Lemon Rolls With Raspberry Cream Cheese Frosting Food

RASPBERRY LEMON SWEET ROLLS

Steps:

• Mix up the Dough: Melt the butter in a large microwave-safe bowl until completely melted. Whisk in the eggs, then whisk in the honey, yeast, salt, and lukewarm water. Stir in the flour last, until completely combined. Loosely cover the bowl with a kitchen towel and let rest at room temp for 2 hours. Then, cover tightly with a lid or plastic wrap, and refrigerate for at least 3 hours (dough should be completely chilled through) or up to 5 days.
• Assemble the Cinnamon Rolls: Butter a 9x13 pan well and give it a light spray with nonstick spray. Preheat your oven to 350 degrees. Once the dough has chilled, flour your counter and dust a bit of flour over the dough. Shape the dough into a ball as best you can, then roll it out with a lightly floured rolling pin, into a rectangle that's about 12" x 18" and about 1/4" thick. Spread the softened butter evenly over the dough, using a silicone spatula to avoid tearing it. Evenly sprinkle on all of the brown sugar. Mix all of the raspberry filling ingredients in a bowl, and sprinkle evenly over the dough. Roll the dough up, as tightly as you can. You can always break some of the larger raspberries in half to help the dough roll easier. Slice the little nubby bits off of the ends, where it's just dough. Slice the dough log with a sharp serrated knife. These rolls can be made the night before! Simply prepare them as directed above, then cover tightly with plastic wrap, and pop in the fridge overnight (I did this around 9-10pm, and set them out to rise, as directed below, at about 8-9am the next morning). Place in prepared pan and cover loosely with plastic wrap. Let rise on the counter for 1 hour and 30 minutes to 2 hours. The rolls should be puffy and will visibly have risen (see photos).
• Bake: Bake the cinnamon rolls for 27 - 37 minutes. They will be lightly browned, and the centers should be set when poked with your finger. (Mine always take on the longer side.) You can also stick a toothpick into the center of one to make sure the dough is cooked (you should see some fluffy crumbs - not wet dough). Let them rest about 5-10 minutes before icing and serving.
• Make the Icing: Make the icing while the cinnamon rolls bake. Beat cream cheese in a medium bowl with electric mixer. Add the remaining ingredients and mix until well combined and creamy.
• Serve + Store: Enjoy the cinnamon rolls while they're warm from the oven! Top with the icing and a pinch of lemon zest. Store leftovers in an airtight container in the fridge for up to 5 days (gently reheat leftovers in the microwave).

RASPBERRY LEMON ROLLS

Steps:

• Roll the dough into a large rectangle about 12-inches wide by 18-inches long. Smear the softened butter on all but one of the long edges. Sprinkle the brown sugar on top of the butter and spread it with your fingers to cover the butter.
• Toss the frozen raspberries with the sugar, lemon zest, and cornstarch. Sprinkle evenly over the brown sugar layer. (WAIT to pull the raspberries from the freezer until you are ready for this step. As soon as you add the sugar, they will start to get juicy and wet.)
• Roll the dough from the long end with raspberries towards the long end that was left bare. Pinch the seams and place the roll seam side down. Using floss, cut the rolls into 12 even pieces. Tuck the floss underneath the dough, then criss-cross the floss and pull outwards until it cuts through. Dip the floss in flour if it sticks to the dough. The floss helps cut the rolls without smashing them.
• Place the rolls inside of a greased 13x9-inch baking dish. Press the tops gently to flatten the rolls slightly. Then cover with greased plastic wrap and allow to rise until double in size, about 1 hour. Raspberry juices will ooze out of the rolls, and that's okay.
• Bake at 350 degrees Fahrenheit for 20 to 25 minutes or until golden brown on top and the dough is cooked in the center and on bottom. Allow the rolls to cool slightly.
• Make the frosting by beating the cream cheese and lemon zest with an electric hand mixer in a large bowl. Add the butter, one Tablespoon at a time, mixing until smooth after each addition. Add the powdered sugar and lemon extract all at once. Mix until incorporated. Spread over the raspberry rolls and enjoy! (You may have extra frosting, but it's great on French toast too!)

LEMON-RASPBERRY CUPCAKES WITH RASPBERRY-BALSAMIC CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 325 degrees F. Line 2 muffin pans with cupcake liners.
• In a medium bowl, sift together the flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape the bowl as needed. Beat in the lemon zest and vanilla extract until combined. With the mixer on the lowest speed, add the flour mixture in three additions, alternating with two additions of the buttermilk and lemon juice. Mix until just combined after each addition. Scrape the bowl as needed. Gently fold in the raspberries.
• Fill the cupcake liners three-quarters full with batter and bake until a wooden toothpick inserted in the center comes out clean, about 25 minutes. Transfer the pans to wire racks to cool completely before frosting.
• Frost the cupcakes with the Raspberry-Balsamic Cream Cheese Frosting.
• In a small bowl, mix the raspberries with the granulated sugar and let stand for 15 minutes.
• Place the raspberries in a small saucepan and add 1 tablespoon of the balsamic vinegar. Let simmer over medium heat for 15 minutes; the raspberries should cook down and create a sauce. Then crush the berries or run through a blender for a smoother frosting. Set aside to cool.
• Mix the remaining 3 tablespoons balsamic vinegar into the raspberry sauce and set aside.
• In a large bowl or the bowl of an electric mixer fitted with paddle attachment, beat the cream cheese and butter until creamy. Add 1/2 cup of the powdered sugar and beat until combined. Add the raspberry sauce and beat until combined. Add the remaining powdered sugar, a bit at a time, and beat until creamy. Add more sugar if a thicker consistency is desired.

LEMON RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
• Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
• Whisk the flour, baking powder and salt together in a bowl.
• Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
• Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
• For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
• Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.

LEMON SWEET ROLLS WITH CREAM CHEESE ICING

Steps:

• Make the dough: Combine the yeast, buttermilk and 1 tablespoon sugar and let sit until foamy, about 5 minutes.
• Add the butter, remaining 3 tablespoons sugar, lemon zest, salt and cardamom to the bowl of a stand mixer fitted with the paddle attachment and mix on low to combine. Add the eggs and buttermilk mixture, and stir until combined.
• With the mixer on low speed, slowly add 4 cups/510 grams of the flour and stir until all of the flour is moistened. Switch to the dough hook, and mix for 5 more minutes. The dough will be soft and billowy, and it will stick to the bottom of the bowl. Add more flour if the dough seems very, very soft.
• Transfer the dough to a fresh, lightly oiled bowl. Turn the dough to coat it with oil, then cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour. Alternately, refrigerate the dough before rising for up to 24 hours and proceed with the recipe as written. The rolls may need a slightly longer second rise.
• Make the filling: Combine the sugar, lemon zest, cardamom and a pinch of salt. Use your fingers to rub the lemon zest into the sugar.
• Assemble the rolls: Line a 9-by-13-inch baking pan with parchment paper and butter the pan and paper. Gently deflate the dough by folding it over itself a few times in the bowl. Turn the dough out onto a floured surface and pat or roll it into a rectangle about 12-by-16-inches and 1/4-inch thick. Gently spread the soft butter over the dough, and sprinkle the sugar mixture evenly over the top. Roll the dough into a tight log and use a serrated knife or length of floss to cut the log into 12 even pieces.
• Place the rolls into the prepared pan, cover, and let rise again until doubled in size, about 1 hour. You can also refrigerate the rolls before the second rise for up to 24 hours, if you'd like to bake them later. Let the rolls rise at room temperature until doubled in size before baking.
• Finish the rolls: Heat oven to 350 degrees and bake for 30 to 35 minutes or until the rolls are golden and cooked through. While the rolls are baking, make the icing: In the bowl of a stand mixer fitted with the whisk attachment, whisk the softened cream cheese, powdered sugar and lemon juice until smooth. The icing should be quite thick, but spreadable. Add a little more lemon juice if necessary.
• Let the rolls cool for about 5 minutes, then spread the icing over the top. Enjoy warm.

LEMON SWEET ROLLS

Steps:

• Grease a 9-by-13-inch baking dish with unsalted butter. Set aside.
• For the dough: Combine the milk, butter and 1 tablespoon of the sugar in a small saucepan and heat until the butter melts and the mixture's between 105 degrees F and 115 degrees F on an instant read thermometer. Whisk in the yeast and let stand until the top is foamy, about 5 minutes. Transfer to a medium bowl. Whisk in the eggs and remaining sugar and set aside. Combine the flour and kosher salt in the bowl of a heavy stand mixer fitted with the dough hook. Mix on low speed until combined, about 1 minute. Turn the mixer to medium speed and add the yeast mixture. Continue to mix until the dough comes together in a ball and is smooth and no longer sticky, about 13 minutes.
• Coat a large bowl with cooking spray. Transfer the dough to the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.
• Punch the dough down and turn out onto a lightly floured work surface. Roll the dough out to a 20-by-12-inch rectangle with the longer side parallel to you.
• For the filling: Combine the lemon zest and juice in a medium bowl. Add the granulated sugar. Use your hands to rub the zest into the sugar and lemon juice.
• Spread the softened stick of butter evenly over the dough. Sprinkle the lemon-sugar mixture evenly over the butter.
• Starting at the bottom, tightly roll the dough up into a long log. Cut the log into 15 (about 1-1/2 inches-wide) crosswise pieces with a serrated knife or dental floss. Arrange the rolls cut-side-up in the prepared baking dish. Cover loosely with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
• About 30 minutes before the second rising time is done, adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Once ready, uncover the rolls and bake until golden brown, 20 to 25 minutes.
• While the rolls bake, make the frosting: Beat the butter and cream cheese with the paddle attachment in the bowl of a stand mixer until fluffy and smooth. Add the lemon juice and vanilla. Sift the powdered sugar into the bowl, add the salt and beat until combined. Add the poppy seeds, and beat until smooth, about 10 seconds. While the rolls are still warm, spread the tops with the frosting. Serve warm (see Cook's Note).

LEMON SNACK CAKE WITH RASPBERRY-CREAM CHEESE FROSTING

Steps:

• For the Cake: Preheat oven to 350°F. Brush a 9-inch round cake pan with butter. Line bottom with parchment; brush with butter. Dust with flour, tapping out excess.
• In a bowl, whisk together flour, baking powder, baking soda, and salt. In another, stir together milk and lemon juice. In the bowl of a mixer fitted with the paddle attachment, beat butter with lemon zest, granulated sugar, and vanilla on medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time.
• Reduce speed to low; beat in flour mixture in three additions, alternating with milk mixture, just until no dry flour remains (do not overmix). Transfer batter to prepared pan; smooth top. Bake until cake is golden and springs back when gently pressed, about 40 minutes. Transfer pan to a wire rack; let cool 20 minutes. Turn cake out onto rack, remove parchment, and let cool completely.
• For the Frosting: In a bowl, beat cream cheese and butter until light and fluffy, 2 to 3 minutes. Beat in confectioners' sugar and freeze-dried berries until smooth.
• Spread frosting over top of cake. Decorate with fresh berries. Cake is best served on the same day, but can be refrigerated in an airtight container up to 2 days.

LEMON ROLLS WITH LEMON CREAM CHEESE FROSTING

Steps:

• Rolls
• Mix yeast and warm water until dissolved.
• Combine cake mix, salt and flour in a large bowl.
• Add yeast mixture and vanilla to cake mixture. Mix well. This may require kneading with your hands a bit to completely combine ingredients.
• Cover tightly with plastic. Let rise for one hour. Punch down and let rise again for another 30-60 minutes.
• Divide dough in half. On a floured surface, roll one half of dough into a rectangle shape, approximately 1/4" thick.
• Once dough is rolled out, brush with half of softened butter.
• Combine white sugar, lemon zest and pudding mix in a bowl stirring until well combined.
• Sprinkle half of the sugar mixture over buttered dough.
• Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece.
• Slice dough into 12 equal sized pieces. Place 12 rolls into a 13x9 inch pan that has been sprayed with nonstick cooking spray.
• Repeat process with remaining dough to make the second pan of lemon rolls.
• Cover with plastic and let both pans rise until almost doubled in size, approximately 30 minutes. Don't worry if rolls don't completely double in size, they will continue to rise while baking.
• Preheat oven to 350°F.
• Bake at 350°F for 15-25 minutes or until lightly brown.
• While rolls are baking, prepare your frosting.
• Remove from oven and either frost immediately if you would like frosting to melt into rolls, or wait until rolls have cooled, then frost.
• Frosting
• Beat cream cheese, softened butter and lemon extract in a bowl until light and fluffy. Mix until well combined. Add in your confectioner's sugar, one cup at a time, mixing well after each addition.
• Add in three tablespoons milk, and mix until very well combined.
• Store rolls in refrigerator.