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Raspberry Swirl Rolls

 

Fruit version of cinnamon rolls
18

Yield

16

servings

Prep

30

min

Cook

25

min

Ready

60

min

 

Ingredients

Dough
1 cup milk
cup sugar
1 ½ tablespoons yeast, active dry
½ cup butter, unsalted
softened
2 large eggs
¼ teaspoon salt
4 ½ cups all-purpose flour
Filling
10 ounces raspberries, frozen
*
¼ cup sugar
plus 2 tablespoons
1 teaspoon cornstarch
Glaze
¾ cup powdered sugar
3 tablespoons butter, unsalted
1 ½ tablespoons heavy whipping cream

Directions

Heat milk in pot on stove until luke warm, pour into mixer bowl and add sugar and yeast. Mix lightly, cover and let sit about 5 min until foamy. With mixer running add softened butter, eggs and salt. Slowly add flour until soft dough forms. If it is too sticky add a bit more flour. With dough hook beat dough on med - high for 10 min. Form into a ball, place in a greased bowl and let rise until doubled - 1 to 2 hours

Prep your baking pan by lining with parchment paper and greasing. Turn dough out onto your work surface and roll out to 10x24 and a ½ inch thick

In a small bowl mix frozen raspberries, sugar and cornstarch, spread evenly over dough and roll up tightly. Make sure you do this quickly so the raspberries don't thaw too much Using a sharp knife cut the roll into 16 equal slices and place in baking pan. Cover and let raise in a warm place for a couple of hours

Bake at 400 - 425℉ (220℃) for 25 min until buns are golden brown and the fruit mixture is bubbling. Remove from oven and let cool. whisk together glaze ingredients and drizzle over buns. serve warm

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 28830% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 55mg 2%
Total Carbohydrate 15g 15%
Dietary Fiber 1g 5%
Sugars g
Protein 11g
Vitamin A 6% Vitamin C 0%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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