Raspberry Swirl Rolls
Raspberry swirl rolls, a fruity riff on cinnamon rolls, with pillowy enriched yeast dough wrapped around a tart raspberry filling and finished with a buttery cream glaze. Bake them golden and serve warm.
YIELD
16 servingsPREP
30 minCOOK
25 minREADY
60 minTake everything you love about cinnamon rolls and swap the cinnamon-sugar for a jammy ribbon of raspberry. The dough is a rich, enriched yeast dough, soft with butter and eggs, that bakes up pillowy and tender.
The filling is the clever part. Frozen raspberries get tossed with sugar and a little cornstarch and spread over the dough, and that cornstarch is the move, thickening the berry juices as they bake so the filling sets into a glossy jam instead of running out the bottom.
Work fast when you spread and roll, before the frozen berries thaw and turn the dough soggy. After two rises and a bake until the fruit bubbles, a glaze of powdered sugar, butter, and a splash of cream gets drizzled over the warm rolls. Tart, sweet, and far more interesting than the cinnamon kind.
Pro Tips
- Make sure the milk is just lukewarm, not hot, before adding the yeast. Too hot kills the yeast and the dough won’t rise.
- Keep the raspberries frozen until the last second. Thawed berries bleed into the dough and make rolling a wet, sticky mess.
- Don’t skip the cornstarch in the filling. It binds the berry juice so the swirl stays put instead of leaking out.
Variations
- Swap the raspberries for blackberries, blueberries, or a mixed-berry blend.
- Add lemon zest to the filling or the glaze for a bright citrus counter to the tart fruit.
- Stir a little cream cheese into the glaze for a tangier, cinnamon-roll-style frosting.
Ingredients
Directions
Heat milk in pot on stove until luke warm, pour into mixer bowl and add sugar and yeast. Mix lightly, cover and let sit about 5 min until foamy. With mixer running add softened butter, eggs and salt. Slowly add flour until soft dough forms. If it is too sticky add a bit more flour. With dough hook beat dough on med - high for 10 min. Form into a ball, place in a greased bowl and let rise until doubled - 1 to 2 hours
Prep your baking pan by lining with parchment paper and greasing. Turn dough out onto your work surface and roll out to 10×24 and a ½ inch thick
In a small bowl mix frozen raspberries, sugar and cornstarch, spread evenly over dough and roll up tightly. Make sure you do this quickly so the raspberries don’t thaw too much Using a sharp knife cut the roll into 16 equal slices and place in baking pan. Cover and let raise in a warm place for a couple of hours
Bake at 400 - 425℉ (220℃) for 25 min until buns are golden brown and the fruit mixture is bubbling. Remove from oven and let cool. whisk together glaze ingredients and drizzle over buns. serve warm
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