Thursday, September 18, 2014

Raspberry Sweet Rolls With Glaze

These raspberry sweet rolls are soft, moist and fluffy, so soft with every bite a burst of fresh raspberries and an amazing glaze, combine these two and you have yourself and bite of heaven.  These are the softest best sweet rolls you will ever eat.

I love cinnamon rolls, any type of sweet rolls and coffee cakes, these are melt in your mouth good. Perfect for a breakfast, brunch, a sweet delicious snack at night.

Ingredients For a The Dough:
  • 1 cup milk
  • 2/3 cup granulated sugar
  • 1 and 1/2 tablespoons active dry yeast ( 2 packets)
  • 1/2 cup butter, softened to room temperature
  • 2 large eggs
  • 1/2 teaspoon salt
  • 4 and 1/2 cups  all-purpose flour, plus more for dusting/rolling

Ingredients For The Filling

  • One 10-oz. package frozen raspberries ( do not thaw)
  • 1/4 cup plus 2 Tablespoons  granulated sugar
  • 1 teaspoon cornstarch

Ingredients For The Glaze

  • 1 cup powdered sugar
  • 3 Tablespoons milk or heavy cream 


1.Make The Dough: In a small saucepan, warm the milk over low heat until lukewarm , about 95 degrees, then pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment and manually stir in the sugar and yeast. Cover with a towel and let stand until the yeast is foamy, about 5-10 minutes. Add the softened butter, eggs, and salt. Scrape down the sides and manually stir as needed. Gradually add the flour and beat at medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer. You can knead the dough by hand for this if you do not have a dough hook.
2.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.
3.Line the bottom of a 9x13 inch baking dish with parchment paper,leaving room on the sides. Turn the dough out onto a lightly floured work surface and, using a rolling in, roll into a 10x24 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 a 24-inch-long log. Cut into 16 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. The berries will release their juice at the bottom of the pan.
Preheat the oven to 400 degrees. 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 powdered sugar and heavy cream or milk until smooth. Add more sugar or cream, depending how thick you want the glaze. Pour glaze over the rolls and serve warm. I like a thicker glaze.

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