Raspberry Lemon Sticky Buns with Lemon Glaze

Soft and fluffy sticky buns with a raspberry-lemon filling, topped off with a sweet lemon glaze.

Raspberry lemon sticky buns with lemon glaze recipe from @bakedbyrachel

Monday movie and show report…

Have you seen Battleship? It’s one of those movies I don’t remember ever seeing advertised, but definitely worth a watch if you like action or were ever into the Transformer movies. It’s basically a cross between both of those, but with the Navy. We weren’t really expecting to fully enjoy it, but we did. Never a boring moment!

On the other hand, there’s Bloodline. We’re halfway through the season, but it’s slow and a bit weird. We figured we’d give it a chance and honestly, I’m still not sure if I like it or not. I don’t hate it, so I guess that’s a good thing. But, if you’re expecting the same Kyle Chandler from FNL, this isn’t the show for you. It’s dark, twisted and full of secrets.

I’m super excited to see Pitch Perfect 2 and Woman in Gold. Two, very obviously, totally different movies, but I love Anna Kendrick and Helen Mirren. I feel like neither of them can do wrong when it comes to acting. I actually put off watching the first Pitch Perfect for the longest time, only finally seeing it a few months ago. I figured it was going to be super cheesy, and while it kind of was, the singing was fun and entertaining.

Have you seen anything good lately?

Raspberry lemon sticky buns with lemon glaze recipe from @bakedbyrachel

Lemons and raspberries… they go hand in hand! A perfect match! Sweet, tart, bold and colorful… and seasonal!

I’ve always been a huge sticky bun fan. There’s just something extra special about freshly made cinnamon rolls or sticky buns, even better when they’re made from scratch! That extra time and love that’s gone into them always shows! I put a twist on my favorite breakfast rolls, making them even fluffier and adding a fun raspberry-lemon filling. Seriously good! A perfect breakfast or brunch recipe for Spring!

Giant fluffy sticky buns with a raspberry-lemon filling, topped off with a sweet lemon glaze. A must make for all of your Spring celebrations. With Mother’s day right around the corner, these should definitely be on the menu!

Raspberry lemon sticky buns with lemon glaze recipe from @bakedbyrachel

Raspberry Lemon Sticky Buns with Lemon Glaze

Soft and fluffy sticky buns with a raspberry-lemon filling, topped off with a sweet lemon glaze.
Prep Time2 hrs 15 mins
Cook Time35 mins
Total Time2 hrs 50 mins
Course: Breakfast
Cuisine: American
Servings: 12 rolls

Ingredients

Dough:

  • 3/4 C milk
  • 2 1/4 tsp active dry yeast
  • 1 tsp granulated sugar
  • 3 C all purpose flour
  • 1/4 tsp salt
  • 1/4 C granulated sugar
  • Zest of 1 lemon
  • 1 tsp lemon juice frehsly squeezed
  • 1/4 C unsalted butter melted
  • 2 large eggs

Filling:

  • 1/2 C granulated sugar
  • Zest of 1 lemon
  • 1/4 C unsalted butter melted
  • 2 C fresh raspberries

Glaze:

  • 2 C powdered sugar
  • 1-2 Tbsp lemon juice or to taste
  • 2-3 Tbsp water or to desired consistency

Instructions

  • In a class measuring cup, heat milk to 115°F. Dissolve yeast and sugar in warm milk. Allow to proof for 5 minutes. 
  • Meanwhile, prepare stand mixer with dough hook attachment. Combine flour, salt, sugar and zest in the bowl of a stand mixer. With mixer running on low, slowly add in yeast mixture, followed by lemon juice and butter. Finally, add one egg at a time. Continue mixing until dough pulls together. Knead by hand if necessary. Transfer to a lightly greased large bowl. Cover and allow to rise for 1 hour, or until doubled in size. 
  • In a small bowl, combine sugar with lemon zest. Toss to disperse zest. 
  • Prepare work surface with large silicone counter mat, or desired non-stick surface. Roll out dough to a 10x20-inch rectangle. Brush entire surface with melted butter, leaving a 1/2-inch border. Spread sugar mixture over dough. Scatter fresh berries, pressing gently into dough. Drizzle with remaining butter. 
  • Prepare a 9x13-inch baking pan with parchment, leaving enough overhang to grab later. Lightly grease parchment paper and exposed pan sides with baking spray. 
  • Starting at one of the shorter ends, tightly roll dough , pinching ends and edges together well. Carefully slice rolled dough into 12 equal pieces. Place in prepared pan. Cover and allow to rise for 1 hour, or until doubled in size. 
  • Preheat oven to 350°F. Bake for 35-40 minutes, or until centers reach 200°F. 
  • In a medium bowl, combine sifted powdered sugar with 1 Tbsp lemon juice and water. Mix well to desired icing consistency, adding additional lemon juice as desired. ** (see note)

Notes

*For glaze: Lemon juice and water can be easily adjusted to suit individual taste preferences. Start with a small amount of lemon juice and add additional as desired.
An original recipe from Baked by Rachel

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