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Wed, May 18 2016 post by Amber From dessertnowdinnerlater

Raspberry Lemon Rolls

These raspberry lemon rolls are sticky, tangy, and sweet. Filled with sweetened raspberries and topped with a whipped lemon cream cheese frosting. They are divine!

These raspberry lemon rolls, are soft, sweet, slightly tangy, and super easy to whip up with Rhodes bread.

These raspberry lemon rolls, are soft, sweet, slightly tangy, and super easy to whip up with Rhodes bread.

I know raspberries aren't quite in season yet so they are pretty expensive at the store, but I just can't resist that sweet, yet tart fruit. Lucky for us, this recipe uses frozen raspberries, so we can make it any time of year. These raspberry lemon rolls are sticky, tangy, and sweet. Filled with sweetened raspberries and topped with a whipped lemon cream cheese frosting. They are divine! We shared these at Easter dinner a couple of months ago, and they were a hit!


All you need is one loaf of Rhodes white bread, thawed and slightly risen, 1/4 cup softened butter, 1/2 cup brown sugar, 2 cups frozen raspberries, 1/3 cup sugar, the zest of one lemon, and 1 Tbsp of cornstarch for the rolls. The frosting is 8 oz of cream cheese, 1/2 cup butter, 1 cup powdered sugar, the zest of 1 lemon and 1 tsp of lemon extract.

These raspberry lemon rolls, are soft, sweet, slightly tangy, and super easy to whip up with Rhodes bread.

Roll the dough into a large rectangle about 12-inches wide by 18-inches long. Smear the softened butter on all but one of the long edges. Sprinkle the brown sugar on top of the butter and spread it with your fingers to cover the butter.

These raspberry lemon rolls, are soft, sweet, slightly tangy, and super easy to whip up with Rhodes bread.

Toss the frozen raspberries with 1/3 cup of sugar, the zest of one lemon, and 1 Tbsp of cornstarch. Sprinkle evenly over the brown sugar layer. (WAIT to pull the raspberries from the freezer until you are ready for this step. As soon as you add the sugar, they will start to get juicy and wet.)

These raspberry lemon rolls, are soft, sweet, slightly tangy, and super easy to whip up with Rhodes bread.

Roll the dough from the long end with raspberries towards the long end that was left bare. Pinch the seams and place the roll seam side down. Using floss, cut the rolls into 12 even pieces. Tuck the floss underneath the dough, then criss-cross the floss and pull outwards until it cuts through. Dip the floss in flour if it sticks to the dough. The floss helps cut the rolls without smashing them.

These raspberry lemon rolls, are soft, sweet, slightly tangy, and super easy to whip up with Rhodes bread.

Place the rolls inside of a greased 13x9-inch baking dish. Press the tops gently to flatten the rolls slightly. Then cover with greased plastic wrap and allow to rise until double in size, about 1 hour. Raspberry juices will ooze out of the rolls, and that's okay.

These raspberry lemon rolls, are soft, sweet, slightly tangy, and super easy to whip up with Rhodes bread.

Bake at 350 degrees Fahrenheit for 20 to 25 minutes or until golden brown on top and the dough is cooked in the center and on bottom. Allow the rolls to cool slightly.

These raspberry lemon rolls, are soft, sweet, slightly tangy, and super easy to whip up with Rhodes bread.

Make the frosting by beating 8oz of cream cheese and the zest of one lemon with an electric hand mixer in a large bowl. Add butter, one Tablespoon at a time, mixing until smooth after each addition. Add 1 cup of powdered sugar and 1 tsp of lemon extract all at once. Mix until incorporated. Spread over the raspberry rolls and enjoy! (You may have extra frosting, but it's great on French toast too!)

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Raspberry Lemon Rolls

Servings: 12 | Skills: Beginning | Prep Time: 20 min (not including thaw time) | Bake Time: 20-25 min

Raspberry Lemon Rolls
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Ingredients

Raspberry Rolls:
1 loaf Rhodes White Bread, thawed and slightly risen
¼ cup butter, softened
¼ cup brown sugar, packed
2 cups frozen raspberries (keep frozen until ready to use)
1/3 cup sugar
zest of 1 lemon
1 Tbsp cornstarch

Lemon Cream Cheese Frosting:
8oz cream cheese
zest of one lemon
½ cup butter (8 Tbsp)
1 cup powdered sugar
1 tsp lemon extract

Instructions

Roll the dough into a large rectangle about 12-inches wide by 18-inches long. Smear the softened butter on all but one of the long edges. Sprinkle the brown sugar on top of the butter and spread it with your fingers to cover the butter.

Toss the frozen raspberries with the sugar, lemon zest, and cornstarch. Sprinkle evenly over the brown sugar layer. (WAIT to pull the raspberries from the freezer until you are ready for this step. As soon as you add the sugar, they will start to get juicy and wet.)


Roll the dough from the long end with raspberries towards the long end that was left bare. Pinch the seams and place the roll seam side down. Using floss, cut the rolls into 12 even pieces. Tuck the floss underneath the dough, then criss-cross the floss and pull outwards until it cuts through. Dip the floss in flour if it sticks to the dough. The floss helps cut the rolls without smashing them.

Place the rolls inside of a greased 13x9-inch baking dish. Press the tops gently to flatten the rolls slightly. Then cover with greased plastic wrap and allow to rise until double in size, about 1 hour. Raspberry juices will ooze out of the rolls, and that's okay.

Bake at 350 degrees Fahrenheit for 20 to 25 minutes or until golden brown on top and the dough is cooked in the center and on bottom. Allow the rolls to cool slightly.

Make the frosting by beating the cream cheese and lemon zest with an electric hand mixer in a large bowl. Add the butter, one Tablespoon at a time, mixing until smooth after each addition. Add the powdered sugar and lemon extract all at once. Mix until incorporated. Spread over the raspberry rolls and enjoy! (You may have extra frosting, but it's great on French toast too!)

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