Description
Soft, fluffy Danish rolls filled with tangy lemon cream cheese and sweet raspberries, finished with a bright citrus glaze—perfect for breakfast or dessert.
Ingredients
- 2 ¼ teaspoons active dry yeast
- ¾ cup warm milk (110°F / 43°C)
- ¼ cup granulated sugar
- 2 ¾ cups all-purpose flour
- ½ teaspoon salt
- 1 large egg
- ¼ cup unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- ⅓ cup powdered sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- ½ cup powdered sugar (for glaze)
- 1–2 tablespoons lemon juice (for glaze)
Instructions
- In a bowl, mix warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- In a large bowl, combine flour and salt. Add yeast mixture, egg, and butter. Knead until smooth and elastic.
- Cover the dough and let it rise for 1–1.5 hours until doubled in size.
- Prepare filling by mixing cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla until smooth.
- Roll dough into a rectangle. Spread cream cheese mixture evenly and scatter raspberries on top.
- Roll tightly into a log and slice into 10–12 rolls.
- Place rolls in a greased baking dish and let rise for 30 minutes.
- Brush tops with egg wash (egg + milk).
- Bake at 350°F (175°C) for 20–25 minutes until golden brown.
- Mix powdered sugar with lemon juice to make glaze and drizzle over warm rolls.
Notes
- Do not thaw frozen raspberries before using to avoid excess moisture.
- Roll dough tightly to prevent filling from leaking.
- Store in refrigerator up to 3 days in an airtight container.
- Reheat gently and add fresh glaze for best taste.
- Can be prepared ahead and refrigerated overnight before baking.
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
