rasberry swirl sweet rolls

How To Make rasberry swirl sweet rolls

• 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.
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