Rasberry Swirl Sweet Rolls Recipe

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Rasberry Swirl Sweet Rolls

Kristin Miller

By
@Kk723

These were so delicious, especially fresh out of the oven!


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Ingredients

1 c
milk
2/3 c
sugar
1 1/2 Tbsp
active dry yeast
1
stick butter, softened
2
eggs
1 tsp
grated lemon zest
1/2 tsp
salt
4 1/2 c
all purpose flour (plus more for dusting)

FILLING

1
10 oz. package frozen rasberries (not thawed)
1/4 c
plus 2 tablespoons sugar
1 tsp
corn starch

GLAZE

3/4 c
powder sugar
3 Tbsp
butter-melted
1 1/2 Tbsp
milk

Directions Step-By-Step

1
Make dough: In a small saucepan, warm milk over low heat until its about 95 degrees. Pour milk into a large bowl and stir in sugar and yeast. Let stand until the yeast is foamy about 5 mins. Add butter, eggs, lemon zest and salt. Add flour and beat at meium speed until a soft dough forms. Increase speed to medium to high for about 10 mins. Scrape dowugh onto lightly floured surface and knead 2 or 3 times. Form dough into a ball and transfer to a lightly buttered bowl (spray with cooking spray). Cover with plastive wrap in a warm place until doubled, about 1-2hrs.
2
Butter or spray a 9x13 pan. Turn dough onto a lightly floured surface and roll into a 10x24 in. rectangle.
3
Make filling: In a medium bowl, toss frozen rasberries with sugar and cornstarch. Spread the filling evenly over dough. Tightly roll up the dough to form a 24 in. long log. Cut log into quarters. Cut each quarter into 4 slices and arrange them in pan. Scrape any berries and juice from the work surgace into pan between the rolls. Cover rolls and let rise in a warm places until the are puffy and have filled the pan, about 2hrs.
4
Heat oven to 425. Bake rolls for about 25 mins until they are golden brown and berries are bubbling. Cool for 30 mins.
5
Make Glace: In a small bowl, whisk powder sugar with better and milk until glaze is spreadable and thick.
6
Invert rolls onto a rack or I used a cookie sheet. Spread glaze over rolls.

About this Recipe