Introduction to Raspberry Sweet Rolls
If you’ve been searching for a delightful treat to impress your friends or elevate your weekend brunch, look no further than homemade raspberry sweet rolls. These fluffy, buttery rolls are pulsing with bursts of tangy raspberries and drizzled with a zesty lemon glaze, making them an irresistible combination of flavors that will surely please any palate.
Why you’ll fall in love with homemade raspberry sweet rolls
The beauty of crafting your own raspberry sweet rolls lies not only in the taste but also in the process. There's something incredibly satisfying about creating a dough that rises, filling your kitchen with the tantalizing scent of baked goods. Using frozen raspberries ensures that you bring forth an intense flavor without the worry of seasonal availability.
The finished rolls boast a soft, pillowy texture that contrasts beautifully with the raspberry filling, offering a little burst of sweetness with every bite. Plus, whipping up these rolls is easier than you might think, making it a perfect recipe for beginners and seasoned bakers alike. Don't forget the dreamy lemon glaze—it’s the perfect finishing touch you didn’t know you needed!
For more tips on mastering yeast-based recipes, you can check out The Kitchn’s guide on working with yeast. Get ready to roll up those sleeves and embark on this delicious baking adventure!
Ingredients for Raspberry Sweet Rolls
When it comes to baking, having the right ingredients makes all the difference. Let's dive into what you'll need to create those delightful raspberry sweet rolls with that zesty lemon glaze!
Essential Ingredients for the Rolls
- Whole Milk: 1 ¾ cups, warmed. This helps activate the yeast, creating a perfectly fluffy dough.
- Instant Yeast: 2 ¼ teaspoons (or 1 packet). Using instant yeast means you can skip the waiting game that comes with other types.
- Egg: 1 large, at room temperature. Eggs add richness and help with leavening.
- Granulated Sugar: 3 tablespoons. Sweetness is key in both the dough and the filling.
- Salt: ½ teaspoon. Enhances flavors and strengthens the dough structure.
- Unsalted Butter: 3 tablespoons, melted. Adds moisture and flavor to the rolls.
Filling Ingredients for the Raspberry Sweet Rolls
- Frozen Raspberries: 3 cups. Opt for frozen to maintain moisture and flavor without excess liquid.
- Granulated Sugar: ½ cup. Balances the tartness of the raspberries.
- Cornstarch: 1 ½ teaspoons. This thickens the filling, ensuring it stays put when you roll it up.
Ingredients for the Lemon Glaze
- Lemon: 1, juiced. Freshness is essential for that bright flavor.
- Powdered Sugar: 2 cups. This creates the sweet base for our glaze.
- Heavy Cream: 2-4 tablespoons. Adjust for the perfect consistency—thicker for a drizzle, thinner for a pour.
With these ingredients in hand, you’re ready to whip up some delicious raspberry sweet rolls! For more tips on baking technique, check out King Arthur Baking. Happy baking!
Step-by-step Preparation of Raspberry Sweet Rolls
Making raspberry sweet rolls is a delightful process that not only tantalizes your taste buds but also fills your kitchen with the sweet aroma of freshly baked goodness. Below, I’ll guide you through each step to ensure you create rolls that are fluffy, fruity, and drizzled with an irresistible lemon glaze.
Create the dough
Start by preparing the magical dough that forms the foundation of your raspberry sweet rolls. In a large mixing bowl, combine 1 ¾ cups of warmed whole milk with 2 ¼ teaspoons of instant yeast, 1 large room-temperature egg, 3 tablespoons of granulated sugar, 3 tablespoons of melted unsalted butter, and ½ teaspoon of salt. Whisk everything together until bubbly. Next, add the flour and mix using a stand mixer fitted with a dough hook for about 3 minutes. If you prefer a hands-on experience, mix by hand on a lightly floured surface for about 5 minutes, ensuring the dough feels slightly tacky but not sticky. Once done, place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot until it doubles, which usually takes about an hour.
Make the raspberry filling
While the dough rises, let’s whip up that luscious raspberry filling. In a bowl, combine 3 cups of frozen raspberries (remember, fresh won’t work as well here) with ½ cup of granulated sugar and 1 ½ teaspoons of cornstarch. Mix well, allowing the flavors to meld. Once your dough has risen, roll it into a large rectangle roughly 40cm by 20cm and spread the raspberry mixture evenly across it, leaving a tiny border around the edges.
Assemble the sweet rolls
Now for the fun part! Starting from the longest side of the rectangle, tightly roll the dough into a log. Pinch the seam to seal it and carefully cut the log into 12 equal pieces using a sharp knife. For perfectly arranged rolls, place them in a greased 9”x13” baking dish, leaving a bit of space between each roll.
The second rise
Cover the assembled rolls with cling wrap and let them rise again in a warm spot until they puff up and touch—about 45-60 minutes. Preheat your oven to 350ºF during this time.
Bake the rolls to golden perfection
Once your rolls have risen beautifully, cover the dish with foil and bake for 25 minutes. Check them to ensure they’re not just baked but beautifully golden. If they aren’t, remove the foil and bake for an additional 5-10 minutes.
Prepare the lemon glaze
While the rolls cool slightly, whip up a simple lemon glaze. In a bowl, combine 2 cups of powdered sugar with the juice of one lemon and 2-4 tablespoons of heavy cream. Mix until smooth, adjusting the thickness to your preference with more powdered sugar or lemon juice.
Drizzle and serve warm
Finally, savor the moment as you drizzle the lemon glaze over your warm raspberry sweet rolls. Serve them fresh out of the oven, and get ready to enjoy the warm, fluffy goodness paired with that zesty lemon flavor. Trust me, you’ll want to share these with friends and family—if there are any left!
Feel free to click through for more tips on baking and exploring different scrumptious fillings for your rolls. Enjoy this baking adventure!
Variations on Raspberry Sweet Rolls
Raspberry Sweet Rolls with a Cream Cheese Filling
For a delightful twist, try adding a cream cheese filling to your raspberry sweet rolls! Simply mix together softened cream cheese, a touch of sugar, and a splash of vanilla extract. Spread this decadent mixture over the rolled dough before adding your raspberry filling. Not only does this create a rich and tangy flavor, but it also gives your rolls a beautiful texture. These cream cheese-filled raspberry sweet rolls are perfect for brunch gatherings or cozy weekends at home.
Mixed Berry Sweet Rolls
Why limit yourself to just raspberries? Using a mix of berries can elevate your sweet rolls to new heights! Combine frozen raspberries, blueberries, and blackberries for a burst of flavor. Follow the same filling method, but feel free to adjust the sugar content based on the sweetness of the berries. These mixed berry sweet rolls make a vibrant addition to any breakfast table and are a fantastic way to celebrate seasonal fruits. For additional tips, check out this berry guide for the best combinations!
Cooking Tips and Notes for Raspberry Sweet Rolls
Ensuring Your Yeast is Active
To achieve fluffy raspberry sweet rolls, the first step is making sure your yeast is good to go. Use warm milk (remember, it should feel warm to the touch but not hot!) to activate the yeast. Let it sit about five minutes; if it gets frothy, you're in business! If not, your yeast might be old and it's best to grab a new packet.
Best Flour Choices for a Fluffy Texture
For dreamy, fluffy rolls, opt for bread flour. It has a higher protein content, which helps your dough rise beautifully. If you can’t find bread flour, all-purpose flour is a good substitute, though the texture may be slightly less soft. Keeping these tips in mind will elevate your baking game! For further reading on yeast and baking, check out King Arthur Baking.
Serving Suggestions for Raspberry Sweet Rolls
Pairing with Coffee or Tea
Enjoying raspberry sweet rolls is simply delightful when paired with your favorite coffee or tea. The tangy sweetness of the raspberry filling complements the rich flavors of a freshly brewed cappuccino or a classic Earl Grey. Why not create a cozy morning ritual or an afternoon tea break? Your taste buds will thank you!
Perfect for Brunch or Special Occasions
These raspberry sweet rolls shine at brunch gatherings or special occasions. Serve them warm and drizzled with lemon glaze for a visually stunning centerpiece. Imagine them alongside a refreshing fruit salad or a plate of turkey bacon for a savory contrast. Elevate your presentation by adding fresh mint leaves for a pop of color. Whether it's a birthday brunch or a festive holiday, these rolls are sure to impress your guests!
Time Breakdown for Raspberry Sweet Rolls
Preparation time
Get ready for some baking magic! The prep time for these delightful raspberry sweet rolls is about 30 minutes. This includes mixing your dough and preparing the filling.
Rising time
Patience is key here as the dough needs time to rise to fluffy perfection. Expect the first rise to take around 1 hour, while the second rise will take an additional 45-60 minutes.
Baking time
When your dough has risen beautifully, pop it in the oven! Bake your sweet rolls for about 25-35 minutes until they are golden brown and aromatic.
Total time
All in all, from start to finish, you'll be looking at around 2 to 2.5 hours. Most of this time is hands-off, allowing you to prep other things or simply relax while your rolls do their thing.
For more tips on creating flaky doughs, check out this essential baking guide. Enjoy the process, and soon you’ll be indulging in warm, sweet rolls drizzled with lemon glaze!
Nutritional Facts for Raspberry Sweet Rolls
Calories per roll
Each delightful raspberry sweet roll contains approximately 210 calories, making them a perfect treat to satisfy your sweet tooth without too much guilt.
Total sugars
With a generous amount of raspberry filling and a scrumptious glaze, each roll has about 12 grams of total sugars. While these sweet rolls are indulgent, they can be enjoyed in moderation.
Dietary fiber content
Enjoy these rolls with around 1.5 grams of dietary fiber per serving, thanks to the frozen raspberries. Incorporating fruits like raspberries not only enhances flavor but also boosts your fiber intake. For more on the benefits of dietary fiber, check out Healthline.
Indulging in these raspberry sweet rolls with lemon glaze is not just a treat, but also a way to savor some nutritional advantages!
FAQs about Raspberry Sweet Rolls
Can I make the dough ahead of time?
Absolutely! You can prepare the dough the night before. After kneading, place it in a greased bowl, cover it tightly, and refrigerate it. In the morning, simply take it out, let it come to room temperature, then continue with shaping and baking your raspberry sweet rolls. This makes for a convenient breakfast treat!
What’s the best way to store leftovers?
If you have any leftovers (which is a big “if” considering how delicious they are!), store your raspberry sweet rolls in an airtight container at room temperature for up to 2 days. You can also refrigerate them to extend their life up to 5 days, but be sure to warm them up before serving for that fresh-out-of-the-oven taste.
Can I use fresh raspberries instead?
While we recommend using frozen raspberries for the filling to avoid excess moisture, you can use fresh ones if you like! Just be cautious; they might need a bit more cornstarch to help thicken the filling. Adjust the sugar accordingly too.
For more tips on baking with berries, check out this resource. Enjoy your baking journey!
Conclusion on Raspberry Sweet Rolls
In summary, these delightful raspberry sweet rolls with their luscious lemon glaze make for a perfect breakfast or sweet treat. We hope you give this recipe a try! Please share your experiences and any tweaks you make in the comments below. Happy baking!
Raspberry Sweet Rolls with Lemon Glaze
Equipment
- Mixing bowl
- stand mixer
- dough hook
- baking dish
- Knife
Ingredients
For the rolls
- 1 ¾ cups whole milk, warmed should be warm but not hot
- 2 ¼ teaspoons instant yeast or 1 packet
- 1 large egg room temperature
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- 3 tablespoons unsalted butter, melted
Filling
- 3 cups frozen raspberries do not use fresh berries
- ½ cup granulated sugar
- 1 ½ teaspoons cornstarch
Lemon Glaze
- 1 large lemon, juiced
- 2 cups powdered sugar
- 2-4 tablespoons heavy cream
Instructions
Make the dough
- In a large mixing bowl add the warm milk, yeast, egg, sugar, melted butter, and salt. Whisk together until bubbly.
- Tip in the flour and use a stand mixer fitted with the dough hook to mix the dough for 3 minutes. Alternatively, mix with a spatula until a dough starts to form then tip the dough out onto a lightly floured surface and knead by hand for 5 minutes.
- Transfer the dough to a lightly oiled bowl, turn it in the oil then cover with cling wrap. Leave in a warm place to rise until doubles in size. This will take approximately one hour depending on the temperature.
- When the dough has risen, punch it down and transfer it to a lightly floured surface. Roll it out into a rectangle of roughly 40cm by 20cm.
Make the filling
- Put the frozen raspberries, sugar, and cornstarch into a bowl and mix well to combine.
- Transfer the filling on top of the dough rectangle leaving 1-2cm around the edge of the dough. Spread the filling out as best you can.
- With the longest side facing you, tightly roll the rectangle of dough into a long sausage shape. Pinch the seam with your fingers then cut the sausage of dough in half to make it easier to divide.
- Use a very sharp knife or dough cutter to cut each half of the dough into 6 equal sections.
- Grease a 9”x13” baking dish with 1 tablespoon melted butter. Arrange the rolls in the dish leaving a little space in-between each one.
- Cover with cling wrap and put somewhere warm to rise. During this time the rolls will puff up in size and be touching. The second rise will take 45-60 minutes depending on the temperature.
- Preheat the oven to 350ºF.
- When the raspberry sweet rolls have puffed up, remove the cling wrap and cover the dish with foil. Bake for 25 minutes then check on the rolls, if they are not golden in color remove the foil and bake for a further 5-10 minutes or until golden.
- Remove from the oven and set aside.
Make the glaze
- Put the powdered sugar, lemon juice, and heavy cream into a bowl. Mix until smooth.
- Drizzle the glaze over the Raspberry Sweet Rolls while they are still warm in the dish.
- Serve immediately.
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