- 16
Ingredients
- YOU WILL NEED:
- Dough:
- 1 cup milk
- 2/3 cup granulated sugar
- 2 packets active dry yeast (1 1/2 tbs)
- 1 stick (4oz) unsalted butter, softened
- 2 large eggs
- 1/4 tsp salt
- 4 1/4 to 4 1/2 cups all-purpose flour
- Filling:
- 10 oz frozen raspberries (not thawed)
- 1/4 cup plus 2 tbs sugar
- 1 tsp cornstarch
- Glaze:
- 3/4 cup confectioners' sugar
- 3 tbs unsalted butter, melted
- 1 1/2 tbs heavy cream
Preparation
Step 1
Hi, Everyone! I'm so excited that "baking season" (fall) is finally here! I love to bake and have a whole list of new recipes I want to try out this fall! I made the first recipe on my list this week, and wanted to share it with you today, because it was SO delicious! I made these Raspberry Swirl Rolls and they are honestly one of my favorite things I've ever made! Definitely a keeper recipe! These rolls are wonderfully sweet and soft and have a deliciously tart, tangy raspberry filling. They are a great alternative to the traditional cinnamon rolls, and make for a perfect fall dessert! I love raspberries, so I loved them in this recipe, but you could definitely substitute them with other berries, next time I will try a mixed berry filling which I think would work really well too! I hope you all love these as much as we did! Here's the recipe...
*Makes 16 rolls*
DIRECTIONS:
1. First, heat up the milk until it is lukewarm. Pour it into your electric mixer bowl, and add the sugar and yeast to it. Mix a little bit, then cover the bowl with a dish towel and let sit for about 5 minutes, until the mixture is frothy. Next, with the mixer running, add in the softened butter, eggs and salt. Slowly begin adding in the flower until a soft dough forms (if the dough is too sticky, add a little more flour). Using the dough hook attachment, beat the dough on medium-high speed for about 10 minutes. Next, form the dough into a ball, place in a greased bowl, cover and let sit in a warm place for about 1 to 2 hours, until it doubles in size.
3. In a small bowl, mix together the frozen raspberries, sugar and cornstarch. Spread that over the dough and tightly roll it up. Using a sharp knife, cut the log into 16 equal sized slices (you will need to do this pretty fast, because the raspberries will start melting very quickly). Place the rolls into your prepared baking pans, cover them and let them rise in a warm place for another hour to two hours.
4. Preheat your oven to 425 deg F (if you think this is too hot for your oven, turn the temperature down to 400 deg F, or even lower if needed), and bake the rolls for about 25 minutes until they are beautifully golden brown and the juices are bubbling. Let cool. Next, prepare your glaze by whisking together the confectioners' sugar, butter and heavy cream in a small bowl. Once the rolls have cooled a little, drizzle the glaze over the top. Serve warm!
Wow- I really need to make these. Pinned it to my Breakfast Ideas board so I will be back for the recipe.
Wonder if there's a way to make this with some sort of pre-made dough rather than from scratch with yeast, etc. Sounds absolutely divine!!!
A lot of premade doughs like Rhodes might not be sweet enough. I usually make all my dough in the bread machine on the dough cycle. Just dump and push a button!
Hi -- Can you make these part of the way the night before and back them in the morning?
You could probably make the dough the night before and then make the rolls in the morning, but I wouldn't add the raspberries the night before as they contain too much moisture and would make the dough too soggy. Hope your rolls turn out great! Thanks for stopping by!
Hope they turned out great with cranberries! Sounds like a great variation!
So glad you liked them!!!! I think I will add them to my Christmas morning menu! :o)
These look soooo good. Can you make it with cherry filling and if so how would you do that?
Any suggestions on kneeding time if you don't have a mixer to do it for you?
Your Raspberry Swirl Rolls look fantastic. I saw them on Pinterest. I am going to make them this week! Would love for you to share on Thursdays Treasures.
Just found you via Pinterest and repinning these so I can remember to make them once holiday baking season is done. They look soooo good!
I haven't tried these with any other fruit, but I think they would be great with a frozen mixed berry filling too!
I am thinking I would love to add cream cheese as well. Your thoughts?
WOW these look awesome!!!I Must make them for Christmas morning!!! Thank you =)
Make these for Christmas morning. The were delicious. I used my own dough recipe, but used your filling and icing. My 4 yo gobbled them up!
Made these today. I think the frosting is a little too sweet, If I make them again I might add a squeeze of lemon juice. My over runs hot, so I took it down a little, but they still cooked too fast and almost burnt, I took them out a few minutes early. Otherwise - great!
Can i replace the raspberry with something dry ? Like nuts or pecan?
Is there a way to make these for breakfast without waking up in the middle of the night to do them? I want to make these for Mother's Day but have exams coming up!
I do have to say though, DON'T make these in a springform pan - they may be easier to take out that way, but the raspberry juices will leak everywhere.
I love the recipe. I will say I don't have an electric mixer and was at first turned off- then I realized it was just for making bread dough which I make by hand on a fairly regular basis. Yes I don't even have a bread maker, I'm just old school.
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