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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 Time3 hrs 30 mins
Cook Time25 mins
Total Time3 hrs 24 mins
Servings: 16 Buns


For the Dough:

  • 1 cup milk warmed
  • 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


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.


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!


Serving: 1g