Raspberry & Lemon Rolls

Raspberry & Lemon Rolls

Cinnamon rolls are so last season... so whip up these next-level raspberry rolls instead! Pillowy soft with a lemon curd cream cheese glaze, they make the most of ripe summer produce AND are so delicious you'll probably finish the pan in one sitting (which we 100% support).

by Shadae Williams | @shadaewilliams


For the Dough:

4¼ cups all purpose flour

1 cup warm milk

2 ½ tsp active dry yeast

1 tsp salt

2 large eggs, room temperature

½ cup white sugar

⅓ cup Sizzle

½ tsp vanilla extract

orange bitters (optional)

For the Filling:

 ¼ cup butter, room temperature

1 cup raspberry preserves

½ lemon, juice & zest

3oz raspberries

For the Frosting:

4oz cream cheese

4oz lemon curd

1 cup powdered sugar

1 tbsp heavy cream 

2 tsp lemon juice 



Add warm milk to a jar with active yeast and some sugar or syrup to activate the yeast. Cover for at least 10 minutes for yeast to activate.


Then add milk mixture to a large mixing bowl with eggs, white sugar, Sizzle, vanilla extract and a dash of orange bitters and whisk together well.


To a separate bowl add salt to flour and mix together. Then add flour mixture to the large mixing bowl.


With a whisk attachment start to mix in the wet and dry ingredients. Then switch to a hook attachment till dough is well incorporated.


Coat a large bowl with Sizzle and place dough in bowl. Cover and let proof for at least 3 hours or until dough doubles in size.


Flour a clean work surface to roll out dough into a ½ inch thick rectangle.


Spread butter on the dough, then spread on raspberry preserves.


Mix raspberries and lemon juice to a bowl and slightly crush, then add to the rolls.


Roll the dough into one long roll from the longest side, starting with the edge furthest from you. Then carefully cut into 12 pieces.


Oil a baking dish with Sizzle and add rolls to the dish. Cover and let rolls proof for another 30 minutes.


Preheat oven to 375 F and cook 25 minutes or until top is golden.


While baking prepare the frosting, adding cream cheese, lemon curd, powdered sugar, heavy cream and lemon juice to a bowl and whisking together till smooth.


Once rolls have cooled, top them with the frosting. Feel free to garnish with more raspberries and some lemon zest or extra Drizzle!