Raspberry Swirl Rolls
The ultimate comfort food, Raspberry Swirl Rolls are fluffy, sweet, and filled with a luscious raspberry jam. Perfect for brunch or dessert, they’re sure to be a hit with family and friends. Make them tonight for a delightful treat!
Equipment
- Frying Pan
- Blender
- Oven
- Large Pot
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 Tbsp yeast
- 1/4 cup warm water 110 to 115 degrees
- 1 cup whole milk
- 1/4 cup cream
- 1/3 cup unsalted butter
- 1/3 cup sour cream
- 1 egg
- 1 tsp vanilla
- 1 tsp salt
- 3/4 cup granulated sugar
- 5 cups all-purpose flour
- 1 tsp baking powder
- 1 1/2 cups raspberry jam seedless if preferred
- 1/3 cup granulated sugar
- 2 Tbsp unsalted butter melted
- 1/4 cup butter softened
- 8 oz. cream cheese softened
- 1 tsp vanilla
- 4 cups powdered sugar
- 2 Tbsp whole milk
Instructions
- In a large mixing bowl of an electric mixer, combine yeast and warm water. Stir until the yeast has dissolved, then let rest for about 5 minutes until bubbly. This is crucial as it activates the yeast, ensuring a good rise!
- While waiting, heat milk, cream, and butter in a large saucepan over medium heat. You want to scale the mixture and bring it nearly to a boil, stirring frequently. Remove from heat and stir in sour cream. Allow this mixture to cool to 110 to 115 degrees before adding it to the proofed yeast.
- Once cooled, add the egg, vanilla, salt, and sugar to the yeast mixture. Stir well to combine all the ingredients evenly.
- Gradually add flour, mixing until the dough starts to come together. Switch to a kneading attachment and knead for about 5 to 7 minutes until smooth and elastic. The mixture will seem runny, but resist the temptation to add more flour.
- Cover the bowl with a clean kitchen towel and let the dough rise in a warm place until it has doubled in size, about 1 hour. This step is essential for achieving light and fluffy rolls.
- After the dough has risen, sprinkle in baking powder and knead for another minute just to combine.
- Divide the dough into two equal portions. On a generously floured surface, roll each portion into a 12-inch by 16-inch rectangle. This size will help create a nice swirl effect!
- Brush each rectangle with about 1 tablespoon of melted butter. In a separate bowl, mix together 1/3 cup sugar and raspberry jam. Spread this mixture over the dough, leaving about 1 inch from the edges.
- Carefully roll the dough tightly from the longer side, ensuring a nice tight swirl. Once rolled, cut each log into 12 slices, about 1 1/4 inches thick.
- Place the slices onto two greased jelly roll pans, ensuring they are spaced out. Cover and let rise again until doubled, about 30 minutes.
- Preheat your oven to 375 degrees. When ready, bake the rolls for 17 to 19 minutes until they are lightly golden on top.
- While the rolls are baking, prepare the icing. In a large mixing bowl, whip together the softened butter and cream cheese until fluffy. Add in vanilla, powdered sugar, and milk, blending until smooth and well combined.
- As soon as the rolls come out of the oven, frost them while they’re still warm. You want the icing to melt slightly into the warm rolls, creating a delicious layer of sweetness!
Notes
- Storage: Keep leftover rolls in an airtight container at room temperature for up to three days.
- Freezing: You can freeze these rolls before baking. Just wrap them tightly and store them in the freezer. Bake when you’re ready!
- Pairing: Enjoy these rolls with a cup of coffee or a glass of milk for a cozy treat.
- Customization: Feel free to experiment with other fruit jams like strawberry or blueberry for a twist.
- Glazing: For an extra touch, drizzle a lemon glaze over the iced rolls for a refreshing zing.