Lemon Raspberry Rolls

We all love a good cinnamon roll.  The soft dough, warm-gooey-buttery-cinnamon filling, topped with a sweet glaze or cream cheese icing.  The smell of fresh baked breads wafting from the kitchen and the warmth of bread in our tummy are especially comforting as the months turn colder. 

Today, however, we are not making cinnamon rolls (that's old hat :) but lemon raspberry rolls.  The tang of the lemon and raspberry paired with the sweet glaze is a match made for breakfast.  Or anytime.  Pair it with a cup of tea or coffee and you have all the incentive you need to get out of bed in the morning!

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Recipe adapted from Joy the Baker

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Lemon Raspberry Rolls

Makes 12 Rolls

Ingredients:

For the Dough

• 1 cup / 237g milk or water

• 1/2 cup / 100g sugar

• 4 1/2 tsp / 14g active dry yeast

• 1/4 cup / 56g oil

• 2 eggs

• 1 tsp lemon zest

• 1/2 tsp salt

• 4 1/4 cups / 510g all-purpose flour + about 1/2 cup / 60g for kneading

For the Lemon Raspberry Filling

• 1 1/4 cups / 157g fresh or frozen raspberries (if using frozen do not thaw)

• 1/2 cup / 100g sugar

• 1 tsp lemon zest

• 1 tsp cornstarch

• 1/4 cup / 56g butter

For the Glaze

• 1 1/2 cups / 188g powdered sugar

• 3 Tbsp / 42g lemon juice

Directions:

Preheat oven to 400F / 205C. Grease a 9x13inch / 23x33cm rectangular baking dish.

Make the Dough

1. In a small saucepan over low heat, warm milk until it is about 100F / 38C.  Pour milk into a large bowl.  Add the sugar and yeast and allow to sit for 7-10 minutes.  The yeast should foam up a bit. 

2. Add oil, eggs, zest, and salt.  Add the 4 1/4 cups of flour and mix until combined. 

3. Flour a clean surface and turn out dough.  Knead for about 8-10 minutes, sprinkling more flour on your work surface as needed.   Dough should be soft and elastic by the end, so don't get too flour-happy. Alternately, you can use the bread hook on a stand mixer and knead for 8-10 minutes, adding in flour as needed. The dough should stick only to the bottom of the pan, not the sides.

4. Lightly grease or flour a large bowl (the bowl you mixed the dough in is fine) and place dough in the bowl.  Cover with a towel and place in a warm area to rise for about 1 1/2 hours or until doubled in size. 

Make the Lemon Raspberry Filling

1. In a small saucepan melt the butter and let simmer until it starts to brown.  Remove from heat and cool slightly. 

2. In a medium bowl lightly mix raspberries with sugar, zest, and cornstarch.  It's okay if the raspberries get a little crushed. 

Assemble the Rolls

1. When the dough has risen, punch it down and turn out onto a lightly floured surface.  Knead for about a minute, then roll into a large rectangle, about 10x20inch / 25x50cm.   

2. Spread cooled butter over dough almost to the edges, then sprinkle evenly with raspberry mixture. 

3. Starting from one of the longer sides, roll dough into a spiral, pinching the dough together at the end to seal it. 

4. Cut the log in quarters, then each quarter into 3 slices.  Place the rolls in the prepared pan and cover lightly with plastic wrap or a damp towel.  Place in a warm area to rise for about an hour, or until puffed

5. Bake for 20-22 minutes, until golden on top and centers no longer look doughy. Internal temperature should be about 195F / 90C.

Make the Glaze

1. In a small bowl whisk together powdered sugar and lemon juice.  It should be thin enough to drizzle but not too liquidy.  Add more powdered sugar or lemon juice as needed. 

2. Drizzle warm rolls with glaze. 

Jenny's Notes:

• If you don't have a thermometer handy to know what 100 degrees is, simply warm until the milk feels quite warm, but not hot.  It'll be fine!

• You can freeze these rolls once you have sliced them and put them in the pan.  Once removed from the freezer allow to thaw and proceed as normal. 

• When using a stand mixer to knead, I still recommend kneading it for a few minutes by hand afterwards. I find they are not always as thorough as kneading by hand and you want an even rise for your dough.  I often to do it all by hand just because it’s therapeutic!

Breakfast rolls, lemon raspberry

Breakfast, Dessert

American

Yield: 12

Author: Jennyblogs

Print

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Lemon Raspberry Rolls

These bright breakfast rolls are like cinnamon rolls, but made with fresh lemon zest and raspberries instead!

Prep time: 1 H & 10 MCook time: 22 MinTotal time: 1 H & 32 M

Ingredients

For the Dough

• 1 cup / 237g milk or water
• 1/2 cup / 100g sugar
• 4 1/2 tsp / 14g active dry yeast
• 1/4 cup / 56g oil
• 2 eggs
• 1 tsp lemon zest
• 1/2 tsp salt
• 4 1/4 cups / 510g all-purpose flour + about 1/2 cup / 60g for kneading

For the Lemon Raspberry Filling

• 1 1/4 cups / 157g fresh or frozen raspberries (if using frozen do not thaw)
• 1/2 cup / 100g sugar
• 1 tsp lemon zest
• 1 tsp cornstarch
• 1/4 cup / 56g butter

For the Glaze

• 1 1/2 cups / 188g powdered sugar
• 3 Tbsp / 42g lemon juice

Instructions

Make the Dough

1. In a small saucepan over low heat, warm milk until it is about 100F / 38C. Pour milk into a large bowl. Add the sugar and yeast and allow to sit for 7-10 minutes. The yeast should foam up a bit.
2. Add oil, eggs, zest, and salt. Add the 4 1/4 cups of flour and mix until combined.
3. Flour a clean surface and turn out dough. Knead for about 8-10 minutes, sprinkling more flour on your work surface as needed. Dough should be soft and elastic by the end, so don't get too flour-happy. Alternately, you can use the bread hook on a stand mixer and knead for 8-10 minutes, adding in flour as needed. The dough should stick only to the bottom of the pan, not the sides.
4. Lightly grease or flour a large bowl (the bowl you mixed the dough in is fine) and place dough in the bowl. Cover with a towel and place in a warm area to rise for about 1 1/2 hours or until doubled in size.

Make the Lemon Raspberry Filling

1. In a small saucepan melt the butter and let simmer until it starts to brown. Remove from heat and cool slightly.
2. In a medium bowl lightly mix raspberries with sugar, zest, and cornstarch. It's okay if the raspberries get a little crushed.

Assemble and Bake the Rolls

1. Preheat oven to 400F / 205C. Grease a 9x13inch / 23x33cm rectangular baking dish.
2. When the dough has risen, punch it down and turn out onto a lightly floured surface. Knead for about a minute, then roll into a large rectangle, about 10x20inch / 25x50cm.
3. Spread cooled butter over dough almost to the edges, then sprinkle evenly with raspberry mixture.
4. Starting from one of the longer sides, roll dough into a spiral, pinching the dough together at the end to seal it.
5. Cut the log in quarters, then each quarter into 3 slices. Place the rolls in the prepared pan and cover lightly with plastic wrap or a damp towel. Place in a warm area to rise for about an hour, or until puffed
6. Bake for 20-22 minutes, until golden on top and centers no longer look doughy. Internal temperature should be about 195F / 90C.

Make the Glaze

1. In a small bowl whisk together powdered sugar and lemon juice. It should be thin enough to drizzle but not too liquidy. Add more powdered sugar or lemon juice as needed.
2. Drizzle warm rolls with glaze.

Notes

If you don't have a thermometer handy to know what 100 degrees is, simply warm until the milk feels quite warm, but not hot. It'll be fine!You can freeze these rolls once you have sliced them and put them in the pan. Once removed from the freezer allow to thaw and proceed as normal. When using a stand mixer to knead, I still recommend kneading it for a few minutes by hand afterwards. I find they are not always as thorough as kneading by hand and you want an even rise for your dough.

Nutrition Facts

Calories

355.58

Fat

6.43 g

Sat. Fat

0.88 g

Carbs

68.26 g

Fiber

2.37 g

Net carbs

65.89 g

Sugar

32.75 g

Protein

6.77 g

Sodium

121.93 mg

Cholesterol

32.58 mg

Nutritional information is approximate. Based on 1 roll.

https://jennyblogs.com/blog/2016/10/26/lemon-raspberry-rolls

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Treat Yo'self with Coffee Pancakes and Mocha Syrup

And whipped cream.

I got a little chocolate drizzle happy.  Not to mention this was a time sensitive photo, the first whipped cream mound melted and slipped off the back due to the hot and delicious nature of the pancakes.  Pictured here, whipped cream mound take 2. 

Some mornings I wake up and oatmeal, fruit, or eggs just aren't going to cut it.  Some mornings call for pancakes.  And some mornings call for pancakes that involve coffee, chocolate, and whipped cream.  The fact that the sun is shining again after a little snowstorm, family is around, it's Spring Break, and Good Friday, might also have had something to do with it.  So I decided to "Treat Yo'self."  Donna Meagle would be proud. 

Last night I watched the final episode of Parks & Recreation.  It was the perfect ending in every sense except that it was just that, the end. Wahhhhhhhh.  Guess I'll just have to start it all over again.  If you've never watched Parks & Rec then stop right where you are and go watch it.  Or better yet, make these delicious pancakes (more like dessert trying to disguise itself as breakfast food, which also happens to be two of my favorite categories of food) and eat them while watching Parks and Rec.  Actually, regardless of if you've ever seen the show or not, that's probably what you should do.  Treat Yo'self.  Even if it's midnight, because breakfast food is appropriate anytime of the day. 

If I had it my way, I would have breakfast for all 3 meals of the day.  Eggs and toast for breakfast, french toast and fruit for lunch, pancakes or waffles for dinner.  But that's not entirely socially acceptable (but we could start a movement!) nor a well-balanced diet, so I save that for Treat Yo'self days

   Alright, enough of the funny talk and let's get down to serious business.

Coffee Pancakes with Mocha Syrup

Makes 2-3 servings, or 6-8 pancakes.

Ingredients:

Mocha Syrup

Make this first so it has time to cool and your pancakes don't get cold!

• 1/4 cup sugar
• 2 Tbsp cocoa powder
• 1 tsp corn starch
• 2 Tbsp strong brewed coffee
• 1 tsp vanilla extract

Combine all ingredients except vanilla in small saucepan.  Cook over medium heat, stirring constantly, until boiling.  Reduce heat to low and boil for 5 minutes.

Remove from heat and add vanilla.  Allow to cool while you make the pancakes.  Store leftovers in the fridge for up to 1 month.  Sugar is a wonderful preservative.  I'm going to live so long. 

Whipped Cream

• 1/2 cup heavy whipping cream
• 2 Tbsp granulated sugar
• 1/2 tsp vanilla extract

In the bowl of a stand mixer or with a hand held mixer, beat cream until soft peaks form.  Add sugar and vanilla, beat until stiff peaks appear.

Coffee Pancakes

Make these last so they will be nice and hot when you serve them!

• 1 1/4 cups all-purpose flour
• 1 Tbsp baking powder
• 1 Tbsp sugar
• 1/2 tsp salt
• 2 tsp ground espresso, or freshly ground coffee (sometimes I use the contents of a Nespresso capsule)
• 1 egg
• 1 cup milk of choice, or water
• 2 Tbsp oil of choice, or melted butter or coconut oil
• 1 tsp vanilla extract

Directions:

Preheat lightly greased griddle or pan to 350 Fahrenheit.

In a medium bowl whisk together flour, baking powder, sugar, salt, and ground espresso. 

Make a well in the center of the dry ingredients and add the egg, milk, oil, and vanilla.  Stir until just moistened, some lumps will remain.  If you prefer thinner pancakes, you may add more milk.  Allow to sit for a few minutes.

Pour about 1/4 cup of batter onto hot griddle, allow to cook 1-2 minutes on each side, either until light golden-brown or when the air bubbles pop, but don't fill in immediately.  If the first pancakes seem too thick or too thin, add more milk or flour, respectively, until desired consistency is reached.  Repeat with remaining batter. 

Any leftover batter or pancakes can be stored in the refrigerator for about 1-2 days.  They can be reheated on the griddle or pan, microwave (boo), or my favorite way, the toaster. 

Assembly:

Place pancakes on a plate.  If desired, butter each pancake.  Drizzle generously with mocha syrup and top with copious amounts of whipped cream. And maybe drizzle with more syrup.  Don't forgot a complementary cup of coffee.  Complementary as in it goes with it nicely, not I'm giving you a complimentary cup of coffee.  I would totally give you a free cup of coffee, but, you're reading a blog right now, and this is only 2016.  Maybe by 2038 when Leslie Knope is President, I can send you coffee over the interwebs. 

Adapted from Pastry Affair

And Happy Good Friday.  This morning I kept thinking to myself "Black Friday" but that is quite the opposite of what today is.  No consumerism today.  A day to reflect on Jesus as He took our place on the cross.  The least deserving and only perfect man to walk the earth, bearing the wrath and punishment of separation from God the Father so that we might never have to.  Instead, He cloaks us in His righteousness so that we might receive the love of the Father freely.  Hallelujah, what a Savior.