So, I have finally done it! My first food blog post! Raspberry Swirl Rolls, they are divine! If you like raspberries you will love these! Fresh out of the oven they melt in your mouth!
They are light and delicate, which is one thing I dislike about cinnamon rolls, they are so dense and you basically feel weighed down after you eat one.
These unite cinnamon roll lovers and haters. The combination of the raspberry roll with the cream cheese frosting is one of my favorites! It is reminiscent of the flavors of raspberry cheesecake. Before you begin making these have in mind friends you’d like to share with or you will want to eat every last one by yourself!
Review Recipe
Raspberry Swirl Rolls
Light and fluffy, chewy and tender brigthly flavored raspberry rolls finished with a rich cream cheese icing.
Servings: 24
Prep40 minutesCook20 minutesResting1 hour 30 minutesReady in: 2 hours 30 minutes
Ingredients1 Tbsp yeast1/4 cup warm water , 110 - 115 degrees1 cup whole milk1/4 cup cream1/3 cup unsalted butter1/3 cup sour cream1 egg1 tsp vanilla1 tsp salt3/4 cup granulated sugar5 cups all-purpose flour1 tsp baking powderRaspberry Swirl1 1/2 cups raspberry jam , seedless if preferred1/3 cup granulated sugar2 Tbsp unsalted butter , meltedCream Cheese Icing1/4 cup butter , softened8 oz . cream cheese , softened1 tsp vanilla4 cups powdered sugar2 Tbsp whole milk
InstructionsIn a large mixing bowl of an electric mixer, combine yeast and warm water. Stir until yeast has dissolved and let rest 5 minutes until bubbly. Meanwhile, in a large saucepan over medium heat combine milk, cream and unsalted butter. Scaled the mixture (let it nearly reach boiling). Remove mixture from heat and stir in sour cream. Let milk mixture cool to 110 - 115 degrees and add to proofed yeast mixture. Stir in egg, vanilla, salt and 3/4 cup sugar. Slowly add flour, and knead mixture with kneading attachment, until smooth and elastic (the mixture will seem runny like it needs more flour, but don’t add more than the 5 cups called for). Cover mixture and let rise until double, about 1 hour. Now sprinkle 1 tsp baking powder over dough and slowly knead with kneading attachment once more about 1 minute. Divide the dough into two equal portions (I found it was much easier to work with this way). On a generously floured surface roll each piece of dough into a 12"x16" rectangle. Now brush each piece with about 1 Tbsp of the melted butter. In a small bowl combine the 1/3 cup sugar and raspberry jam. Brush raspberry jam mixture over each piece of dough coming within 1" of the edge on all sides. With floured hands, starting on the 16" side, carefully begin tightly rolling up dough. Once each piece of dough is rolled, cut each dough log into 12, 1 1/4" slices. Place rolls onto 2 greased jellyroll pans. Let rise until doubled about 30 minutes. Preheat oven to 375 degrees. Bake rolls for 17 - 19 minutes until lightly golden. Frost while warm, recipe follows.Cream Cheese IcingIn a large mixing bowl whip together butter and cream cheese until fluffy. Add vanilla, powdered sugar and milk and blend until well combined. Pipe or spread icing over raspberry swirl rolls.
Course: DessertCuisine: AmericanKeyword: Raspberry Rolls
Review Recipe
Course: DessertCuisine: AmericanKeyword: Raspberry Rolls
