Raspberry Swirl Rolls was one of my Pinterest inspirational pins.
It was a pin that was so beautiful, that I had to make them.
The result was a heavenly creation that was made possible by the in season
California raspberry.
I believe these are my new favorite brunch time dessert.
My favorite part about pinning is coming across wonderful blogs.
I think that is the enchanting part about Pinterest that keeps you pinning for more.
{ Based on our pin boards I think we have a foodie addiction }
These rolls were found on a lovely foodie blog site called Girl Versus Dough.
Her recipes are gorgeous and delicious, she definitely made me want to make and
eat these rolls right away.
With the help of Madeline’s little hands we created this joyful baked good.
Madeline and I had such a fun time making these for Grandma Pat.
She had fun rolling them and punching them out to form the square before rolling them up.
All was a bit of a process, but I am not going to lie this has to be
one of my most proud baking moments.
They came out tasting and looking just as delicious as the pin that trapped me………
Hope you create these for a special occasion.
They will not disappoint.
* For more recipe inspiration check out our BlogHer TV on our side bar.
Raspberry Swirl Rolls
Gooey raspberries wrapped in flaky dough covered with sweet frosting.
Ingredients
For the dough
- 1/2 cup milk heated to 100 degrees f
- 1/3 cup granulated sugar
- 3/4 tablespoon active dry yeast I found this to be two packets
- 1/2 cup unsalted butter at room temperature
- 1 egg
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon fine salt
- 2 cups plus 2 tablespoons of all purpose flour-plus I had to use a bit more for dusting the board.
The filling
- 1 pint of raspberries I used in season and froze them for a couple hours or
- you can use frozen raspberries.
- 3 tablespoons sugar
- 1/2 teaspoon cornstarch
- For the Frosting
- 1/2 cup powdered sugar
- 1 1/2 tablespoons butter
- 2 tablespoons of heavy cream
Instructions
- In the bowl of a stand mixer add warm milk, yeast, and sugar-stir to combine.
- Let this sit for 10 minutes until the yeast is foamy.
- With a paddle attachment in place, add butter, egg, lemon zest, salt, and flour.
- Mix until combined and then replace the attachment with a dough hook.
- Knead dough on medium speed for 8 minutes.
- Add flour when needed until dough is smooth and elastic as well as pulling from the side of the bowl.
- Remove and knead by hand for a couple of minutes.
- Place in a lightly greased bowl with plastic wrap placed tightly on top.
- Place the bowl in a warm area and let it rise and double in size for 1-2 hours.
- Remove dough from bowl and punch down on a lightly floured surface.
- Pat the dough into a 12-by-5-inch rectangle.
- In a small separate bowl combine the raspberries, sugar, and cornstarch.
- Mix them together gently.
- Sprinkle raspberry mixture over dough.
- Roll up dough from the long end into a large roll.
- With a sharp knife, slice the log into 8-9 inch slices.
- Place the slices, cut side-up, into a greased 9-inch round cake pan.
- Pour any of the extra raspberry mixture over the rolls.
- Cover the pan again with lightly greased plastic wrap and let rise in a warm place until doubled, about 1-2 hours.
- Preheat oven to 375 degrees F.
- Uncover rolls and bake in the oven for 25-30 minutes.
- Remove from oven and let cool 30 minutes in pan.
- While the rolls are cooling, make the frosting in a small bowl.
- Whisk together powdered sugar, melted butter and heavy cream until a smooth.
- (add more powdered sugar or cream when needed to achieve spreadable glaze).
- Pour frosting over warm rolls and use a spoon to spread evenly.
- Serve rolls warm or at room temperature. { I loved them warm }.
Notes
This was a labor of love recipe. A total special treat as I made them for a birthday.
Adapted from Girl Versus Dough
