Description
These Raspberry Swirl Sweet Rolls are a delightful twist on classic sweet rolls, featuring a soft, fluffy dough filled with a vibrant raspberry swirl. Perfect for breakfast or a sweet snack, these rolls combine the tartness of raspberries with a sweet, creamy glaze to create an irresistible treat.
Ingredients
Scale
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
Glaze
- 1/2 cup powdered sugar
- 1-2 tablespoons milk (or water)
- 1/4 teaspoon vanilla extract
Instructions
- Activate the yeast: In a small bowl, dissolve the active dry yeast in warm milk (110°F/43°C). Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Make the dough: In a large mixing bowl, combine sugar, melted butter, vanilla extract, salt, and the egg. Add the frothy yeast mixture and mix well. Gradually add the flour, mixing until a soft dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size.
- Prepare the raspberry filling: In a small 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 let cool.
- Roll out the dough: Once the dough has risen, punch it down and roll it on a floured surface into a rectangle about 12×15 inches in size.
- Spread the filling: Evenly spread the cooled raspberry filling over the rolled-out dough, leaving a small border around the edges.
- Form the rolls: Starting from the long side, tightly roll the dough into a log. Cut the log into 9 equal slices and place them in a greased 9-inch round baking pan or similar size baking dish.
- Second rise: Cover the pan with a towel and let the rolls rise for another 30 minutes, until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, until golden brown and cooked through.
- Make the glaze: While the rolls bake, whisk together powdered sugar, milk (or water), and vanilla extract until smooth.
- Glaze and serve: Drizzle the glaze over warm rolls before serving. Enjoy these Raspberry Swirl Sweet Rolls fresh for the best taste and texture.
Notes
- Use fresh or frozen raspberries for the filling depending on availability.
- Make sure the milk is not too hot when activating yeast to avoid killing the yeast.
- Dough can be made a day ahead and refrigerated overnight; bring to room temperature before rolling out.
- Store leftovers in an airtight container for up to 2 days; reheat gently before serving.
- For a dairy-free version, substitute milk with almond milk and butter with a non-dairy margarine.
