Raspberry Lemon Poppy Seed Rolls

All of us love cinnamon rolls, however have you ever tried lemon raspberry rolls?! These superb Raspberry Lemon Poppy Seed Rolls are a tart and fruity twist on the traditional and are assured to fill your morning with vivid flavors and delight. 

Lemon poppy seed dough is rolled with a candy filling manufactured from recent raspberries and topped with a tart lemon glaze for a tasty and distinctive breakfast deal with.

I don’t care whether or not we’re in the summertime months or the lifeless of winter. I crave lemon-raspberry something all 12 months spherical, and these raspberry lemon poppy seed rolls are the right steadiness of heat and comforting whereas additionally invigorating and recent.

Make them forward for a fast and straightforward breakfast, or get pleasure from them straight away for a particular and indulgent begin to your day. 

When you’ve by no means made home made rolls earlier than, don’t really feel intimidated — the prep work is straightforward to comply with and really fairly enjoyable! The one time-consuming half is ready for the dough to rise, however you may simply go about your enterprise whereas it does its factor. Belief me, these rolls are effectively definitely worth the wait!

Raspberry Lemon Poppy Seed Rolls – What You Want

• 2% milk: Warmed milk is a key part of making a smooth dough for these rolls. Ensure that it’s warmed to 100-110℉.
• Fast-rise yeast: We used quick-rise yeast on this recipe to hurry up the prepping course of as a result of I don’t learn about you, however we wish to get to consuming these scrumptious tart rolls ASAP.
• Lemon: Lemon zest is used for making the dough and icing, whereas lemon juice is used for the filling and icing. 
• Poppy seeds: Poppy seeds go famously effectively with lemon and likewise add nice texture to those rolls.
• Raspberries:  The tartness of the raspberries pairs deliciously with the lemon, creating an ideal steadiness of flavors. 
• Sugar: We used each granulated sugar and powdered sugar for this recipe. Gotta make it candy!
• Stand mixer w/ hook attachment: Be sure you have a stand mixer with a hook attachment to make sure the dough will get correctly combined.

Ingredient Swaps & Variations

Lacking an ingredient or wish to add your individual spin to those raspberry lemon poppy seed rolls? We completely encourage you to experiment with totally different taste mixtures! 

As a substitute of frozen raspberries, use raspberry jam for the raspberry filling. It won’t be as thick because the home made filling, nevertheless it’s a fantastic various. Don’t have any poppy seeds readily available? You may as well substitute them with chia seeds or go away them out altogether. 

You may as well combine issues up by utilizing totally different citrus fruits like orange or lime as an alternative of lemon, and even add in some totally different spices like ginger or cardamom for a singular twist.

Storage + Freezer Instructions

Retailer the baked rolls in an hermetic container at room temperature for as much as 2 days. You may as well retailer them within the fridge for as much as 5 days, however remember that the feel might change barely. 

To freeze these raspberry lemon poppy seed rolls, allow them to cool fully earlier than wrapping them in plastic wrap and storing them in a freezer-safe bag or container for as much as 3 months.

When able to serve, thaw at room temperature and warmth within the microwave for 10-15 seconds.

What to Serve with Lemon Poppy Seed Rolls

Whether or not you’re planning to brunch out with pals or simply indulging in an opulent breakfast at house, these raspberry lemon poppy seed rolls are good on their very own or paired with another breakfast delights. Listed below are our high suggestions:

Raspberry Lemon Poppy Seed Rolls

These raspberry lemon poppyseed rolls are delightfully tart, fluffy, and vivid, making them an ideal possibility for breakfast or brunch. Make them forward for busy mornings, or get pleasure from a enjoyable weekend baking undertaking with the household!

Prep:2 hours hours

Cook dinner:22 minutes minutes

Substances

Dough

• 1.25 cups 2% milk warmed to 100-110℉
• 2.25 teaspoons quick-rise yeast
• 2 tablespoons granulated sugar
• 3 tablespoons unsalted butter melted
• 1 massive egg
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest
• 1 teaspoon salt
• 3 tablespoons poppy seeds
• 4 cups all-purpose flour

Icing

• 2 tablespoons unsalted butter softened
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 2-3 cups powdered sugar

Directions 

• Make the cinnamon rolls. Add the warmed milk, yeast, and sugar to a big bowl. Put aside till the yeast has bloomed/bubbled — about 5 minutes.

• Subsequent, add the melted butter, egg, vanilla extract, and lemon zest to the bowl of a stand mixer. Combine to mix.

• As soon as the yeast has bloomed, add it to the stand mixer and blend to mix.

• Utilizing a stand mixer on low-medium pace with the dough hook attachment, slowly stir the flour and salt into the moist components. As soon as the entire flour has been added and a shaggy dough has fashioned, knead for 2-3 minutes or till the dough is clean and elastic (it ought to bounce again if you poke it).

• Switch the dough to a flippantly oiled bowl and canopy it with plastic wrap after which a tea towel. Place it in a heat place to rise till doubled in measurement – about 1-⅕ hours. Whereas the dough rises, you may make the filling and cook dinner the raspberries.

• Make the raspberry filling. Add the raspberries, sugar, and lemon juice to a small pot. Deliver to a boil, stirring typically. Scale back warmth to a delicate boil and proceed to stir typically. Cook dinner for about 10 minutes. The raspberry sauce ought to thicken. Refrigerate to chill.

• Make the icing by putting all components right into a bowl, beginning with 2 cups of powdered sugar. Combine to mix. If the icing is just too thick, add one other tablespoon of lemon juice. Whether it is too skinny, add one other ¼ cup of powdered sugar. Cowl with plastic wrap and put aside.

• Assemble the rolls. As soon as the dough has risen for 1 to 1.5 hours, flip it out onto a flippantly floured floor.

• Roll it right into a rectangle that’s roughly 18” lengthy, 12” large, and ¼” thick.

• Unfold the cooled raspberry sauce evenly over the rolled-out dough. Then roll into a decent log, beginning at one of many lengthy sides.

• Slice the log into 1” rolls. It will yield about 12 rolls, relying on how tightly you roll your log and whether or not you begin rolling at a protracted or brief facet of the dough.

• Butter a 9×13-inch baking dish or line it with parchment paper. Add the rolls to the dish, ensuring they only barely contact.

• When you’re making the rolls prematurely, wrap them in plastic and place them within the fridge for as much as 12 hours. Deliver the rolls to room temperature (about half-hour) if you’re able to bake, after which skip to step 14.

• When you aren’t making the rolls prematurely, cowl them with plastic wrap and place in a heat spot to rise till the rolls start to the touch. About half-hour. Whereas the rolls rise, preheat your oven to 350℉.

• Bake for 18-22 minutes (relying in your oven) or till the facilities are set, make sure to not over-bake.

• Permit the rolls to chill for 10 minutes earlier than icing.

Ideas & Notes

• ⅓ – ½ cup of raspberry jam may be substituted for the raspberry filling. It won’t be as thick because the home made filling, however it’s a nice sub.

Vitamin information

Energy: 339kcal Carbohydrates: 63g Protein: 6g Fats: 7g Fiber: 3g Sugar: 29g