Raspberry lemon sticky buns with lemon glaze recipe from @bakedbyrachel
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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