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sourdough raspberry sweet rolls

Sourdough Raspberry Lemon Rolls

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!

Sourdough Raspberry Lemon rolls

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.

Tip: 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: Strengthen the Dough

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.

Use a stand mixer: Alternatively you could skip the stretch and fold process and knead the dough in a stand mixer on medium speed with a dough hook attachment for approximately 12 minutes.

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.

raspberry filling that has been mixed.

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!

frosted sourdough raspberry lemon rolls

Sample Bakers Schedule

7 PM (day 1): Mix your dough and cover to rest.

7:30 PM (day 1): Strengthen the dough.

6 AM (day 2): Roll, fill and cut the dough.

6:30 AM (day 2): Second rise.

9:30 AM (day 2): Bake.

10 AM (day 2): Serve.

More Sweet Sourdough Recipes

Sourdough Raspberry Lemon Rolls

4.1 from 188 votes
Recipe by Samantha Citro
Servings

12

servings
Cooking time

30

minutes
Total time

26

hours

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
  • 200 g milk

  • 60 g sourdough starter, active and bubbly

  • 70 g granulated sugar

  • 1 large egg

  • 430 g bread flour

  • 5 g salt

  • 1 stick unsalted butter, room temperature

  • The Filling
  • 2 cups frozen raspberries

  • 1/2 cup granulated sugar

  • 2 tsp cornstarch

  • The Frosting
  • 4 tbs unsalted butter, room temperature

  • 3 oz cream cheese, softened

  • 2 tbs lemon juice, juice of half a lemon

  • 2 cups powdered sugar

Directions

  • Make the Dough
  • In a large bowl whisk together your active sourdough starter and milk until the starter is completely dissolved.
  • Whisk in the sugar and egg.
  • Add in your flour, salt and butter, mixing 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. Alternatively you could skip the stretch and fold process and knead the dough in a stand mixer on medium speed with a dough hook attachment for approximately 12 minutes.
  • 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.
  • 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!

Notes

  • Wanting to bake later? After rolling out the rolls, 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.

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67 Comments

  1. 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.

  2. 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)

  3. 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.

  4. AlaynaDoney

    Do you know the nutritional facts in these?

    • Hey Alayna! I don’t calculate the nutritional info for my recipes at this time.

      • Shields Morgan

        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%.

  5. Could I possibly use a seedless raspberry jam as the filling?

  6. So glad that I made these! They are delicious!

    • I’m so happy to hear that Linda! Thank you for sharing!

      • Delicious recipe! Had been deemed the best cinnamon rolls in my family. The only issue I have is that even while following your recipe to the letter with the frozen filling, my raspberries always spill out so that there’s more outside than inside (although I drizzle the extra back on top). Is there a way to avoid that? Thanks!

        • I’m glad to hear this recipe is well loved by your family Josie. Raspberries have quite the tendency to leak and preventing them from leaking into the bottom of the pan might not be completely avoidable. Increasing the amount of cornstarch added to the filling may help some. I suggest adding an additional tablespoon of cornstarch to see how that effects things and increasing or decreasing that amount on the next batch as needed.

  7. D Warnock

    Do you have to use whole milk? Would skim or lactose free work?

  8. these look amazing!

  9. Gloria Flores

    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.

  10. 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%.

  11. 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

  12. 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!

  13. My dough is elastic when I’m trying to roll it out. Did I do something wrong?

  14. These look amazing. My brother in law is moving town next weekend. I need to make these for him.

  15. Do you use fed or un-fed starter?

    • Hey K’la! I use fed starter that is active and bubbly.

      • I modified this recipe by using frozen blackberries and a different recipe for the frosting. They were delicious! I did have problems though with my bulk overnight rise. My dough initially did not rise at all after 12 hours. I still ended up rolling out my dough in the morning, filling, and cutting. After reading some of the other comments, I then warmed up my oven, placed the rolls on top covered with plastic wrap, and let sit for about 6 hours for my second rise, to try and compensate. They bulked up great in the pan and then turned out just fine!

  16. Is it safe to bulk ferment at room temperature with egg that has previously been refrigerated? New to this.

  17. I’m trying to make these but my dough didn’t rise. Is there anything I can do or do I need to start over?

    • Hey Grace! If your not seeing your dough rise check the temperature of your home. Colder homes will require a much longer rise time. Sign up for my email newsletter and i will send you my dough temping guide for reference.

  18. L
    The long proof says 10- 12 hours. Can this be refrigerated then taken out in morning to proof?

  19. Heather Harris

    How many grams is a stick of butter ?

  20. So I’m in the process now of making these for the first time and during the 3 hours I have them in the pan to rise, the frozen raspberries have thawed and my rolls are sitting in a pan of raspberry liquid. Is that right? Do I need to pour some off before I bake or do I bake it like it is?

  21. Did I just mess this up royally? I froze them before letting them rise. I’m taking them to my mother in laws to cook Saturday morning and was planning on taking them out of the freezer Friday.

    • They should be just fine Emery! Pull the frozen rolls out on Friday afternoon and allow them to thaw in the fridge until Saturday morning when you are ready to bake.

  22. Hello!

    I prepared my dough last night and let it bulk ferment on the countertop for 14 hours and it looks the same as when I left it. It didn’t double in size. I used 60g of active starter, but my house is 64-66° in the dead of winter. Should I double the amount of starter?

    Thank you!

    • Hey Jenn! When working with sourdough in colder temperatures a single degree difference could mean up to an hour additional time for bulk fermentation. At 65 degrees the dough for this recipe may need an additional 7 hours to fully ferment. For a good reference check out my dough temping guide in my newsletter sign up!

  23. So could I use a gluten free flour to make these?

    • Hey Star! Gluten free flour could be used as a substitute for regular flour, but will bake differently and might change the results of this recipe. Please let me know if you give it a try and how they turn out!

  24. Sandra Dittebrandt

    Love these! The only change I made was to pour 1 cup of half and half over the rolls before baking. Delicious ❤

  25. Alicia Hinson

    I would like to make these ahead of time and bake them at a different day at what point in the recipe can I freeze them or refrigerate them?

    • Hey Alicia! After filling, rolling and cutting the rolls, cover the pan and place them 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.

  26. I made the rolls with lactose free milk. Turned out great! Also cut the glaze recipe in half, added extra lemon juice to thin it out. They are wonderfully delicious!

  27. Baked these rolls this morning after my prior evening prep! So easy and absolutely delicious! I did make conversions to US measurements (🤷🏻‍♀️🤦🏻‍♀️) My family loved them!

  28. Baked these rolls this morning after my prior evening prep! So easy and absolutely delicious! I did make conversions to US measurements (🤷🏻‍♀️🤦🏻‍♀️) My family loved them!

  29. Pam Morrill

    I made these the other day. Fabulous!!! Everyone I shared them with loved them. Because I didn’t have bread flour I used AP flour. I used the mixer to knead as the dough was sticky. But after being patient to get the rise, the dough was beautiful and easy to work with. I did change up the raspberry part. I have a ton of raspberries in my freezer that are getting kinda old, so I dumped them in a pot and cooked them way down to get rid of as much liquid as possible, added sugar to taste, and a bit of pectin. Spread the “jam” liberally across my dough. These were just the right amount of sweet.

  30. I have never left a review on a recipe before, but these almost made me cry when I took the first bite. Seriously, the most DELICIOUS rolls! Absolutely incredible flavor, thank you for sharing this with the world! God bless! 💗

  31. Made these for my partner and I to enjoy. I am floored by how good these are and not too difficult to make! I added a small bit of milk to the frosting as comments suggested to make it more of a glaze since that is what I prefer. Thank you for creating this recipe! I will be exploring your other sourdough recipes for sure

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