Raspberry Swirl Rolls

Hi, Everyone! I'm so excited that "baking season" (fall) is finally here! I love to bake and have a whole list of new recipes I want to try out this fall! I made the first recipe on my list this week, and wanted to share it with you today, because it was SO delicious! I made these Raspberry Swirl Rolls and they are honestly one of my favorite things I've ever made! Definitely a keeper recipe! These rolls are wonderfully sweet and soft and have a deliciously tart, tangy raspberry filling. They are a great alternative to the traditional cinnamon rolls, and make for a perfect fall dessert! I love raspberries, so I loved them in this recipe, but you could definitely substitute them with other berries, next time I will try a mixed berry filling which I think would work really well too! I hope you all love these as much as we did! Here's the recipe...

RASPBERRY SWIRL ROLLS

(Adapted from this recipe)

*Makes 16 rolls*

YOU WILL NEED:

Dough:

1 cup milk

2/3 cup granulated sugar

2 packets active dry yeast (1 1/2 tbs)

1 stick (4oz) unsalted butter, softened

2 large eggs

1/4 tsp salt

4 1/4 to 4 1/2 cups all-purpose flour

Filling:

10oz frozen raspberries (not thawed)

1/4 cup plus 2 tbs sugar

1 tsp cornstarch

Glaze:

3/4 cup confectioners' sugar

3 tbs unsalted butter, melted

1 1/2 tbs heavy cream

DIRECTIONS:

1. First, heat up the milk until it is lukewarm. Pour it into your electric mixer bowl, and add the sugar and yeast to it. Mix a little bit, then cover the bowl with a dish towel and let sit for about 5 minutes, until the mixture is frothy. Next, with the mixer running, add in the softened butter, eggs and salt. Slowly begin adding in the flower until a soft dough forms (if the dough is too sticky, add a little more flour). Using the dough hook attachment, beat the dough on medium-high speed for about 10 minutes. Next, form the dough into a ball, place in a greased bowl, cover and let sit in a warm place for about 1 to 2 hours, until it doubles in size.

2. Prepare your baking pan by lining it with parchment paper and buttering/spraying it with cooking spray. Once the dough has risen, turn it out onto a floured surface and roll it into a 10x24 inch rectangle.

3. In a small bowl, mix together the frozen raspberries, sugar and cornstarch. Spread that over the dough and tightly roll it up. Using a sharp knife, cut the log into 16 equal sized slices (you will need to do this pretty fast, because the raspberries will start melting very quickly). Place the rolls into your prepared baking pans, cover them and let them rise in a warm place for another hour to two hours.

4. Preheat your oven to 425 deg F (if you think this is too hot for your oven, turn the temperature down to 400 deg F, or even lower if needed), and bake the rolls for about 25 minutes until they are beautifully golden brown and the juices are bubbling. Let cool. Next, prepare your glaze by whisking together the confectioners' sugar, butter and heavy cream in a small bowl. Once the rolls have cooled a little, drizzle the glaze over the top. Serve warm!

Happy Baking, Everyone!!!

Have a great rest of the week!

I will be linking to:

Mangia Mondays at Delightfully Dowling, Makin' You Crave Mondays, Skip to My Lou, The Shabby Nest, My Romantic Home, Chic on a Shoestring Decorating, Tatertots and Jello, Six Sisters' Stuff, Taylor House Thursday, and Be Different, Act Normal.