Raspberry sweet rolls
Raspberry sweet rolls are an indulgent pastry that combines the soft and fluffy texture of a traditional cinnamon roll with the vibrant, sweet tart flavor of ripe raspberries.
Baking with yeast – don’t be afraid to make your own dough.
I have been making this dough recipe for years and it never fails to be light and fluffy. It’s the base dough I use for all the different flavor varieties of cinnamon rolls I have been making over the years. The secret to great yeast dough is if the yeast foams after adding the warm water. If that yeast doesn’t begin to foam and grow after 15 minutes, start over with fresh yeast.
You might be wondering if homemade yeast dough is worth it? It absolutely is! Not only will your entire house smell like homemade bread, but you can have peace of mind that your homemade dough isn’t full of chemicals and is as natural as possible.
For even more delicious recipes, you may like these:
Ingredients you’ll need to make Raspberry sweet rolls.
To get started making this recipe, you’ll first want to gather all your ingredients.
Ingredients you’ll need for this sweet roll recipe.
You’ll also want a hot cup of raspberry tea or coffee on the side.
Step by Step Instructions
Step 1: In a large mixing bowl add the yeast, sugar, and water. Make sure the water is warm, around 110 degrees.
Step 2: Stir the mixture around a few times until the sugar is pretty much dissolved. Let the yeast stand for 15 minutes, until it has become foamy.
Step 3: Melt the butter in the microwave for 15 seconds or more in a plastic measuring pitcher until it is melted. Add the egg to the melted butter and whisk until combined.
Step 4: Pour into the foamy yeast mixture and stir. Add flour, salt and honey and stir until a dough begins to form. Make sure all of the flour is mixed before you move to the next step. Cover your bowl with a towel and place dough in a warm oven (I always preheat my oven and turn it off) and let rise for at least 45 minutes. Dough should spill out the top of the bowl.Â
Step 5: Turn dough out on a floured surface and knead for a couple minutes, sprinkling with flour until dough is silky and no longer sticky. Using a rolling pin, roll the dough out into a rectangle, around 9×13 in size.
Step 6:Â Next, smear raspberry filling in the center of the dough you just rolled out into a rectangle and sprinkle brown sugar on top of raspberry filling. Begin on one long side of the dough and roll the dough until a long line of dough forms.
Step 7: Take an 8 inch piece of string and place under the first two inches of dough and bring around the top of the dough and cut the first cinnamon roll. Repeat and cut the rest of the dough, placing each cut cinnamon roll in a buttered 9×13 baking dish.
Step 8: I always preheat my oven to 120 degrees and then turn it off. I then place my rolls in the oven to rise for around 45 minutes in a warm oven until they double in size. If you look at the image below you will see they are spilling over the side of the dish. This is the point where I turn the oven on and bake them.
Step 9: Bake cinnamon rolls for 20 minutes in a 350-degree oven. while the rolls where baking I mixed up powdered sugar, cream, and vanilla to make a glaze. When the rolls are done baking, I take them out of the oven and let them sit for10 minutes. I then drizzle the glaze over the top of the entire dish of rolls.
Raspberry sweet rolls
Raspberry sweet rolls are an indulgent pastry that combines the soft and fluffy texture of a traditional cinnamon roll with the vibrant, sweet tart flavor of ripe raspberries.
Ingredients
- 4 ½ cups all-purpose flour
- â…“ cup sugar
- 2 packages of Red star quick rise yeast
- 6 tablespoons butter
- 1 ½ cups water
- 1 egg
- 1 jar red raspberry jam
- 1 tsp salt
- 2 tablespoons honey
- 3 tablespoons brown sugar
Icing
- 1 1/2 cup powdered sugar
- 1 tsp vanilla
- 2 tablespoons cream
Instructions
- In a large mixing bowl add the yeast, sugar, and water. Make sure the water is warm, around 110 degrees.
- Stir the mixture around a few times until the sugar is pretty much dissolved. Let the yeast stand for 15 minutes, until it has become foamy.
- Melt the butter in the microwave for 15 seconds or more in a plastic measuring pitcher until it is melted. Add the egg to the melted butter and whisk until combined.
- Pour into the foamy yeast mixture and stir. Add flour, salt, honey, and stir until a dough begins to form. Make sure all of the flour is mixed before you move to the next step. Cover your bowl with a towel and place dough in a warm oven (I always preheat my oven and turn it off) and let rise for at least 45 minutes. Dough should spill out the top of the bowl.
- Turn dough out on a floured surface and knead for a couple minutes, sprinkling with flour until dough is silky and no longer sticky. Using a rolling pin, roll the dough out into a rectangle, around 9×13 in size.
- Next, smear raspberry filling in the center of the dough you just rolled out into a rectangle. sprinkle brown sugar on top of raspbery filling. Begin on one long side of the dough and roll the dough until a long line of dough forms.
- Take an 8 inch piece of string and place under the first two inches of dough and bring around the top of the dough and cut the first cinnamon roll. Repeat and cut the rest of the dough, placing each cut cinnamon roll in a buttered 9×13 baking dish.
- I always preheat my oven to 120 degrees and then turn it off. I then place my rolls in the oven to rise for around 45 minutes in a warm oven until they double in size. If you look at the image below you will see they are spilling over the side of the dish. This is the point where I turn the oven on and bake them.
- Bake cinnamon rolls for 20 minutes in a 350-degree oven. while the rolls where baking I mixed up powdered sugar, cream, and vanilla to make a glaze. When the rolls are done baking, I take them out of the oven and let them sit for10 minutes. I then drizzle the glaze over the top of the entire dish of rolls.
