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    Home » Bread Recipes

    Raspberry Sweet Rolls with Meyer Lemon Glaze #BrunchWeek

    Published: May 11, 2013 · Modified: Apr 21, 2020 by Kim Beaulieu · This post may contain affiliate links

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    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

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    Raspberry Sweet Rolls with Meyer Lemon Glaze #BrunchWeek

    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.
    Prep Time 3 hours 30 minutes
    Cook Time 25 minutes
    Total Time 3 hours 24 minutes
    Servings 16 Buns

    Ingredients

    For the Dough:

    • 1 cup milk warmed
    • â…” cup vanilla sugar regular sugar is fine to use
    • 1 ½ 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
    • 4 ¼ 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

    Instructions

    For the Dough:

    • In a small saucepan over low heat warm the milk up.You want it warm but not boiling. (Original recipe calls for 95 degrees)
    • 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.
    • Now add the dough hook attachment to the mixer.
    • Add the butter, eggs, and salt.
    • 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.
    • 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.
    • 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.
    • 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.
    • Spray or butter the paper, I like spray over butter myself for this one.
    • 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:

    • In a large bowl combine the frozen raspberries, sugar and cornstarch. Mix well.
    • Spread this over the dough. Then drop jam by spoonfuls randomly.
    • Work sort of fast and roll the dough up so it's 24 inches long.
    • Cut this into 4 pieces, evenly. Then cut each of those pieces into 4 slices.
    • Place all the rolls, cut side up, into the pan.
    • Cover and allow to rise for 2 hours in a warm place in your kitchen.
    • Once they rolls have risen you want to preheat your oven to 425 degrees F.
    • Bake the rolls in the preheated oven for about 20 to 25 minutes. You want berries bubbly and dough turning a nice golden colour.
    • 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:

    • In a small bowl combine the confectioners sugar, butter, heavy cream, meyer lemon juice and lemon zest. Whisk until smooth.
    • Spread over rolls.
    • You can toss a bit more meyer lemon zest over top if you want to jazz them up some more.

    Notes

    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

    Serving: 1g

     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

    CLICK PHOTO FOR THE RECIPE!

    Bananas Foster French Toast by Cravings of a Lunatic

    CLICK PHOTO FOR THE RECIPE!

    Quick and Easy Early Morning Parfait by Cravings of a Lunatic

    CLICK PHOTO FOR THE RECIPE!

    Bacon and Potato Hash by Cravings of a Lunatic

    CLICK PHOTO FOR THE RECIPE!

    Turtles French Toast by Cravings of a Lunatic

    CLICK PHOTO FOR THE RECIPE!

    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

    « Turtles French Toast #BrunchWeek
    Mom's Apple Crisp »
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    Reader Interactions

    Comments

    1. Terra

      May 11, 2013 at 9:43 am

      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

      Reply
      • Kim Beaulieu

        September 02, 2013 at 8:03 pm

        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.

        Reply
    2. john@kitchenriffs

      May 11, 2013 at 1:14 pm

      The return of Meyer lemons! We all knew it would be just a matter of time. 😉 Super rolls - these look fantastic with that glaze. Yummy stuff - thanks.

      Reply
      • Kim Beaulieu

        May 11, 2013 at 3:41 pm

        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.

        Reply
    3. Amanda

      May 11, 2013 at 1:29 pm

      I. Am. Drooling.
      This looks fab!!!!

      Reply
      • Kim Beaulieu

        September 02, 2013 at 8:03 pm

        Thanks Amanda. xx

        Reply
    4. Liz

      May 11, 2013 at 1:31 pm

      Thank you for all the nice recipes. Happy Mother's Day

      Reply
      • Kim Beaulieu

        September 02, 2013 at 8:08 pm

        Thanks Liz.

        Reply
    5. Erin @ The Spiffy Cookie

      May 11, 2013 at 3:10 pm

      Just raspberry sweet rolls had me wanting these, but the meyer lemon glaze too? Yum!

      Reply
      • Kim Beaulieu

        September 02, 2013 at 8:08 pm

        I have such a weakness for meyer lemons.

        Reply
    6. Allison (Spontaneous Tomato)

      May 11, 2013 at 4:04 pm

      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! 🙂

      Reply
      • Kim Beaulieu

        September 02, 2013 at 8:09 pm

        Those sound yummy. I love anything with meyers. They are just so sweet and yummy.

        Reply
    7. Maureen | Orgasmic Chef

      May 11, 2013 at 8:55 pm

      What a wonderful Mother's Day vision. I need someone to make these for me 🙂 Yum

      Reply
      • Kim Beaulieu

        September 02, 2013 at 8:10 pm

        I like the way you think.

        Reply
    8. Carrie @ poet in the pantry

      May 11, 2013 at 9:31 pm

      LOVE these! Not only are they so pretty, but I bet the flavor is amazing! Tangy yet sweet... YUM! I could see how you would be tempted to eat a whole pan. 😉

      Reply
      • Kim Beaulieu

        September 02, 2013 at 8:11 pm

        Thanks. That's pretty much what I did. ha

        Reply
    9. Dorothy @ Crazy for Crust

      May 11, 2013 at 9:50 pm

      I want one!!! These sound fabulous!

      Reply
      • Kim Beaulieu

        September 02, 2013 at 8:11 pm

        So good. I love these things.

        Reply
    10. Anna @ hiddenponies

      May 11, 2013 at 11:44 pm

      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 😉

      Reply
      • Kim Beaulieu

        September 02, 2013 at 8:13 pm

        Thanks so much Anna. For some reason that last sentence turned me into a giggling 8 year old.

        Reply
    11. suzanne Perazzini

      May 12, 2013 at 3:45 am

      What a fabulous collection of brunch foods. I can just imagine these all laid out on a table and having a hard time choosing what to eat.

      Reply
      • Kim Beaulieu

        September 02, 2013 at 8:13 pm

        Thanks Suzanne. I tend to go for the eat one of everything motto. Not always good for the waistline.

        Reply
    12. Choc Chip Uru

      May 12, 2013 at 4:29 pm

      These are so beautiful my friend, I would stare at it forever if it wasn't so tasty too!

      Cheers
      Choc Chip Uru

      Reply
      • Kim Beaulieu

        September 02, 2013 at 8:14 pm

        Thanks Uru. They sure are good.

        Reply
    13. Baker Becky

      August 08, 2013 at 6:39 pm

      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!

      Reply
      • Kim Beaulieu

        September 02, 2013 at 8:16 pm

        Thanks so much. I'm the same way. Raspberries and lemon are perfection together.

        Reply
    14. Tiffany @ Triple Crème Decadence

      February 27, 2014 at 9:13 pm

      This looks perfect! I agree with Kim, raspberries and lemon are perfection together. I'm loving the concept of your blog!

      Reply
    15. mikky

      March 04, 2014 at 6:01 pm

      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.

      🙂
      mikky

      Reply
    16. Angie

      March 07, 2014 at 9:37 am

      OMG this is making me so hungry, I've been craving sweet rolls all week!

      Reply
    17. Miriam @ OvertimeCook

      April 08, 2014 at 9:55 am

      Oh my gosh. I seriously need some raspberry sweet rolls in my life!

      Reply
      • Kim Beaulieu

        April 08, 2014 at 7:09 pm

        You must. They are so good.

        Reply

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