Raspberry Swirl Rolls
October 11, 2011
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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!
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Raspberry Swirl Rolls
Light and fluffy, chewy and tender brigthly flavored raspberry rolls finished with a rich cream cheese icing.
Servings: 24
Ingredients
- 1 Tbsp yeast
- 1/4 cup warm water , 110 - 115 degrees
- 1 cup whole milk
- 1/4 cup cream
- 1/3 cup unsalted butter
- 1/3 cup sour cream
- 1 egg
- 1 tsp vanilla
- 1 tsp salt
- 3/4 cup granulated sugar
- 5 cups all-purpose flour
- 1 tsp baking powder
Raspberry Swirl
- 1 1/2 cups raspberry jam , seedless if preferred
- 1/3 cup granulated sugar
- 2 Tbsp unsalted butter , melted
Cream Cheese Icing
- 1/4 cup butter , softened
- 8 oz . cream cheese , softened
- 1 tsp vanilla
- 4 cups powdered sugar
- 2 Tbsp whole milk
Instructions
- In 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 Icing
- In 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.
