Make these Raspberry Lemon Pull-Apart Rolls with your kids for a sweet addition to your Easter brunch menu!
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These soft Raspberry Lemon Pull-Apart Rolls are the perfect combination of sweet and tart that kids and adults alike will love. In fact, I had barely finished photographing them before hands big and small were reaching for one of these. They're just that good.
Our sweet and tart rolls are perfect when you want something with a little zing to it! And they're much easier than making traditional cinnamon rolls.
Along with Tater Tot Breakfast Casserole, these are one of my favorite recipes to make for Easter brunch. They're easier than you think, and no one will ever believe that they started as frozen dinner roll dough!
Ingredients
- frozen dinner rolls
- butter
- seedless raspberry jam
- lemon
- granulated sugar
- powdered sugar
- Fresh raspberries for garnish optional
How to Make Pull-Apart Rolls
- Preheat the oven to 350-degrees F.
- Butter a 9x9 pan and set aside.
- Once the rolls are thawed, flatten them gently with your palm.
- Fill each circle with ½ teaspoon of raspberry jam and pinch shut.
- Place into the prepared dish, pinched side up. Drizzle the rolls with the melted butter.
- Mix together the lemon zest and sugar in a small bowl. Sprinkle HALF of the lemon-sugar mixture over the tops.
- Cover the baking dish and let rise until the rolls have doubled in size.
- Sprinkle the remaining sugar mixture on top of the rolls and bake for about 20-25 minutes.
- Combine glaze ingredients and whisk until smooth. Drizzle the glaze over rolls while still, they are still warm.
How do you defrost frozen dough?
- Place the frozen dough on a parchment-lined baking sheet.
- Cover the rolls with plastic wrap, coated in cooking spray.
- Place the baking sheet into the refrigerator for 6-12 hours before you wish to use the dough.
If you like the flavors of raspberries and lemons together, you might also want to check out this biscuit recipe.
Raspberry Lemon Pull-Apart Rolls
Raspberry Lemon Pull Apart Rolls
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Equipment
- 9x9 baking pan
Ingredients
- 9 frozen dinner rolls thawed but still cold
- 3 tablespoons butter melted
- 1-½ tablespoons seedless raspberry jam
- Zest of 1 lemon
- ⅓ cup sugar
Glaze
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon raspberry jam
- Fresh raspberries for garnish optional
Instructions
- Preheat the oven to 350-degrees F. Butter a 9x9 pan and set aside.
- Once the rolls are thawed, flatten them gently with your palm.
- Fill each circle with ½ teaspoon of raspberry jam and pinch shut.
- Place into the prepared dish, pinched side up. Drizzle the rolls with the melted butter.
- Mix together the lemon zest and sugar in a small bowl. Sprinkle HALF of the lemon sugar mixture over the tops.
- Cover the baking dish and let rise until the rolls have doubled in size.
- Sprinkle the remaining sugar mixture on top of the rolls and bake for about 20-25 minutes.
- Combine glaze ingredients and whisk until smooth. Drizzle the glaze over rolls while still they are still warm.
Notes
How do you defrost frozen dough?
- Place the frozen dough on a parchment-lined baking sheet.
- Cover the rolls with plastic wrap, coated in cooking spray.
- Place the baking sheet into the refrigerator for 6-12 hours before you wish to use the dough.
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Gina says
These look amazing!
PINNING!
Cindy says
I love lemon and blueberries together but I don't think I've ever tried lemon and raspberries. Thanks for the recipe 🙂
Jessica says
Ohhhh, those are two of my favorite flavors!
Ang Paris says
Thanks Jessica, they're SO amazingly delicious!
Dani says
I made these for Easter on a whim and my family loved them!
Ang Paris says
You could use whatever nuts you like, or just skip them. I love how easy it is to customize smoothie bowls.
🙂 Thanks for stopping by!