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Lemon Berry Swirls will brighten your day whenever you eat them. The pillowy dough wraps around zesty lemon curd and sweet raspberry sauce, all crowned with creamy berry-infused frosting. These swirls work great for morning gatherings, special family breakfasts, or as an after-dinner sweet. You'll love how the tangy citrus plays with the sweet berries, all balanced by the smooth frosting. They'll wow your guests or make your weekend extra special.
WHAT YOU'LL NEED- 1 egg at room temp
- ¼ cup white sugar (50g)
- ⅓ cup melted butter (74g)
- 1½ cups warm buttermilk (354mL) (heated to 100°F)
- 2¼ teaspoons active yeast
- 4 cups flour (552g)
- ¾ teaspoon salt
- ½ cup warm heavy cream (for finishing rolls)
- Step 1:
- Prep Your Dough: Heat buttermilk to 100-105°F. Mix in ½ tsp sugar and yeast, then wait until bubbly (5-10 mins). In another bowl, mix sugar and egg together, then stir in your melted butter. Pour in the foamy yeast mixture, add flour and salt, then knead until it feels smooth (10-20 mins by hand or 4-6 mins with a mixer). Put dough in an oiled bowl, cover it, and let it grow for 1-2 hours until it's twice as big.
- Step 2:
- Create Berry Sauce: Cook raspberries, sugar, salt, and water in a pot over medium heat, mashing berries as the mix thickens (about 5 mins). Stir in cornstarch mixed with water (1 tsp cornstarch + 2 tsp water) and cook until really thick (another 5 mins). Set aside to cool down.
- Step 3:
- Whip Up Lemon Filling: Rub sugar and lemon zest between your fingers, then mix in whole eggs and yolk. Add lemon juice and cook over a water bath, stirring until thickened. Take it off the heat, mix in butter, and cool in the fridge.
- Step 4:
- Put It All Together: Roll your dough into a 17x13 inch sheet. Spread ½-¾ cup lemon curd first, then add ½-¾ cup raspberry sauce on top. Roll it up into a log and cut into 12 slices. Place them in a buttered 9x13 pan. Let them rise another 1½ hours, then pour warm cream over the top. Bake at 345°F for 25-28 mins. Let them cool a bit.
- Step 5:
- Make Your Topping: Whip butter and cream cheese together, then mix in raspberry jam. Add powdered sugar and heavy cream, mixing until it's all smooth.
- Step 6:
- Finish and Dig In: Spread your frosting on the warm rolls and serve!
- Keep rolls at room temp for 1-3 days, or in your fridge up to a week. When you want one, warm it in the microwave for 10-15 seconds to soften the frosting and make it taste fresh again.
- Try something new by using different berries in your filling or adding a thin lemon glaze on top for extra zing.
- Cooling both the lemon curd and berry filling before you spread them helps keep them from leaking out during baking.
- Don't forget to pour warm cream over the rolls right before they go in the oven to get that gooey, rich texture.
Pro Chef Tricks
- For stronger raspberry taste, cook your berry filling a bit longer to make the flavor more powerful before you spread it on the dough.
Can I prep these the night before?
You bet! Make your dough, fillings, and curd a day early. Put the rolls together, stick them in the fridge overnight, and let them warm up before baking.
Will these freeze well?
They sure will. After baking, wrap them tight in plastic and put them in an airtight container. When you want them, thaw in the fridge overnight and warm them up before eating.
What if I can't find fresh raspberries?
No worries! Frozen raspberries work just fine, or you can use raspberry jam for a super quick option.
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