Raspberry Sweet Rolls with Meyer Lemon Glaze #BrunchWeek

Raspberry Sweet Rolls by Cravings of a Lunatic

Welcome to Brunch Week.

Today is the last day in this series. I’m a little sad it’s ending.

Yet I’m super stoked to share these Raspberry Sweet Rolls with Meyer Lemon Glaze with you.

Like wicked happy.

Like I may have gotten carried away…

and eaten ten bazillion of these little suckers.

Oddly, I don’t even feel bad.

Like at all.

Not even a little!

*whips raspberry off her face and smiles wildly*

Make sure you join us for PinChatLive today (May 11) from 2 to 3 pm (Est). Just hop on the BrunchWeek Pinterest Board and follow along. Leave some comments and have some fun.  Hope to see you there.

PinChatLive for #BrunchWeek

 When I saw these rolls over at Buns in my Oven I just had to make them, hers are simply stunning. She takes such amazing photos too. If you have not discovered her blog yet, you are likely living under a rock, and you should totally do something about that. Her site is so much fun and she always makes delicious recipes served up with humour and style. The original recipe is from Food & Wine. That right there is one of those “`nuff said” moments. It’s Food & Freaking Wine people!

Raspberry Sweet Rolls by Cravings of a Lunatic

Raspberry Sweet Rolls with Meyer Lemon Glaze #BrunchWeek
Prep time
Cook time
Total time
Wonderful recipe for raspberry sweet rolls with a tasty meyer lemon glaze. Recipe uses vanilla ingredients to help amp up the flavour. Raspberry and vanilla go beautifully together.
Serves: 16 Buns
For the Dough:
  • 1 cup milk, warmed
  • ⅔ cup vanilla sugar, regular sugar is fine to use
  • 1½ tablespoons active dry yeast
  • ½ cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon finely grated lemon zest
  • ½ teaspoon Meyer Lemon Salt, regular salt can be used
  • 4¼ cups AP flour
For the Filling:
  • One 10 ounce package of frozen raspberries, do not thaw
  • 1 cup of raspberry jam
  • ¼ cup vanilla sugar, regular sugar can be used
  • 1 teaspoon cornstarch
For the Meyer Lemon Glaze:
  • 1 cup confectioners sugar
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons heavy cream
  • 1 teaspoon meyer lemon juice
  • 1 tablespoon meyer lemon zest
For the Dough:
  1. In a small saucepan over low heat warm the milk up.You want it warm but not boiling. (Original recipe calls for 95 degrees)
  2. Now pour the milk into the mixing bowl of your stand mixer (use a bowl and hand mixer if you don't have a stand mixer). Add the sugar and yeast to the mixing bowl. Leave this alone for about 5 minutes for the yeast to do it's thing.
  3. Now add the dough hook attachment to the mixer.
  4. Add the butter, eggs, and salt.
  5. Now add the flour and turn mixer on medium speed, allowing the dough to come together and form a soft ball. This takes about 3 minutes.
  6. Increase the mixer to medium speed and allow to mix for about 7 to 10 minutes more. Dough should be soft and supple, do not overwork it.
  7. Transfer the dough to a non stick sprayed bowl and cover it. Place it somewhere warm and allow it to rise for about 1 to 2 hours. Mine took 2 hours to rise well. Temperature in the house can affect the rise time.
  8. Once the dough has risen you want to line a 9 x 13 pan with parchment paper, it should come up the sides of the pan. For anyone skeptical about parchment I dare you to try it. It will change your world.
  9. Spray or butter the paper, I like spray over butter myself for this one.
  10. Pull the dough out of the bowl and lay it out on a lightly floured work surface. Now roll it out into about a 10 x 24 size rectangle.
For the Filling:
  1. In a large bowl combine the frozen raspberries, sugar and cornstarch. Mix well.
  2. Spread this over the dough. Then drop jam by spoonfuls randomly.
  3. Work sort of fast and roll the dough up so it's 24 inches long.
  4. Cut this into 4 pieces, evenly. Then cut each of those pieces into 4 slices.
  5. Place all the rolls, cut side up, into the pan.
  6. Cover and allow to rise for 2 hours in a warm place in your kitchen.
  7. Once they rolls have risen you want to preheat your oven to 425 degrees F.
  8. Bake the rolls in the preheated oven for about 20 to 25 minutes. You want berries bubbly and dough turning a nice golden colour.
  9. Transfer to a cooling rack and allow to cool for about 20 to 30 minutes. (good luck with this step, so tempting to dig in)
For the Meyer Lemon Glaze:
  1. In a small bowl combine the confectioners sugar, butter, heavy cream, meyer lemon juice and lemon zest. Whisk until smooth.
  2. Spread over rolls.
  3. You can toss a bit more meyer lemon zest over top if you want to jazz them up some more.
Inspired by Buns in my Oven's Raspberry Sweet Rolls and adapted from Food & Wine's Raspberry-Swirl Sweet Rolls

I would not suggest popping these in the fridge overnight before baking. The raspberries get a bit squishy and your buns get a little red. I would suggest cooking them the same day. Just my humble opinion. That being said I`m sure Food & Wine has access to much better frozen berries than I do in my small town so that could factor in as well. Even with them being red I ate a gazillion of them. They are so amazing you will be blown away!
Nutrition Information
Serving size: 1 Bun (covers her mouth and laughs)

 Raspberry Sweet Rolls by Cravings of a Lunatic

Brunch Drink Recipes

Frozen Grasshopper by Amanda’s Apron
Gin and Sparkling Red Wine Cocktail by Take A Bite Out Of Boca
Chocolate Trifle {kid friendly} by Real Housemoms
Vanilla Pomegranate Mojito by Noshing With The Nolands
Cherry Sangria by Cooking In Stilettos

Potato Brunch Recipes

Parmesan Roasted Red Potatoes with Vidalia Onions and Thyme by Cook the Story
A Salad Called German Potato by The Vintage Cook

Breads, Grains, Cereals and Pancake-type Yums

Chocolate Chip Craisin Granola Bars by Big Bear’s Wife
Dandelion Pesto Pizza by Culinary Adventures with Camilla
Biscoff Walnut Granola Parfaits by White LIghts on Wednesday
Stuffed French Toast by poet in the pantry
Pina Colada French Toast by The Domestic Mama & The Village Cook
Sourdough Epi Baguettes with Rhubarb Blood Orange Ginger Jam by Spontaneous Tomato
Carrot Cake Pancakes by Love and Confections

Spreads and Dips for Brunch

Strawberry-Kiwi Jam by Sweet Remedy
Grilled Pineapple and Walnut Dip by Jane’s Adventures in Dinner

Brunch Dessert Recipes

Florida Strawberry, Lavender Farmers Cheese and California Walnut Braided Pastries by Vanilla Lemonade

Stop by my other Brunch Week Recipes:

Candied Bacon by Cravings of a Lunatic


Bananas Foster French Toast by Cravings of a Lunatic


Quick and Easy Early Morning Parfait by Cravings of a Lunatic


Bacon and Potato Hash by Cravings of a Lunatic


Turtles French Toast by Cravings of a Lunatic


Thank you so much to Christine of Cook the Story and Terri of Love and Confections for hosting this amazing Brunch Week event. It has been a total pleasure joining you this week. Also a huge kudos to all the participants. I loved seeing some old friends and meeting new ones.

Now go get your brunch on folks. Make these Raspberry Sweet Rolls with Meyer Lemon Glaze immediately. Then eat the whole pan before anyone gets up.

*I did NOT do that*

 Toodles and smoochies! xx

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  1. says

    Happy Mother’s Day my friend!! Oh goodness me a lemon glaze, me want that whole pan please!!!! Your sweet rolls look so delicious, Hugs, Terra

    • Kim Beaulieu says

      Thanks Terra. For some reason this post got by me without replying. I hate when I don’t reply. So I had to pop on and say hugs to you too.

    • Kim Beaulieu says

      Is it sad there’s still twenty in the fridge right now….and I leave for Disney in 4 days. So basically I need to use 5 a day. Score.

      Thanks John.

  2. says

    Yum! These look amazing. I made meyer lemon sticky rolls with lemon glaze recently (they never made it onto my blog), but they were missing some oomph to them… The raspberry + lemon combination is so perfect. I wish I could eat these for brunch right now! :)

  3. says

    Oh, these are ooey-gooey perfection. I never make it to brunch without having breakfast first these days, but I am pretty in love with the idea. Happy Mother’s Day to you, Kim – your kids are lucky to have you and your sweet buns 😉

  4. says

    These are right up my alley….I am a freak for anything with raspberries and lemon! :)
    I would love if you would share at my linky party! I’m co-hosting with Christine from Esskunst.org for a #cakefriday linky party!

  5. says

    All I can say is YUM,YUM, YUM!!!!
    I went to brunch this weekend and swore off brunch for awhile because I felt so heavy and tired afterwards, but boy looking at all these delicious options I have changed my mind!
    Kim, the French toast looks so delicious! Actually, I think I could eat one of each of these. Wish this were a brunch buffet.


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