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Raspberry Swirl Sweet Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 56 reviews
  • Author: Kimberly
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 9-12 rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Raspberry Swirl Sweet Rolls combine light, fluffy dough with a vibrant raspberry filling, creating a deliciously sweet and tangy breakfast or dessert treat. Swirled with fresh or frozen raspberries and topped with a smooth vanilla glaze, these rolls are perfect for special occasions or a delightful weekend bake.

Ingredients

Dough

  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/2 cup warm milk (110°F/43°C)
  • 1/4 cup sugar
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour (plus extra for dusting)
  • 1 large egg

Raspberry Filling

  • 1 cup fresh or frozen raspberries
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Vanilla Glaze

  • 1/2 cup powdered sugar
  • 1-2 tablespoons milk (or water)
  • 1/4 teaspoon vanilla extract

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until it becomes foamy, indicating the yeast is active.
  2. Prepare the dough: In a large mixing bowl, whisk together sugar, melted butter, vanilla extract, salt, and the egg. Add the yeast mixture. Gradually mix in the all-purpose flour until a dough forms. Knead on a lightly floured surface for about 8-10 minutes until smooth and elastic.
  3. Let the dough rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
  4. Make the raspberry filling: In a saucepan over medium heat, combine raspberries, sugar, cornstarch, lemon juice, and vanilla extract. Cook, stirring frequently, until the mixture thickens and becomes jam-like, about 5-7 minutes. Remove from heat and allow to cool slightly.
  5. Roll out the dough: After the dough has risen, punch it down and roll it out on a floured surface into a rectangle approximately 12×9 inches.
  6. Spread the filling: Evenly spread the cooled raspberry filling over the dough, leaving a small border around the edges.
  7. Form the rolls: Starting from the longer side, tightly roll the dough into a log. Slice into 9-12 even pieces.
  8. Second rise: Arrange the rolls in a greased baking dish or on a baking sheet lined with parchment paper. Cover and let them rise again for about 30 minutes until fluffy.
  9. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown.
  10. Prepare the glaze: In a small bowl, whisk together powdered sugar, milk (or water), and vanilla extract until smooth. Adjust consistency as needed.
  11. Glaze the rolls: Drizzle the vanilla glaze over the warm rolls once they come out of the oven. Allow to set slightly before serving.

Notes

  • Use fresh or frozen raspberries for the filling; if using frozen, thaw and drain excess liquid.
  • For a richer dough, substitute some milk with cream or add an extra tablespoon of butter.
  • Ensure the milk used for activating yeast is not too hot to avoid killing the yeast.
  • The rolls can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 4 days.
  • Reheat rolls in the oven or microwave before serving for a fresh-baked taste.

Find it online: https://slsrecipes.com/raspberry-swirl-sweet-rolls-recipe/