Lemon Raspberry Cream Cheese Danish Rolls Recipe – Easy Pastry Dessert
Lemon raspberry cream cheese Danish rolls are a bakery‑style pastry made with soft, flaky dough filled with tangy cream cheese, sweet raspberry jam, and a hint of lemon zest. Finished with a drizzle of glaze, these rolls are perfect for breakfast, brunch, or dessert. They’re a delightful combination of fruity sweetness and creamy richness that will impress family and guests alike.
Equipment
- Mixing bowls
- Stand mixer or whisk
- Rolling Pin
- Baking sheet
- Parchment paper
- Pastry brush
Ingredients
For Dough:
- 3 cups all-purpose flour
- 2¼ tsp active dry yeast
- ½ cup warm milk
- ¼ cup sugar
- ½ cup butter (softened)
- 1 egg
- Pinch of salt
For Filling:
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 cup fresh raspberries
For Glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Prepare dough: Mix yeast with warm milk and sugar. Add flour, butter, egg, and salt. Knead until smooth. Cover and let rise until doubled (about 1 hour).
- Roll and shape: Roll dough into a rectangle. Spread cream cheese filling (cream cheese, sugar, vanilla, lemon zest mixed until smooth). Scatter raspberries evenly. Roll into a log and slice into spirals.
- Second proof: Place rolls on a parchment-lined baking sheet. Cover and let rise 30–45 minutes until puffy.
- Bake: Brush with egg wash. Bake at 375°F (190°C) for 20–25 minutes until golden brown.
- Glaze: Mix powdered sugar, lemon juice, and zest. Drizzle over warm rolls.
- Serve: Enjoy fresh, warm, and fragrant.
Notes
- Chill dough: Cold butter ensures flaky layers.
- Fruit options: Substitute raspberries with blueberries, strawberries, or peaches.
- Make-ahead: Prepare dough the night before, refrigerate, and bake fresh in the morning.
- Storage: Keep in an airtight container for 2 days, or freeze (unglazed) for up to 2 months.
- Presentation tip: Garnish with extra lemon zest curls or fresh raspberries for a bakery-style finish.