Imagine a swirl of pillowy dough, a ribbon of tangy lemon curd, and juicy bursts of raspberries, all tucked under a cloud of lemony glaze—that’s the irresistible magic of Raspberry Lemon Curd Rolls. These sweet rolls take everything you love about a classic breakfast treat and add a vibrant, zesty twist. Whether you’re looking to wow a brunch crowd, surprise your family on a lazy weekend morning, or simply indulge in something truly special, these rolls deliver sunshine in every bite!
Ingredients You’ll Need
The beauty of Raspberry Lemon Curd Rolls lies in their simplicity: each ingredient brings something unique, from a tender crumb to bursts of color and citrusy perfume. Let’s take a closer look at what you’ll need and how every component plays its part in building flavor and texture.
- All-purpose flour: This is the foundation, giving structure to the rolls and ensuring a light, soft result.
- Instant yeast: Helps our dough rise beautifully for that signature fluffy swirl.
- Granulated sugar: Adds sweetness to the dough and helps activate the yeast.
- Salt: Just a pinch brings out all the flavors and balances the sweetness.
- Warm milk (110°F): Creates a rich, tender dough and helps the yeast do its magic—just make sure it’s not too hot!
- Unsalted butter (melted): Adds moisture, richness, and that irresistible butteriness.
- Large egg: Binds everything together and gives the rolls a soft, supple texture.
- Lemon curd: Delivers a luscious citrus punch in every bite—use the best you can find or make your own!
- Fresh raspberries: Each juicy berry adds bursts of tartness and a pop of color; halved if they’re on the larger side.
- Powdered sugar: Forms the silky base for our tangy, sweet glaze.
- Lemon juice: Zings up the glaze, echoing the citrus notes inside.
- Lemon zest: Adds vibrant aroma and a hint of texture to the finishing drizzle.
How to Make Raspberry Lemon Curd Rolls
Step 1: Mix and Knead the Dough
Start by combining the flour, instant yeast, sugar, and salt in a large mixing bowl. In a separate bowl, whisk together the warm milk, melted butter, and egg until smooth. Pour the wet ingredients into the dry, then mix until a soft dough forms—it might look a little shaggy at first, but that’s exactly what you want. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until it’s smooth, elastic, and just barely tacky. Place your kneaded dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for about an hour, or until it’s doubled in size. Watching it puff up is always such a treat!
Step 2: Shape and Fill
Once your dough has risen into a soft, pillowy mound, transfer it to a floured countertop. Roll the dough into a 10×14-inch rectangle—don’t worry about getting it perfect, just aim for an even thickness. Gently spread the lemon curd all over the surface, right up to the edges for maximum flavor in every bite. Sprinkle the fresh raspberries evenly on top. If your berries are particularly large, slice them in half so they nestle right into the dough. This is the moment the Raspberry Lemon Curd Rolls come to life!
Step 3: Roll and Slice
Carefully roll up the dough from the long side, working slowly and keeping everything as tight as you can. When you get to the end, pinch the seam closed. Grab a sharp knife or use dental floss (a baker’s secret weapon!) to cut the log into 12 even pieces. Arrange the rolls, swirl side up, in a greased 9×13-inch baking dish, leaving just a little space between them. Cover and let them rise again for about 20 to 30 minutes so they get beautifully puffy before baking.
Step 4: Bake to Perfection
Preheat your oven to 350°F (175°C), then slide the pan of rolls onto the middle rack. Bake for 22 to 25 minutes, until the Raspberry Lemon Curd Rolls are golden on top and the centers are cooked through. The aroma of sugar, butter, and citrus is absolutely intoxicating. Let them cool slightly—just enough so you don’t burn your fingers—before glazing.
Step 5: Glaze and Serve
While the rolls are still warm (but not piping hot), whisk together the powdered sugar, lemon juice, and zest until smooth and pourable. If you like a pourable glaze, stick with the full two tablespoons of juice; for a thicker drizzle, use a bit less. Drizzle the glaze generously over each roll so it melts into all those inviting crevices. Serve these Raspberry Lemon Curd Rolls while they’re warm for peak ooey-gooey enjoyment!
How to Serve Raspberry Lemon Curd Rolls
Garnishes
For extra flair, dust the tops with a sprinkle of fresh lemon zest or a few extra raspberries before serving. If you’re feeling fancy, a few edible flowers add a burst of color worthy of a spring brunch table. The finishing touches make these Raspberry Lemon Curd Rolls feel as special as they taste.
Side Dishes
Pair these rolls with a spread of fresh fruit, crisp bacon, or creamy Greek yogurt to create a balanced breakfast or brunch. A big pot of hot coffee or a pitcher of iced tea on the side? Pure heaven. Since Raspberry Lemon Curd Rolls pack a punch of flavor, simple sides really let them shine.
Creative Ways to Present
Serve the rolls stacked high on a decorative cake stand, nestled in a bread basket lined with a pretty napkin, or even individually plated with a dollop of whipped cream. For special occasions, try baking them in a round pan for a “pull-apart” breakfast cake look. However you serve them, these Raspberry Lemon Curd Rolls are guaranteed to steal the show.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep them fresh by storing the rolls in an airtight container at room temperature for up to two days. If your kitchen is especially warm, the refrigerator will extend their life to about four days. Just be sure to let them sit at room temperature for a few minutes before diving in.
Freezing
To freeze, arrange the fully baked and cooled Raspberry Lemon Curd Rolls in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They’ll keep beautifully for up to two months. For best results, freeze them without the glaze, and add the fresh lemon drizzle after reheating.
Reheating
Gently warm your rolls in a 300°F oven for about 10 minutes or microwave them for 20 to 30 seconds. If you’ve stored them without glaze, add a quick fresh drizzle after reheating. Enjoy—these Raspberry Lemon Curd Rolls are just as wonderful the second time around!
FAQs
Can I use store-bought lemon curd?
Absolutely! A good-quality store-bought lemon curd works perfectly and saves time. If you want to go the homemade route, it will make the filling even more special, but both options shine in these Raspberry Lemon Curd Rolls.
Can I make the dough ahead of time?
Yes, you can prepare the dough and let the shaped rolls have their second rise in the refrigerator overnight. In the morning, just pop them in the oven for fresh, warm Raspberry Lemon Curd Rolls with zero morning fuss.
Do frozen raspberries work?
Yes, frozen raspberries are a great substitute if fresh ones aren’t available. Use them straight from the freezer—no need to thaw, which helps prevent excess moisture in the filling.
How do I know the rolls are baked through?
The rolls should be a deep golden brown on top and the centers shouldn’t look doughy. If you’re worried, use an instant-read thermometer: the centers should hit about 190°F.
Can these be made dairy free?
Absolutely. Substitute plant-based milk and butter in the dough, and be sure your lemon curd and glaze are also dairy-free. The results are still soft, fluffy, and packed with all the zingy flavor you crave in Raspberry Lemon Curd Rolls.
Final Thoughts
If you’ve never tried Raspberry Lemon Curd Rolls before, this is your sign to get baking! They’re a burst of citrusy joy, perfect for slow weekend mornings or any occasion that calls for a showstopper. You’ll love sharing them—if you can resist eating them all yourself first. Give them a whirl, and watch them become a fast favorite in your kitchen!
Print
Raspberry Lemon Curd Rolls Recipe
- Total Time: 2 hours 15 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Delight your taste buds with these Raspberry Lemon Curd Rolls that are a perfect blend of sweet and citrus flavors. These soft and fluffy rolls filled with tangy lemon curd and fresh raspberries, topped with a zesty lemon glaze, make a delightful treat for any occasion.
Ingredients
For the dough:
- 3 cups all-purpose flour
- 1 packet (2¼ teaspoons) instant yeast
- ¼ cup granulated sugar
- ½ teaspoon salt
- ¾ cup warm milk (110°F)
- ¼ cup unsalted butter, melted
- 1 large egg
For the filling:
- ½ cup lemon curd
- 1 cup fresh raspberries, halved if large
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
- Preheat the oven to 350°F (175°C). Roll the dough out on a floured surface into a 10×14-inch rectangle. Spread the lemon curd evenly over the dough and sprinkle with raspberries. Starting from the long edge, roll up tightly and cut into 12 even rolls. Place the rolls in a greased 9×13-inch baking dish. Cover and let rise for another 20–30 minutes.
- Bake for 22–25 minutes, or until the rolls are golden and the centers are cooked through. While they cool slightly, whisk together the powdered sugar, lemon juice, and zest for the glaze. Drizzle over warm rolls before serving.
In a separate bowl, whisk together the warm milk, melted butter, and egg. Add the wet ingredients to the dry and mix until a soft dough forms. Knead on a lightly floured surface for about 5–7 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Notes
- For convenience, prepare the rolls the night before and refrigerate before the second rise. Bake in the morning for a fresh treat.
- Frozen raspberries can be used, but do not thaw them before adding.
- Prep Time: 20 minutes (plus 1 hour 30 minutes rising time)
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
