Soft, pillowy rolls, stuffed with raspberries (and a little lemon zest and sugar), and drizzled with cream cheese frosting – these pretty little rolls will delight everyone!
I had been thinking of how to change up my regular cinnamon rolls, and thought adding fruit would be awesome and these Raspberry Sweet Rolls were born Spoiler: I was right!
These rolls are DIVINE. Just the right amount of raspberries, enhanced by lemon zest, and topped with that yummy cream cheese frosting… I brought these to a girls’ brunch last weekend. It was Mother’s Day, and a friend was visiting from Canada. Part of an original group of friends I made when I first came to the USA, we decided to forgo trying to eat at a restaurant, and instead to do a potluck brunch. It was awesome. Plenty of mimosas (hold the orange juice), bacon, sausage, a quiche, fruit, an amazing buttermilk bundt, mini lemon meringue pies, and these raspberry sweet rolls.
Obviously, with that kind of spread – a good time was had by all! Give these raspberry sweet rolls a try – you owe it to yourself!
KITCHEN HACK: Use unflavored dental floss to cut your raspberry sweet rolls cleanly!
For the visual folks…
Raspberry Sweet Rolls
- 1 cup warm milk 110 degrees F/45 degrees C
- 2 eggs room temperature
- 1/3 cup butter melted
- 4 1/2 cups bread flour
- 1 tsp salt
- 1/2 cup white sugar
- 2 1/2 tsp bread machine yeast
- 1/2 cup butter
- 1/2 cup brown sugar
- 3 cups frozen raspberries
- 1/2 cup sugar
- 2 tsp cornstarch
- 1 tsp lemon zest
- 3 oz cream cheese softened
- 1/4 cup butter softened
- 1 1/2 cups confectioners' sugar
- 1 tsp lemon zest
- 1/8 tsp salt
- 1 Tbs milk
- 1 Tbs lemon juice optional
Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough cycle is done, turn it out onto a lightly floured surface, cover and let rest for 10 minutes - this is an important step, don't skip!
Combine the raspberries, sugar, and lemon zest.
Roll dough into a 16x21-inch rectangle.
Spread dough with butter and sprinkle evenly with brown sugar, then the raspberry mixture.
Roll up dough and cut into 12 rolls. I use (plain, unflavoured) dental floss to do this.
Place a piece of dental floss under the rolled dough, 1 inch from the end. Bring the floss
up around the dough and cross it over the top, cutting through the dough and filling. Repeat at 1-inch intervals.
Place rolls in 2 lightly greased deep dish pie pans (or use a 9x13 pan). Cover and let rise until nearly doubled, about 30 minutes.
Preheat oven to 400 degrees F
Bake rolls in preheated oven until golden brown, about 15 minutes.
While rolls are baking, beat together cream cheese, butter, confectioners' sugar, zest, salt and milk (and lemon juice, if using)
Spread frosting on warm rolls before serving.
Stand Mixer/Dough Hook instructions:
Combine milk and sugar in a bowl, and put in microwave until the temp is reached (it's supposed to be lukewarm, not hot).
Sprinkle yeast over the surface, and let it sit for 5-10 minutes until foamy.
(Tiny bubbles should begin to appear on the surface or around the edge of the container and it should start to smell yeasty).
Add the yeast mixture to the bowl of your stand mixer with the dough hook attached.
Add the flour, salt, eggs and butter and knead for 8-10 minutes. It should form a ball, and be relatively smooth.
Let sit in a warm place, until doubled in size (about an hour?). Punch down - follow from Step 2 above)
Source: Dough and frosting – Kylee Cooks, Filling from www.twopeasandtheirpod.com Check out what others in the group made this month!
- Anadama Rolls from Passion Kneaded
- Bulochki (Russian Sweet Yeast Rolls) from Mayuri’s Jikoni
- Cinnamon Rolls from Bakingyummies
- Crescent Rolls from Sara’s Tasty Buds
- Feta Olive Knots from Food Lust People Love
- Flax Oat Wheat Dinner Rolls from Cook’s Hideout
- Einkorn Parmesan and Garlic Rolls from The Wimpy Vegetarian
- Gluten Free Cinnamon Rolls from A Baker’s House
- Hokkaido Milk Rolls from Baking in Pyjamas
- Kahvalti – Turkish-style Breakfast Buns from A Shaggy Dough Story
- Masala Bread Rolls from Sneha’s Recipes
- Mini Cheddar Bialys from Karen’s Kitchen Stories
- Oatmeal Dinner Rolls from A Day in the Life on the Farm
- Pesto Rolls from Veg Nation
- Savory Cheddar Rolls from Magnolia Days
- Stuffed Vegatable Masala Buns from Spill the Spices
- Twisted Knotted Mint Garlic Rolls from Gayathri’s Cook Spot
- Wholewheat Low Fat Stuffed Cinnamon Rolls from Sizzling Tastebuds
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