Sourdough Raspberry Lemon Rolls give a delightful twist to the classic sourdough cinnamon roll. These homemade sweet rolls are filled with juicy raspberries and topped with a zesty lemon cream cheese frosting. They’re the perfect treat for breakfast, brunch, or dessert!
INGREDIENTS
For the Dough
- 200 g milk
- 60 g active sourdough starter
- 70 g granulated sugar
- 1 large egg
- 430 g bread flour
- 5 g salt
- 1 stick unsalted butter, room temperature
For the Filling
- 2 cups frozen raspberries
- 1/2 cup granulated sugar
- 2 tsp cornstarch
For the Frosting
- 4 tbsp unsalted butter, room temperature
- 3 oz cream cheese, softened
- 2 tbsp lemon juice (juice of half a lemon)
- 2 cups powdered sugar
DIRECTIONS
Make the Dough
- In a large bowl, whisk together the milk and active sourdough starter until the starter is fully dissolved.
- Stir in the sugar and egg until combined.
- Add the bread flour, salt, and room temperature butter, mixing by hand until the butter is fully incorporated. Make sure the butter is soft enough to easily press through with your finger.
- Once the dough comes together, cover it with a damp cloth and let it rest for 30 minutes.
- After the rest, perform a series of stretch and folds until the dough resists. Let it rest again, then do another round of stretch and folds. Alternatively, knead the dough in a stand mixer with a dough hook for about 12 minutes on medium speed.
- Cover the bowl with a damp cloth and allow the dough to bulk ferment at 70°F (21°C) for 10-12 hours or overnight. The dough should rise until it’s nearly doubled in size. Adjust the rise time based on your home’s temperature.
Make the Rolls
- Once the dough has fermented, lightly flour your work surface and turn out the dough. Pat it into a rectangle, then roll it out to a 12″ x 17″ rectangle using a floured rolling pin.
- In a small bowl, combine the frozen raspberries, sugar, and cornstarch. Use a fork to gently break up the raspberries into small pieces.
- Spread the raspberry filling over the dough, leaving a 1-inch margin along one edge to help seal the rolls.
- Roll the dough tightly starting from the opposite long side of the margin, applying gentle pressure. Wet the margin with a little water and seal the dough. Let it rest seam-side down for a minute to ensure the seal holds.
- Using a non-serrated knife, cut the dough into 12 equal rolls. Wet your knife between cuts to ensure clean slices without pulling the dough.
- Arrange the rolls in a 9″ x 13″ pan, cover with a damp cloth, and let them rise until they’ve doubled in size, about 3 hours (or faster in a warm environment, like near a preheated oven).
Bake and Frost
- Preheat your oven to 350°F and bake the rolls on the center rack for 30-35 minutes, or until golden brown.
- While the rolls bake, make the frosting by whipping together softened cream cheese, butter, lemon juice, and powdered sugar until smooth.
- Once the rolls are out of the oven, let them cool for about 15 minutes before frosting. Top with lemon zest and serve!
NOTES
- For baking later, after rolling out the dough, cover the rolls and refrigerate for up to 24 hours, or freeze for up to a week. When you’re ready to bake, let the rolls come to room temperature and perform the second rise before baking.
