I was almost attacked last week by an angry mob of sweet roll lovers.
It was a very scary time in my life and I only barely made it out alive by promising to share the Raspberry Sweet Roll recipe as soon as possible.
So, angry Facebook mob, this is me sharing the recipe. Please forgive me for teasing and torturing you with the photo before I was ready to share the recipe. That was rude of me.
I first saw these rolls while browsing Pinterest, as I am wont to do. Pinterest took me to The Curvy Carrot for the recipe which originally came from Food and Wine. You may have also spotted these beauties over at Sally’s Baking Addiction. They’re naughty little rolls, getting up to no good all over the blogosphere.
This dough is beyond simple to prepare and it’s my new favorite dough. I don’t usually super love cinnamon rolls, because they just seem too bready. These are perfection. They’re soft and fluffy and perfectly sweet. The fact that raspberries are my favorite fruit doesn’t hurt things either.
You could really get creative with the filling in this dough, though. I have a Nutella version to share with you once I’ve perfected it a bit more.
Give these a try! You’ll find it easiest to make your dough the day before you want to bake these rolls. Let the dough rise, roll it out and fill it, then let them rise once more. Pop the whole pan of rolls in the fridge overnight and just stick ’em right in the oven in the morning when you’re ready! Easy as pie. Or sweet rolls. Whatever.
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Raspberry Sweet Rolls
For the dough:
- 1 cup milk
- 2/3 cup sugar
- 1 1/2 tablespoons active dry yeast
- 1 stick unsalted butter softened
- 2 large eggs
- 1/2 teaspoon salt
- 4 1/4 cups all-purpose flour plus more for dusting
For the filling:
- 10 ounces frozen raspberries not thawed
- 1/4 cup plus 2 tablespoons sugar
- 1 teaspoon cornstarch
For the glaze:
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- 1/2 teaspoon vanilla
- Heat the milk to 95 degrees in a small saucepan or in the microwave. Add the milk and sugar to the bowl of a stand mixer and sprinkle the yeast into the milk mixture. Let sit until foamy, about 5 minutes.
- Add the softened butter, eggs, and salt and mix with the dough hook on low. Beat in the flour and increase the speed to medium. Continue beating for 3 minutes or until a soft dough forms.
- Increase the speed to medium-high and beat the dough for 10 minutes.
- Form the dough (it will be rather soft) into a ball and place it into a greased bowl. Cover with plastic wrap and place in a warm spot (the oven with the light turned on is perfect for this) to proof for 1 hour or until doubled in size.
- Line the bottom of a 9x13 baking pan (or two 9 inch round cake pans, if you want to small batches) with parchment paper and spray with cooking spray.
- Turn the dough out onto a lightly floured work surface (I used my Roul'Pat for this and the dough did not stick at all!) and roll into a 10x24 inch rectangle.
- Combine the frozen raspberries, sugar, and cornstarch in a medium sized bowl and stir until just combined. Work quickly so as not to let the raspberries thaw.
- Sprinkle the raspberry mixture evenly over the dough, leaving about an inch of space along the bottom length of the rectangle.
- Roll the dough tightly to form a 24 inch long log.
- Working quickly, cut the log into quarters, and then each quarter into 4 evenly sized slices. Place each roll in the prepared pan, cut sides up.
- Cover the pan with plastic wrap and let rise for 2 hours.
- Preheat the oven to 400 degrees and bake the rolls for 20 minutes or until they are golden and bubbling.
- Cool on a wire rack for 30 minutes.
- Prepare the glaze by whisking together the powdered sugar, cream, and vanilla. Drizzle the glaze over the cinnamon rolls and serve.
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