Okay, picture this: it’s a Sunday morning, sunlight streaming through the kitchen window, and the aroma of warm, buttery pastry filled with tart raspberries and bright lemon is wafting through the air. That, my friend, is the magic of these Lemon Raspberry Danish Rolls.They’re kind of like cinnamon rolls, but instead of cinnamon, you get a burst of fruity, citrusy goodness. Is it too good to make a cake? I promise you, one bite and you’ll be hooked! My family devoured the whole batch in one sitting – it’s THAT good.
What is lemon raspberry Danish roll?
Think of Lemon Raspberry Danish Rolls. as a delightful mashup between a classic Danish pastry and a perfectly balanced sweet treat. It’s essentially a soft, enriched dough that’s rolled out, spread with a luscious filling of fresh raspberries and zesty lemon curd, then rolled up, sliced into individual spirals, and baked until golden brown. The best part? A generous drizzle of sweet lemon glaze on top! It’s like sunshine in a pastry, perfect for breakfast, brunch, or even a late-night snack. It’s just so satisfying, you know? That slightly tangy flavor with the sweetness, it just hits the spot.
Why you’ll love this recipe?
How do I start a recipe?
Flavor Explosion: The combination of tart raspberries and zesty lemon is simply divine. The lemon curd adds a creamy, tangy sweetness that complements the juicy raspberries perfectly. It’s a bright, refreshing flavor that will wake up your taste buds. Trust me; it’s a taste sensation you won’t forget!
Surprisingly Don’t let the “Danish” part scare you. This recipe is much simpler than you might think. I’ve streamlined the process to make it totally doable for even beginner bakers. The dough is forgiving, and the filling is a breeze to whip up. This is perfect when you’re craving something sweet at 10pm but don’t want to bake a whole cake.
Budget friendly You probably already have most of the ingredients in your pantry! No fancy or expensive ingredients required. Just simple, everyday staples that come together to create something truly special. I always stock up on raspberries when they’re in season and freeze them so I can make these rolls year-round!
Versatile Delight Enjoy these rolls for breakfast, brunch, dessert, or even as a midday snack. They’re perfect for sharing with friends and family or enjoying all by yourself (I won’t judge!). Serve them warm with a cup of coffee or tea for the ultimate comfort food experience. They also make amazing ice cream sandwiches. Just sayin’!
What I love most about this recipe is that it’s a guaranteed crowd-pleaser. Every time I make these, they disappear in minutes. I’ve tried other raspberry-filled pastries before, but the addition of lemon really takes these rolls to the next level. It’s a recipe that I keep coming back to because it’s just so darn good!
How do you make lemon raspberry Danish rolls?
Quick Overview
Making these Lemon Raspberry Danish Rolls. is easier than you think! First, you’ll make a simple enriched dough. While it rises, you’ll whip up the lemon curd and prepare the raspberries. Then, roll out the dough, spread on the lemon curd and raspberries, roll it up, slice, and bake! Finally, drizzle with a luscious lemon glaze. The best part? The dough is super forgiving, so don’t worry about making it perfect. This method is special because it uses a straightforward approach to create a bakery-worthy treat without all the fuss.
Ingredients
For the main battery:
• 3 cups all-purpose flour, plus more for dusting (I prefer unbleached for a slightly nutty flavor)
• 1/4 cup granulated sugar (adds sweetness and helps with browning)
• 1 teaspoon salt (balances the sweetness and enhances other flavors)
• 1/4 ounce (2 1/4 teaspoons) active dry yeast (make sure it’s fresh for the best rise)
• 1 cup milk, warmed to 110-115°F (whole milk works best for richness, but you can use 2%).
• 1/4 cup unsalted butter, melted (adds flavor and tenderness)
• 2 large eggs (provide structure and richness)
For the Filling:
• 1 cup fresh raspberries (frozen can be used, but thaw and drain them well)
• 1/2 cup lemon curd (store-bought is fine, or you can make your own! I tried this with lime curd too and it was so delicious.
• 2 tablespoons granulated sugar (for sprinkling over the raspberries)
For the Glaze:
• 1 cup powdered sugar (sift it to avoid lumps!)
• 2-3 tablespoons lemon juice (adjust to reach your desired consistency) (optional)
• 1/2 teaspoon lemon zest (adds extra lemony flavor)
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking pan or line it with parchment paper. I always use parchment paper because it makes removing the rolls so much easier!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, salt, and yeast. Set aside. Make sure the yeast is evenly distributed for a consistent rise. How do I make dough?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the warm milk, melted butter, and eggs. Set aside. The milk should be warm to activate the yeast without killing it. I usually warm mine in the microwave for about 30 seconds.
Step 4: Combine
How do you mix wet and dry ingredients until a shaggy dough forms? Then, turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth. (If using parchment paper) If the dough is too sticky, add a little more flour, one tablespoon at .time. I like to make sour dough, but I can’t eat it. Don’t overmix the dough. It should be slightly tacky but not sticky.
Step 5: Prepare Filling
Gently toss the raspberries with the 2 tablespoons of sugar. How do you macerate raspberries? If using frozen raspberries, make sure to thaw and drain them well to prevent the rolls from sticking. Why is my skin becoming
Step 6: Layer & Swirl
Roll out dough into a large rectangle, about 12×18 inches. Spread the lemon curd evenly over the dough, then sprinkle with the sugared raspberries. Starting from one of the long edges, tightly roll the dough into a log. Use a sharp knife or dental floss to slice the log into 12 equal rolls. What are the best ways to bake a roll? I found that using dental floss makes the cleanest cuts!
Step 7: Bake
Cover the pan with a clean kitchen towel and let the rolls rise for 30-40 minutes. If you are a vegetarian, you can eat them for lunch I baked for 20-25 minutes, or until golden brown. Keep an eye on them. What is the best time to cook in an oven?
Step 8: Cool & Glaze
Let the rolls cool in the pan for a few minutes before transferring them to a wire rack to cool completely. While the rolls are cooling, whisk together the powdered sugar, lemon juice, and lemon zest to make the glaze. Drizzle the glaze over the cooled rolls. I like to glaze them while they’re still slightly warm so the glaze melts a little.
Step 9: Slice & Serve
Once the glaze has set, slice and serve these delicious Lemon Raspberry Danish Rolls. Enjoy them warm or at room temperature. They’re best enjoyed fresh, but they can be stored in an airtight container for up to 2 days.
What to Serve It With
These Lemon Raspberry Danish Rolls are incredibly versatile and can be served in so many different ways! Here are a few of my favorite pairings:
For Breakfast: Serve these rolls with a steaming cup of coffee or a refreshing glass of orange juice. They’re also delicious with a side of fresh fruit, like berries or melon. For a fancy touch, dust them with a little powdered sugar.
For Brunch: Elevate your brunch spread by serving these rolls alongside other brunch staples, like scrambled eggs, bacon, and a fruit salad. Pair them with a mimosa or a Bellini for a truly decadent experience. Arrange them beautifully on a platter for an elegant presentation.
As Dessert: These rolls make a wonderful dessert after a light meal. Serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of chocolate sauce adds an extra touch of indulgence. For a sophisticated touch, pair them with a dessert wine, like a Moscato or a Sauternes.
For Cozy Snacks: Enjoy these rolls as a cozy afternoon snack with a cup of hot tea or cocoa. They’re also perfect for movie nights or game nights with the family. Serve them in a basket lined with a pretty napkin for a casual and inviting presentation.
Growing up my family always had a danish type of dessert roll, these lemon raspberry danish rolls are now our tradition.
Top Tips for Perfecting Your Lemon Raspberry Danish Rolls
Want to take your Lemon Raspberry Danish Rolls to the next level? Here are some of my top tips for achieving pastry perfection:
Yeast Activation: Make sure your milk is warm, not hot, when activating the yeast. If the milk is too hot, it will kill the yeast and your dough won’t rise. The ideal temperature is between 110-115°F (43-46°C). I always use a thermometer to be sure. Trust me, this step is crucial!
Dough Kneading: Don’t overknead the dough. Overkneading can result in a tough, dry roll. Knead the dough until it’s smooth and elastic, but not too sticky. Aim for about 5-7 minutes of kneading. If you’re using a stand mixer, use the dough hook attachment and knead on low speed.
Raspberry Prep: If using frozen raspberries, make sure to thaw and drain them thoroughly. Excess moisture will make the rolls soggy. Gently pat the raspberries dry with a paper towel before adding them to the filling. You can also use a little cornstarch to absorb any excess moisture.
Lemon Curd Consistency: If you’re making your own lemon curd, be sure to cook it until it’s thick enough to spread easily. It should coat the back of a spoon and hold its shape. If the lemon curd is too thin, it will run out of the rolls during baking.
Rolling Technique: When rolling up the dough, roll it tightly to create a neat, even log. This will help the rolls hold their shape during baking. Use a sharp knife or dental floss to slice the rolls. A serrated knife works best for preventing the rolls from getting squished.
Baking Time: Keep an eye on the rolls while they’re baking. Ovens can vary, so they may need a few extra minutes or less. The rolls are done when they’re golden brown and the internal temperature reaches 190°F (88°C). If the tops are browning too quickly, tent them with foil.
Glaze Consistency: Adjust the amount of lemon juice in the glaze to reach your desired consistency. For a thicker glaze, use less lemon juice. For a thinner glaze, use more. The glaze should be smooth and pourable, but not too runny.
Also I tried swapping the all purpose flour with bread flour once and they came out so soft, they were amazing.
Storing and Reheating Tips
Want to enjoy your Lemon Raspberry Danish Rolls for days to come? Here are some tips for storing and reheating them:
Room Temperature: Store the rolls in an airtight container at room temperature for up to 2 days. To keep them fresh, place a slice of bread in the container to absorb excess moisture. Avoid storing them in a warm or humid environment, as this can cause them to spoil more quickly.
Refrigerator Storage: For longer storage, store the rolls in an airtight container in the refrigerator for up to 5 days. To prevent them from drying out, wrap them individually in plastic wrap before placing them in the container. Let them come to room temperature before serving for the best flavor and texture.
Freezer Instructions: To freeze the rolls, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2 months. To thaw, transfer the rolls to the refrigerator overnight or let them thaw at room temperature for a few hours. Reheat them in the oven or microwave before serving.
Glaze Timing Advice: If you’re planning to store the rolls for more than a day, it’s best to glaze them just before serving. This will prevent the glaze from becoming sticky or dissolving. You can store the glaze separately in an airtight container in the refrigerator for up to a week.
Frequently Asked Questions
Final Thoughts
These Lemon Raspberry Danish Rolls are truly special because they combine the comforting warmth of a homemade pastry with the bright, refreshing flavors of lemon and raspberry. They’re easy to make, budget-friendly, and incredibly versatile. Whether you’re serving them for breakfast, brunch, or dessert, they’re sure to be a hit! If you enjoyed this recipe, be sure to check out my other pastry recipes, like my classic cinnamon rolls or my apple turnovers. They’re all guaranteed to bring a smile to your face. Happy baking, and I can’t wait to hear how yours turn out! Let me know in the comments if you try this recipe and tag me in your photos on social media. I’d love to see your creations!
Lemon Raspberry Danish Rolls
Ingredients
Main Ingredients
- 2 cups All-purpose flour
- 0.5 cup Sugar
- 1 teaspoon Salt
- 0.5 cup Milk
- 0.25 cup Butter melted
- 1 teaspoon Yeast
- 1 cup Raspberry jam
- 1 tablespoon Lemon zest
Instructions
Preparation Steps
- In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5 minutes until foamy.
- Add flour, salt, and melted butter. Mix until a dough forms. Knead for 5 minutes.
- Let the dough rise for 1 hour or until doubled in size.
- Roll the dough into a rectangle, spread with raspberry jam and lemon zest. Roll it up tightly.
- Slice the roll into individual pieces and place them on a baking sheet. Let rise for another 30 minutes.
- Bake at 375°F (190°C) for 20-25 minutes, or until golden brown.
