, pillowy rolls with just enough chew to keep things interesting.
Third, they’re versatile. Serve them warm for brunch, box them up for gifting, or freeze a batch for future-you. IMO, future-you deserves nice things.
And finally, this recipe is for real people. You don’t need bakery gear or Jedi-level dough instincts. You just need time, patience, and a bubbly starter.
The story behind these rolls
Like many good recipes, this one started with a craving and a surplus of sourdough starter. I wanted something cozy but not heavy, sweet but not cloying. Cinnamon felt predictable. Chocolate felt too dessert-y. Then raspberries happened.
Frozen raspberries, to be exact. They break down beautifully, bake into jammy pockets, and pair ridiculously well with lemon. Once I tested that combo inside enriched sourdough dough, there was no going back. These rolls became the gateway bake for friends who swore sourdough was “too much work.” Spoiler: they now ask for these every spring.
This bake also answers the big question people always ask: How To Make Sourdough Raspberry Roll without losing your mind? You plan ahead, let time do the work, and trust the process.
Ingredient breakdown (and why each one matters)
For the dough
Milk
Adds softness and richness. Warm it slightly so it doesn’t slow fermentation.
Active sourdough starter
This is your leavening and your flavor. Use it bubbly and active, not straight-from-the-fridge sleepy starter.
Granulated sugar
Feeds the starter and sweetens the dough just enough.
Egg
Brings structure and tenderness. Also gives the dough that bakery-style richness.
Bread flour
Higher protein = better structure. These rolls need strength to trap all that filling.
Salt
Balances sweetness and strengthens gluten. Don’t skip it.
Unsalted butter (room temp)
Makes the dough plush and tender. Room temperature is non-negotiable.
For the filling
Frozen raspberries
They’re reliable, affordable, and break down perfectly. No need to thaw.
Granulated sugar
Sweetens and helps create that jammy texture.
Cornstarch
Thickens the filling so it doesn’t leak everywhere. Quiet hero ingredient.
For the frosting
Butter
Adds richness and body.
Cream cheese
Tangy, creamy, and essential for balance.
Lemon juice
Cuts the sweetness and brightens the whole roll.
Powdered sugar
Sweetens and smooths the frosting.
How To Make Sourdough Raspberry Lemon Rolls — step by step
This is a no-knead style dough with stretch-and-folds. It’s relaxed. It’s forgiving. Let’s go.
Step 1: Mix the dough
In a large bowl, whisk the milk and active sourdough starter until fully dissolved. You want zero streaks of starter here. Then whisk in the sugar and egg until smooth.
Add the flour, salt, and butter. Mix by hand until the butter disappears into the dough and everything looks cohesive.
Key tip: If your butter isn’t soft enough, stop. Wait. Seriously. Cold butter makes this step miserable.
Cover the bowl with a damp cloth.
Step 2: Strengthen the dough
Let the dough rest for 30 minutes. This hydrates the flour and makes gluten development easier.
After the rest, perform stretch-and-folds directly in the bowl until the dough resists slightly. Cover and rest again for 30 minutes, then repeat.
Prefer machines? You can knead in a stand mixer with a dough hook on medium speed for about 12 minutes instead. Different path, same destination.
Step 3: Bulk ferment
Cover the bowl and let the dough bulk ferment at about 70°F (21°C) for 10–12 hours, or overnight.
You’re looking for nearly doubled dough, not a strict clock time. If your kitchen runs cool, it may take longer. Warm kitchen? Shorter. Watch the dough, not the clock.
This slow ferment is what gives Lemon Raspberry Sourdough its complex flavor without sour overload.
Step 4: Roll out the dough
Lightly flour your work surface. Turn out the dough and gently pat it into a rectangle.
Using a floured rolling pin, roll the dough into a 12×17-inch rectangle. Don’t force it. If it snaps back, let it rest for 5 minutes and try again.
Step 5: Make the raspberry filling
In a small bowl, combine frozen raspberries, sugar, and cornstarch. Use a fork to break the berries down until the pieces are no larger than peas.
This mixture should look rough and juicy, not smooth. That texture creates pockets of flavor later.
Spread the filling evenly over the dough, leaving a one-inch margin along the long edge.
Important: That bare edge helps seal the roll. Don’t skip it.
Step 6: Roll and cut
Starting from the long edge opposite the margin, roll the dough up tightly but gently. Apply even pressure. Think “secure hug,” not “aggressive squeeze.”
Lightly wet the bare margin with water, then finish rolling. Rest seam-side down for a minute so it seals.
Using a sharp, non-serrated knife, cut the log into 12 even rolls.
Pro tip: Wet the knife every few cuts for clean slices and less drag.
Step 7: Second rise
Place the rolls into a greased 9×13-inch pan. Cover with a damp cloth and let them rise until they’re about 50% larger. This usually takes around 3 hours.
Want to speed things up? Preheat your oven briefly, then place the pan on top of the stove. The residual warmth helps the rolls rise faster.
Baking later? Refrigerate the pan for up to 24 hours or freeze for up to a week. Bring to room temp before baking.
Step 8: Bake and frost
Bake the rolls on the center rack of a 350°F oven for 30–35 minutes, until lightly golden and set in the center.
While they bake, whip together butter, cream cheese, lemon juice, and powdered sugar until smooth.
Let the rolls cool for 15 minutes before frosting. Finish with lemon zest if you’re feeling fancy (you should).
Pro tips for perfect results
Use an active starter. If it doesn’t float or smell fresh, wait.
Control the filling. Cornstarch prevents raspberry lava.
Watch the dough, not the clock. Fermentation times vary wildly.
Don’t overbake. You want soft centers, not dry spirals.
Frost warm, not hot. Melted frosting = sad frosting.
Variations to try
Want to explore more Sourdough Raspberry Recipes? Start here.
Swap raspberries for blueberries or blackberries.
Add lemon zest directly to the dough for extra citrus punch.
Replace lemon juice with orange for a softer profile.
Skip frosting and dust with powdered sugar for a lighter finish.
You can even turn this base into other Sourdough Raspberry Rolls by changing the filling and glaze combo.
Best ways to serve
Serve these warm with coffee for brunch. Pair them with fresh fruit if you want balance (or the illusion of balance).
They shine on holiday tables, baby showers, and lazy weekends. And yes, they make excellent gifts. Just don’t promise the recipe unless you’re ready for follow-up questions.
Storage and leftovers
Room temperature: 1 day, tightly covered.
Refrigerator: up to 4 days. Warm before serving.
Freezer: baked or unbaked rolls freeze beautifully for up to 2 months.
Reheat gently. Microwave on low or warm in the oven covered loosely with foil.
FAQs
Can I use fresh raspberries?
Yes, but frozen are more consistent and less watery.
Is this recipe very sour?
No. The long ferment adds depth, not sharpness. Think balanced Raspberry Sourdough, not puckering.
Can I make this dairy-free?
You can substitute plant-based milk and butter, but texture will vary.
Is this the same as a Sourdough Raspberry Roll Recipe with cinnamon?
No cinnamon here. The fruit and lemon do all the heavy lifting.
Final thoughts
These Sourdough Raspberry Lemon Rolls Recipe beauties prove that sourdough doesn’t have to be serious or intimidating. It can be playful, colorful, and downright indulgent.
If you’ve been looking for a bake that feels special but still achievable, this is it. Master this, and suddenly sourdough sweet rolls don’t feel like a mystery anymore. They feel like a ritual you’ll return to — especially once you realize how many ways Sourdough Raspberry can show up in your kitchen.
Now tell me — frosting thick or thin?
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Sourdough Raspberry Lemon Rolls Recipe — Simple, Jammy & Stunning
- Cook Time: 30 minutes
- Total Time: 26 hours
- Yield: 12 servings 1x
- Category: Breakfast
Description
These sourdough raspberry lemon rolls take everything you love about classic cinnamon rolls and flip the script. Soft, enriched sourdough dough gets rolled up with juicy raspberries, then finished with a bright lemon cream cheese glaze. Sweet, tangy, and bakery-worthy, they work just as well for a relaxed brunch as they do for a dessert spread.
Ingredients
Dough
- 200 g milk
- 60 g active, bubbly sourdough starter
- 70 g granulated sugar
- 1 large egg
- 430 g bread flour
- 5 g salt
- 1 stick unsalted butter, softened
Raspberry filling
- 2 cups frozen raspberries
- 1/2 cup granulated sugar
- 2 teaspoons cornstarch
Lemon frosting
- 4 tablespoons unsalted butter, softened
- 3 oz cream cheese, softened
- 2 tablespoons fresh lemon juice (about half a lemon)
- 2 cups powdered sugar
Instructions
Prepare the dough
- In a large mixing bowl, whisk the milk and sourdough starter together until smooth and fully blended. Add the sugar and egg, whisking again until evenly combined.
- Add the flour and salt, then work in the butter using your hands or a sturdy spoon. Mix until no visible chunks of butter remain and the dough comes together into a soft mass. The butter should be very soft—if it resists when pressed, let it warm up a bit more before continuing.
- Cover the bowl with a damp towel and let the dough rest for 30 minutes.
- After resting, stretch and fold the dough several times until it tightens slightly. Cover and rest again for 30 minutes, then repeat the stretch-and-fold process once more.
Optional shortcut: Knead the dough in a stand mixer with a dough hook on medium speed for about 12 minutes instead. - Cover the bowl and let the dough ferment at around 70°F (21°C) for 10–12 hours, or overnight, until it has nearly doubled in size. Warmer kitchens may shorten this time; cooler spaces may need a bit longer.
Shape and fill the rolls
- Lightly flour your work surface and turn the dough out. Gently press it into a rectangle, then roll it into a 12 × 17-inch sheet using a floured rolling pin.
- In a small bowl, combine the frozen raspberries, sugar, and cornstarch. Use a fork to crush the berries into small pieces, roughly pea-sized.
- Spread the raspberry mixture evenly over the dough, leaving a 1-inch strip bare along one long edge. This uncovered edge helps the rolls seal properly.
- Starting from the long side opposite the bare edge, roll the dough up into a tight log, applying gentle, even pressure. Lightly dampen the uncovered edge with water, then finish rolling and place the log seam-side down. Let it sit for a minute to secure the seal.
- Using a sharp, non-serrated knife, slice the log into 12 equal rolls. Rinsing the knife with water between cuts helps keep the slices neat.
- Arrange the rolls in a greased 9 × 13-inch baking dish. Cover with a damp towel and let them rise until puffed and about half again their original size, roughly 3 hours depending on room temperature. For a faster rise, place the pan near a warm oven.
Bake and finish
- Preheat the oven to 350°F (175°C). Bake the rolls on the center rack for 30–35 minutes, until lightly golden and baked through.
- While the rolls are in the oven, prepare the frosting. Beat the butter and cream cheese together until smooth, then mix in the lemon juice and powdered sugar until creamy and spreadable.
- et the baked rolls cool for about 15 minutes, then spread the frosting generously over the top. Finish with lemon zest if desired, and serve warm.
Notes
- Make-ahead notes
- If you’d like to bake later, cover the shaped rolls tightly and refrigerate for up to 24 hours or freeze for up to one week. Before baking, let the rolls come to room temperature and complete the second rise, then bake as directed.
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