Lemon Raspberry Sweet Rolls with Lemon Mascarpone Frosting

• Produce

  • 2 tsp Lemon, fresh zest
  • 1 pint Raspberries, fresh

• Condiments

  • 1/3 cup Raspberry jam

• Baking & Spices

  • 5 cup All-purpose flour
  • 1/2 cup Granulated sugar
  • 1 box Lemon cake mix
  • 1/3 cup Powdered sugar
  • 1 cup Topping, whipped
  • 2 packages Yeast

• Dairy

  • 1/4 cup Butter
  • 1 8 oz. container Mascarpone cheese

• Liquids

  • 2 1/2 cup Water

• Other

  • 1 tsp Fresh lemon zest or ½ tsp. lemon extract

Found on thegoldlininggirl.com

Description

Ingredients

• 2 packages yeast
• 2½ c. warm water
• 1 box lemon cake mix
• 5 c. all-purpose flour
• 2 tsp. fresh lemon zest
• ¼ c. butter, melted
• ½ c. granulated sugar
• ⅓ c. raspberry jam, melted in the microwave til thin and runny (30-60 seconds)
• 1 pint fresh raspberries
• 1 - 8 oz. container Mascarpone cheese, softened
• 1 c. whipped topping, thawed
• ⅓ c. powdered sugar
• 1 tsp. fresh lemon zest or ½ tsp. lemon extract

Directions

• In a medium bowl, combine yeast and warm water, stirring until yeast is dissolved.
• In a large bowl, whisk together lemon cake mix and flour.
• 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.
• Lightly grease the top, and cover with plastic wrap.
• Let the dough rise for 1 hour, then punch it down, and let it rise again for another 30 minutes.
• Lightly grease a 9x13-inch pan and an 8-inch square pan.
• 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 ¼-inch thick.
• Brush the dough with the melted butter, sprinkle evenly with sugar, drizzle with raspberry jam, and sprinkle with raspberries.
• Roll the dough from the shorter side, so that it forms a log approximately 18 inches long.
• 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.
• 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.
• Allow to cool for about 10 minutes before spreading with the frosting.
• In a small mixing bowl, beat Mascarpone cheese and whipped topping until smooth.
• Beat in sugar and lemon zest.
• Spread onto the slightly cooled sweet rolls, and serve immediately!