Description
These Raspberry Swirl Sweet Rolls are a delightful breakfast or dessert treat that combines soft, fluffy dough with a luscious raspberry filling and a sweet glaze. They’re perfect for brunches, holidays, or any time you’re craving a deliciously sweet, fruity pastry. The combination of sweet rolls with the tangy raspberry swirl will leave you and your guests coming back for more!
Ingredients
Scale
For the 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
For the Raspberry Filling:
- 1 cup fresh or frozen raspberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the 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, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the yeast becomes foamy. - Make the Dough:
In a large mixing bowl, combine the flour and salt. Add the melted butter, egg, and the yeast mixture. Mix until a dough forms. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time. - Let the Dough Rise:
Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a clean towel or plastic wrap and let it rise in a warm place for about 1 hour or until it has doubled in size. - Prepare the Raspberry Filling:
In a small saucepan over medium heat, combine the raspberries, sugar, cornstarch, lemon juice, and vanilla extract. Cook, stirring occasionally, until the mixture thickens and becomes jam-like (about 5-7 minutes). Remove from heat and let it cool slightly. - Roll Out the Dough:
Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough out into a rectangle, approximately 12×8 inches. - Spread the Raspberry Filling:
Evenly spread the raspberry filling over the rolled dough, leaving about a 1-inch border around the edges. - Form the Rolls:
Starting from one of the long sides, carefully roll the dough into a tight log. Slice the roll into 9-12 equal pieces, depending on how large you want your rolls. - Bake the Rolls:
Arrange the rolled pieces in a greased 9×9-inch or 9×13-inch baking pan. Cover with a towel and let them rise for an additional 30-40 minutes, or until puffed up. Preheat your oven to 350°F (175°C).
Bake the rolls for 20-25 minutes, or until golden brown on top. - Make the Glaze:
While the rolls are baking, whisk together the powdered sugar, 1 tablespoon of milk (add more if needed), and vanilla extract until smooth and pourable. - Glaze the Rolls:
Once the rolls are done, remove them from the oven and let them cool for 5-10 minutes. Drizzle the glaze over the warm rolls. - Serve:
Enjoy these soft, sweet rolls warm, and savor the delicious raspberry swirl with every bite!
Notes
- You can substitute the raspberries with other berries like strawberries or blackberries if you prefer.
- For a richer flavor, you can add a teaspoon of cinnamon to the dough or the raspberry filling.
- These rolls are best served fresh but can be stored in an airtight container at room temperature for up to 2-3 days. You can also freeze them after baking for later enjoyment.
- Prep Time: 1 hour 30 minutes (including dough rising time)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg