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

Dough

  • 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

Filling

  • Package frozen raspberries
  • 80g granulated sugar
  • 1 teaspoon cornstarch

Glaze

  • 1 cup confectioners’ sugar
  • 3 Tablespoons heavy cream

How to Make Raspberry Swirl Rolls

 

  1. 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.
  2. Cover with a towel and let sit until the yeast is foamy.
  3. 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.
  4. 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.
  5. Cover the dough in a warm place until doubled in size.
  6. Grease with nonstick spray the bottom of a 9×13 inch baking dish, then line with parchment paper.
  7. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a rectangle.
  8. 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.
  9. Cut into 12 even rolls. Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them overnight.
  10. The berries will release their juice.
  11. After the rolls have risen, preheat the oven to 400.
  12. Cover the rolls with aluminum foil and bake for about 30 minutes.
  13. Cool for about 15 minutes.
  14. Make the glaze: whisk the confectioner’s sugar and heavy cream until smooth in a bowl.
  15. Add glaze over the rolls and serve warm.
  16. Cover rolls and store at room temperature for up to 3 days.
  17. Baked rolls can be frozen up to 2 months and warmed up to enjoy at a later date.
  18. Glaze them right before serving.

 

 

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