Sweet rolls is a special treat in our home. The prep time is a little long (most of it is rising time) so I don’t make them very often. Honestly I would love to make them all the time because they are that good, but then I would eat them and that isn’t great. Christmas day is one of those special times where cinnamon rolls are a must. They are requested by my girls each year.
Because of our abundance of raspberries this year I have been making a lot of easy recipes with raspberries; Homemade Raspberry Syrup and Raspberry Cream Cheese French Toast. My family was thrilled when I decided to make these Raspberry Sweet Rolls. We froze our extra raspberries in baggies containing 10 ounces just so it would be ready to go for this recipe.
Just a few baking tips:
- I like to spray my 13 x 9 inch baking pan with non stick spray and then line with parchment paper. This makes it super easy to remove the rolls from the pan, pull apart and clean up.
- I like to break up my raspberries as I am mixing together the filling. I like more smaller pieces instead of some whole berries.
- After the second rise, you can refrigerate the rolls, such as overnight. While the oven is preheating let the rolls sit on the counter until the oven is at temperature then bake as directed. I do this every time I make this recipe.
- The glaze can be drizzled if you want to use it sparingly or if you want more sweetness cover the entire top just like you are frosting a cake.
- Dough:
- 1 cup warm milk
- 2 eggs, room temperature
- ⅓ cup margarine, melted
- 4½ cups bread flour
- 1 teaspoon salt
- ½ cup white sugar
- 2½ teaspoons yeast
- Filling:
- 10 ounces frozen raspberries (NOT thawed)
- ¼ cup plus 2 Tablespoons sugar
- 1 teaspoon cornstarch
- Glaze:
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 4 Tablespoons milk
- Use a nonstick spray to coat a 9x13 inch baking dish. Line with parchment paper. Set aside.
- For the dough; dissolve the yeast in warm milk. Mix in the sugar, margarine, salt and eggs. Finally add in the flour and mix well.
- Knead dough into a large ball. Cover. Let double, about 1 hour.
- Place the dough on a lightly floured work surface. Use a rolling pin to roll out the dough into a 12x8 inch rectangle.
- In a medium bowl gently and quickly mix together all the filling ingredients. Spread evenly over the dough.
- Tightly roll up the dough to form a log about 18 inches long. Cut into 12 even rolls.
- Place them in a prepared baking pan, cut sides up.
- Bake at 350 degrees F for 20-25 minutes or until the tops are golden brown.
- While they are baking, whisk together all of the glaze ingredients. Drizzle over warm baked rolls.
2 Replies to "Raspberry Sweet Rolls"
Kim April 7, 2016 (9:33 am)
These look delicious!!! What temp is the oven and how long do you bake them.
Kimberly April 7, 2016 (9:49 am)
Bake at 350 degrees F for 20-25 minutes or until the tops are golden brown. Hope you like them!