Raspberry Swirl Rolls
Fruit version of cinnamon rolls
Yield
16 servingsPrep
30 minCook
25 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| 1 | cup |
milk
|
|
| ⅔ | 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| 237 | ml |
milk
|
|
| 158 | ml |
sugar
|
|
| 23 | ml |
yeast, active dry
|
|
| 118 | ml |
butter, unsalted
softened |
|
| 2 | large |
eggs
|
|
| 1.3 | ml |
salt
|
|
| 1.1 | l |
all-purpose flour
|
|
| Filling | |||
| 289 | ml/g |
raspberries, frozen
|
*
|
| 59 | ml |
sugar
plus 2 tablespoons |
|
| 5 | ml |
cornstarch
|
|
| Glaze | |||
| 177 | ml |
powdered sugar
|
|
| 45 | ml |
butter, unsalted
|
|
| 23 | ml |
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
