Easy Raspberry Sweet Rolls
A sweet roll much like a cinnamon roll but it's filled with the most perfect fresh raspberry filling and topped off with a sweet glaze that's not too sweet and not too thick.
For the Rolls
2 1/2 -3
Milk or Evaporated Milk
In a saucepan over medium low heat, add the milk and cook gently until foamy bubbles form around the outside edge of the pan, do not let it boil.
Remove from the heat and stir in the sugar and butter.
Allow to cool to luke warm and add the instant yeast.
Stir in the egg.
In the bowl of a standing mixer, add 2 1/2 cups of flour and salt and stir to combine.
Using the dough hook attachment, add the liquid and mix until the dough is well kneaded, about 3 minutes. Add in additional flour if needed, but we usually wait until we are rolling it out.
Drizzle a little oil in a bowl and place the dough in, turning it over to coat in oil. Cover the bowl and allow to rise until doubled, 1-2 hours.
Once the dough has risen, prepare the raspberries by gently folding the berries, sugar and cornstarch together in a large bowl.
Roll the dough out on a lightly floured surface until it's 8x13" and an even rectangle. I like to use
this silicone mat
as it keeps the dough from sticking and has measurements.
Spread the raspberry mixture all the way to the edges of the dough and roll from the top to the bottom of the wide edge to make a long cylinder like cinnamon rolls.
Using floss or a serrated knife, slice through the rolls into 1 1/2-2 inch pieces.
Place in a parchment and greased 9x13" baking pan. Allow to rise, covered in the pan until doubled, about 1 hour. Do not over-rise.
Bake at 350 for 25-35 minutes or until golden and baked through.
Remove from the oven and allow to cool slightly. Spread the frosting while still warm.
For the Frosting
In a large bowl, beat the butter using a hand mixer until smooth. Add the powdered sugar, vanilla and salt and on low begin to beat the mixture, adding milk until the desired consistency.
If you use frozen raspberries make sure that they are not in syrup or juices and do not defrost them. You may need a little more cornstarch to thicken due to the excess liquid.
You can make the dough a day ahead and store in the fridge, covered. Allow the dough to come back to room temperature before you begin rolling it out.
Never prepare the raspberries ahead of time.
Easy Raspberry Sweet Rolls
Amount Per Serving (1 g)
Calories from Fat 54
% Daily Value*
Saturated Fat 3g
Polyunsaturated Fat 2g
* Percent Daily Values are based on a 2000 calorie diet.
500+ Best Dessert Recipes
breakfast, cinnamon rolls, dessert, frosting, fruit, glaze, raspberry, raspberry sweet rolls, recipe, sweet rolls
© 2020 Oh, Sweet Basil