Sourdough Raspberry Lemon Rolls: A Tangy, Sweet Delight

There’s nothing quite like the comforting aroma of freshly baked rolls wafting through your kitchen. But when you combine the goodness of sourdough with the tartness of raspberries and the brightness of lemon, you get something truly magical—🍋💕 Sourdough Raspberry Lemon Rolls 🍇💕! These sweet, tangy, and buttery sourdough rolls are not only a treat for the taste buds but also a feast for the eyes.

Whether you’re a sourdough enthusiast or just love a good homemade pastry, this recipe is a winner. With an overnight rest for enhanced flavor and a melt-in-your-mouth frosting, these rolls are the ultimate indulgence. Ready to get baking? Let’s dive in!

Why You’ll Love These Rolls

• Soft & Fluffy: The sourdough base makes these rolls extra tender.
• Perfect Balance of Tart & Sweet: Raspberries and lemon add a refreshing zing.
• Overnight Rise for Maximum Flavor: The slow fermentation develops depth and complexity.
• Irresistible Cream Cheese Frosting: Because no cinnamon roll-style bake is complete without it!

Equipment

• Mixing bowls
• Dough scraper
• Rolling pin
• Baking dish
• Saucepan
• Hand mixer or whisk
• Sharp knife or dental floss

What You’ll Need ?

For the Dough:

• 🥛 200g milk (lukewarm)
  Substitutes: Almond milk or oat milk for a dairy-free version.
• 🍞 60g sourdough starter (active and bubbly)
  Substitutes: 1 tsp instant yeast + 30g extra flour for a quicker version.
• 🍚 70g granulated sugar
  Substitutes: Coconut sugar or honey for a different sweetness profile.
• 🥚 1 large egg
  Substitutes: ¼ cup applesauce or flax egg for an egg-free option.
• 🌾 430g bread flour
  Substitutes: All-purpose flour (adjust hydration slightly), or a 50/50 mix with whole wheat flour for added fiber.
• 🧂 5g salt
  Substitutes: Sea salt or Himalayan salt for a more mineral-rich flavor.
• 🧈 1 stick unsalted butter (room temperature)
  Substitutes: Vegan butter or coconut oil for a dairy-free option.

For the Filling:

• 🍇 1 ½ cups frozen raspberries
  Substitutes: Fresh raspberries or another berry like blackberries or blueberries.
• 🍚 ½ cup granulated sugar
  Substitutes: Brown sugar or honey for a deeper flavor.
• 🌽 1 tsp cornstarch
  Substitutes: Arrowroot powder or tapioca starch.
• 🍋 1 tbsp lemon zest
  Substitutes: Orange zest or lime zest for a citrus twist.

For the Frosting:

• 🧀 4 oz cream cheese (softened)
  Substitutes: Mascarpone cheese or a vegan cream cheese alternative.
• 🧈 2 tbsp unsalted butter (softened)
  Substitutes: Coconut oil or vegan butter.
• 🍚 ¾ cup powdered sugar
  Substitutes: Coconut sugar (blended into powder) or maple syrup for a different sweetness profile.
• 🍋 1 tbsp lemon juice
  Substitutes: Lime juice or orange juice.
• 🥛 2 tbsp milk (as needed for consistency)
  Substitutes: Any non-dairy milk alternative.

Step-by-Step Directions

1️⃣ Prepare the Dough

1. In a large bowl, mix lukewarm milk, sourdough starter, sugar, and egg until well combined.
2. Gradually add bread flour and salt, stirring to form a dough.
3. Knead for about 5 minutes, then gradually add the butter in small pieces.
4. Continue kneading until the butter is fully incorporated and the dough is smooth.
5. Cover and refrigerate overnight for slow fermentation.

2️⃣ Make the Raspberry Lemon Filling

1. In a saucepan, combine frozen raspberries, sugar, and cornstarch.
2. Cook over medium heat, stirring frequently, until the mixture thickens (about 5 minutes).
3. Stir in lemon zest and let the filling cool completely before using.

3️⃣ Roll, Fill, and Slice

1. On a floured surface, roll out the dough into a rectangle.
2. Spread the cooled raspberry filling evenly over the dough.
3. Roll the dough tightly into a log and cut into 12 equal rolls.

4️⃣ Second Rise & Bake

1. Arrange the rolls in a greased baking dish, leaving some space between each roll.
2. Cover and let rise for about 2 hours at room temperature until puffy.
3. Preheat oven to 375°F (190°C) and bake for 25-30 minutes, or until golden brown.

5️⃣ Prepare the Frosting & Serve

1. Beat cream cheese, butter, powdered sugar, lemon juice, and milk until smooth.
2. Spread over warm rolls and serve immediately!

Pro Tips for the Best Rolls

• Use an active sourdough starter for the best fermentation and rise.
• Don’t rush the overnight proofing! The long rest time adds incredible depth of flavor.
• Let the filling cool completely before spreading it on the dough to prevent excess moisture.
• For extra citrus flavor, add a bit of lemon zest to the frosting.

How to Store & Reheating

• To store: Keep leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• To freeze: Wrap individual rolls tightly in plastic wrap and store in a freezer-safe bag for up to 2 months.
• To reheat: Warm rolls in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes until soft and warm.

How to Serve and What to Serve With?

• Serve warm with extra frosting for a rich treat.
• Pair with a hot cup of coffee, tea, or a cold glass of milk.
• Enjoy as a brunch centerpiece alongside fresh fruit and yogurt.
• Add a drizzle of honey or extra lemon zest for enhanced flavor.

FAQs

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If you love homemade pastries with a twist, these 🍋💕 Sourdough Raspberry Lemon Rolls 🍇💕 are bound to become your new favorite! With their soft, pillowy texture, vibrant fruity filling, and tangy-sweet frosting, they’re a dream come true for any baker. Plus, the overnight fermentation brings out incredible flavors that you just can’t get from a quick-rise dough.

So what are you waiting for? Grab your sourdough starter, some juicy raspberries, and get baking! These rolls are guaranteed to impress—whether for a special brunch, a weekend treat, or just because. Enjoy every bite!