Thursday, September 27, 2012

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:

97 comments:

  1. Oh WOW these look scrumptious!!!

    <3 Christina at I Gotta Create!
    Wildly Original linky party is open.

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  2. OH, my goodness! Those look heavenly! Thanks for visiting me and commenting at OneCreativeMommy.com. I'd love it if you linked up some of your great ideas at One Creative Weekend on my site. The party is open Fridays-Wednesdays every week. Hope to see you there!

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    1. Thank you!! And thanks for the invite!

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  3. Yummy! Would love if you shared at our Pin'inspiration Party C:

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  4. i have never had these, and they look amazing!

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  5. Saw this on pinterest and my mouth literally watered.
    WOW.

    Shared on my fb page. These are yummy looking!!!

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  6. Mmmmmm, those look so delicious, I can't even stand it!

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    1. Thank you! They really were delicious!

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  7. Holy cow these look fantastic! thanks so much for sharing, I've totally pinned this for future yuminess!!

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    1. Thank you! They are so good, you will love them!

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  8. These look amazing! A definite must try! Thanks for stopping by KnitOne,PearlOnion...your newest follower! -- Joann

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    1. Thank you, Joann! Have a great week!

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  9. Holy. Totally just pinned this!! I would love to have you come share your great ideas at the link party at 'Or so she says...', happening right now. Hope to see you there! www.oneshetwoshe.com

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    1. Thanks! And thanks for the invite.

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  10. Wow these are really pretty! No doubt very tasty too:@)

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  11. Wow- I really need to make these. Pinned it to my Breakfast Ideas board so I will be back for the recipe.

    I wanted to invite you to Wonderful Food Wednesday at At Home Take 2... love it if you could link up 2-3 recipes. Hope to see you there.

    Jessica @ At Home Take 2... Check out our Wonderful Food Wednesday

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    1. Thanks, Jessica! And thanks for the invite, I'll check it out!

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  12. it looks like a breakfast in heaven!!! OMG how I wish I had one of those right now with my coffee!!!

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    1. Thank you so much! It really is like a breakfast in heaven! :o) Thanks for stopping by!

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  13. Wonder if there's a way to make this with some sort of pre-made dough rather than from scratch with yeast, etc. Sounds absolutely divine!!!

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    1. A lot of premade doughs like Rhodes might not be sweet enough. I usually make all my dough in the bread machine on the dough cycle. Just dump and push a button!

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  14. This looks WONDERFUL! Pinned! just love the color!

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    1. Thanks so much! I just love that beautiful raspberry color too!

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  15. I can't wait to try these! So glad I found your blog. You have some amazing recipes. I am a new follower. Hope to see you at True Aim! Thanks for sharing.

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  16. I just stumbled upon this on Pinterest and had to check them out!
    happy I did. I love the berry filling and the photos are gorgeous!
    Thanks for sharing Maria

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  17. These look amazing, I love raspberries and will definately be making this recipe!

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    1. Thanks so much, Gretchen! Raspberries are my favorite and this is an awesome recipe! Hope you love it! Thanks for stopping by!

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  18. Hi -- Can you make these part of the way the night before and back them in the morning?

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    1. You could probably make the dough the night before and then make the rolls in the morning, but I wouldn't add the raspberries the night before as they contain too much moisture and would make the dough too soggy. Hope your rolls turn out great! Thanks for stopping by!

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  19. made these tonight...husband said they are a home run....he wanted to eat the whole pan. Thank you for sharing....will be a staple!

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    1. So glad you liked them, Susan! Thanks for stopping by to tell me! :o) We love these too and they have definitely become a staple! Have a great weekend!

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    2. Finally someone else that made it...
      I haven't made these yet so I can't talk much but I will try these tomorrow (it's night time right now).

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  20. 425 is too high for these. I should have known. I really should be 325.

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    1. The baking temperature really depends on your oven, this worked with my oven, but if your oven tends to bake faster you will need to adjust the temperature.

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  21. This looks amazing, but I am SUPER busy and decidedly clumsy when it comes to all things that must rise. If I were to substitute a refrigerated/frozen dough for the dough in the recipe, what kind do you think would be closest to the texture?

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    1. Hi, Jen! I am not sure what kind of refrigerated dough is best to use, probably the same kind you would use for cinnamon buns. Hope you find something that works!

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  22. Can these be made with pre-made dough??

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    1. I haven't tried making these with pre-made dough, but they probably could be made with it. I guess the refrigerated kind you would use for cinnamon buns would work for this. I'll have to give it a try sometime!

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  23. that is a great recipe!!!i recently moved and our one is not assembled yet!!!!can't wait to try it!!.)
    kisses from Milano
    your newest follower:)

    http://sienastyle.blogspot.it/

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  24. Found you on Pinterest and can't wait to try these on Thanksgiving with cranberries!!

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    1. Hope they turned out great with cranberries! Sounds like a great variation!

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  25. I made these for our Thanksgiving breakfast today! They were divine! I actually made them last night - the dough was so nice! very easy to work with! - and only let them rise the second time for about an hour before covering them and sticking them in the fridge. I took them out of the fridge and let them sit for 30-45 minutes before baking them (at 400 for 20 mins in my oven) and they turned out perfect! Thanks for sharing this recipe!

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    1. So glad you liked them!!!! I think I will add them to my Christmas morning menu! :o)

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  26. These look soooo good. Can you make it with cherry filling and if so how would you do that?

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    1. I'm sure these would be delicious with a cherry filling, but I wouldn't use the canned kind because it has too much liquid.

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  27. Any suggestions on kneeding time if you don't have a mixer to do it for you?

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  28. What size baking pan (or pans) did you use?

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    1. I believe it was an 8 or 9 inch round pan.

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  29. Your Raspberry Swirl Rolls look fantastic. I saw them on Pinterest. I am going to make them this week! Would love for you to share on Thursdays Treasures.

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    1. Hope they turn out great! Thanks for stopping by!

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  30. Just found you via Pinterest and repinning these so I can remember to make them once holiday baking season is done. They look soooo good!

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    1. Thanks so much! Hope you love them!

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  31. Have you tried this with any other fruit, maybe apples?

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    1. I haven't tried these with any other fruit, but I think they would be great with a frozen mixed berry filling too!

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  32. I am thinking I would love to add cream cheese as well. Your thoughts?

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    1. Hi Lisa! I'm sure you could do a cream cheese frosting, the tartness of the raspberries really needs a sweet frosting to complement it, but I'm sure a cream cheese one would work well.

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  33. WOW these look awesome!!!I Must make them for Christmas morning!!! Thank you =)

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    1. Thank you! Hope they turn out great! Merry Christmas!

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  35. Make these for Christmas morning. The were delicious. I used my own dough recipe, but used your filling and icing. My 4 yo gobbled them up!

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  36. Made these today. I think the frosting is a little too sweet, If I make them again I might add a squeeze of lemon juice. My over runs hot, so I took it down a little, but they still cooked too fast and almost burnt, I took them out a few minutes early. Otherwise - great!

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  37. I made these today and followed the recipe exactly and they did not turn out right. I was so frustrated! I know everyone's oven is different but mine burned. You should change the time it bakes. Instead of 25 minutes it should say 20 to 25 minutes. And I think 2 hours is too long for the second rise. More like 1 to 1 1/2 hours. I hope this helps others!

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    1. Sorry to hear they didn't turn out right, I bake mine for about 25 minutes which works with my oven, but all ovens bake slightly differently. And of course you can adjust the baking time and rising time to suit you, this is just what works for me and so I shared that!

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  38. This just looks SO delicious! I love raspberries.

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  39. Hi
    Can i replace the raspberry with something dry ? Like nuts or pecan?

    Thanks

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    1. You definitely could. You could do a brown sugar/cinnamon/walnut or pecan filling, that would be delicious too!

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  40. Hi! I'm working on a sticky bun round-up and would love to feature your recipe for The Huffington Post Taste. Please contact me if you're interested. Thanks!

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    1. Hi, Julie! Thanks for contacting me, I'm definitely interested! Please contact me at shopgirlmaria87@gmail.com. Looking forward to hearing from you!

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  41. Oh. MY. Gosh. I am on a shared computer, but when I get home I am pinning htis! Can I say that food is gorgeous? This is gorgeous!
    Karen

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  42. Is there a way to make these for breakfast without waking up in the middle of the night to do them? I want to make these for Mother's Day but have exams coming up!

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    1. I've never made these ahead but always bake them once they are ready. They do take some time and preparation, but are well worth it :)

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    2. I made these as outlined by Kelly (above) and they turned out wonderfully! Prepared it all the night before, put them in the fridge overnight, left out at room temp for about 30-45 minutes the next morning, and baked!
      I do have to say though, DON'T make these in a springform pan - they may be easier to take out that way, but the raspberry juices will leak everywhere.
      Thank you for the delicious recipe, Maria!

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    3. Glad you liked them! :)

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  43. These look delicious. My sister loves your blog and introduced it to me. I love it and have just spent over an hour reading posts!

    Have a great weekend.

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    1. That's so sweet of you to say, Elizabeth! Thanks so much! :)

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  44. These look marvelous! Can't wait to try them! I love raspberries but hate the seeds. Could these rolls be made with a seedless raspberry filling? If so, what kind would you recommend? Thanks for sharing!

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    1. Thanks, Colleen! You could probably use a seedless raspberry jam, maybe that would work! I've only ever made it with the fruit, so I'm not quite sure, but I would assume that the jam could work well too. Thanks for stopping by, hope you love these!

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  45. These look amazing. Do you think a raspberry pie filling would work as a good substitute for the frozen raspberry filling, or should I just go to the store?

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  46. This looks heavenly <3 will be loving this fall

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  47. I made some of these last Fall and the were delicious!
    Thanks for sharing!

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    1. I'm so glad you liked the raspberry rolls! I love making these, they are still one of my favorite things to bake! :) Thanks so much for letting me know! :)

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  48. I love the recipe. I will say I don't have an electric mixer and was at first turned off- then I realized it was just for making bread dough which I make by hand on a fairly regular basis. Yes I don't even have a bread maker, I'm just old school.

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  49. Saw this on pintrest... someone stole your picture. It didn't link back to your site but another. Sad. They didn't even edit the picture so looked up the name on the picture for your blog. This recipe looks amazing! Great blog :)

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  50. Just made these for the second year in a row with our freshly picked (and frozen overnight) raspberries. I used a blend of red, black, and golden raspberries. This recipe is perfect, and even if it takes all day to wait for rise, it's totally worth it! Thanks for sharing!

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    1. So glad you liked these!!!! And that sounds SO delicious with all those fresh raspberries!!! :)

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