Sourdough Raspberry Lemon Rolls Recipe

If you’re looking to brighten up your mornings or impress at your next brunch, these Sourdough Raspberry Lemon Rolls are just the right mix of cozy and fresh. Imagine soft, tangy dough, a burst of sweet-tart raspberry filling, and a luscious lemon cream cheese frosting — all with that special flavor only a sourdough starter can bring. These rolls combine everything you love about classic cinnamon rolls with zippy, vibrant flavors that wake up your senses. Whether you’re new to sourdough or simply love a homemade treat, this recipe guarantees a bakery-worthy experience right from your own kitchen.

Ingredients You’ll Need

Each ingredient in these Sourdough Raspberry Lemon Rolls plays a starring role, from the pillowy enriched dough to the bright, fruity filling and the decadent frosting on top. Here’s a quick guide to what you’ll need — and why you shouldn’t skip a thing!

• Milk (200 g): Adds moisture and richness, ensuring your dough turns out soft and tender.
• Active sourdough starter (60 g): Gives the rolls their signature tang and beautiful rise; make sure it’s bubbly and ready to go.
• Granulated sugar (70 g for dough, 1/2 cup for filling): Sweetens both the dough and the raspberry filling perfectly.
• Large egg (1): Contributes to a soft, enriched dough with a gorgeous golden color.
• Bread flour (430 g): The extra gluten in bread flour yields that chewy, fluffy texture we crave.
• Salt (5 g): Balances sweetness and enhances all the other flavors in the dough.
• Unsalted butter (1 stick for dough, 4 tbsp for frosting): Soft, room temperature butter is key to a tender crumb and a rich, dreamy frosting.
• Frozen raspberries (2 cups): These give the filling its juiciness and bright, punchy flavor.
• Cornstarch (2 tsp): Thickens the raspberry mix, keeping your filling inside the rolls and not all over the baking pan.
• Cream cheese (3 oz, softened): The secret to that tangy, creamy frosting everyone will want seconds of.
• Lemon juice (2 tbsp, juice of half a lemon): Adds zing to the frosting so each bite is bursting with flavor.
• Powdered sugar (2 cups): Provides a smooth, sweet base for your frosting to drizzle over every swirl.

How to Make Sourdough Raspberry Lemon Rolls

Step 1: Make the Dough

Start by whisking together the bubbly sourdough starter and milk in a large bowl until fully combined. Whisk in the sugar and egg, then add the flour, salt, and softened butter. Mix it all by hand; the butter should melt right in if it’s at the perfect softness—you should be able to press your finger all the way through with no resistance. Cover the bowl with a damp cloth and let the dough rest for 30 minutes. This short rest allows the flour to hydrate and makes the dough easier to handle.

Step 2: Stretch, Fold, and Bulk Ferment

After the first rest, give your dough a series of stretch and folds: grab one edge, stretch it up, fold it across, and repeat, turning the bowl as you go. Do this until the dough tightens, let it rest again, then repeat for a second stretch and fold. If you’d rather save time, just knead the dough on medium speed in a stand mixer with a dough hook for about 12 minutes. Once combined, cover and let the dough bulk ferment overnight (10–12 hours) at around 70°F until it’s nearly doubled in size. Colder rooms may require more time, so don’t worry if it takes longer.

Step 3: Shape the Rolls and Add Filling

Lightly flour your work surface and turn the dough out, then pat it into a rough rectangle. Use your rolling pin, dusted with flour, to roll it into a 12×17-inch rectangle. In a bowl, mix the frozen raspberries, additional sugar, and cornstarch with a fork until the raspberries are broken into small pea-sized pieces. Spread this bright, jewel-toned mixture evenly over the dough, leaving a one-inch strip along the long edge so you can seal it tightly when rolling up.

Step 4: Roll, Cut, and Second Rise

Starting with the long side opposite your margin, roll up the dough tightly into a log, applying gentle, even pressure. Lightly wet the margin with water, then press to seal. Let the seam-side-down log rest for a minute to set the seal. Grab a non-serrated knife, wet it for cleaner cuts, and slice the log into twelve even rolls. Arrange the rolls in a greased 9×13-inch pan, cover with a damp cloth, and let them rise for about three hours, or until noticeably puffed (placing the pan atop a preheating oven helps speed things up!).

Step 5: Bake and Frost

Bake the rolls in a 350°F oven, centered on the middle rack, for 30–35 minutes until golden brown and fragrant. Meanwhile, whip up your frosting by creaming together softened cream cheese, butter, fresh lemon juice, and powdered sugar until silky smooth. Let the rolls cool for 15 minutes out of the oven, then lavish them with the lemony frosting. Finish with fresh lemon zest for a little sunshine kick before serving. Now you have stunning Sourdough Raspberry Lemon Rolls ready to devour!

How to Serve Sourdough Raspberry Lemon Rolls

Garnishes

For an extra splash of flavor and a pop of color, shower your frosted rolls with freshly grated lemon zest and a sprinkle of crushed, freeze-dried raspberries if you have them on hand. A light dusting of powdered sugar makes every swirl feel festive, and a few mint leaves are an elegant touch if you want to get fancy for brunch guests.

Side Dishes

Pair your Sourdough Raspberry Lemon Rolls with a bowl of fresh fruit salad, a pot of good coffee, or a refreshing iced tea. For savory contrast, try serving alongside soft scrambled eggs or a platter of crispy bacon. Their tangy-sweet flavor is versatile and plays so well with both salty and fruity accompaniments.

Creative Ways to Present

Serve these beauties warm in the pan for that classic, just-baked look, or place each roll in individual parchment cups for a coffee shop vibe. Stack them high on a cake stand for a centerpiece, or package them as a thoughtful, homemade gift — just add a ribbon and a little handwritten note. You can even drizzle alternate glazes like a lemon drizzle alongside the cream cheese for a colorful, bakery-inspired finish.

Make Ahead and Storage

Storing Leftovers

Once cooled, these Sourdough Raspberry Lemon Rolls keep best covered tightly at room temperature for a day, or in the fridge for up to three days. The texture stays soft and the flavors get even more delicious as they settle in. Keep them in an airtight container to prevent any drying out.

Freezing

To freeze, let your rolls cool completely, then wrap them individually or as a batch in plastic wrap followed by foil. They’ll keep beautifully in the freezer for up to two months. When you’re ready for a treat, thaw them overnight in the fridge or on the countertop for a few hours. For best results, freeze rolls unfrosted and add the glaze after reheating.

Reheating

Warm the rolls in a 300°F oven, covered lightly with foil, for 10–15 minutes to bring back their pillowy softness. For single servings, a few seconds in the microwave does the trick. If you’ve frozen them, let them fully thaw before reheating to ensure even warming and the best flavor.

FAQs

Can I make Sourdough Raspberry Lemon Rolls ahead of time and bake later?

Absolutely! After shaping the rolls, cover the pan tightly and refrigerate overnight. The next morning, let them come to room temperature and finish rising before baking. This makes for a super convenient, fresh-baked brunch treat.

What should I do if my dough isn’t rising?

Sourdough can sometimes be slow, especially in cooler kitchens. Make sure your starter is fully active and bubbly. If your dough still isn’t rising, move the bowl to a warmer spot, or rest the dough a bit longer. Be patient — the depth of flavor is worth the wait!

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work beautifully! Just be extra gentle when mixing to avoid turning them into mush, and be mindful that the filling may be slightly juicier, so don’t skip the cornstarch.

Is it possible to make these rolls dairy free?

Sure! Swap out the milk for your favorite plant-based alternative, use vegan butter, and opt for a dairy-free cream cheese in the frosting. The result is just as flavorful and fluffy, with a little plant-based personality.

Do Sourdough Raspberry Lemon Rolls taste really sour?

Not at all! The sourdough adds a gentle tang that balances the sweet-tart filling and rich frosting, but these rolls are pleasantly mellow and kid-friendly. You get all the flavor with none of the overwhelming sourness.

Final Thoughts

Once you taste a homemade batch of Sourdough Raspberry Lemon Rolls, it’s impossible not to crave them again. From the luscious, berry-studded swirls to that creamy, citrusy glaze, every bite feels like a little celebration. Go ahead and treat yourself — your kitchen deserves it!

Print