Raspberry Swirl Sweet Rolls

Happy Saturday.

It’s been a long week, hasn’t it?  We’ve all worked hard, especially after coming off all those holidays, right?  We deserve a little boost to a Saturday morning.

I’m quickly realizing that as I get more and more comfortable with yeast breads, I have discovered a brand new feeling. I’ll find a recipe, actually PLAN IN ADVANCE (which is a new concept, considering I usually go off of cravings and what is available to me in the fridge…), and prep the night before.   I will make as much of the recipe as possible, and then have it completely ready to pop into the oven the next morning. My alarm will go off (or not, especially if it’s a weekend), I will feel the need for some major caffeine, and then I suddenly remember that I will soon have the most amazing breakfast before me.  It’s a great feeling.

I’m usually not a sweet kind of breakfast person.  I always go for the more hearty things: eggs, quiche, savory breads, etc.  But these sweet rolls called to me from the pages of Food and Wine Magazine.  And when I did make them, they blew me away.  Yes, as with any yeast type bread, there are periods of rising, resting, and rolling.  But, it’s really not all that complicated.  And that butter glaze?  To die for.  I literally ate these every single day until they were gone, which ended up being a lot (now that I think about it….).  If you are in a New Year’s mentality with eating, I advise you to bookmark them for a later date.  If you are not, enjoy.:)

Raspberry Swirl Sweet Rolls

Servings: 16 rolls

Ingredients

For the dough

1 cup milk

2/3 cup sugar

1 and 1/2 tablespoons active dry yeast

1 stick unsalted butter, softened

2 large eggs

1 teaspoon finely grated lemon zest

1/2 teaspoon fine sea salt

4 and 1/4 cups all-purpose flour, plus more for dusting***I made a boo-boo and ran out of white flour in the middle of this.  I substituted half white and half whole wheat flour, and they still turned out just fine!

For the filling

One 10-ounce package frozen raspberries, not thawed***Try substituting different berries or a mixture of them!

1/4 cup plus 2 tablespoons sugar

1 teaspoon cornstarch

For the glaze

3/4 cup confectioners’ sugar

3 tablespoons unsalted butter, melted

1 and 1/2 tablespoons heavy cream

Instructions

1. For the dough: In a small saucepan, warm the milk over moderately low heat until it’s 95°.

2. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast.

3. Let stand until the yeast is foamy, about 5 minutes.

4. Add the softened butter, eggs, grated lemon zest and sea salt.

5. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes.

6. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.

7. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times.

8. Form the dough into a ball and transfer it to a lightly buttered bowl.

9. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.

10. Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan.

11.Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.

12. For the filling: In a medium bowl, toss the frozen raspberries with the sugar and cornstarch.

13. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log.

14. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.*****I let mine rise for the two hours at room temperature, and then I covered them with plastic wrap at that point and popped them into the refrigerator overnight.  I brought them back up to room temperature the next morning as the oven preheated.

15. Preheat the oven to 425°.

16. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

17. For the glaze: In a small bowl, whisk the confectioners’ sugar with the butter and heavy cream until the glaze is thick and spreadable.

18. Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.

Source:  Food and Wine Magazine, January 2011 issue.

January 8, 2011 - 7:30 am

Lauren at KeepItSweet - Those look so full of the delicious filling, how could you resist?!

January 8, 2011 - 10:14 am

Rachel - That feeling of confidence in a rewarding project that comes from baking yeast breads is so satisfying.
I’m a sweet breakfast person and it’s been forever since I had a sweet roll flavored with something other than cinnamon.

January 8, 2011 - 10:23 am

Blog is the New Black - Ooooh, I love the idea of raspberry filling in these! Delish!

January 8, 2011 - 1:56 pm

Karen - These look so good! They remind me of my favorite raspberry danishes from a bakery I like to go to. I am definitely putting these on my menu for next week!

January 8, 2011 - 7:09 pm

Eat Good 4 Life - Wow this look unreal, I need to make some ASAP!

January 9, 2011 - 12:49 am

Jenn@eatcakefordinner - There is a bakery where I live that makes the best blueberry, raspberry and orange sweet rolls and I wish I had their recipe so bad. They look very similar to yours. I absolutely cannot wait to try these with some blueberry filling – mmmm . . . my favorite!

January 9, 2011 - 2:31 am

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January 9, 2011 - 2:53 am

Melissa from Gevalia Coupon Codes - Yummy! I love the raspberry in there! I will have to try to make these. Though I doubt they’ll turn out as lovely as the picture. Great recipe!
-Melissa

January 9, 2011 - 12:51 pm

lynne - Yum! Love the idea or raspberry sweet rolls!

January 10, 2011 - 10:43 am

Heather - My jaw dropped. Holy hell, these look so flippin’ delicious.

January 10, 2011 - 4:16 pm

natalie (the sweets life) - I’m practically drooling over these! I can’t wait to make for a brunch sometime!

January 11, 2011 - 12:18 pm

Amanda - Mmm, these look yummy. I love the idea of raspberry filling instead of cinnamon.

January 12, 2011 - 1:01 am

culinaryneophyte - Wow, these looks amazing. Definitely bookmarking :)

January 14, 2011 - 7:49 am

Rebekah - These look wonderful! My husband adores raspberries, so I’m definitely going to try these out.

January 21, 2011 - 4:00 pm

Christina - Ooo these look so goood. I would snack on them all day!

January 29, 2011 - 8:58 pm

Vickie - I am making these right now…smells good

October 1, 2011 - 7:23 pm

Martha - They look fabulous!!

November 14, 2011 - 3:49 am

bill - I,am a vet would some one bake some for me and send them to me

November 18, 2011 - 6:04 pm

Cara - I am planning on making these tonight, but will be using instant yeast and not disolving it in liquid first. Do you know if the same refrigeration method will work for instant yeast as far as shaping the rolls, letting them rise and then stoping the rise by putting them in the fridge? Should I do anything else differently? Thanks for any tips. I love your blog!

November 18, 2011 - 6:20 pm

srlacy - Hi Cara- hmmm, I’m not too sure. I would think
That you could do everything the same. Let me know how they turn out!

December 13, 2011 - 9:48 am

Jen - JUST baked these this morning! They were delicate and light and full of raspberry flavor. I just started yeast baking this year and had no problems with this dough. Thank you for sharing!!!

January 30, 2012 - 10:35 pm

avril - My goodness do these rolls look GOOD!!! I have been dreaming of them ever since I discovered them on Pinterest yesterday. I am hoping that tomorrow or the next day I will be able to make a batch (maybe even a double batch) to give to a dear friend of mine who just had twins. I think she deserves a whole batch of these sweet treasures for all the work did to bring her babies into the world and now to rise them! :-)

January 30, 2012 - 11:08 pm

srlacy - I totally agree! You sound like such a good friend :)

February 17, 2012 - 5:36 pm

jennifer - I’ve made these rolls twice now – they are fabulous! I also saw the recipe in Food & Wine. But I have had problems with the 425 temp – and have seen numerous posts on their site about the same thing – the tops burn after 15 min at this temp! One person said to lower by 10 degrees, since a lot of ovens aren’t calibrated properly. I did that, but the same thing – I end up taking them out after about 15 minutes. Did you not encounter any problems?

February 17, 2012 - 6:36 pm

srlacy - HI Jennifer-

I didn’t, but the oven I was using at the time had some uneven and (extremely) slow heating issues. Maybe I was lucky? You can always tent the pan with aluminum foil if they seem to be browning too quickly, too. They will still cook, but they won’t get all browned.

February 25, 2012 - 3:17 am

Allison - wow these look amazing. So glad Sweet Art Supplies shared it on facebook. Looking forward to checking out your other recipes!

March 24, 2012 - 5:33 pm

Sara - This recipe sounds amazing! I really would like to try my hand at yeast rolls and bread. I do not have a stand mixer though. Can I still do this? What changes do I need to make?

March 24, 2012 - 7:16 pm

srlacy - Hi Sara-

It may be tricky, but you could probably mix the wet ingredients by hand mixer and knead the dough by hand.

June 9, 2012 - 2:20 pm

Bonny - I just made these. They are delish! And because I made them…I had two. I like that the dough has more sugar than normal doughs I’ve made. I baked at 400 for 20 min and they browned a bit too much. Ill adjust more next time.I used my bread maker for carefree dough making. I look forward to trying diff fruits. Thank you for sharing the recipe, since I don’t get the mag.

July 9, 2012 - 11:33 am

Cal - These are fantastic! Thank you.

September 17, 2012 - 4:12 am

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September 17, 2012 - 8:47 pm

petit4chocolatier - These look absolutely delicious!

October 24, 2012 - 1:07 am

Amie - I wanted to add that a while ago I made these and followed the recipe to a T–it completely burned to a crisp. I’d suggest 15 minutes or so baking time. Also? The “leave it in the mixer 10 minutes longer” ?? Awful–rubbery–just as you’d expect if something had been kneaded to death. :( Wondered if you’d had any experience with that. Next time will continue mixing for a max of 3 minutes. I’m trying them again next week, will make some tweaks and changes and report back. :)

October 29, 2012 - 12:08 am

Amie - Made them again tonight….only mixed in mixer 2-3 minutes (no rubbery dough, yay!) and then baked for around 15. A couple of the rolls were still doughy, but the top was getting a little browner than I liked, so I’d suggest the same suggestion that the previous commenter made about lowering the temp 10-15 degrees. Though they were good, mine looked nothing like this lovely picture. The raspberry mixture settles to the bottom during the 1-2 hour 2nd rise. They’re good, but I think I’ll stick to regular cinnamon rolls for next time! :)

June 8, 2013 - 4:14 am

missfoodfairy - These remind me of what my Nanna used to make, she used cinnamon & sultanas though. I have been looking for a recipe to make sweet scrolls and I can’t wait to try them! Thank you

July 22, 2013 - 3:07 am

AnnellaW - I baked these yesterday and was thrilled they came out so well. I don’t have a stand mixer so kneaded the dough by hand which worked out just fine. When I added the frozen raspberry mix I didn’t roll it up enough (I’ll know next time to roll out the dough a bit wider to get more turns) and after an hour of resting there was some serious leakage so I hoped for the best and put them straight into the oven. They were delicious! I would definitely make these again. Thanks!

December 13, 2013 - 9:38 am

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