Raspberry Lemon Sticky Buns with Lemon Glaze
ShareSoft and fluffy sticky buns with a raspberry-lemon filling, topped off with a sweet lemon glaze.
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?
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
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
Holy moly! I want the entire tray of these. :) My birthday is this weekend and I might have to make these for breakfast that day. Recently, we’ve been really into “The Fall” on Netflix. I didn’t even know that one of the characters was the “50 Shades” guy because I didn’t expose myself to that phenomenon, but it’s a good show. It takes place in Ireland and it’s also pretty creepy, but keeps you on the edge of your seat. :)
You definitely need these for your birthday breakfast! I’ll have to check that show out. I’ve never heard of it before!
Oh man, I’m so behind on movies. I’m excited for Pitch Perfect 2. And still need to get to the second Divergent film. Love these sticky buns and all the spring flavors!
Oh my gosh, you have to watch Divergent! So glad someone else is eager for Pitch Perfect 2 (too)! :)
I put off seeing pitch perfect for ages too, thinking it would be lame, and then loved it even if it was cheesy! The singing was so good! I’m looking forward to seeing the next one. These sticky buns look fantastic. I made raspberry sticky buns for Easter brunch, but no lemon. Love the lemon in these, I’m totally doing that next time!
Thanks so much, Stacey! You should definitely give these a try next! :)
These buns look so good! I want to run to the kitchen and make them now! :D
Thanks so much Tammy!
Hi Rachel, great looking recipe. I’m quite new to sticky buns and was wondering if I could make these without a stand mixer?
On good Friday I made my very first batch of hot cross buns (at my daughters request) and was amazed how well they turned out, the sticky buns are a very similar enriched dough so I thought it could all be made by hand as well.
Hope they can be : )
Thankyou
If you’re both familiar with mixing by hand and comfortable with it, then by all means give it a try! I don’t doubt one bit that it could be done by hand, but will definitely require a bit more elbow grease! Enjoy!! :)
Um, YUM. This looks so amazing, Rachel! I adore raspberry + lemon together and these rolls must happen in my kitchen soon!
Thanks so much Hayley! I hope you love them! :)
Yum! I can practically taste the tart sweetness of these. Those colors are gorgeous! Thanks for the recipe.
Thanks Mary!
Sweet buns with sour filling! They look like perfect breakfast :)
Thanks so much Medeja!
Oh wow, what a perfect combination in a sticky bun! I would definitely devour a ton of these!!!
Thanks Annie! You’d love them! :)
Eek, lemon and raspberry is such a great Spring combo!! Want these fluffy sticky buns now!
I agree! Perfect flavor combination :)
These are just gorgeous, love the raspberry lemon combo!
Thanks Laura!
OMG these buns are to die for! and that glaze <3 <3
Thanks Layla!
Wow, these look AWESOME!! I have totally mastered good ole fashioned cinnamon rolls and was looking for a nice change and now I think you have fit that bill!! Just wondering if there was any reason why I couldn’t use my own ‘basic’ recipe for the dough and then make all the other adjustments?? Not that I think your’s wouldn’t be great, but I’m just so use to my basic recipe it almost now makes me a bit nervous to try out a new one…a bit silly I know but I’m getting old and not as courageous as I use to be ;-). Thank you so much for sharing this with all of us!! :-)
You could certainly give it a try and alter it to use the flavors here. Good luck! :)
I love pretty much anything to do with raspberries. The sticky buns look really good. I wish I could just reach into the screen and eat them!
Thanks Jessica!
Can you make these the night before, all rolled up in the pan and bake them the next morning?
Absolutely! You should let them sit at room temperature for 30-60 minutes before baking. Enjoy!
How do you see the comments for your recipes? I like seeing what others had to say.
Unfortunately they’re not displaying properly on desktop currently but they are visible on mobile devices.
Can these be frozen?
I haven’t personally frozen them but it should work okay. I’d recommend freezing without the glaze though.
So i just made these to the point where i rolled them and cut them. Was gonna let them sit in the fridge overnight and cook them in the morning. Word of advise though, don’t chop or cut or do anything to the raspberries because there will be a lot of raspberry juice leaking out if you do. I found that out the hard way. we’ll see if they’re a puddle in the morning and if i still cook them. I probably will because they legit sound amazing.
Any breakfast rolls with a fruit filling are generally best prepped and cooked the same day. The fruit alone wouldn’t be an issue but fruit with the sugar filling causes the fruit to soften and release moisture. I hope you enjoyed the rolls!