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!
- 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.
- 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.
- 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.