Sourdough Raspberry Lemon Rolls put a fun twist on traditional sourdough cinnamon rolls. These homemade sourdough sweet rolls are filled with raspberries and topped with a lemon cream cheese frosting. They are perfect for breakfast, brunch, or dessert!
Servings: 12 servings
Cooking time: 30 minutes
Total time: 26 hours
Ingredients
- The Dough
- 200 g milk
- 60 g sourdough starter, active and bubbly
- 70 g granulated sugar
- 1 large egg
- 430 g bread flour
- 5 g salt
- 1 stick unsalted butter, room temperature
- The Filling
- 2 cups frozen raspberries
- 1⁄2 cup granulated sugar
- 2 tsp cornstarch
- The Frosting
- 4 tbs unsalted butter, room temperature
- 3 oz cream cheese, softened
- 2 tbs lemon juice, juice of half a lemon
- 2 cups powdered sugar
Directions
- Make the Dough
- In a large bowl whisk together your active sourdough starter and milk until the starter is completely dissolved.
- Whisk in the sugar and egg.
- Add in your flour, salt and butter, mixing by hand until the butter is fully incorporated. It is important that the butter be room temperature or this step will be difficult. You can test your butter by pressing your finger into it. If you can push all the way through without resistance your butter is soft enough.
- After mixing, cover the dough with a damp cloth and allow it to rest for 30 minutes.
- After this first rest period, stretch and fold the dough until it resists. Repeat the rest period and perform a second set of stretch and folds. Alternatively you could skip the stretch and fold process and knead the dough in a stand mixer on medium speed with a dough hook attachment for approximately 12 minutes.
- Cover your bowl with a damp cloth to bulk ferment at 70°F(21°C) for 10-12 hours, or overnight. The dough will need to rise until it is almost double its original size. Rise times will vary depending on the temperature of your home, add or subtract time if your home is cooler or warmer.
- Make the Rolls
- Lightly flour your work surface before turning out the dough. Pat the dough into a rectangular shape, and use a floured rolling pin roll the dough into a 12″x17″ rectangle
- Add the frozen raspberries, sugar, and cornstarch to a small bowl. Use a fork to mix everything together, and break the raspberries into small pieces no bigger than a pea.
- Spread the filling onto the sheet of dough leaving a one-inch margin lengthwise. This margin is to help seal the rolls once you roll up the dough.
- Now that the filling is spread roll the dough up tightly. Start with the long side opposite of the margin and roll inwards applying a gentle pressure.
- Lightly wet your margin with water before sealing. Allow the roll to rest seam-side down for a minute to ensure a tight seal.
- Using a non-serrated knife cut your log into twelve equally sized rolls. Wetting your knife every few cuts will prevent the dough from pulling and give you a clean cut.
- Place your cut rolls into 9″x13″ pan and cover with a damp cloth. Allow them to rise about half of their original size. This will take about three hours but will depend on the temperature of your home. To speed up the second rise you can preheat your oven and place your pan on top of the stove. The heat the oven gives off will allow your rolls to rise much quicker.
- Bake and Frost
- Place your rolls in the center rack of a 350°F preheated oven for 30-35 minutes.
- While your rolls bake make the frosting. Whip together the softened cream cheese, butter, lemon juice, and powdered sugar. Once out of the oven allow your rolls to cool for 15 minutes before frosting. Top with lemon zest before serving and enjoy
