Raspberry Lemon Pistachio Sweet Rolls

Anyone else dream about spending a Saturday morning with a steaming cup of hot coffee and a pan of giant yeast dough rolls covered in so much sweet frosting that they would be considered dessert if eaten at any other time of day?   I'm not sure what's more appealing - the thought of a Saturday morning agenda that's completely free of tasks and commitment or the idea of eating tender baked buns stuffed with sweet fillings that have been baked until golden brown and generously slathered with rich, creamy icing.  

The reality is that I hardly ever linger over a leisurely Saturday morning breakfast.  I spend most Saturdays trying to catch up on the to-do list around the house, keeping up with the never ending yard work, preparing food for clients or running out the door with tea in my travel mug and a granola bar in my pocket. 

My hectic schedule doesn't stop me from continually striving towards peaceful mornings though.  Prepping weekend breakfast the night before really does help with the chaos that inevitably ensues on Saturday morning.  These gooey sweet rolls can be put together on Friday afternoon which means they're ready for rising and baking on Saturday morning.  

Raspberry Lemon Pistachio Sweet Rolls
6 Tablespoons butter
1/2 cup milk
3 cups flour
1/3 cup sugar
2 1/4 teaspoons yeast
3/4 teaspoons salt
zest from 1 lemon
2 eggs + 1 egg yolk

Filling
6 Tablespoons butter
1/4 cup sugar
1/2 teaspoon salt
1 cup raspberry jam

Glaze
3/4 cup powdered sugar
2 Tablespoons butter
1 Tablespoon lemon juice
Heavy cream (as needed)

Topping
1/4 cup chopped pistachios

Bring milk to a gentle boil.  Pour over butter and let cool to 110.

Combine flour, sugar, yeast, salt and lemon zest. 

Add cooled milk mixture and 2 eggs. 

Knead with dough hook 6-8 minutes until smooth. 

Transfer dough to a greased bowl, cover and let rise 1-2 hours. 

Roll dough to a 12x16" rectangle. 
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Spread butter over dough.  

Spread jam over butter. 

Sprinkle with sugar and salt.  Roll tightly, starting with a short end. ​

Cut log into 12 pieces with a serrated knife.  Place in a greased 9x13" dish. 

Cover dish with plastic wrap and let rise 1-2 hours at room temperature OR cover and refrigerate rolls overnight before rising. 

Whisk together egg yolk and 1 teaspoon water.  Brush over rolls. 

Bake 18-24 minutes at 350.  Let rolls cool 20 minutes.

Beat together powdered sugar, butter and lemon juice.  Add enough cream to get to drizzling consistency.  

Spread over warm rolls.  

Top with chopped pistachios.

Just in case you picked up on the discrepancy between my pictures and my recipe - I only made half of the written recipe.  Why make a half recipe, you ask?   The only way that I could stop myself from eating the ENTIRE batch of sweet rolls was to only make half the batch.  It's true.  I have ZERO self control when in comes to delicious, homemade and fresh from the oven sweet rolls. 

If you're feeling adventurous - swap out the raspberry jam for another flavor.  Apricot, peach, cherry, orange marmalade or even a fig preserve would make a really tasty filling for these sweet rolls.

Here's hoping you can take a few minutes to yourself on this beautiful Saturday morning to enjoy a delicious breakfast and spend some time reflecting on your life.  Nothing helps change my perspective on life better than a plate of something sweet sitting in front of me.  Have a great weekend friends.  

​Ciao!

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