Raspberry Swirl Sweet Rolls Recipe

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Gregory Published: January 17, 2021 Modified: May 31, 2021

How To Make Raspberry Swirl Sweet Rolls

Prepare these soft and chewy sweet rolls with generous amounts of raspberries for that tangy flavor that will balance out the overall taste of this treat.

Preparation: 3 hours 30 minutes
Cooking: 25 minutes
Total: 3 hours 55 minutes

Serves:

Ingredients

For Dough:

  • 1cupmilk,240ml
  • cupgranulated sugar,135g
  • tbspactive dry yeast,2 stard size packets
  • ½cupunsalted butter,(115g), softened to room temperature and cut into 4 pieces
  • 2large eggs
  • ½tspsalt
  • cupsall-purpose flour,(562g) spoon & leveled, , plus more for dusting/rolling

For Filling:

  • 10ozraspberries,1pkg, frozen not thawed
  • ¼cupgranulated sugar,plus 2 tbsp (80g)
  • 1tspcornstarch

For Glaze:

  • 1cupconfectioners’ sugar,120g
  • 3tbspheavy cream,(45ml) or half-and-half or milk

Instructions

Dough:

  1. In a small saucepan, warm the milk over low heat until lukewarm. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment.

  2. With a spoon, manually stir in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy for about 5 to 10 minutes.

  3. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. Gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms.

  4. Increase speed to medium-high and beat until the dough is soft and supple, about 8 to 10 minutes longer.

  5. Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl.

  6. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours. Preheat the oven to 150 degrees F. Place the dough inside and keep the door slightly ajar.

  7. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.

  8. Butter the bottom of a 9×13-inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 12×18-inch rectangle.

Filling:

  1. In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the cold sugared raspberries evenly over the dough. Tightly roll up the dough to form an 18-inch-long log.

  2. Cut into 12 even rolls. Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy for about 2 hours.

  3. After the rolls have risen, preheat the oven to 400 degrees F.

  4. Cover the rolls with aluminum foil and bake for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for about 15 minutes.

Glaze:

  1. In a small bowl, whisk the confectioner’s sugar and heavy cream until smooth. Add more sugar or cream, depending on how thick you want the glaze. Pour glaze over the rolls and serve warm.

  2. Cover rolls and store at room temperature for up to 2-3 days. Baked rolls can be frozen up to 2 months and warmed up to enjoy at a later date. Glaze them right before serving.

Nutrition

  • Calories: 391.73kcal
  • Fat: 11.24g
  • Saturated Fat: 6.45g
  • Trans Fat: 0.31g
  • Monounsaturated Fat: 2.98g
  • Polyunsaturated Fat: 0.82g
  • Carbohydrates: 65.81g
  • Fiber: 3.21g
  • Sugar: 27.37g
  • Protein: 7.58g
  • Cholesterol: 58.51mg
  • Sodium: 122.25mg
  • Calcium: 46.06mg
  • Potassium: 144.11mg
  • Iron: 2.54mg
  • Vitamin A: 103.27µg
  • Vitamin C: 6.22mg
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