Raspberry Sweet Rolls

A sweet twist on the regular ole' cinnamon roll.

https://www.cutoutandkeep.net/projects/raspberry-sweet-rolls • Posted by Emilie B.

You will need

1 ½ tbsp Active Dry Yeast 1 cup (1 stick) Unsalted Butter softened 2 large Egg(s) 1 tsp Lemon Zest ½ tsp Salt 4 ¼ cup All Purpose Flour 1 pt frozen Raspberries ¼ cup Sugar 1 tsp Cornstarch ¾ cup Powdered Sugar 3 tbsp Unsalted Butter melted ⅔ cup Sugar 1 ½ tbsp Heavy Cream

Project Budget

Time

Difficulty

Description

Instructions

1. For the dough- In a small saucepan, warm the milk over moderately low heat until it's reached 95°. Pour the warm milk into the bowl of a stand mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, 5-10 minutes.

2. Add the butter eggs, lemon zest, salt, and flour. Beat at medium speed until a soft dough forms, 3-5 minutes. Increase the speed to medium-high and beat for another 10 minutes. Scrape the dough out onto a lightly floured surface and knead with your hands 2-3 times. Form the dough into a ball and transfer it to a lightly oiled bowl. Cover with plastic wrap and let it sit in a warm draft free area until doubled, 1-2 hours.

3. Line the bottom of a 9x13 inch baking pan with parchment paper, allowing the paper to extend up the sides. Butter the paper and sides of the pan.

4. Turn the dough out onto a lightly floured surface and roll it into a 10x24 inch rectangle using a rolling pin.

5. For the filling- In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the filling evenly over the dough and tightly roll the dough towards you to form a 24 inch long log. Cut the log into quarters and then cut each quarter into 4 slices. Arrange them in the baking pan with the cut sides up. Spoon all of the extra raspberry goo over the top. Cover the rolls and let rise for another 2 hours. (At this point the rolls can be covered with plastic wrap and put in the refrigerator overnight. Just bring them back to room temperature in the morning.)

6. Preheat oven to 425° and cover the rolls with aluminum foil. Bake for 20-25 minutes or until they are golden and the berries are bubbling. Transfer the pan to a wire rack and let cool for 30 minutes.

7. For the glaze- In a small bowl, whisk powdered sugar, butter, and heavy cream until you have a thick spreadable glaze. Pour over rolls and spread evenly or use a pastry bag to string the glaze across the top.

8. Serve warm or at room temperature and enjoy!