Raspberry Sweet Rolls. Soft & fluffy sweet roll dough filled with juicy sweet raspberries and drizzled with glaze. They will literally melt in your mouth. Follow my easy directions below to prepare the most delicious and easy sweet rolls!
These decadent sweet rolls make an extra special Valentine's Day, Mother’s Day, Easter, or Father’s Day breakfast or brunch!
Prep Time: 3 hours, 30 minutes
Cook Time: 25 minutes
Total Time: 4 hours (includes rising times)
Yield: 12 rolls
If you make this recipe, let me know what you think and leave a comment! Follow @Zafo0d on Instragram or check out more related posts.
Ingredients
Dough
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 (563g) all-purpose flour (spooned & leveled), plus more for dusting/rolling
Filling
one 10-ounce package frozen raspberries (NOT thawed)
1/4 cup plus 2 Tablespoons (80g) granulated sugar
1 teaspoon cornstarch
Glaze
1 cup (120g) confectioners’ sugar
3 Tablespoons (45ml) heavy cream (or half-and-half or milk)
Instructions
Prepare the dough: In a small saucepan, warm the milk over low heat until lukewarm. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment Next, 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. *If you don't have a stand mixer, you can definitely use a handheld mixer or mix by hand with a large spoon; however, a stand mixer is the most ideal way).
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 the 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.
1st Rise: 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.
Tip for rising on a cold day: Rising at room temperature is usually fine, but on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.
Grease the bottom and sides of a metal or glass 9×13 inch baking dish or line with parchment paper.
Roll Out the Dough: Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 12×18 inch rectangle (if you'd like, you can use a ruler for accuracy). Make sure the dough is smooth and evenly thick. If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier.
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.
2nd Rise: Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours or overnight (see note for overnight). The berries will release their juice at the bottom of the pan.
Bake: 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.
Serve and Enjoy! Pour glaze over the rolls and serve warm.
Notes:
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).
For Leftovers and Storage: Cover the 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.
For questions or concerns: If you have any questions or concerns, don't hesitate to email me its.zafood@gmail.com or DM me on Instagram @zafo0d
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