These Raspberry Swirl Sweet Rolls Would Make a Perfect Easter Breakfast!
I am so excited for this year’s Easter breakfast. I am such a freak about cinnamon rolls and as much as I love my favorite recipe for those, I also love to venture out and try other variations of sweet, sticky breakfast rolls. I will never forget the first time I tried my first flavored sweet rolls. I was having a sleep over at my friend Jessica’s house and her dad made homemade orange rolls for breakfast the next morning. I couldn’t BELIEVE how delicious they were--the zing from the citrusy orange, perfectly counterbalanced by the sweet cream icing drizzled on top. I was hooked! I knew there was a whole world out there with other sticky roll combinations I was yet to try and experience--like caramel pecan or lemon, the options are endless!
I have loved this recipe from Sally’s Baking Addiction for raspberry swirl sweet rolls that I am planning to make for breakfast this year on Easter Sunday. My family are freaks about anything and everything with raspberries so these are always a huge hit around here.
You too can make these delicious raspberry swirl sweet rolls at home this weekend, because I would guess 90% of you have all these ingredients on hand. Especially if you are a raspberry lover like me and always have a bag of frozen raspberries in the freezer!
My favorite part about these raspberry rolls is that they soak up all those delicious raspberry juices you will see at the bottom of the pan and it turns into this soft, chewy, sometimes even perfectly crispy raspberry edge that is pure perfection. If you love raspberries, you will absolutely freak over these! And the glaze that goes on top is just simple and perfect. It is just a combination of cream and powdered sugar. Alternatively, you can use just milk or half and half, but it just gives them a topping that tastes like sweet cream. It is the perfect topping to compliment the flavors.
Another exciting thing about these rolls is that someone in the comments said she’s been baking over 50 years and that these rolls were so exceptional because they stayed soft for 3 days Honestly, I have to commend this woman because somehow, incredibly she actually had any rolls leftover after 3 days! That alone is incredible--she truly has iron-clad willpower! But thanks to her you can know that if you also have superhuman strength to withstand the temptation to finish off the pan by yourself within 24 hours, you will find yourself with a soft pan of rolls, up to 3 days later.
What are you planning to make for Easter breakfast this year? Do you like to venture out and explore different flavor options for your sweet rolls, or do you like to stick to the original--cinnamon rolls? Please share your thoughts in the comments below.
DOUGH:
1 cup (240ml) milk
2/3 cup (135g) granulated sugar
1 1/2 tablespoons active dry yeast, (2 standard size packets)
1/2 cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces
2 large eggs
1/2 teaspoon salt
4 1/2 cups (563g) all-purpose flour, (spoon & leveled), plus more for dusting/rolling
FILLING:
1 (10-ounce) package frozen raspberries, (NOT thawed)
1/4 cup plus 2 Tablespoons (80g) granulated sugar
1 teaspoon cornstarch
GLAZE:
1 cup (120g) confectioners’ sugar
3 tablespoons (45ml) heavy cream (or half and half or milk)
Directions:
Add Recipe to Cook'n
I have loved this recipe from Sally’s Baking Addiction for raspberry swirl sweet rolls that I am planning to make for breakfast this year on Easter Sunday. My family are freaks about anything and everything with raspberries so these are always a huge hit around here.
You too can make these delicious raspberry swirl sweet rolls at home this weekend, because I would guess 90% of you have all these ingredients on hand. Especially if you are a raspberry lover like me and always have a bag of frozen raspberries in the freezer!
My favorite part about these raspberry rolls is that they soak up all those delicious raspberry juices you will see at the bottom of the pan and it turns into this soft, chewy, sometimes even perfectly crispy raspberry edge that is pure perfection. If you love raspberries, you will absolutely freak over these! And the glaze that goes on top is just simple and perfect. It is just a combination of cream and powdered sugar. Alternatively, you can use just milk or half and half, but it just gives them a topping that tastes like sweet cream. It is the perfect topping to compliment the flavors.
Another exciting thing about these rolls is that someone in the comments said she’s been baking over 50 years and that these rolls were so exceptional because they stayed soft for 3 days Honestly, I have to commend this woman because somehow, incredibly she actually had any rolls leftover after 3 days! That alone is incredible--she truly has iron-clad willpower! But thanks to her you can know that if you also have superhuman strength to withstand the temptation to finish off the pan by yourself within 24 hours, you will find yourself with a soft pan of rolls, up to 3 days later.
What are you planning to make for Easter breakfast this year? Do you like to venture out and explore different flavor options for your sweet rolls, or do you like to stick to the original--cinnamon rolls? Please share your thoughts in the comments below.
Raspberry Swirl Sweet Rolls
Recipe for fluffy, soft, and sweet yeast rolls filled with raspberries and topped with a thick vanilla glaze. Total Time: 4 hours (or overnight)
Cook time:
Serving size: 12
Calories per serving: 382
Ingredients:
Serving size: 12
Calories per serving: 382
DOUGH:
1 cup (240ml) milk
2/3 cup (135g) granulated sugar
1 1/2 tablespoons active dry yeast, (2 standard size packets)
1/2 cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces
2 large eggs
1/2 teaspoon salt
4 1/2 cups (563g) all-purpose flour, (spoon & leveled), plus more for dusting/rolling
FILLING:
1 (10-ounce) package frozen raspberries, (NOT thawed)
1/4 cup plus 2 Tablespoons (80g) granulated sugar
1 teaspoon cornstarch
GLAZE:
1 cup (120g) confectioners’ sugar
3 tablespoons (45ml) heavy cream (or half and half or milk)
Directions:
Make the dough: In a small saucepan, warm the milk over low heat until lukewarm (no need to use a thermometer, but to be precise: about 95°F (35°C)). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a spoon, manually stir in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 8-10 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours. Here’s what I do: Rising at room temperature is usually fine, but on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.
Butter/grease/spray with nonstick spray the bottom of a 9×13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 12×18 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
Make the filling: In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the cold sugared raspberries evenly over the dough. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours OR overnight (see note). The berries will release their juice at the bottom of the pan – this is OK.
After the rolls have risen, preheat the oven to 400°F (204°C). Cover the rolls with aluminum foil and bake for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for about 15 minutes.
Make the glaze: In a small bowl, whisk the confectioner’s sugar and heavy cream until smooth. Add more sugar or cream, depending how thick you want the glaze. Pour glaze over the rolls and serve warm. Cover rolls and store at room temperature for up to 2-3 days. Baked rolls can be frozen up to 2 months and warmed up to enjoy at a later date. Glaze them right before serving.
Source: sallysbakingaddiction.com
Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours. Here’s what I do: Rising at room temperature is usually fine, but on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.
Butter/grease/spray with nonstick spray the bottom of a 9×13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 12×18 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
Make the filling: In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the cold sugared raspberries evenly over the dough. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours OR overnight (see note). The berries will release their juice at the bottom of the pan – this is OK.
After the rolls have risen, preheat the oven to 400°F (204°C). Cover the rolls with aluminum foil and bake for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for about 15 minutes.
Make the glaze: In a small bowl, whisk the confectioner’s sugar and heavy cream until smooth. Add more sugar or cream, depending how thick you want the glaze. Pour glaze over the rolls and serve warm. Cover rolls and store at room temperature for up to 2-3 days. Baked rolls can be frozen up to 2 months and warmed up to enjoy at a later date. Glaze them right before serving.
Source: sallysbakingaddiction.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
