Lemon Raspberry Danish Rolls

I bring you bright and indulgent Lemon Raspberry Danish Rolls, featuring buttery pastry swirled with sweet-tart raspberry jam and creamy lemon filling. They’re elegant yet easy, perfect for breakfast, brunch, or a special treat.

Why You’ll Love This Recipe

I love how the flakey pastry pairs with zesty lemon and juicy raspberry in every bite. The tang from the lemon balances the sweetness, and the rolled format gives it a bakery-style look with minimal effort. They’re beautiful, delicious, and ideal for feeding a crowd or treating myself.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Puff pastry sheets or crescent dough

• Fresh raspberries or good-quality raspberry jam

• Lemon zest and juice

• Cream cheese, softened

• Granulated sugar

• Vanilla extract

• Egg (for egg wash)

• Powdered sugar (optional, for glaze)

directions

1. I preheat the oven to 375 °F (190 °C) and line a baking sheet with parchment paper.

2. I beat the cream cheese, sugar, lemon zest, lemon juice, and vanilla until smooth and creamy.

3. I roll out each puff pastry sheet into a rectangle and spread a thin layer of the lemon cream cheese mixture.

4. I gently spread raspberry jam or scatter fresh raspberries over the cream cheese layer.

5. I roll the dough into a tight log from the long side, creating a spiral.

6. I slice the log into 1-inch rolls and place them cut-side up on the prepared sheet.

7. I brush the tops with beaten egg for a golden shine and bake for 15–18 minutes until puffed, golden, and fragrant.

8. After cooling briefly, I drizzle a simple glaze made from powdered sugar and lemon juice over the rolls.

Servings and timing

• Servings: Makes about 8–10 rolls

• Timing:

  • Prep: 15 minutes

  • Bake: 15–18 minutes

  • Glaze & cool: 5–10 minutes

  • Total: around 35 minutes

Variations

• I swap raspberry with strawberry or blueberry jam to change the flavor.

• I add fresh lemon zest to the glaze for extra brightness.

• I sprinkle turbinado sugar on top before baking for added crunch.

• I mix in chopped toasted almonds or pistachios into the filling for texture.

storage/reheating

• I store leftover rolls in an airtight container at room temperature for up to 2 days.

• To refresh, I warm them for 5 minutes in a 325 °F oven to revive the pastry’s flakiness.

• I avoid refrigerating—they’re best enjoyed fresh or gently warmed.

FAQs

Can I use frozen puff pastry?

Yes—I thaw it according to package directions before rolling and layering.

What if I don’t have fresh raspberries?

Raspberry jam works beautifully—just spread a thin even layer over the cream cheese.

Can I make these ahead of time?

I prepare and slice the rolls, cover, and bake them just before serving. I also refrigerate unbaked rolls overnight, then bake fresh in the morning.

Can I skip the glaze?

Absolutely—they’re delicious as-is, but a lemon glaze adds a lovely tang and sweet finish.

Can I freeze these rolls?

Yes—I freeze cooled rolls in a single layer for up to a month. I thaw and warm gently in an oven before serving.

Conclusion

I find Lemon Raspberry Danish Rolls to be an irresistible blend of buttery pastry, tangy lemon, and sweet raspberry. They’re visually stunning yet simple to make, and they bring joy to morning coffee, brunch gatherings, or weekday pick-me-ups.