Soft Raspberry Sourdough Rolls with Lemon Cream Cheese Icing
It’s officially Spring and these Raspberry Sourdough Rolls are the perfect way to celebrate! They are soft and tender, loaded with raspberries and topped with a smooth lemon cream cheese icing. Absolute heaven in a bite!
I am a sucker for a good cinnamon roll, but when the weather gets nicer, all I want are fruity flavors! Whether you need something to add to your Sunday baking list or want a delicious treat to serve over Easter, these Raspberry Sourdough Rolls are it.
They start with soft and flavorful dough that is easy to make with a hint of sourdough flavor. The dough is then rolled out and smothered in a sweet and tangy raspberry filling. Roll it up, slice and bake until lightly golden. Top with the most creamy lemon cream cheese icing and watch everyone fall in love.
If you are not a big raspberry fan, well you probably didn’t end up her in the first place……BUT if you want to sub out the raspberries, these Sourdough Rolls are just as delicious with blueberries or strawberries. So feed that starter and lets get baking!
Tips for Perfect Raspberry Sourdough Rolls
- Use a nice and active sourdough starter that has reached its peak. This means that it was fed about 8012 hours ago, has risen and is no longer rising. The top of the starter should be flattened out but still be bubbly.
- Be sure to knead the dough for at least 7 minutes to build structure and get the dough nice and smooth. You can do this with a stand mixer and a dough hook attachment or by hand. It may just take a few more minutes if you do it by hand.
- Use a nice sharp knife when cutting the rolled dough into rolls. With the gooey raspberry filling, this part can be kind of messy. Using a super sharp knife will help you cut through the dough without squishing it and having al of the raspberry filling squish out.
- Allow the sourdough rolls to rest for about 4 hours in the pan before baking them. You want to allow them to get nice and puffy and basically double in size.
- Bake until golden on the edges and cooked through! If you think they are done, gently press down on the center of the rolls to check that they are cooked all the way through. You do not want to underbake the center of them as they will end up gummy.
- Serve warm with a generous serving of Lemon Cream Cheese Icing on top!
Raspberry Sourdough Roll Ingredients
Milk– You can use whole milk or 2% milk in this recipes. This is used in the dough for flavor and tenderness.
Sourdough Starter– This recipe uses active sourdough starter not sourdough discard.
Sugar– White sugar is what is used in the dough of this recipe. I wouldn’t recommend subbing with brown or coconut sugar.
Flour- You can use unbleached all purpose flour or bread flour for these rolls.
Egg– There is just 1 egg in the sourdough roll dough.
Butter– Salted or unsalted butter will work fine. I always use salted butter and still salt my recipes. It will not make it too salty.
Raspberries– Fresh or frozen raspberries both work great for this recipe! I usually opt for frozen just because they are cheaper.
Lemon– You will find both lemon juice and lemon zest in these rolls. Zest in the filling and juice in the icing.
Cornstarch– There is just a touch of cornstarch added to the raspberry filling to slightly thicken it so it does not just ooze everywhere.
Cream Cheese– Use whichever cream cheese you typically enjoy, but I recommend a block cream cheese not a spreadable one.
Powdered Sugar-This is a necessary addition to any delicious cream cheese icing!
The Steps
- Start by adding the milk, sourdough starter, butter, sugar and egg to a large bowl or bowl with stand mixer. Whisk until everything is well combined.
- Add in the flour and salt and mix with until no dry spots remain. Then remove from the bowl and knead the dough for 8-10 minutes until nice and smooth. If you are using a stand mixer, just mix with the dough hook for about 7 minutes.
- Cover the bowl of dough with a tea towel or plastic wrap and let rest at room temperature for 4-6 hours. This dough will not double in size. It will just soften up and get nice and pliable.
- Once the dough is light and soft, cover it and put it in the fridge over night.
- The next day you are ready to roll out the sourdough rolls. Prep the filling first by adding the raspberries, sugar and lemon zest to a small pot. Mix the cornstarch with 1/2 tbsp water, then add this to the raspberry mixture.
- Heat over medium heat just until the raspberries have broken down slightly. Just a couple minutes, then remove from heat.
- Lightly flour your counter, then begin to roll the dough out into a large rectangle until it is about 1/4 inch thick or so. Spread the raspberry filling evenly over the dough.
- Starting at the bottom, gently roll the dough away from you, into a log. The filling is slippery and gets a bit messy. Roll very gently and just do your best to keep the filling tucked into the rolls. If it spills out the ends that is okay. You can spoon all the extra filling on top once they are sliced,
- Using a sharp nice, gently cut the log into 10 rolls. Place the rolls into a lightly floured 9×13 baking dish and spoon over top any of the raspberry filling that fell out.
- Cover the rolls with a tea towel and allow to rest at room temperature until fluffy and doubled in size. About 4 hours.
- When you are ready to bake, preheat the oven to 350F. Bake the rolls for 25-30 minutes or until golden on the edges and cooked through the center.
- While the rolls are baking, beat the butter in a bowl with an electric mixture until light and fluffy. About 5 minutes. Add in the powdered sugar and beat until smooth.
- Finally add in the cream cheese and beat just until smooth. You want to use cream cheese that is room temperature so that it beats nice and smooth into the icing. Finish it off by adding the lemon juice and mixing until smooth and creamy.
- Dollop a generous spoonful of the cream cheese icing on top of each warm sourdough roll and enjoy!
Leave a comment below or share a picture if you try these! Happy Spring Baking 🙂
Soft Sourdough Rolls, filled with a tangy raspberry filling and toped with a dream lemon cream cheese icing. *This dough can sit in the fridge overnight and then as long as it need the next day until you are ready to roll out the dough. * If you want to switch the flavor up, you can sub the raspberries with blueberries or sliced strawberries. *Store these raspberry sourdough rolls in the fridge for up to a week or freeze for u to 2 months. 
Raspberry Sourdough Rolls With Lemon Cream Cheese Icing
Ingredients
For The Filling
For The Icing
Instructions
Notes
