These raspberry rolls are so razzle-berry perfect! Drizzled with a vanilla lemon icing and bites of tart berries you won't believe how heavenly they are! Oh WoWzA!! Too good for words!
1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
2 tsp finely grated lemon zest
1/2 teaspoon fine sea salt
4 1/4 cups all-purpose flour, plus more for dusting
One 12-ounce package frozen raspberries, not thawed
1/4 cup plus 2 tbsp sugar
1 teaspoon cornstarch
Icing-
3/4 cup confectioners' sugar
3 tbsp unsalted butter, melted
1 1/2 tbsp heavy cream
1 tbsp fresh lemon juice
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
2 tsp finely grated lemon zest
1/2 teaspoon fine sea salt
4 1/4 cups all-purpose flour, plus more for dusting
One 12-ounce package frozen raspberries, not thawed
1/4 cup plus 2 tbsp sugar
1 teaspoon cornstarch
Icing-
3/4 cup confectioners' sugar
3 tbsp unsalted butter, melted
1 1/2 tbsp heavy cream
1 tbsp fresh lemon juice
1 tsp good vanilla extract
In a small saucepan, warm the milk over moderately low heat until it's 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours. Butter a 9x13 glass baking dish & set aside. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle. In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough (cinnamon roll style) to form a log & cut into 12 pieces and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours. Preheat the oven to 425°. Bake the rolls for about 10 minutes, reduce oven temperature to 350 & bake another 10-15 minutes or until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes. In a small bowl, whisk the confectioners' sugar with the butter heavy cream & lemon juice & vanilla extract until the glaze is thick and spreadable. Top warm rolls with icing. Are you drooling yet?? YuMM!!
In a small saucepan, warm the milk over moderately low heat until it's 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours. Butter a 9x13 glass baking dish & set aside. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle. In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough (cinnamon roll style) to form a log & cut into 12 pieces and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours. Preheat the oven to 425°. Bake the rolls for about 10 minutes, reduce oven temperature to 350 & bake another 10-15 minutes or until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes. In a small bowl, whisk the confectioners' sugar with the butter heavy cream & lemon juice & vanilla extract until the glaze is thick and spreadable. Top warm rolls with icing. Are you drooling yet?? YuMM!!
Yummy! I made them for my Mother's Day breakfast! They were very yummy. However, I found that it would work better to have the oven at 325 degrees for the 25 minutes. I had one batch in for the 425 degrees, as mentioned in the recipe, for almost 20 minutes when I looked and the tops were burnt. So, the second batch I turned it down to 325 and it turned out. I did watch closely though. Thank you so much for sharing this recipe! It is a nice twist on the usual cinnamon rolls!
ReplyDeleteThank you for mentioning that. This is a recipe I revised from the internet and I thought the same thing about the oven temperature being to high, when I typed up the recipe I forgot to make the change. I still started mine at 425 then reduced the heat after 10 minutes to 350 for another 10-15 min. I'm happy your second batch turned out for you and I apologize about the first. They are such a treat!
ReplyDeleteJust wanted to let you know that I found this recipe from Pinterest and I made them for a Mother's Day get together. Everyone loved them! Thanks for the recipe! :)
ReplyDeleteJana @ life could be a dream
Yay! A pinterest recipe that worked out! Thank you - these were so delicious and hit the spot! And they weren't as difficult to make as I expected them to be. The roll dough is a keeper for any variety. Yum. Thank you thank you!
ReplyDeleteI am thrilled to hear that you've all enjoyed this recipe as much as I have! It's a keeper for sure!! Happy Baking friends!
ReplyDeleteThe frozen raspberries made the dough cold (so they didn't rise in the pan).
ReplyDelete