Overnight Raspberry Sweet Rolls with Lemon Cream Cheese Glaze

Overnight Raspberry Sweet Rolls with Lemon Cream Cheese Glaze

Wake up to the sweet smell of these Overnight Raspberry Sweet Rolls! Filled with a fresh raspberry preserve and topped with a zesty lemon cream cheese glaze, these rolls are the perfect indulgence for a weekend breakfast or brunch. Best of all, you prepare them the night before, so all you have to do in the morning is bake and enjoy!

Ingredients:

For the Dough:

• 4 cups Bob’s Red Mill Organic Unbleached All-Purpose Flour, divided
• ¼ cup granulated sugar
• 1 packet rapid rise yeast (approx. 2 ¼ teaspoons)
• ½ teaspoon kosher salt
• 8 tablespoons butter, divided
• ½ cup water
• ½ cup buttermilk, room temperature
• 1 egg + 1 egg yolk

For the Filling:

• 1 cup raspberry preserves
• 1 cup fresh raspberries

For the Lemon Cream Cheese Glaze:

• 2 lemons, zested and juiced
• 4 ounces cream cheese, softened
• 1 ¼ cup powdered sugar
• 2 tablespoons milk (optional, for thinning)

Directions:

1. Make the Dough:

• In a food processor, combine 2 cups of flour, granulated sugar, yeast, and kosher salt. Pulse until blended.
• In a microwave-safe bowl, melt 6 tablespoons butter with ½ cup water and ½ cup buttermilk. Heat in 15-second intervals until the mixture reaches 120-125°F.
• Pour the warm mixture into the food processor along with the egg and egg yolk. Pulse until no dry flour remains. Gradually add the remaining flour until the dough becomes soft and elastic, slightly bouncing back when pressed.

2. Rest the Dough:

• Transfer the dough to a lightly floured surface, cover with a dish towel, and let it rest for 10 minutes while you prepare the filling.

3. Prepare the Filling:

• In a medium bowl, gently mix the raspberry preserves and fresh raspberries. Be careful not to break the berries apart.

4. Roll and Fill the Dough:

• Grease a 9×13″ baking dish and set it aside.
• Roll the dough into a large rectangle, approximately 10×18″. Melt the remaining 2 tablespoons butter and brush it over the dough, leaving a 1″ border around the edges.
• Spread the raspberry mixture evenly over the buttered dough, still leaving a border. Tightly roll the dough from the long side into a spiral, then pinch the edges to seal.

5. Slice and Refrigerate:

• Slice the dough into 12 rolls and arrange them in the prepared baking dish.
• Cover tightly with foil and refrigerate for 8-12 hours.

6. Bake the Rolls:

• In the morning, allow the rolls to come to room temperature for about 1 ½ to 2 hours. Preheat your oven to 350°F.
• Remove the foil and bake the rolls for 30 minutes, or until golden and cooked through.

7. Make the Lemon Cream Cheese Glaze:

• In a food processor, blend the softened cream cheese and lemon juice until smooth. Gradually add the powdered sugar and continue processing until the glaze is thick and creamy. Thin with up to 2 tablespoons milk if needed.

8. Glaze and Serve:

• Once the rolls are slightly cooled, generously pour the lemon cream cheese glaze over the top. Sprinkle with lemon zest for an extra tangy touch. Serve warm and enjoy the irresistible blend of sweet raspberries and zesty lemon glaze!

Recipe Notes:

• Prep Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: Overnight (8-12 hours rest) + 2 hours
• Calories: 320 kcal per roll
• Servings: 12 rolls

Perfect for Brunch

These Overnight Raspberry Sweet Rolls are the perfect make-ahead breakfast for special occasions. The raspberry filling combined with the zesty lemon cream cheese glaze creates a delicious balance of sweet and tangy flavors that’s sure to impress your guests. Prep the rolls the night before, and wake up to a warm, comforting breakfast ready to bake and enjoy!

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