Raspberry jam and cream cheese fill these soft, fluffy Raspberry Sweet Rolls. Top with cream cheese frosting for a delicious breakfast!
- Raspberry Sweet Rolls Recipe
- Sweet Roll Dough
- Cream Cheese Filling
- Easy Raspberry Filling
- Homemade Raspberry Filling
- Secret Ingredient!
- Cream Cheese Frosting
- What You Need to Make Raspberry Sweet Rolls
- Raspberry Sweet Rolls
- How to make raspberry rolls
- Raspberry Rolls recipe
- Raspberry Rolls
- Tips for making raspberry rolls
- Raspberry Swirl Sweet Rolls
- RASPBERRY-SWIRL SWEET ROLLS CONTRIBUTED
Raspberry Sweet Rolls Recipe
For as much as Matt is crazy for my homemade cinnamon rolls, there is one type of roll that makes him swoon even more. Raspberry Sweet Rolls with cream cheese inside and cream cheese frosting. He loves anything raspberry and has a weak spot for cheesecake also, so these breakfast buns are a match made in heaven.
This is our 5th sweet roll recipe that we’re sharing. We’ve got Reese’s rolls, traditional cinnamon, apple butter rolls and orange rolls. It was definitely time we shared our raspberry cheesecake rolls with perfect swirls.
Sweet Roll Dough
One dough, many delicious recipes. That’s how I feel about this sweet roll dough recipe. It’s slightly sweet and buttery and makes the perfect base for any kind of sweet roll. In fact, we’ve even taken this dough and made it into dinner rolls before. Delicious!
We like to use a stand mixer to mix and knead the dough because it is mostly hands off and easy. If you don’t have a stand mixer, you can knead the dough by hand. It is a very soft dough and is easy to knead. Don’t be tempted to add too much flour if kneading by hand. You want the dough to be slightly stick so the rolls bake up soft.
Cream Cheese Filling
To get the cream cheese flavor, we simply soften cream cheese and spread it on the rolled out dough. If you’d like, you could mix in 1/4 or 1/3 cup of powdered sugar to the cream cheese before spreading to give it a little more sweetness. We find that with the raspberry jam and cream cheese frosting, that extra sugar is just not needed.
And of course, you could leave the cream cheese out if you’d like and use the raspberry filling!
Easy Raspberry Filling
I wanted to keep this recipe easy, so just used raspberry jam to spread on the rolls. No-fuss is good.
Homemade Raspberry Filling
If you’re looking to use a homemade raspberry filling, you could use this homemade raspberry sauce recipe. Just make sure the sauce cools completely. It will be a little runnier than jam so may be slightly messy when you are rolling the dough up. But if you want from-scratch raspberry filling, that is a great option!
Just as with all of our other sweet rolls, we use warmed heavy cream to pour over the rolls after they have risen for the last time, right before baking. The cream soaks around the rolls and keeps them soft and gooey. My favorite type of roll. The dough will be soft without this step, but I recommend you give our secret ingredient a try!
Cream Cheese Frosting
The cream cheese frosting is easy to mix up and should be spread on the rolls after the rolls are mostly cooled. This frosting will melt in your mouth! Sprinkle the rolls with a few nuts if you’d like for a pretty contrasting look.
What You Need to Make Raspberry Sweet Rolls
Stand Mixer: Ok, you don’t 100% need this, but it does make life easier.
Red Star Yeast: My favorite yeast! It’s so forgiving and I have perfect baked goods, every time.
Pastry Mat: This makes clean-up a breeze.
Dough Cutter: I JUST got one of these. What have I done without it all these years? Works as a scraper too, to get stuck-on dough off surfaces.
Baking Pan 9×13 or 10×15, depending on what you need.
Pin 5 from 2 votes
Raspberry Sweet Rolls
Raspberry jam and cream cheese fill these soft, fluffy Raspberry Sweet Rolls. Top with cream cheese frosting for a delicious breakfast! Course Breakfast Cuisine American Prep Time 30 minutes Cook Time 19 minutes Total Time 49 minutes Servings 15 Calories 514kcal Author Julie Clark
For the Dough:
- 1 cup warm milk (105-115 degrees F)
- 2 1/2 teaspoons instant dry yeast (I like Red Star Platinum)
- 2 large eggs ( at room temperature)
- 1/3 cup butter melted
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup granulated sugar
For the Filling:
- 8 ounces cream cheese softened
- 1 1/4 cup raspberry jam
- 1/2 cup warmed heavy cream (to be poured over risen rolls)
For the Frosting:
- 6 ounces cream cheese (softened)
- 1/3 cup butter (softened)
- 2 cups powdered sugar
- 1/2 tablespoon vanilla extract
- Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
- Add the eggs, butter, salt and sugar.
- Add the flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
- Scrape the dough off the beater blade and remove it. Attach the dough hook.
- Beat the dough on medium speed for 5-7 minutes or until the dough is elastic and smooth. **The dough will be tacky and will still be sticking to the sides of the bowl. That’s ok! Don’t be tempted to add more flour at this point.
- Spray a large bowl with cooking spray.
- Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
- Cover the bowl with a towel or wax paper.
- Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
- Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
- Flour a rolling pin and roll the dough to about a 12×15″ rectangle.
- Use a rubber spatula to smooth the softened cream cheese and then the raspberry jam over the whole dough rectangle.
- Starting on the long end, roll the dough up tightly jelly roll style.
- Cut into 12-15 slices and place in a greased 9×13 baking pan.*
- Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
- Preheat the oven to 375 degrees.
- Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch.
- Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
- Bake at 375 degrees for 17-19 minutes, until the rolls are lightly golden brown and the center rolls are cooked through.
- While the rolls are cooling, prepare the cream cheese frosting.
- In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
- Add in vanilla extract and the powdered sugar. Beat until combined.
- Spread the frosting over the cooled rolls.
- Store in an airtight container.
*For smaller rolls, cut the dough into 15 slices and use a 10×15″ baking pan. *The calories shown are based on the recipe making 15 rolls, with 1 serving being 1 slice frosted roll. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. *The Calorie count shows the amount with ALL of the frosting used. There will be less calories in the rolls if you don’t use all of the frosting at once.
Calories: 514kcal | Carbohydrates: 72g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 88mg | Sodium: 341mg | Potassium: 135mg | Fiber: 1g | Sugar: 37g | Vitamin A: 785IU | Vitamin C: 2.5mg | Calcium: 67mg | Iron: 2.1mg
In today’s post: These sweet raspberry rolls are like cinnamon rolls but even better!
I don’t love winter, but I do love BAKING, and there’s no better time to do it than on a cold winter morning. Honestly, these raspberry rolls (a close cousin to cinnamon rolls) almost make waking up to a foot of snow a happy occasion – if you’re going to be stuck inside, you might as well delight your family with a pan of deliciousness. Of course, they’re not only good in the winter – I’m pretty sure you and every single person you know would enjoy these any day of the year.
I dreamed these up years ago after having a roll from a local bakery that was topping with raspberry frosting. I’ve always liked my mom’s cinnamon roll recipe, but I actually find that cinnamon rolls are sometimes a bit too sweet (crazy, I know). But soft homemade bread wrapped up with raspberry filling and topped with cream cheese frosting? That sounded just about perfect.
I’ve made these rolls dozens of times over the years. I try to invite neighbors and friends over for brunch now and again and I know these rolls will always go over well.
These start with my homemade dinner rolls recipe (which I also use to make garlic breadsticks and buttery crescent rolls). I know making your own bread dough can be intimidating, but once you’ve done it a time or two it’s really not that hard! If you’ve never made bread before, visit my favorite dinner rolls post – I’ve included a 10 minute video in that post that walks you step by step through the process of mixing, kneading, rising and baking. Give the basic dinner rolls recipe a shot, and once you’ve conquered that you’ll be ready to turn the basic rolls into these showstopping raspberry rolls!
If you’re already familiar with making yeast bread, you’re all set to dive into this recipe.
How to make raspberry rolls
Here’s a quick video that shows the process for making raspberry rolls:
You’ll start with my basic dinner rolls recipe (recipe cards for dinner rolls and raspberry rolls found at the end of this post). Mix up the ingredients and knead as directed. Let the dough rise once for an hour or a bit more until nearly doubled in size. Then you’ll start shaping as raspberry rolls instead of breadsticks:
1. On a floured surface, roll out dough to a 12×18 rectangle. 2. Mix raspberry preserves and softened butter and spread evenly over dough, leaving 1 inch uncovered along top edge as shown. 3. Carefully roll up dough from the bottom, pinching to seal seam. 4. Use a sharp knife to mark 14 equal pieces. 5. Gently slide a 12 inch length of thread under roll until it’s even with the first mark. Criss cross thread across top of roll and pull ends gently to slice through. 6. Either discard end pieces or place them in separate, small baking dish. Place remaining 12 rolls in a greased 9×13 pan.
NOTE: You don’t have to cut off the ends and discard them or bake them separately, but I like to because I find using the entire amount of dough in a 9×13 pan results in an overfilled pan and slightly uneven baking. So I generally just put the two end rolls in a small, greased casserole dish and cook them along side the 9×13 dish. That makes an extra treat for the kids if I plan to serve most of the rolls to guests!
1. All 12 rolls are in the pan. 2. Let rise for 20-30 minutes or until rolls are puffed and just touching. 3. Bake at 350 degrees for 20-25 minutes until tops are golden brown. (I like to gently pull two of the center rolls apart from each other to be sure the dough is fully cooked in the middle before I take them out of the oven – last time mine cooked for exactly 22 minutes). 4. Let rolls cool for at least 15 minutes before topping with frosting.
Here they are fresh out of the oven:
And after they’re topping with the sinfully delicious cream cheese frosting:
The rolls really are best warm, but they taste great cooled as well. Start to finish they take about 3 hours.
Raspberry Rolls recipe
5 from 2 votes
These sweet raspberry rolls are like cinnamon rolls but even better! Prep Time2 hrs Cook Time25 mins Total Time2 hrs 25 mins Course: Dessert Keyword: Raspberry Rolls Servings: 16
- 1 Batch Dinner Roll Dough *see below*
- 3/4 Cup Raspberry Preserves
- 1/4 Cup Butter softened
- 1/2 Cup Margarine or Butter softened
- 2 Oz Cream Cheese softened
- 1/2 teaspoon Vanilla Extract
- 3 Cups Powdered Sugar
- 5 tablespoons Milk
- 1 Teaspoon Raspberry Preserves
- Mix and knead roll dough as directed here: https://www.itsalwaysautumn.com/the-very-best.html Allow to rise for one hour.
- Roll dough out on a floured surface to a 12×18 inch rectangle. Mix softened butter with raspberry preserves and spread across dough. Roll dough into a log, and divide into 16 equal pieces (12 go into a greased 9×13 pan and 4 go into a smaller baking dish).
- Let rise 20-30 minutes until puffed and just touching. Meanwhile, preheat oven to 350 degrees. Bake 20-25 minutes until golden brown and cooked through. Let cool for about 15 minutes before frosting.
- For frosting, simply beat together all of the ingredients.
And for the dough I use to make them. Remember to click through to that post for instructions on mixing up the dough.
Tips for making raspberry rolls
Tip #1: My recipe calls for raspberry preserves. I love homemade raspberry jam, but I use storebought raspberry preserves or jam for this recipe because storebought is usually thicker than homemade jam. After all, you don’t want all that raspberry filling leaking down beneath the rolls while they bake! I also tend to like the stuff in the jars labeled “preserves” better than what’s in the jars labeled “jam”, but either should work fine as long as it’s thick.
Tip #2: The frosting recipe makes quite a good amount of frosting – more than you see in the photos here. I usually go ahead and dump it all on – everyone loves frosting right? – and I’ve never had any complaints. But if you prefer a smaller amount of frosting on your rolls, feel free to scale down the frosting ingredients.
- In small saucepan, heat milk and 1/2 cup water on medium-low until warm but not hot to the touch.
- Meanwhile, in large bowl, whisk together yeast, granulated sugar and 1 cup flour. Stir in warm milk. Cover and set aside until thick and foamy, about 15 minutes.
- Mix in melted butter and salt. Gradually mix in remaining 2 cups flour. Cover and let rise until doubled in size, about 1 hour.
- Meanwhile, lightly coat 11″ by 8″ casserole dish with oil. Line pan with parchment paper, leaving 3-inch overhang on 2 long sides; oil parchment. In small bowl, combine jam, lemon zest and 1 tablespoon lemon juice.
- Turn dough out onto floured surface. Roll into 12″ by 9″ rectangle. Spread with jam mixture and top with raspberries. Starting from long side, roll dough into tight log, pinching seam to seal.
- Slide long piece of unflavored dental floss under log of dough about 1 inch from end. Holding floss taut, lift ends and cross to cut off 1 piece dough. Repeat to cut 12 1-inch-thick rolls. Transfer rolls, cut sides up, to prepared pan, spacing equally. Cover and let rise until rolls have doubled in size and are touching, 50 to 60 minutes.
- Meanwhile, heat oven to 375°F. Brush rolls with heavy cream and bake until puffed and light golden brown, 25 to 27 minutes. Let cool on wire rack 10 minutes.
- Make frosting: In medium bowl, combine sour cream, confectioners’ sugar, vanilla and remaining 1 tablespoon lemon juice. Spread over warm rolls.
Soft & fluffy sweet roll dough filled with juicy raspberries and drizzled with glaze.
I made, what I consider, the most perfect breakfast sweet roll over the weekend and I am so very excited to share them with you today! Not only were they fun to photograph, they were SO incredible to eat and enjoy. Juicy, sticky, fluffy, sweet heaven.
Kevin’s mom and I spent our Friday night making sweet rolls. I’ve told you before, I’m a boring gal, but I really couldn’t think of a more perfect way to spend my evening after a long workweek. We decorated a Christmas tree and waited for the sweet rolls to rise. It was awesome. As we were kneading, rolling, cutting, and of course – taste-testing, I couldn’t help but kick myself in the butt. Why did I wait so long to make something like this? These rolls are SO fluffy, tender, soft, and oozing with sweet raspberry goo in every bite. I trust that you’ll be smarter than I am and dash to your kitchen right now to begin. 😉
To begin, warm up some milk. I did so on low heat over the stovetop until the milk was lukewarm – be careful not to scald the milk. I didn’t use a thermometer, but if you choose to do so, aim for roughly 95F degrees. Pour the milk into a bowl of your stand mixer fitted with a hook attachment. Add your yeast and 2/3 cup of sugar. Stir it a little bit, cover, and walk away. You are testing your yeast for “proof” that it is alive and active with this first step. I checked the bowl about 10 minutes later after I finished gathering the other ingredients for the rolls. If the yeast/sugar/milk solution has become frothy or bubbly, you have your “proof” that the yeast is alive. If not, the yeast is a dud. Toss it out and start over again with a new batch of active dry yeast. Our yeast was ready and good to go.
With the mixer running, add your softened butter – be sure it is not melted or too hard. Crack 2 large eggs, add them one at a time, then a touch of salt. Let the mixer run for a bit, which slowly breaks down the butter. Next, slowly add the flour, little by little. Mix for up to 10 minutes on medium high speed until a soft dough forms. I thought my mixer was going to break down as it jostled about for 10 minutes!
For the amount of flour: I used 4 and 1/2 cups because the dough was much too sticky with anything less. To test the dough’s readiness, poke the dough with your finger and if it springs back, it is good to go. After mixing for 10 minutes and then kneading by hand on a floured surface, the dough was ready to rise. Form the dough into a ball, and place in a lightly greased bowl. Cover with a dish towel and set in a warm place, until it doubles in size. We had the stove on earlier from warming up the milk, so we placed the bowl on the flat electric stove-top and went to decorate the tree as we waited. If you make these in the summertime, be sure it is not an overly humid day as the air’s moisture will have a negative effect on the dough’s rising. The dough took about 1.5 hours to practically double in size.
Get your roll on. Break out your rolling pin (and your ruler!) and roll that glorious ball of dough into a 12×18 inch rectangle on a generously floured surface. Trust me, it will roll out into a rectangle this large. Make sure the dough is completely uniform in thickness. Mix frozen raspberries with a touch of cornstarch and sugar. Frozen – yes, frozen. Fresh raspberries will be much too juicy and delicate for the filling, which is perfect since they are not in their prime this time of year. Frozen berries are the way to go – try blueberries or cherries instead. Pour the cold sugared raspberries over the large dough rectangle and tightly roll up.
Using your sharpest knife, cut into 12 rolls. This means the rolls were precisely 1.5 inches in thickness. Stuff the rolls into your baking pan, leaving space between each one so they have room to expand. Cover your baking pan and store in a warm place once again.
Baking with Yeast Guide
Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions!
More waiting time – about 2 hours. That’s ok, there really isn’t much “work time” with this recipe – just more “wait time.” Alternatively, you could let the rolls rise overnight. See notes in the written recipe below. In this 2nd rise, be prepared for the berries to release their juices. The bottom of your pan will be FULL of a glorious sweet red raspberry juice, only to be absorbed in the baking process. It turns into an incredible sticky raspberry glaze over the bottom of the rolls.
The rolls only take about 25 minutes in the oven. Be sure to cover your rolls with foil– this is crucial to prevent the tops of your rolls from getting too brown.
Cool your rolls, in the pan, on a wire rack for about 15 minutes. I cooled mine overnight at room temperature so they’d be ready for their glaze shower first thing in the morning. Make your glaze. A simple combination of heavy cream and powdered sugar. Nothing else. Feel free to use half-and-half or milk. With either half-and-half or milk, keep in mind it you may need more sugar than I used to get the glaze to be as thick and creamy.
Serve the rolls warm. I froze a few of mine (without glaze) to warm up and enjoy on Christmas morning. My mom was so excited to see a picture when I sent one to her of the finished rolls. She cannot wait to taste one!
These are incredible. The wait time, about 4 hours total, is a bit tedious but not too bad if you have other things to do around the house or let the rolls rise overnight to bake in the morning. Yeast, an ingredient requiring a ton of patience, is so worth it. There is quite simply nothing like a from-scratch, sweet, doughy roll first thing in the morning. The rolls are tender and fluffy, so soft and springy with each bite. And so darn puffy! Simply put, imagine the softest dinner roll you’ve ever tasted. Make them a little sweeter, add some sticky raspberries and creamy glaze and you can imagine what I’m trying to describe here.
I cannot even WAIT to make these into orange rolls, or use this recipe and make a caramel pecan filling. Or a simple cinnamon/sugar/butter filling. I just cleared the store shelves from yeast over the weekend so I can get crackin’ on all my sweet roll plans.
Fluffy, sticky, & sweet raspberry rolls. Follow my easy directions and become a master at sweet roll making!
- 1 cup (240ml) milk
- 2/3 cup (135g) granulated sugar
- 1 and 1/2 tablespoons active dry yeast (2 standard size packets)
- 1/2 cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces
- 2 large eggs
- 1/2 teaspoon salt
- 4 and 1/2 cups (562g) all-purpose flour, plus more for dusting/rolling (spoon & leveled)
- one 10-oz. package frozen raspberries (NOT thawed)
- 1/4 cup plus 2 Tablespoons (80g) granulated sugar
- 1 teaspoon cornstarch
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream (or half-and-half or milk)
- Make the dough: In a small saucepan, warm the milk over low heat until lukewarm (no need to use a thermometer, but to be precise: about 95°F (35°C)). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a spoon, manually stir in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 8-10 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
- Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours. Here’s what I do: turn the oven on to 300°F (149°C). Turn the oven off. Stick the covered dough inside the oven and allow it to rise in this warm environment.
- Butter/grease/spray with nonstick spray the bottom of a 9×13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 12×18 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
- Make the filling: In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the cold sugared raspberries evenly over the dough. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours OR overnight (see note). The berries will release their juice at the bottom of the pan – this is OK.
- After the rolls have risen, preheat the oven to 400°F (204°C). Cover the rolls with aluminum foil and bake for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for about 15 minutes.
- Make the glaze: In a small bowl, whisk the confectioner’s sugar and heavy cream until smooth. Add more sugar or cream, depending how thick you want the glaze. Pour glaze over the rolls and serve warm. Cover rolls and store at room temperature for up to 2-3 days. Baked rolls can be frozen up to 2 months and warmed up to enjoy at a later date. Glaze them right before serving.
- Overnight Instructions: During the second rise, cover the sliced rolls and let sit overnight in the refrigerator before baking. In the morning, remove from the refrigerator and allow to rise in a warm environment for 1 hour (use your oven as noted in step 2 of the recipe).
- Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Adapted from Food & Wine.
Keywords: raspberry sweet rolls
Raspberry Swirl Sweet Rolls
- Make The Dough: In a small saucepan, warm the milk over low heat until lukewarm (no need to use a thermometer, but to be precise: about 95 degrees F).
- Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (You can use a handheld mixer, or knead by hand, but a stand mixer is ideal).
- With a spoon, manually stir in the sugar and yeast.
- Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes.
- On low speed, beat in the softened butter until it is slightly broken up.
- Add the eggs, one at a time, and then add salt.
- The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces.
- On low speed, gradually add the flour.
- Once your flour is all added, beat on medium speed until a soft dough forms.
- Increase speed to medium-high and beat until the dough is soft and supple, about 8-10 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
- Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes.
- Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours. My tip- turn the oven on to 300F degrees. Turn the oven off, then stick the covered dough inside the oven, and allow it to rise in this warm environment.
- Butter/grease/spray the bottom of a 9×13 inch baking dish, then line with parchment paper.
- Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 12×18 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
- Make The Filling: In a medium bowl, toss the frozen raspberries with the sugar and cornstarch.
- Spread the cold sugared raspberries evenly over the dough.
- Tightly roll up the dough to form an 18-inch-long log.
- Cut into 12 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up.
- Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours, OR overnight (see note). The berries will release their juice at the bottom of the pan – this is OK.
- After the rolls have risen, preheat the oven to 400F degrees.
- Cover the rolls with aluminum foil and bake for about 25 minutes, until they are golden and the berries are bubbling.
- Transfer the pan to a rack to cool for about 15 minutes.
- Make The Glaze: In a small bowl, whisk the confectioner’s sugar and heavy cream until smooth. Feel free to add more sugar or cream, depending how thick you want the glaze.
- Pour glaze over the rolls and serve warm.
- Cover rolls and store at room temperature for up to 2-3 days. Baked rolls can be frozen up to 2 months and warmed up to enjoy at a later date. Glaze them right before serving.
- *Note: Make Ahead- During the second rise, cover the sliced rolls and let sit overnight in the refrigerator before baking. In the morning, remove from the refrigerator and allow to rise in a warm environment for 1 hour (use your oven as noted in step 2 of the recipe).
RASPBERRY-SWIRL SWEET ROLLS CONTRIBUTED
- 1 cup milk
- 2/3 cup sugar
- 1 1/2 tablespoons active dry yeast
- 1 stick unsalted butter, softened
- 2 large eggs
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon fine sea salt
- 4 1/4 cups all-purpose flour, plus more for dusting
- One 10-ounce package IQF (Individually Quick Frozen) raspberries, not thawed
- 1/4 cup plus 2 tablespoons sugar
- 1 teaspoon cornstarch
- 3/4 cup confectioners’ sugar
- 3 tablespoons unsalted butter, melted
- 1 1/2 tablespoons heavy cream
- In a small saucepan, warm the milk over moderately low heat until it’s 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
- Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
- Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.