Baking · Bread · Breakfast

Lemon and Raspberry Swirl Sweet Rolls

Fluffy lemon and raspberry swirl sweet rolls. My favourite weekend breakfast recipe! 


I was inspired to create my own yummy morning recipe when I heard about a partnership between Casper and the Infatuation for their very own “#BreakfastInBedFest”. Casper is a memory foam mattress company based in NYC who believes bed time is the best time, and there’s nothing better than waking up to breakfast in bed. It leave us a better reason to stay in bed longer anyways, right?!

I’ve taken my Triple Lemon Sticky Buns recipe and added some beautiful raspberry flavour to the mix! These sweet rolls are beyond heavenly and incredibly fluffy, buttery and delicious! I can’t think of anything better to wake up to eat in the morning than a sticky bun!

 As part of this blogging project #BreakfastInMyBedFest with Casper Sleep and The Infatuation I was asked to share a great breakfast recipe ready for Mother’s Day. For my readers from the States these would make the perfect Mother’s Day brekkie for your mom! My mum is lucky I’ve decided this year to celebrate Mother’s Day twice {we celebrated it back in March in the UK!}, so I baked these and surprised my mum over the weekend with a freshly baked batch of what I like to call pure fluffy sweet roll heaven. And they did not disappoint! Plus there really is nothing than spending the weekend eating the BEST EVER sticky buns in bed!

As soon as these left the oven in his true form my dad hinted that he wanted to try one! So I quickly whipped up a delicious tangy lemon sugar icing and drizzled it all over each sweet roll! Then the important step came next. Devour them! That’s definitely the best part of making sticky sweet rolls, taking the very first bite.



When you bite into each sweet roll you get a flavour explosion of raspberry jammy goodness. As you can imagine it really is a dream to eat these! When the sweet rolls bake the raspberries transform into a tangy jam filling. Then comes the sticky lemon glaze – which again I could eat by the spoonful…

{Makes 12-14 rolls}

Ingredients –

550g strong white bread flour

14g fast action dried yeast

55g caster or granulated sugar {superfine sugar}

85g unsalted butter, softened

250ml semi-skimmed milk

1 large free-range egg

1 lemon, zested

Raspberry Lemon Filling –

285g (10 ounce) packet of frozen raspberries {not thawed}

80g caster sugar

1 tsp cornflour {cornstarch}

1 lemon, zested {optional}

Method –

1. Make the dough: In a large stand mixer, add the flour, yeast, sugar and the zest. Mix gently on low speed just to combine. Then add the butter and rub in fully, until no lumps of butter remain. Now gently heat the milk in a small saucepan until it’s just warm and you can still poke your finger in without it burning. Then on a low speed, gently pour the milk in and add the egg, mix until a soft and sticky dough comes together. Then knead for another 5-7 minutes or until you have a soft and well elasticated dough. Now remove the dough from the mixer and knead gently on a board for about a minute just to bring it together into a ball. Place back in the bowl, cover fully with cling film and then leave somewhere warm for 1-2 hours or until the dough has doubled in size.

2. Make the filling: In a medium bowl toss together the sugar, frozen raspberries and cornflour. Roll the dough out on a flour surface to roughly 20cm x 50cm. Scatter the raspberry sugar filling evenly over the dough. Roll up tightly into an 18-inch log. Using a sharp knife, cut into 12-14 pieces. Place the rolls in the greased tin, making sure they’re well spread out. Then cover with cling film (plastic wrap) and leave in a warm place for another hour or until they’ve joined up and doubled in size.

3.To bake: Preheat your oven to 180 degrees C. Bake the buns for 20 minutes. Then allow too cool completely to room temperature. For glaze, just combine the icing sugar and lemon juice, mix until you have a smooth and drizzling consistency. Then drizzle liberally all over the baked buns. Finish with a little extra zest and then enjoy!

Just waiting to be glazed! These buns are my favourite to make and celebrate the weekend with. I love to enjoy one for breakfast with a warm cup of coffee! You NEED to run to your kitchen right NOW and make these ASAP!

raspberry swirl rolls

Enjoy the recipe! Surprise your mom with these for Mother’s Day!


66 thoughts on “Lemon and Raspberry Swirl Sweet Rolls

  1. Wow, these rolls look incredible, Jess! I love the lemon + raspberry combination, and I would give anything to have one of those sitting right here next to my cup of morning coffee. You have one lucky mum with all of the deliciousness that comes out of your kitchen over there! 🙂

  2. I’ve been seeing so many sweet roll recipes lately – I must be late to the sweet roll party! But this is probably one of my favorite flavor combinations, raspberries and lemon. I could eat these all day every day! This is a recipe of love – you’re mum is a lucky lady! Great recipe 🙂

    1. Thanks so much Heather! I would definitely love to try a sweet rolls recipe of yours! Raspberries and lemon go so well and make a great flavour combo in baked goods. Glad you like these, lovely! 😀

  3. OH. MY. HEAVENS. Maybe it’s the fact that I only had a shake for breakfast or maybe it’s the fact that these look insanely delicious, but I could wolf down a whole pan of these babies right now. I gotta try these! Pinning!

  4. I love breakfast in bed but don’t get to enjoy it nearly as often as I should! This reminds me of a danish that a local bakery sells so I definitely need to try your recipe. Perfect for brunch!

  5. Love your buns Jess ! But I would like eat them in terrace with a nice cup of coffee ! I dont’t like eat my breakfast in bed.
    They looks amazing for mother’s day and even a day like today because I would have a little bit just right now ! Have a lovely day 🙂

  6. Seriously, Jess – your pictures always make me hungry. It is kind of torture when sitting in school 😉 Haha
    That blogging project sounds like so much fun!

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