We all love cinnamon rolls. But have you tried the Lemon Raspberry Rolls yet?! These are amazing. Raspberry Lemon Poppy Seed Rolls It’s the sweet and sour taste of fruit in a classic menu. And guaranteed to fill your morning with bright flavors and happiness.

Lemon poppyseed dough rolled with a sweet filling made from fresh raspberries. And top it with a tart lemon glaze for a delicious and unique breakfast.

I don’t care if we’re in summer or winter. I crave lemon-raspberries all year round. And these Raspberry Lemon Poppy Seeds strike the perfect balance between warmth and comfort. At the same time, it is also energizing and refreshing.

Prepare an easy breakfast in advance or enjoy a special and relaxing start to your day.

If you’ve never made homemade rolls before, Don’t feel afraid. Because the preparation is easy to follow and actually quite fun! The only time-consuming part is waiting for the dough to rise. But you can run your business while doing it, and trust me, these rolls are worth the wait!

Raspberry lemon poppy seed rolls – whatever you need.

• Milk 2%: Warm milk is the key ingredient in creating a soft dough for these rolls. Make sure it is preheated to 100-110°F.
• Rapidly increasing yeast: We use instant yeast in this recipe to speed up the preparation process because I don’t know about you. But we want to eat these delicious tart rolls as soon as possible.
• lemon: Lemon zest is used for making dough and icing. The lemon juice is used for the filling and icing.
• Poppy seeds: Opium seeds pair well with lemon and add a nice texture to these rolls.
• Raspberry: The tartness of raspberry pairs well with lemon. It creates the perfect balance of flavors.
• sugar: We use both granulated sugar and powdered sugar for this recipe. Must be sweet!
• Food mixer with attachment hook: Make sure you have a stand mixer with a hook attachment to ensure the dough mixes properly.

Interchange of ingredients and formats

Missing ingredients or want to add your own spin to these raspberry lemon poppy seed rolls? We encourage you to try completely different flavor combinations!

Instead of using frozen raspberries, use Raspberry jam For the raspberry filling It won’t be as thick as homemade filling. But it’s a good choice. Don’t have any poppy seeds on hand? You can also replace it with chia seeds Or leave them out completely.

You can also mix things up. Using various citrus fruits such as orange or lemon Instead of lemon or even add various spices such as ginger or cardamom for uniqueness

Storage Directions + Freezer

Store baked rolls in an airtight container at room temperature for up to. 2 daysYou can also store it in the refrigerator for up to . 5 daysBut please note that the texture may change slightly.

To freeze these raspberry lemon poppy seed rolls. Let cool completely before wrapping in plastic wrap and storing in a bag or container that can be frozen for up to. 3 months.

When ready to serve Let it thaw at room temperature. Then heat it in the microwave. 10-15 seconds.

What to Serve with Lemon Poppy Seeds

Whether you plan to have brunch with friends or just indulge in a luxurious breakfast at home. These Raspberry Lemon Poppy Rolls are also perfect on their own or paired with other breakfast foods. Here are our top suggestions:

Raspberry Lemon Poppy Seed Rolls

Raspberry Lemon Poppyseed Rolls are tart, soft and bright, making them the perfect choice for breakfast or brunch. Prepare for a busy morning. Or enjoy a weekend baking project with the family!

prepare:2 hour hour

cook:22 minute minute

raw material

Dough

• 1.25 bowl Milk 2% Heats up to 100-110 degrees Fahrenheit.
• 2.25 teaspoon Yeast that rises quickly
• 2 tablespoon granulated sugar
• 3 tablespoon unsalted butter melt
• 1 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoon Lemon zest
• 1 teaspoon salt
• 3 tablespoon poppy seeds
• 4 bowl All purpose flour

icing sugar

• 2 tablespoon unsalted butter soften
• 1 tablespoon Lemon zest
• 1 tablespoon lemon juice
• 2-3 bowl sugar powder

advice

• Make cinnamon rolls. Add warm milk, yeast, and sugar to a large bowl. Set aside until the yeast blooms/foams – about 5 minutes.

• Next, add the melted butter, eggs, and vanilla extract. and lemon zest in the bowl of a food processor. Mix well.

• When the yeast blooms Put it in a stand mixer and mix well.

• Using a stand mixer on low-medium speed with the dough hook attached, slowly mix the flour and salt into the wet ingredients. When all the flour is added and the dough will have risen, knead for about 2-3 minutes or until the dough is smooth and elastic. (When you poke the dough, it will spring back up.)

• Place the dough in a lightly oiled bowl. Then cover with plastic wrap. Then use a tea cloth. Place in a warm place to double in size – about 1-⅕ hours. While the dough rises you can make the filling and cook the raspberries.

• Make the raspberry filling. Add raspberries, sugar, and lemon juice to a small saucepan. Bring to a boil, stirring often. Reduce the heat to low and stir frequently. Cook for about 10 minutes. The raspberry sauce should thicken. Refrigerate until cool.

• Make the icing by placing all the ingredients in a bowl. Start with 2 cups of powdered sugar and mix well. If the icing is too thick Add another tablespoon of lemon juice. If it’s too thin Add another ¼ cup of powdered sugar. Cover with plastic wrap and set aside.

• Assemble the rolls: When the dough has risen for 1 to 1.5 hours, remove it to a lightly floured surface.

• Roll into a square about 18 inches long, 12 inches wide, and ¼ inch thick.

• Spread the cooled raspberry sauce over the rolled out dough. Then roll it into a log starting from one long side.

• Cut the log into 1-inch rolls, which will make about 12 rolls, depending on how tightly you roll the log. And will start rolling the long or short side of the dough.

• Grease a 9×13 inch baking dish or line with baking paper. Add the rolls to the plate. Make sure they’re almost touching.

• If you make the rolls in advance Wrap in plastic and refrigerate for up to 12 hours. Bring the rolls to room temperature (about 30 minutes) when you’re ready to bake. Then skip to step 14.

• If you don’t make the rolls in advance Wrap it in plastic wrap and place it in a warm spot. Raise until the rolls begin to touch each other, about 30 minutes. Preheat the oven to 350°F.

• Bake for 18-22 minutes (depending on your oven) or until center is firm. Be careful not to overbake.

• Let the rolls cool for about 10 minutes before icing.

Tips and Notes

• ⅓ – ½ cup raspberry jam can be substituted for the raspberry filling. It won’t be as thick as homemade filling. But it’s very digestible.

Nutrition information

calorie: 339kilocalories carbohydrate: 63g protein: 6g fat: 7g fiber: 3g sugar: 29g