The most perfect breakfast sweet roll over the weekend. Frozen raspberries are the key to making these rolls with less mess and a more vibrant flavor. Frozen raspberries hold their shape when mixed into the filling and when rolled in dough and sliced, which keeps counters clean.
- Prep Time: 3 hours, 30 minutes
- Cook Time: 25 minutes
Ingredients of Raspberry Swirl Rolls
- 1 cup milk
- 2/3 cup sugar
- 1 and 1/2 tablespoons active dry yeast
- 1/2 cu[ unsalted butter
- 2 eggs
- 1/2 teaspoon salt
- 5 cups all-purpose flour
- Package frozen raspberries
- 80g granulated sugar
- 1 teaspoon cornstarch
- 1 cup confectioners’ sugar
- 3 Tablespoons heavy cream
How to Make Raspberry Swirl Rolls
- In a small saucepan, Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment. With a spoon, manually stir in the sugar and yeast.
- Cover with a towel and let sit until the yeast is foamy.
- Beat the butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. Add the flour gradually. Once it is all added, beat on medium speed until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead it with your hands. Form the dough into a ball and transfer it to a lightly greased bowl.
- Cover the dough in a warm place until doubled in size.
- Grease with nonstick spray the bottom of a 9×13 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 rectangle.
- Make the filling: In a bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the cold sugared raspberries evenly over the dough. Tightly roll up the dough.
- Cut into 12 even rolls. Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them overnight.
- The berries will release their juice.
- After the rolls have risen, preheat the oven to 400.
- Cover the rolls with aluminum foil and bake for about 30 minutes.
- Cool for about 15 minutes.
- Make the glaze: whisk the confectioner’s sugar and heavy cream until smooth in a bowl.
- Add glaze over the rolls and serve warm.
- Cover rolls and store at room temperature for up to 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.