Raspberry Swirl Sweet Rolls
- Ready In:
- 4hrs 25mins
- Ingredients:
- 12
- Yields:
-
12 Large rolls
ingredients
- 1 cup milk
- 2⁄3 cup granulated sugar
- 1 1⁄2 tablespoons active dry yeast (2 standard size packets)
- 1⁄2 cup unsalted butter, softened to room temperature and cut into 4 pieces
- 2 large eggs
- 1⁄2 teaspoon salt
- 4 1⁄2 cups all-purpose flour
- 10 ounces frozen raspberries (NOT thawed)
- 6 tablespoons granulated sugar (80g)
- 1 teaspoon cornstarch
- 1 cup confectioners' sugar
- 3 tablespoons heavy cream (or half-and-half or milk)
directions
- 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 9x13 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 12x18 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).
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RECIPE SUBMITTED BY
VelcrowMistress
Riverside, California