Description
These Raspberry Rolls are a delightful treat with a soft, gooey texture and a burst of fruity flavor. The sweet raspberry filling and creamy glaze make these rolls irresistible.
Ingredients
Units
Scale
Dough
- 1/2 cup warm water
- 1 tsp granulated sugar
- 2 1/4 tsp active dry yeast (7g or 1 packet)
- 1/3 cup granulated sugar
- 1/5 tsp sea salt
- 1 tbsp lemon zest (from around 1 lemon)
- 5 cups all-purpose flour, sifted (600g)
- 3/4 cup butter, softened and almost melted
- 2 large eggs, room temperature
- 3/4 cup warm milk
- 1 tbsp pure vanilla extract
Raspberry Filling
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 tbsp lemon zest (from around 2 lemons)
- 1/2 cup butter, softened and almost melted
- 3 cups raspberries, frozen (not defrosted)
- 2 tbsp lemon juice (from about 1 lemon)
Raspberry Glaze
- 1/4 cup raspberries, defrosted if frozen
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 1 tbsp lemon juice
Instructions
- Dough: In a medium bowl, combine warm water, sugar, and yeast. Let sit until foamy. Add sugar, salt, and lemon zest to a large bowl. Add flour and mix. Make a well and add butter, eggs, milk, yeast mixture, and vanilla. Mix into a sticky dough. Let rise.
- Filling & Rolling: Spread butter on rolled dough. Sprinkle sugar mixture, raspberries, and lemon juice. Roll dough tightly, cut into 12 pieces, and place in a pan. Bake.
- Raspberry Glaze: Strain raspberries, beat cream cheese and sugar. Add raspberry juice and lemon juice. Pour glaze over warm rolls.
Notes
- Ensure yeast is active before proceeding with the dough.
- Let the rolls rise in a warm place for optimal results.
- Best served warm and fresh.
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 24g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
