Soft, fluffy rolls filled with lemon sugar and raspberries, topped with creamy white chocolate frosting. This version uses Rogers All Purpose Flour or Rogers No Additive All Purpose Flour for a perfect homemade dough.
Prep Time
30 min + 1.5 hours rest timeBake Time
30 minYield
12 rollsRating
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Loading...| For the Dough: | |
| • 2 packets (14g total) active dry yeast | |
| • 1/2 cup warm water (110–115°F) | |
| • 4 3/4 cups Rogers All Purpose Flour (or No Additive All Purpose Flour) | |
| • 1/2 cup granulated sugar | |
| • 1/2 tsp fine sea salt | |
| • 1/4 tsp ground cinnamon | |
| • 1/4 tsp ground cardamom (optional) | |
| • 1 cup whole milk, warmed | |
| • 10 Tbsp unsalted butter, melted | |
| • 2 Tbsp finely grated lemon zest | |
| • 2 large eggs, room temperature | |
| • 2 pints fresh raspberries (plus more for garnish) | |
| ... | |
| Lemon Sugar Filling: | |
| • 1/2 cup granulated sugar | |
| • 1/4 cup light brown sugar | |
| • 2 Tbsp lemon zest | |
| • 1/2 tsp ground cinnamon | |
| • 1/4 tsp ground cardamom (optional) | |
| • 1/4 tsp sea salt | |
| • 1/2 cup unsalted butter, softened | |
| ... | |
| White Chocolate Lemon Frosting: | |
| • 3/4 cup unsalted butter, room temperature | |
| • 2 cups confectioners’ sugar (sifted) | |
| • 1/4 tsp salt | |
| • 2 Tbsp freshly squeezed lemon juice | |
| • 4 oz high-quality white chocolate (bar, not chips), melted and cooled |
Soft, fluffy rolls filled with lemon sugar and raspberries, topped with creamy white chocolate frosting. This version uses Rogers All Purpose Flour or Rogers No Additive All Purpose Flour for a perfect homemade dough.
| 1. | 1. Make the Dough: |
| 2. | 1. Grease a 9x13-inch pan and set aside. |
| 3. | 2. In a small bowl, sprinkle yeast over warm water and let sit for 10 minutes. |
| 4. | 3. In a stand mixer bowl, whisk together Rogers flour, granulated sugar, salt, cinnamon, and cardamom. |
| 5. | 4. In another bowl, mix milk, melted butter, lemon zest, and eggs. |
| 6. | 5. Add wet ingredients and yeast mixture to dry ingredients. Stir to form a shaggy dough. |
| 7. | 6. Knead with a dough hook (or by hand) for 8–10 minutes until dough is smooth and elastic. |
| 8. | 7. Cover and let rise for 1 hour or until doubled. |
| 9. | ... |
| 10. | 2. Make the Filling: |
| 11. | 1. In a bowl, combine both sugars, lemon zest, cinnamon, cardamom, and salt. |
| 12. | 2. Set aside the softened butter. |
| 13. | ... |
| 14. | 3. Assemble & Bake: |
| 15. | 1. Lightly flour a surface with Rogers flour. Roll dough into a 12x18-inch rectangle. |
| 16. | 2. Spread softened butter over dough, leaving a ¼-inch border. |
| 17. | 3. Sprinkle evenly with lemon sugar mixture and raspberries. |
| 18. | 4. Roll tightly from the long edge into a log. Slice into 12 pieces using floss or a knife. |
| 19. | 5. Place rolls in the pan. Cover and let rise 30 minutes. |
| 20. | 6. Preheat oven to 350°F. |
| 21. | 7. Bake for 28–30 minutes until golden brown and cooked through. Let cool slightly. |
| 22. | ... |
| 23. | 4. Make the Frosting: |
| 24. | 1. Beat butter until smooth. Add confectioners’ sugar gradually. |
| 25. | 2. Mix in salt and lemon juice. |
| 26. | 3. Stir in melted white chocolate. Beat until light and fluffy. |
| 27. | 4. Spread over warm rolls. Garnish with fresh raspberries. |
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