Lemon cake mix sweet rolls, filled with fresh raspberries and raspberry jam, and topped with Lemon Mascarpone frosting!
I made so much lemon stuff recently. Some of it was really spontaneous and unplanned, so I didn’t even realize it until I was editing photos and organizing recipes into folders. Without even meaning to, I have a lineup of 6 lemon recipes to share.
I have a few orange and berry recipes in there too, but I seriously went overboard with lemon desserts.
I can only think that this means I’m incredibly ready for spring. And yet, I don’t feel like I have really done that much purposeful and intentional recipe planning for spring. These lemon recipes all just sort of… happened!
I’m okay with it because I love lemon stuff, and there’s lots of the leftovers still kicking around in the fridge and freezer, but for your own sanity, I won’t share 6 lemon recipes in a row. I’ve got a whole slew of St. Patty’s recipes too, so I suppose I can alternate them!
I’m so incredibly proud of these sweet rolls. I managed to use yeast, and the recipe wasn’t a complete bust. Therefore, these are foolproof… because if I can make them, anyone can make them. I’m yeast-challenged. They also get a ton of flavor because these sweet rolls start with a cake mix! Who knew that was possible? Sweet rolls that are cake mix and yeast-based? Fantastic.
I used a lemon cake mix, so they are bursting with lemon flavor right out of the gate, but I also amped up the citrus flavor with fresh lemon zest. The sweet roll dough is unbelievably simple. You add flour to cake mix, add activated yeast to the dry ingredients, and you’ve got your dough. That’s really all it takes. The dough rises a few times, but the rises are pretty quick, and the dough is so easy to work with.
I rolled it out and it makes 16 enormous sweet rolls, so you will feed a crowd with this recipe. Keep it in mind for Easter brunch? I filled the rolls with butter, sugar, raspberry jam, and fresh raspberries. The fresh raspberries burst and ooze. They’re a little tart, so they are a perfect match with the lemon flavors, but then the jam makes everything sweeter!
When they’re warm from the oven, I slathered them with a sweet Mascarpone frosting that is infused with more lemon!
These sweet rolls are amazing, and I couldn’t walk by the pan without taking a few bites. They are a bit dangerous to have around, and because it makes such a big batch, I definitely recommend making them when you know you’re going to have company! You will be shocked by how easy they are, and how deliciously flavorful!
Lemon Raspberry Sweet Rolls with Lemon Mascarpone Frosting
Ingredients
For Lemon Raspberry Sweet Rolls:
- 2 packages yeast
- 2 1/2 c. warm water
- 1 box lemon cake mix
- 5 c. all-purpose flour
- 2 tsp. fresh lemon zest
- 1/4 c. butter melted
- 1/2 c. granulated sugar
- 1/3 c. raspberry jam melted in the microwave til thin and runny (30-60 seconds)
- 1 pint fresh raspberries
For Lemon Mascarpone Frosting:
- 1 - 8 oz. container Mascarpone cheese softened
- 1 c. whipped topping thawed
- 1/3 c. powdered sugar
- 1 tsp. fresh lemon zest or 1/2 tsp. lemon extract
Instructions
For Lemon Raspberry Sweet Rolls:
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In a medium bowl, combine yeast and warm water, stirring until yeast is dissolved.
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In a large bowl, whisk together lemon cake mix and flour.
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Add the yeast mixture and lemon zest to the cake mix mixture, and stir with a sturdy wooden spoon, or use your hands, until ingredients are combined.
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Lightly grease the top, and cover with plastic wrap.
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Let the dough rise for 1 hour, then punch it down, and let it rise again for another 30 minutes.
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Lightly grease a 9x13-inch pan and an 8-inch square pan.
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Turn the dough out onto a lightly floured surface, and roll it into a large rectangle. Mine was enormous - approximately 18x24 inches, and just over 1/4-inch thick.
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Brush the dough with the melted butter, sprinkle evenly with sugar, drizzle with raspberry jam, and sprinkle with raspberries.
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Roll the dough from the shorter side, so that it forms a log approximately 18 inches long.
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Cut into 16 equal-sized pieces. It will get messy, but you can use two hands to lift each piece into the pans. Place 4 in the smaller pan, and 12 in the larger pan.
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Bake at 350 degrees for 15-20 minutes, or until the rolls are golden brown at the edges. My rolls were quite large, and it took about 18 minutes, but I think this can vary depending on how you cut the rolls.
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Allow to cool for about 10 minutes before spreading with the frosting.
For Lemon Mascarpone Frosting:
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In a small mixing bowl, beat Mascarpone cheese and whipped topping until smooth.
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Beat in sugar and lemon zest.
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Spread onto the slightly cooled sweet rolls, and serve immediately!
And you don’t have to get over-the-top here, but I did have leftover lemon glaze from this cake that I decided to generously drizzle on the sweet rolls too. Not necessary, but lemon glaze is so easy to make, and it definitely didn’t hurt these rolls any!
Robin Johnson says
February 22, 2016 at 5:00 pmOh my! These look amazing, can’t wait to try out the recipe. Thanks
Sarah says
February 23, 2016 at 2:57 pmThese rolls look super delicious!
Morgan @ Morgan Manages Mommyhood says
February 23, 2016 at 3:26 pmAhh these look SO good! I love that it uses a box mix- so easy!
Cheryl says
February 24, 2016 at 12:02 amYum, this looks so good, pinning to make later!! Thank you!
[email protected] says
February 25, 2016 at 2:34 pmOOO … these look delicious. Lemons and raspberries a lovely combination
Sarah says
March 1, 2016 at 6:44 pmTotally agree. I love lemon with any berries! So perfect together! Thanks, Sam! 🙂
Heather Marie says
February 26, 2016 at 10:18 amWow! These look absolutely amazing! My hubby L-O-V-E-S lemon stuff so these will be on the menu soon. And I love that they use cake mix AND yeast. Yeast can be scary to work with, but you made this one sound pretty simple.
Sarah says
March 1, 2016 at 6:43 pmIt is FOOLPROOF. If I can do it, anyone can. I hate working with yeast!
Bree says
February 27, 2016 at 5:38 pmThese looks so incredibly yummy! I’m going to have to try making them soon. Thank you for sharing! 🙂
Sarah says
March 1, 2016 at 6:42 pmThanks so much!
Heather @MySweetMission.net says
February 29, 2016 at 9:42 pmThank you Sarah for linking up these delicious looking Lemon Raspberry Sweet Rolls with Lemon Mascarpone Frosting at the Creative Muster Party! They look absolutely amazing and your pictures are gorgeous too! We hope you’ll stop by tomorrow night at 6 pm EST to party with us again. Your post is one of my #FavoritePosts this week, so it’s been shared on Pinterest with my followers. 🙂 ~Heather
Sarah says
March 1, 2016 at 6:40 pmThank you so much!
Frugal Hausfrau says
March 1, 2016 at 2:23 pmThese are gorgeous! I would have to wait for a party because I couldn’t have them around my house…
Thanks for bringing this by Throwback Thursday!
Mollie
heather @french press says
March 1, 2016 at 9:48 pmYUM! I am all over all the lemon things especially with berries in the mix
Rachel says
March 3, 2016 at 4:05 pmThese look so yummy! Lemon Marscapone sounds divine!
Sarah says
March 6, 2016 at 12:39 pmThanks, girl!
Theresa @ Shoestring Elegance says
March 3, 2016 at 4:21 pmHi Sarah! I love, love, love your recipe!! As a matter of fact I am Featuring your Lemon Raspberry Sweet Rolls tonight at our What to do Weekends Party! I hope you get a chance to pop over and see your Feature and feel free to grab our Party Button.
Thanks so much for sharing it with us!
~Theresa @ Shoestring Elegance
Sarah says
March 9, 2016 at 8:49 pmThat’s wonderful! I’m so happy to hear that. Thank you so much!
Ellie Lewis says
October 30, 2016 at 1:24 amCan you use freshly made whipped cream? How much Heavy whipping cream would you use? Thank you
Sarah says
October 30, 2016 at 12:08 pmYes, you can definitely use fresh whipped cream! A 1/2 c. heavy whipping cream, whipped with 1 tbsp. sugar would make about 1 c. freshly whipped cream, so I’d go with 1/2 c. heavy cream. Make sense? Thanks!