Raspberry Lemon Breakfast Rolls

This recipe is adapted from one from Food and Wine. I upped the lemon factor in it by adding both lemon extract and Limoncello. Enjoy!

Raspberry Lemon Breakfast Rolls


  • 1 cup whole milk
  • 2/3 cup sugar
  • 1 1/2 Tbsp active dry yeast
  • 1 stick unsalted butter, at room temp
  • 2 large eggs
  • 1 lemon, zested
  • 1/2 Tsp kosher salt
  • 1/2 Tsp lemon extract
  • 4 1/4 cups (or so) all-purpose flour, plus more for kneading.


  • 1 heaping cup fresh raspberries
  • 1/3 cup sugar
  • 1 lemon, zested
  • 1 Tbsp cornstarch
  • 1 stick unsalted butter, at room temp
  • 1/2 cup raspberry jam
  • 2 Tbsp Limoncello


  • 1 1/2 cups powdered sugar
  • Juice of 1 lemon or 2-3 Tbsp of Limoncello


Nuke the milk until it’s between 100° to 110°. In a stand mixer with the paddle attachment; add in the milk, yeast and sugar. Stir to dissolve the yeast. Let sit for 5 to 7 minutes, it’ll become foamy. On low-speed add in the butter, eggs, lemon zest, salt, and lemon extract. Slowly add in the flour, about 1/2 a cup at a time. Beat for about 2 minutes. The dough will be sticky. You want it to start to pull away from the sides of your bowl. You may need more or less flour, depending on your conditions (humidity, etc.). Once it starts to pull away switch out the paddle attachment for a dough hook. You may have to scrap down the sides of the bowl.  Beat on medium speed for 10 minutes. Turn out onto a lightly floured board and knead for about 2 minutes. It should be soft and slightly sticky. Place in a large glass bowl sprayed with non-stick cooking spray. Spray the top of the ball of dough as well, cover with plastic wrap, and set in a warm location to rise. It should double in 1 to 2 hours.

In a medium bowl toss the raspberries, sugar, lemon zest, cornstarch and Limoncello. Add in the raspberry jam.

Once the dough has risen, turn it out on the floured board and roll out to a roughly 10×20″ rectangle. Spread the butter over the dough and then spread the raspberry mixture over that.

Starting with the long edge, roll the dough into a 20″ log. Take a 9×13″ pan and spray with non-stick cooking spray (or you can butter it is you want the additional flavor). Cut the dough into roughly 2 to 2.5″ slices and put them cut side down in the pan. Raspberry will inevitably ooze out, scoop it up and put in on top of the rolls. It’ll be fine.

Cover with plastic wrap and let rise again for an hour or so. Don’t worry if the rolls don’t fill the whole pan, they will after they rise.

Preheat your oven to 400° and bake for 20 to 25 minutes or until the tops are golden brown and the juice are bubbly. Allow to cool for at least 30 minutes.

In a small bowl, whisk together the powdered sugar and lemon juice (or Limoncello). Add the juice a little at a time, you don’t want your glaze to be too funny. Drizzle over the tops and enjoy!

Dulce De Leche Cinnamon Rolls

I get a lot of inspiration from cooking shows, especially PBS shows. This one is inspired from Pati’s Mexican Table. I didn’t really make a lot of changes, I excluded pecans and made my own dulce de leche. Enjoy!


Dulce de Leche Cinnamon Rolls

  • 1/2 cup water, 115 degrees
  • 3/4 cup milk, 115 degrees
  • 2 1/4 Tsp active dry yeast
  • 1/2 cup plus 1 Tbsp sugar
  • 2 eggs, lightly beaten
  • 4 cups all purpose flour
  • pinch of kosher salt
  • 1/2 cup unsalted melted butter
  • 1/4 cup unsalted butter cut into 1/4″ cubes
  • 1 cup dulce de leche (recipe below)
  • 1 Tbsp cinnamon


In a small bowl add the water, milk, 1Tbsp sugar and yeast. Stir to dissolve and let sit for 10 minutes until foamy.

In a stand mixer add the yeast, flour, eggs, 1/2 cup sugar, and pinch of salt. Beat with a paddle attachment until smooth. Add in the melted butter and beat again until smooth. It will be very sticky. Turn out on a floured board and knead until soft and elastic, it will still be slightly sticky. Shape into a ball and place into a large bowl sprayed with non-stick cooking spray. Let rise for 1 to 1 1/2 hours until doubled.

Roll out onto a floured board again and roll out to form a large rectangle, about 24″ by 13″. Smear the dulce de leche over the dough within 1″ from the long edge. Sprinkle with the cinnamon and randomly place the butter cubes. Roll up tightly and when you get to the end wet the edge of the dough with water to seal it. Cut in half and continue cutting until you have about 12 rolls. Put in a 13″x9″ baking pan that has been sprayed with non-stick cooking spray. Cover with plastic wrap and let rise for about 1 hr. Bake in a 350 degree oven for about 30 minutes, until golden brown. You can make a traditional sugar glaze but I like to use caramel sauce that I almost always have on hand (previously posted in other recipes, like the sticky toffee pudding).

Dulce de Leche

  • 2 14 oz cans of sweetened condensed milk


I use my Instant Pot 6 Qt for this. You can do this in a pot on the stove filled with water but it takes a lot longer and requires more attendtion. Pour the condensed milk into a jar and cover tightly with foil or screw on the cap. Put in the Instant Pot with the rack placed in the bottom. Pour water up to 1″ from the top of the jar. Close and lock the Instant Pot lid and set the pressure release valve to sealed. Set to pressure cook and time it for 45 minutes. As soon as it comes up to temperature and starts to count down the minutes, turn it off. Let it pressure release naturally and once the valve drops you can open it. The jar will be very hot so let it set. Stir to make sure it’s smooth.