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Raspberry Lemon Sweet Rolls

Raspberry lemon sweet rolls are perfect for Easter. They are made with a pillowy soft dough. The filling is a mixture of raspberries and lemon zest that bakes into the most delicious, jam like filling and topped with a silky cream cheese icing.

  • 1 cup Milk ( any unsweetened milk), warm
  • 1 tablespoon Active Dry Yeast 
  • 1 tablespoon Domino® Golden Sugar 
  • 3 + 1/3 cups All Purpose Flour or Bread Flour
  • 2 tablespoon Domino® Golden Sugar 
  • 1/3 cup Vegan Butter, soft
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Salt
Raspberry Filling
  • ½ cup Vegan Butter, soft
  • ½ cup Domino® Golden Sugar
  • 1 Zest of lemon
  • 2 cups Frozen Raspberries
  • 1 teaspoon Corn Starch
Cream Cheese Icing
  • 4 oz Vegan Cream Cheese, soft at room temperature
  • 1 cup Powdered Sugar
  • 1 tablespoon Lemon Juice
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Prep Time: 4 hours / Cook Time: 35-40 minutes / Yields: 12 rolls

Step 1

For the dough, Whisk the warm milk, Domino® Golden Sugar (1), and the yeast together in the bowl of your stand mixer fitted with a dough hook. Cover and allow mixture to sit for about 5 minutes or until foamy on top

Step 2

On medium speed, add Domino® Golden Sugar (2) and 1 cup of flour  at a time, making sure it’s fully incorporated before adding the next. After 3 cups have been added, add the last 1/2 cup and beat until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. Dough will be soft.

Step 3

Beat in the softened butter until it is slightly broken up. Add the vanilla, salt and beat on medium speed until combined

Step 4

Knead for 5-10 minutes until the dough is smooth and elastic. Add a little more milk if the dough is too dry or a little more flour if the dough sticks to the bowl. Place the dough in a lightly greased bowl and cover it with a plastic wrap and tea towel. For the first rise, Leave the dough in a warm place for at least 1 hour or until the dough doubles in size. 

Step 5

For the filling, In a small bowl mix the soft butter with Domino® Golden Sugar and lemon zest until smooth. Use your hands with the frozen raspberries to crumble the berries to small pieces and toss it with 1 teaspoon of cornstarch and set aside. 

Step 6

On a lightly floured surface, roll the dough into a large rectangle that is about 12x17 inchs large.

Step 7

Spread the lemon butter filling over the dough, make sure to spread to the edges. Sprinkle the raspberries over the dough. Roll the dough into a log starting on the short side. Use a serrated knife and cut off the ends.

Step 8

Spray a 9X13 pan with baking nonstick spray. Cut the rolls into 12 even rolls and place into the pan. Arrange the rolls in your baking pan and cover them with a tea towel. Set aside your pan in a warm spot for at least 1 hour or 2 hours. The rolls are ready when they've grown by at least 50% and appear puffy. 

Step 9

When your rolls are ready to bake, preheat the oven to 180°C (350°F).Bake the rolls in the oven for 30-35 minutes or until the surface is evenly golden brown.

Step 10

While the rolls are baking, add all the cream cheese, sugar and lemon juice to a bowl. Beat until combined and there are no lumps. Spread the icing over the warm rolls and serve immediately.Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

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Meet the Chef:

Saloni Mehta


Saloni Mehta is a former professional chef turned food blogger. Saloni now focuses on creating plant-based desserts and sharing baking recipes on her Instagram page @pastrybysaloni.