raspberry sweet rolls

Fluffy, sticky, &amp; sweet raspberry rolls. Follow my easy directions and become a master at sweet roll making!

Raspberry Swirl Sweet Rolls

(240 milliliters) milk

(135 grams) granulated sugar

active dry yeast (2 standard size packets)

eggs

salt

raspberries (NOT thawed)

granulated sugar

cornstarch

(120 grams) confectioners’ sugar

Tablespoons (45 milliliters) heavy cream (or half-and-half

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&#8217;t really be mixing into the mixture, so don&#8217;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&#8217;s what I do: 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.

Butter/grease/spray with nonstick spray the bottom of a 9&#215;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&#215;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 &#8211; 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.

One of the very best things I’ve ever made.  I had to be different and put cream cheese frosting on top. This dough is absolutely stunning, a dream to work with.

Hi Sally, I love all things raspberry so this recipe was so delicious. I just have one question about the dough. The first time I made these they turned out perfect, the second time I let the rise overnight for the 2nd round of rising and they became very cake-y and lost their fluff after baking. Do you know how I can avoid this?

These delicious Raspberry Sweet Rolls are made with delicious raspberry jam, fresh raspberries, lemon zest, and covered in the perfect lemony cream cheese icing!

Raspberry Lemon Sweet Rolls

milk

yeast

sugar

butter, melted

egg egg

all purpose flour, spoon and leveled

avocado oil or avocado oil non-stick spray

unsalted butter, room temperature

raspberry preserves

raspberries

vanilla extract

lemon zest

oz cream cheese, softened to room temperature

unsalted butter, softened to room temperature

confectioner’s sugar,

lemon juice

Warm the milk to 110-115 degrees Farenheit and then transfer to a large mixing bowl. Sprinkle the yeast on top of the warm milk and then sprinkle the granulated sugar over the yeast. The yeast should begin to foam and become frothy. If after 5 minutes the yeast does still not start to foam or become frothy, throw out the milk mixture and start again with new yeast. Next, add the melted butter, egg, and egg yolk to the mixture and whisk together until well combined.

Add the all purpose flour and salt to the wet ingredients and use a wooden spoon to stir in the flour until it is well combined a dough forms, being sure to incorporate all of the flour from the sides of the bowl. You&#8217;ll know it&#8217;s time to move on to the next step once it becomes hard to stir. The dough will be thick, shaggy dough that&#8217;s still quite a bit sticky and that&#8217;s ok!

Turn the dough out onto a lightly floured surface and then use your hands to knead the dough for 8-10 minutes until it becomes elastic and can easily form into a smooth ball. The dough should feel slightly tacky but it should not stick to your hands or the kneading surface. If the dough is still too sticky, add 1 tablespoon of flour at a time and continue to knead the dough until it becomes a smooth, elastic ball.

Grease a clean, large bowl with one teaspoon of avocado oil and then transfer the ball of dough to the greased bowl. Cover the bowl with a tea towel and let the dough rise in a warm area (like the top of your oven/stovetop) for 1 &#8211; 1 1/2 hours or until the dough has doubled in size.

While the dough is rising, make the filling by tossing together the raspberries, vanilla, cornstarch, and lemon zest.

Once the dough has risen, punch it down to release the extra air and then transfer to a lightly floured surface. Shape the dough into the shape of a rough rectangle and then use a rolling pin to roll the dough out into a 20&#215;16 rectangle that is roughly 1/4 inch thick.

Use a spatula or knife to spread the softened butter evenly over the dough and then spread the jam over the dough in an even layer. Then spread the fresh raspberry mixture evenly over the dough.

Tightly roll up the dough, on the long side, and place seam side down. Pinch the seal a bit so the rolls don&#8217;t unravel. Use a sharp serrated knife or unflavored dental floss to cut the roll into 12 equally sized pieces. Place the cinnamon rolls in a 9&#215;13 casserole dish, lined with parchment paper, evenly spaced a part. You should have 3 rows with 4 rolls per row.

Cover the casserole dish with a tea towel and let the cinnamon rolls rise for another 30-45 minutes until they have almost doubled in size.

Bake the cinnamon rolls on the center rack at 350 degrees for 20-25 minutes or until the rolls are a light golden brown. Remove the cinnamon rolls from the oven and let cool for 10 minutes before icing.

Make the Cream Cheese Icing

Add the cream cheese, butter, and confectioner’s sugar to a mixing bowl. Use a hand mixer to mix the frosting until it is fluffy and the confectioners sugar is well incorporated without any lumps. Next, add in the lemon juice and vanilla extract and mix on high again until well combined. Set aside.

These were delicious! I used almond milk with no problems. When rolling them up I made sure to tuck the whole raspberries in the roll, it seemed weird at first but it worked. I iced them, refrigerated overnight, and they are great warmed up a little the next morning! :)

I made this with almond milk, and they were delicious!! I'll need to keep making these to practice rolling. Thanks for the amazing recipe!

https://content.jwplatform.com/videos/SR9DEndm.mp4

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Top 2 raspberry sweet rolls recipes from across the web

The most viewed raspberry sweet rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Raspberry Swirl Sweet Rolls

Raspberry Lemon Sweet Rolls

The most viewed raspberry sweet rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine