Description
Indulge in the perfect balance of tangy and sweet with these homemade 🍋💕 Sourdough Raspberry Lemon Rolls 🍇💕. Soft, fluffy, and bursting with fruity goodness, these rolls are topped with a luscious lemon cream cheese frosting. A must-try treat!
Ingredients
Scale
- 200g milk (lukewarm)
- 60g sourdough starter (active and bubbly)
- 70g granulated sugar
- 1 large egg
- 430g bread flour
- 5g salt
- 1 stick unsalted butter (room temperature)
- 1 ½ cups frozen raspberries
- ½ cup granulated sugar
- 1 tsp cornstarch
- 1 tbsp lemon zest
- 4 oz cream cheese (softened)
- 2 tbsp unsalted butter (softened)
- ¾ cup powdered sugar
- 1 tbsp lemon juice
- 2 tbsp milk (as needed for consistency
Instructions
- Prepare the Dough: In a large bowl, mix warm milk, sourdough starter, sugar, and egg until combined. Gradually add bread flour and salt, then knead until a dough forms. Add butter in small pieces, kneading until fully incorporated. Cover and let rest overnight in the fridge.
- Prepare the Filling: In a saucepan, combine frozen raspberries, sugar, and cornstarch. Cook over medium heat until thickened, about 5 minutes. Stir in lemon zest and let cool.
- Roll & Fill: On a floured surface, roll out the dough into a rectangle. Spread the raspberry filling evenly over the surface. Roll up tightly and cut into 12 equal rolls.
- Second Rise & Bake: Place rolls in a greased baking dish, cover, and let them rise for 2 hours at room temperature. Bake at 375°F (190°C) for 25-30 minutes until golden brown.
- Make the Frosting & Serve: Beat together cream cheese, butter, powdered sugar, lemon juice, and milk until smooth. Spread over warm rolls and enjoy!
- Prep Time: 20 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg