Tomato Tomatoe

raspberry rolls

These raspberry rolls are a fruity spin on a classic cinnamon roll. Raspberry rolls are the perfect dessert to make for Valentine’s Day or a Galentine’s with your girlfriends. You will love the tartness from the raspberries, hint of lemon and fluffy dough. These rolls are so easy to make, they just take some time which make them the perfect weekend activity. The rolls are filled with a butter, sugar and lemon zest mixture combined with frozen raspberries. The frosting uses pureed raspberries which gives the frosting a bright vibrant color and sweet, tart raspberry flavor.

It recently dawned on me that one of the first desserts I’ve ever made was cinnamon rolls in my home economics class in high school. I remember thinking that they were the easiest and most delicious thing to make! The hardest part is waiting for the dough to proof. Once the raspberry rolls come out of the oven, I allow them to cool slightly. Once they have cooled, I slather the warm rolls with raspberry cream cheese frosting. These warm and ooey, gooey raspberry rolls are the perfect weekend treat.

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raspberry rolls

Ingredients – Dough

• 1 cup whole milk, warmed to 100°F – 110°F
• 2/3 cup sugar, dived
• 1 ½ tbsp. dry active yeast
• ½ cup butter, romm temperature
• 2 large eggs, room tempertature
• ½ tsp pure vanilla extract
• ½ tsp salt
• 2 tbsp avocado oil or neutral oil to grease the bowl

Ingredients – Filling

• 6 tbsp butter, room temperature
• ½ cup brown sugar
• 1/4 tsp cinnamon
• 2 tbsp lemon zest
• 2 cups frozen raspberries, do not thaw
• 1 tbsp cornstarch
• 2 tbsp granulated sugar

Ingredients – Raspberry Cream Cheese Frosting

• 8 oz cream cheese, room temperature
• 1 cup + 1/4 cup confectioners sugar
• 1 tsp pure vanilla extract
• 3/4 cup frozen raspberries, pureed then strained

Directions

1. Make the dough. In a microwave safe container, heat the milk on a low power level to 100°F – 110°F not scorching hot (this will kill the yeast when you add it). Add the warmed milk to the bowl of a stand mixer (or a large bowl if making the dough by hand) and add the yeast and 2 tbsp sugar. Mix and let this sit for 10 minutes.
2. Once the yeast has activated mix in the remaining sugar on medium speed and the softened butter until it has slightly broken up (use the paddle attachment). Add the eggs, salt and vanilla, beat on medium speed to combine. The butter won’t fully incorporate into the mixture, this is ok. Lower the mixer to low speed and add in 1 cup of flour at a time, making sure it’s fully incorporated until you add the next. After 4 cups have been added, add the last 1/2 cup and mix until the dough comes together and pulls away from the sides of the bowl. This should take three minutes; the dough should be soft.
3. Knead the dough. Switch to the dough hook. Knead the dough in the mixer (or by hand) for 5 minutes. If the dough is sticky, during kneading, add 1 tbsp of flour at a time. The dough should be soft and tacky. Do not add too much flour or this will result in dry dough. After kneading, the dough should be soft and should bounce back when you poke your finger in it.
4. Let the dough rise. Lightly grease a large bowl with a neutral oil. Place the dough in the bowl and cover with a clean kitchen towel. Let the dough rest for 2 hours or once it’s double in size.
5. Make the filling. While the dough is doing its first proof, combine 6 tbsp room temperature butter, 1/2 cup packed brown sugar, 1/4 tsp cinnamon and 2 tbsp lemon zest. Mix to combine. Set aside.
6. Make the raspberry frosting. Allow 3/4 cup of frozen raspberries to thaw (or put them on a low heat setting in the microwave to thaw). Once the raspberries have thawed, purée them using an emulsion blender. Strain the purée through a fine mesh sieve. Set aside
7. In a mixer, add 8oz room temperature cream cheese, 1 tsp vanilla and 8 tbsp of the raspberry purée. Mix on low to combine. Add confectioners’ sugar and mix on low until everything is combined and the frosting is smooth. Cover and set aside in the fridge.
8. Roll out the dough. Add parchment paper to a 9 x 13-inch baking dish. Lightly grease the bottom of a pan and add parchment paper. Make the raspberry filling by adding 2 cups frozen raspberries (do not thaw), 2 tbsp sugar and 1 tsp cornstarch. Gently mix and set aside.
9. Punch the dough to release the air. Lightly flour a clean work surface and add the dough. Roll out the dough to a 10×14-inch rectangle. Spread the butter & sugar filling evenly, edge to edge on the dough. Sprinkle on the raspberries. Roll the dough away from you. Using unflavored dental floss or a sharp knife, cut the rolls into 10-12 even pieces. Place the rolls in the baking dish.
10. Let the rolls rise. Cover the rolls with a clean kitchen towel and allow to rise until double in size for 2-3 hours (depending on how warm your house is). I like to put them in the oven with the light on.
11. Preheat the oven to 350° F. Bake for 28-30 minutes or until they are lightly brown on top. Allow the raspberry rolls to cool and drizzle on the raspberry cream cheese frosting.