This Sourdough Raspberry Lemon Rolls comes together in about 30 minutes and is baked up to perfection for a quick treat that your family will love! Picture this: warm, fluffy rolls bursting with tart raspberries and a zesty lemon glaze, what’s not to love? You can even switch up the fruit based on what’s in your fridge or pantry, making it a versatile recipe that’s perfect for using up leftovers. Truly, these rolls are comfort food at its finest!
Ingredients Breakdown
- Milk – 200 g
- Sourdough Starter – 60 g
- Granulated Sugar – 70 g
- Large Egg – 1
- Bread Flour – 430 g
- Salt – 5 g
- Unsalted Butter – 1 stick (room temperature)
- Frozen Raspberries – 2 cups
- Granulated Sugar – 1/2 cup
- Cornstarch – 2 tsp
- Unsalted Butter – 4 tablespoons (for the filling)
- Cream Cheese – 3 oz (softened)
- Lemon Juice – 2 tablespoons (juice of half a lemon)
- Powdered Sugar – 2 cups
Let’s Get Cooking!
Step 1: Make the Dough
Start by combining the milk and sourdough starter in a large bowl. You want the milk to be warm, not hot, think baby-bottle warm. Then add your sugar, egg, melted butter, and salt. Mix it all together until it’s a lovely, uniform mix (about 2-3 minutes of vigorous stirring).
I love the smell at this point, so rich! Next, slowly add in your bread flour, a little at a time, mixing until you have a slightly sticky dough that pulls away from the sides of the bowl.
Knead it for about 5-7 minutes on a floured surface until it feels smooth and elastic. The secret here? A couple pinches of patience! If it’s too sticky, sprinkle a tad more flour; if it’s too dry, wet your hands and keep kneading!
Step 2: Let it Rise
Place your dough into a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about an hour or until it doubles in size. Oh, the anticipation! You’ll know it’s ready when it has puffed up nicely.
Step 3: Make the Raspberry Filling
While your dough is rising, let’s prepare that filling. In a medium bowl, combine the frozen raspberries, ½ cup sugar, and cornstarch. Mix gently to combine, making sure to keep some raspberries whole, they’ll release their juice and make things extra delicious.
Step 4: Roll it Out
Once your dough has risen, punch it down (this is the fun part!) to release any air bubbles. Roll it out on a flour-dusted surface into a large rectangle, about 18×12 inches. It doesn’t have to be perfect, trust me; it’s all good!
Spread the additional room temperature butter over the dough, then sprinkle the sugar-raspberry mixture evenly across the surface. You don’t want to hold back on this part; every bite deserves a burst of fruity goodness!
Step 5: Roll and Slice
Starting from one long edge, roll the dough tightly into a log. Use a sharp knife to slice it into about 12 rolls.
If they’re a little uneven, don’t sweat it! They’ll all taste incredible regardless of their shape! You could even fit the sculpted rolls into a greased baking dish.
Step 6: Second Rise
Cover the rolls again with your towel and let them rise for an additional 30 minutes. It’s a little like impatiently waiting for them to puff up even more, grab a sip of coffee while you wait!
Step 7: Bake Them Up!
Preheat your oven to 350°F (175°C). Pop those beautifully risen rolls in the oven for about 20-25 minutes, or until they’re golden brown and smell like heaven. The butteriness wafts through your kitchen, seriously, it’s the best aroma ever!
Step 8: The Glaze
While your rolls bake, whip up the glaze by beating the cream cheese, lemon juice, and powdered sugar together until smooth and creamy. It’ll be sweet, tangy, and utterly irresistible!
Step 9: Frosting Time!
When the rolls are out of the oven and have cooled for about 10 minutes, drizzle that velvety glaze over the tops. Just try not to eat them all in one go, it’s tough, I know!
Why I Love This Recipe
Honestly, these Sourdough Raspberry Lemon Rolls are my go-to recipe when I want to whip up something that feels special without spending hours in the kitchen. They’re my favorite combination of fruity, sweet, and tangy, and they bring such joy when the family gathers around to enjoy them! I’m a real sucker for anything that’s fluffy and sweet, and these rolls fit that bill perfectly!
And the best part is it’s all made from scratch with ingredients you probably already have on hand! Plus, they make the house smell amazing, which is a huge bonus in my book!
If you loved these Sourdough Raspberry Lemon Rolls, be sure to check out my Sourdough Pretzel Bites, my Sourdough Blueberry Bagels, or my go-to Recipe for Homemade Healthy Marshmallows!
Why This Recipe Works
Quick & Easy
This recipe comes together all in one go, with minimal fuss! You’ll spend less time in the kitchen and more time enjoying those delicious flavors with your loved ones.
Comfort Food
Loaded with tons of flavor and that tender, fluffy texture, these rolls are the kind of comfort food that makes any day feel like a special occasion.
Customizable
You can easily switch out the raspberries for whatever fruit you have on hand! Blueberries? Peaches? Cranberries? The flavor combinations are as endless as your creativity!
Make-Ahead Friendly
Take your time with this recipe: make the dough in advance and store it in the fridge for a day or two, just bring it back to room temperature before baking. So convenient, especially for entertaining!
Crowd-Pleaser
The whole family will love this recipe! Whether it’s breakfast, brunch, or dessert, these rolls get everyone gathered ’round the table, chatting about how amazing they taste.
Serving & Storage Tips
How to Serve These Rolls
These Sourdough Raspberry Lemon Rolls are perfect for breakfast with a cup of coffee, an afternoon treat, or even dessert after dinner. You could serve them with a dollop of whipped cream or alongside some fresh fruit for a more balanced meal.
How Long Do They Keep?
Stored in an airtight container, you can keep these rolls at room temperature for up to 3 days. After that, they might start to dry out, so trust me, the quicker you eat them, the better!
Reheating Instructions
To bring back that fresh-out-of-the-oven feeling, pop the rolls (individually if you want) in the microwave for about 10-15 seconds. You can also heat them in the oven at 350°F for about 5 minutes.
Freezer Friendly?
Absolutely! You can freeze these rolls before or after baking. Just make sure to wrap them tightly in foil or store them in a freezer-safe bag. They’ll keep well for about 2-3 months. To reheat, simply bake from frozen or let thaw in the fridge overnight.
Food is all about sharing and making memories, right? So, I can’t wait for you to try these Sourdough Raspberry Lemon Rolls! Get ready to enjoy them straight from the oven, just make sure you save a few for whoever helps with the dishes! They’re an absolute treat everyone will love! Follow us on Pinterest for daily meal inspiration!
Sourdough Raspberry Lemon Rolls
Ingredients
Method
- Combine the milk and sourdough starter in a large bowl, making sure the milk is warm.
- Add sugar, egg, melted butter, and salt, mixing until uniform (about 2-3 minutes).
- Slowly add bread flour until a slightly sticky dough forms that pulls away from the sides.
- Knead for 5-7 minutes on a floured surface until smooth and elastic.
- Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for about an hour, or until doubled in size.
- In a medium bowl, combine frozen raspberries, ½ cup sugar, and cornstarch. Gently mix to combine.
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 18×12 inches.
- Spread butter over the dough, then sprinkle the raspberry mixture evenly on top.
- Starting from a long edge, roll the dough tightly into a log and cut into about 12 rolls.
- Cover the rolls with a towel and let them rise for an additional 30 minutes.
- Preheat oven to 350°F (175°C) and bake the rolls for 20-25 minutes until golden brown.
- Whip together cream cheese, lemon juice, and powdered sugar until smooth and creamy.
- After the rolls have cooled for about 10 minutes, drizzle the glaze over the tops.