Lemon Raspberry Sticky Buns

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Lemon Raspberry Sticky Buns


Ease of preparation rating: Medium
Yield: 9 sticky buns




½ cup (120 ml) buttermilk, warmed

4 teaspoons (20 ml) active dry yeast

¾ cup (180 ml) sugar, divided

½ cup (120 ml) butter, room temperature

1 teaspoon (5 ml) salt

3 eggs

3 ½ cups (830 ml) flour

2 cups (470 ml) raspberries

1 tablespoon (15 ml) lemon juice

¼ cup (60 ml) butter, melted



1 cup (240 ml) icing sugar

1 tablespoon (15 ml) lemon juice

1 tablespoon (15 ml) lemon zest

1 tablespoon (15 ml) milk

1 teaspoon (5 ml) vanilla extract


Special equipment

9-inch x 9-inch (23 cm x 23 cm) baking dish, greased



To make the dough, pour buttermilk into a large bowl. Add yeast and 2 tablespoons (30 ml) sugar. Let sit a few minutes until the yeast starts to bubble.

Add butter to the bowl and mix in on low. Add 6 tablespoons (90 ml) sugar, salt, and eggs. Mix in the flour 1 cup (240 ml) at a time, using only enough to make a dough that is a bit sticky.

Turn onto a lightly-floured work surface and knead just until smooth, being careful not to add too much flour (which will make the dough dry). Put the dough into a lightly-greased bowl, cover, and let rise 2-4 hours.

To assemble, toss the raspberries in the lemon juice and set aside.

Turn the dough out onto the counter and pat into a 9-inch x 13-inch (23 cm x 33 cm) rectangle, with the long edge facing you. Brush the melted butter over the rectangle. Sprinkle the remaining sugar on top. Drain the raspberries, and dot them on top.

Roll the dough into a tight log. Cut the dough into 9 slices. Place the dough pieces cut side up into a greased baking dish. Cover and let rise 1 hour.

Bake in the oven at 350 F (175 C) for 35-40 minutes. Remove and let cool slightly before glazing.

To make the glaze, add icing sugar to a bowl. Mix in lemon juice and lemon zest. Mix in enough milk to make the mixture thick and creamy. Add vanilla and mix in.

To finish, drizzle the glaze over the warm rolls.

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