Raspberry filled sweet rolls are the best of both worlds. The tender dough of a traditional cinnamon bun with the tart sweetness of raspberries are a great combination on a classic treat.
Alright, so it’s February which for me, always means a very busy month. Poor Aaron, we have Valentine's day, my Birthday and our Anniversary all in the shortest month of the year!
I’m not usually a big valentines day girl but this year I’m really excited, but mostly because I’m loving things pink, or more accurately, making all food pink.
Now, these Raspberry Sweet Rolls are the perfect valentines day food to kick off the month. They are a bit of a twist on a classic with my mom’s traditional cinnamon bun dough recipe but with a fruit filling that is sweet and tart and oh so good.
The other thing that I love is that this is a small batch recipe so you get 10 rolls rather than the usual 2 dozen that you often end up with. I like to make mine in a cast iron pan because I feel like it cooks really well and you can serve it right from the pan so win-win!
prep time 45 minutes + 2 hours for rising
cook time 30 minutes
total time 3 hour 15 minutes
servings 10 rolls
1/2 cup very warm water
1 tsp sugar
1 1/2 tbsp active dry yeast
1/2 cup milk
1/4 cup sugar
1/2 tsp salt
1/4 cup butter
1 egg beaten
3 - 4 cups flour
In a small saucepan add milk and allow to get very warm but not boiling. Add sugar and salt and stir to dissolve. Add in butter, remove from heat and stir until butter melts. Allow to cool for a minimum of 10 minutes.
While the milk is cooling combine water, sugar and yeast in a large bowl. Stir to allow to stand for 10 minutes.
Once yeast is ready add milk to yeast mixture then add in your beaten egg and mix well. Stir in 1-2 cups of flour until smooth. add another 1-2 cups of water and knead until smooth (if you have a stand mixer mix and knead using your hook attachment.)
Place your dough into a greased bowl, cover with a towel and allow to sit in a warm place for 1 hour.
Once your dough has doubled in size punch the dough down then place on a floured work surface. Roll into a rectangle 15 inches x 10 inches.
1/4 cup butter softened
1/2 cup brown sugar
2 cups frozen raspberries
1/3 cup white sugar
zest of 1/2 lemon
1 tsp corn starch
In a small bowl combine raspberries, white sugar, lemon zest and cornstarch. Spread butter evenly over the dough then sprinkle brown sugar over the butter. Sprinkle the raspberry mixture evenly then roll the dough towards you. Cut into 10 - 1.5-inch pieces and placed in a buttered baking dish. Allow to rise another 1 hour. Preheat oven to 350 then bake for 30 minutes or until rolls are golden brown.
1/4 cup softened butter
1/4 cup softened cream cheese
zest of 1/2 a lemon
1 cup powdered sugar
Beat together butter, cream cheese and lemon zest. Slowly add powdered sugar until you reach the desired consistency. Once the sweet rolls come out of the oven allow to cool for 10 minutes then spread the glaze over the rolls.