Sourdough Raspberry Lemon Rolls put a fun twist on traditional sourdough cinnamon rolls. These homemade sourdough sweet rolls are filled with raspberries and topped with a lemon cream cheese frosting. They are perfect for breakfast, brunch, or dessert!
Ingredients
The Dough:
- Whole Milk – We love raw milk in our home.
- Sourdough Starter – Fed the morning before you plan to bake so it is active and bubbly.
- Sugar – Raw organic sugar is what I use.
- Egg – Room temperature.
- Bread Flour – Bread flour gives your rolls more fluff than all-purpose flour will.
- Salt – Needed for dough strength.
- Butter – I use unsalted, but if you have salted you can omit the salt in this recipe.
The Filling:
- Raspberries – Fresh raspberries can be used, but frozen raspberries work best.
- Sugar – Raw organic sugar is what I use.
- Cornstarch – Cornstarch helps to thicken the filling.
The Frosting:
- Cream Cheese – Cinnamon rolls are just better with cream cheese frosting. Am I right?
- Butter – Room temperature.
- Powdered Sugar – Organic powdered sugar is lumpy so it will need to be sifted.
- Lemon Juice – Fresh squeezed lemon juice compliments all the flavors so well!
How to Make No Knead Sourdough Cinnamon Rolls
Tip: Take a look at my Sample Bakers Schedule before you begin so you have a better idea on when to begin and how to plan ahead.
Step 1: Mix the Dough
In a large bowl whisk together your active sourdough starter and milk until the starter is completely dissolved. After that whisk in the sugar and Egg. Next add in your flour, salt and butter. Mix by hand until the butter is fully incorporated. It is important that the butter be room temperature or this step will be difficult. You can test your butter by pressing your finger into it. If you can push all the way through without resistance your butter is soft enough.
Step 2: Stretch and Fold
After mixing, cover the dough with a damp cloth and allow it to rest for 30 minutes. After this first rest period, stretch and fold the dough until it resists. Repeat the rest period and perform a second set of stretch and folds.
Step 3: Bulk Ferment
Cover your bowl with a damp cloth to bulk ferment at 70°F(21°C) for 10-12 hours, or overnight. The dough will need to rise until it is almost double its original size. Rise times will vary depending on the temperature of your home, add or subtract time if your home is cooler or warmer.
Step 4: Roll the Dough
Lightly flour your work surface before turning out the dough. Pat the dough into a rectangular shape, and use a floured rolling pin roll the dough into a 12″x17″ rectangle.
Step 5: Make the Filling
Add the frozen raspberries, sugar, and cornstarch to a small bowl. Use a fork to mix everything together, and break the raspberries into small pieces no bigger than a pea. If Using fresh raspberries, double the amount of cornstarch.
Spread the filling onto the sheet of dough leaving a one-inch margin lengthwise. This margin is to help seal the rolls once you roll up the dough.
Step 6: Roll and Cut
Now that the filling is spread roll the dough up tightly. Start with the long side opposite of the margin and roll inwards applying a gentle pressure. Lightly wet your margin with water before sealing. Allow the roll to rest seam-side down for a minute to ensure a tight seal. Using a non-serrated knife cut your log into twelve equally sized rolls.
Tip: Wetting your knife every few cuts will prevent the dough from pulling and give you a clean cut.
Step 7: Second Rise
Place your cut rolls into 9″x13″ pan and cover with a damp cloth. Allow them to rise about half of their original size. This will take about three hours but will depend on the temperature of your home.
Tip: To speed up the second rise you can preheat your oven and place your pan on top of the stove. The heat the oven gives off will allow your rolls to rise much quicker.
Wanting to bake later? Cover and place your pan of rolls in the fridge for up to 24 hours or in the freezer for up to a week. When you are ready to bake allow your rolls to come to room temperature and perform the second rise.
Step 8: Bake and Frost
Place your rolls in the center rack of a 350°F preheated oven for 30-35 minutes. While your rolls bake make the frosting. Whip together the softened cream cheese, butter, lemon juice, and powdered sugar. Once out of the oven allow your rolls to cool for 15 minutes before frosting. Top with lemon zest before serving and enjoy!
Sample Bakers Schedule
8 AM The day before: Feed your sourdough starter.
7 PM The day before: Mix your dough and cover to rest.
7:30 PM The day before: Stretch and fold.
8 PM The day before: Stretch and Fold
6 AM The morning of: Roll, fill and cut the dough.
6:30 AM The morning of: Second rise.
9:30 AM The morning of: Bake.
10 AM The morning of: Serve.
More Sweet Sourdough Recipes
- No Knead Sourdough Cinnamon Rolls
- Sourdough Blueberry Brioche Tarts
- Sourdough Carrot Cake Rolls
- Glazed Sourdough Donuts
Sourdough Raspberry Lemon Rolls
12
servings30
minutes26
hoursSourdough Raspberry Lemon Rolls put a fun twist on traditional sourdough cinnamon rolls. These homemade sourdough sweet rolls are filled with raspberries and topped with a lemon cream cheese frosting. They are perfect for breakfast, brunch, or dessert!
Ingredients
- The Dough
200 g 200 whole milk
60 g 60 sourdough starter
70 g 70 raw cane sugar
1 large 1 egg
430 g 430 organic bread flour
5 g 5 salt
1 stick 1 unsalted butter, room temperature
- The Filling
2 cups 2 frozen raspberries
1/2 cup 1/2 raw cane sugar
2 tsp 2 cornstarch
- The Frosting
4 tbs 4 unsalted butter, room temperature
3 oz 3 cream cheese, softened
2 tbs 2 lemon juice, juice of half a lemon
2 cups 2 powdered sugar
Directions
- Make the Dough
- In a large bowl whisk together your active sourdough starter and milk until the starter is completely dissolved. After that whisk in the sugar and Egg. Next add in your flour, salt and butter. Mix by hand until the butter is fully incorporated. It is important that the butter be room temperature or this step will be difficult. You can test your butter by pressing your finger into it. If you can push all the way through without resistance your butter is soft enough.
- After mixing, cover the dough with a damp cloth and allow it to rest for 30 minutes. After this first rest period, stretch and fold the dough until it resists. Repeat the rest period and perform a second set of stretch and folds.
- Cover your bowl with a damp cloth to bulk ferment at 70°F(21°C) for 10-12 hours, or overnight. The dough will need to rise until it is almost double its original size. Rise times will vary depending on the temperature of your home, add or subtract time if your home is cooler or warmer.
- Make the Rolls
- Lightly flour your work surface before turning out the dough. Pat the dough into a rectangular shape, and use a floured rolling pin roll the dough into a 12″x17″ rectangle.
- Add the frozen raspberries, sugar, and cornstarch to a small bowl. Use a fork to mix everything together, and break the raspberries into small pieces no bigger than a pea. If Using fresh raspberries, double the amount of cornstarch.
- Spread the filling onto the sheet of dough leaving a one-inch margin lengthwise. This margin is to help seal the rolls once you roll up the dough.
- Now that the filling is spread roll the dough up tightly. Start with the long side opposite of the margin and roll inwards applying a gentle pressure. Lightly wet your margin with water before sealing. Allow the roll to rest seam-side down for a minute to ensure a tight seal.
- Using a non-serrated knife cut your log into twelve equally sized rolls. Wetting your knife every few cuts will prevent the dough from pulling and give you a clean cut.
- Place your cut rolls into 9″x13″ pan and cover with a damp cloth. Allow them to rise about half of their original size. This will take about three hours but will depend on the temperature of your home. To speed up the second rise you can preheat your oven and place your pan on top of the stove. The heat the oven gives off will allow your rolls to rise much quicker.
- Bake and Frost
- Place your rolls in the center rack of a 350°F preheated oven for 30-35 minutes.
- While your rolls bake make the frosting. Whip together the softened cream cheese, butter, lemon juice, and powdered sugar. Once out of the oven allow your rolls to cool for 15 minutes before frosting. Top with lemon zest before serving and enjoy!
Did you make this recipe?
Tag @madeinmotherood on Instagram and hashtag it with #madeinmotherhood
Like this recipe?
Follow @madeinmotherhood on Pinterest
THE BEST DESSERT IVE EVER MADE. I did bake mine for about 40 mins bc they were so close to each other and wanted to make sure they were cooked between each other. But it’s such a delicious mix of flavors. So happy I found this recipe. Will make again and again.
Thank you for sharing Ashley. This makes me so happy to hear!
Absolutely love this recipe! Such perfection!!
Saw these on Facebook and I knew I had to make them. WOW! They’re amazing! I’m in heaven and totally addicted already. My son ate one and could only say “Wow” and “omg” the entire time lol!
(I substituted vanilla for the lemon due to taste preferences in my family)
Made these with King Arthur’s Amish Roll recipe, they are the best thing I have made or eaten in a long, long time. Thank you for sharing.
I love that! Thank you for sharing Wayne!
Do you know the nutritional facts in these?
Hey Alayna! I don’t calculate the nutritional info for my recipes at this time.
Could you please tell me what bread flour you use? I just have plain King Arthur all-purpose flour and I see another recipe calls for bread flour but shows a picture of KA all-purpose. Is there a difference, or a big difference?
Thanks for reaching out! Bread flour is a higher protein flour and is more absorbent than all purpose. If using all purpose in a recipe that calls for bread flour, just increase the amount of flour called for by about 10%.
Could I possibly use a seedless raspberry jam as the filling?
I think using jam would be delicious! My sourdough babka recipe calls for jam, and it is a family favorite!
So glad that I made these! They are delicious!
I’m so happy to hear that Linda! Thank you for sharing!
Do you have to use whole milk? Would skim or lactose free work?
You do not. Any milk or milk substitute should work for this recipe!
these look amazing!
Hey I tried your regular cinnamon rolls recipe and they were the best we’ve ever had! Now we want to try the raspberry lemon and I tried to make them yesterday and my dough was hard after I mixed it up. I was thinking I must have done something wrong, but I went to look at the difference between these two recipes and the raspberry one has half of the sourdough starter than the regular. Is there a reason for that? I’m going to try making the regular cinnamon rolls but with the raspberry filling today.
The raspberry rolls were a recipe I made with summer heat in mind, so I called for less starter to slow the overall rise time. If you need to add more starter, go for it! it shouldn’t have any negative effect on the final product.
Can these be made using AP flour instead of bread flour?
Great question! Bread flour is a higher protein flour and is more absorbent than all purpose. If using all purpose as a substitute in a recipe that calls for bread flour, just increase the amount of flour called for by about 10%.
I’m currently making this recipe and am very excited. But I couldn’t find any description of what the dough consistency is after it’s made before proofing. Most doughs I make aren’t as wet and sticky. I followed the recipe but feel like I did something wrong. Please let me know
Thanks for reaching out Sierra! The dough should be thick and kneadable like a cross between playdough and putty.
I just wanted to let you know I made these over the weekend for a Sunday brunch. They were delicious and huge hit! I had my doubts as I was making them but I followed your instructions and hoped for the best. I was pleasantly surprised when I peeked at them in the oven. Thank you so much for this recipe I will definitely be using many more times!
Thank you for sharing Kim! I am happy you liked them!