Raspberry Rolls from Scratch

If you love cinnamon rolls then chances are, you will also love raspberry rolls. Raspberry rolls are very similar to cinnamon rolls except instead of a cinnamon, sugar and butter filling, a raspberry, sugar and cream cheese filling is used. The rolls are baked then covered with a simple sweet icing that complements the rolls which are delicious served warm.

These rolls are soft fluffy and delicious alone or enjoyed with a scoop of ice-cream. Perfect for a sweet breakfast or an after dinner treat and a great way to make use of any leftover raspberries. Like cinnamon rolls, this recipe seems time consuming but most of the time the dough will be resting so you will have time to complete others tasks in-between the processes of making these rolls. I hope you give these rolls a try and enjoy them as much as I do.

Ingredients for Raspberry Rolls

Dough

• 200g strong bread flour
• 200g plain flour (all-purpose flour)
• 60g granulated sugar
• 60g soft light brown sugar
• 1 teaspoon salt
• 7g fast action dried yeast (1 sachet)
• 100ml milk
• 100ml sour cream
• 1 teaspoon vanilla extract
• 80g unsalted butter (room temperature and very soft)
• 2 medium eggs (room temperature)

Cream Cheese Filling

• 120g full fat cream cheese
• 45g unsalted butter (very soft)
• 1 teaspoon vanilla

Raspberry Filling

• 300g frozen raspberries
• 50g granulated sugar
• 1 teaspoon cornflour

Glaze

• 150g icing sugar
• 25ml whole milk

How to Make Raspberry Rolls

Make the dough

1. To a mixing bowl (preferably a stand mixer bowl) add both flours, granulated sugar, brown sugar and yeast. Whisk with a balloon whisk and set aside.

2. To a microwaveable bowl add the milk, sour cream, vanilla extract and butter then microwave for 50 secs or until the milk is warm but not hot. Once you remove the bowl from the microwave, add the eggs and whisk, ensure the milk is warm but not hot (around 43^oC).

3. Pour the wet ingredients into the mixing bowl with the dry ingredients and bring the mixture to a dough. If you’re using a stand mixer then use the dough hook on a low setting. If you’re doing this by hand then use a large spoon and stir the ingredients together until a dough begins to form.The dough will be slightly sticky so pour the dough onto a floured surface using a large spoon. Pour some flour onto the dough and begin to knead for around 4 minutes or until the dough is smooth and slightly springy.

Allow the dough to rise

4. To a bowl, add a couple drops of vegetable oil and use your hand to spread the oil to ensure it covers all the inside of the bowl, this is to ensure the dough doesn’t stick. Add the dough to the bowl and cover with cling film (plastic wrap). Leave the dough to proof in a warm area for 1 – 2 hours or until the dough has doubled in size.

Make the filling

5. You will need two bowls for the fillings. To one of the bowls, add the cream cheese, butter and vanilla and mix until well combined then set aside. To the next bowl which should be larger, add the raspberries, granulated sugar and cornflour and also mix until combined.

Fill the dough

6. Once your dough has doubled in size, flour a surface and roll out the dough into a rectangle approximately 18 x 14 inches. Smooth the cream cheese and butter onto the dough using a spatula or knife. Ensure it covers the whole surface. Lay the raspberries on top of the cream cheese butter, ensuring they are evenly distributed over the surface of the dough.

7. Tightly roll up the dough and cut into even rolls (firstly, mark where you want to cut with a knife). This part can be slightly messy as the raspberries may leak out in places. Place the cut rolls in a baking dish and ensure there is equal space between them all as they will expand. Cover them and place them somewhere warm and draft free for 1 – 2 hours.

Bake the rolls

8. Once the rolls have expanded, preheat oven to gas mark 4/350^oF/190^oC and bake for 30 minutes until lightly browned. If after 20 minutes they look like they are browning to quick, then cover them with foil for the last 10 minutes.

Make the glaze

9. Whisk the icing sugar and milk together and drizzle or spread over the warm rolls. Cover with foil until you’re ready to serve.

Recipe Tips

• To activate the yeast, it is important that the milk is warmed up as cold liquids will shut the yeast down. Even though the yeast needs to be warm, be careful not to raise the temperature too much as hot milk will also shut down the yeast. If you accidently heat the milk too much then leave it to cool for a few minutes before you combine it with the dry ingredients. It Should reach around 43^oC.
• When the dough is proofing, it needs to be placed in a warm area. If your home doesn’t have any warm areas, then turn your oven on to gas mark 3/325^oF/170^oC for around 5 minutes then turn it off and put the bowl in the oven covered with a dish towel. The oven should be slightly warm and not hot.
• When rolling up the dough, roll from whatever end you wish. If you roll from the shorter end you will get thicker cinnamon rolls but less rolls. If you roll from the longer end, you’ll get more rolls but they will be smaller.
• To cut the raspberry rolls, you can use a sharp knife but you will have to shape the rolls back with your fingers as using a knife slightly squashes the dough. For the best result, use floss to cut the cinnamon rolls.

Nutrition

Calories	Fat	Saturates	Carbs
366kcal	14.1g	8.5g	54.6g
Sugars	Fibre	Protein	Salt
28.9g	2.5g	6.1g	0.41g

Storage

These rolls can sit at room temperature for 2 days or stored in the refrigerator for 4 days. If they are stored in the fridge you can reheat them to soften them again. The rolls are best consumed within 2 days.

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