These Raspberry Sweet Rolls are very similar to Cinnamon Roll, but with a prettier sweet and tangy fruit filling. Glaze it for an added sweet kick or serve unglazed for a lighter version.
What is the best way to celebrate the little things in life? The special things in your life like the mid week day off, getting back to your morning walk after a week of terrible cold, or someone being the scholar of the day! I don’t know about you, but for me these raspberry sweet rolls are perfect to celebrate something like little joys of life. Come to think of it I don’t really need an excuse to make these – but let’s keep that between you and me 😉
What makes these raspberry sweet rolls special?
These sweet rolls are very similar to cinnamon rolls, but much less sugary and light. Instead of the cinnamon butter in the cinnamon roll filling you have a lightly sweetened raspberry filling. There is no added fat, but the rolls remain soft and moist.
The moisture from the berries play a big part in making the rolls soft and moist. So if you it without icing (not as pretty) or with a light drizzle of simple glaze (as in this recipe) it is a low calorie treat!
Trust me with something as pretty as these you won’t miss the extra calories!
Tired of Cinnamon
This is a pretty snack for those cinnamon haters. I wasn’t aware that there were so many among my friends who fell into that group. This group seems to grow larger and larger every fall and winter. Well if your senses are beginning to feel assaulted by cinnamon, this is the roll to make.
There is no cinnamon here – in facts no spices at all.
Making the raspberry rolls
There are essentially two parts to raspberry sweet rolls. The bread dough and the filling. The filling is spread over the flattened dough, rolled and sliced. The slices bake and create the lovely ruby red swirls in the rolls. Isn’t that pretty?
The dough is a lighter version of sweet dough. It uses about half the amount of butter and sugar compared to the regular sweet dough. It works great as the fewer yeast inhibitors help the dough rise faster.
The the berry juices helps the dough stay soft and moist while it bakes. So reducing the butter does not affect the softness of the bread.But if you prefer to use a richer dough, by all means go right ahead.
The filling can be made with fresh or frozen raspberries. Isn’t that convenient? Make it in the dead of the winter with frozen berries or in summer with fresh berries!
The ones pictured here are made with fresh berries, but the one in the video is made with frozen. When thawed a little frozen berries are easy to work with.
There are only 3 ingredients in teh filling – raspberries, sugar and corn starch. Toss it all together. Cornstarch is needed to trap the berry juices. As the rolls bake cornstarch absorbs the juices and create a wonderful thick filling (with absolutely no work !!). If you do not have cornstarch use thrice the amount of flour.
Fresh berries retain their shape longer and do not give out as much as juices as the frozen berries. In either case smash the berries so you can spread in an even layer. Smash and make the filling just before spreading it on the dough, this will prevent it from giving off more juices.
If the berry filling turns out to be extra juicy, pour the remaining juices over the rolls. If the berry juices are runny, transfer the rectangular dough onto a parchment sheet. Spread the filling and roll on the sheet. Let the parchment collect the run away juices and drizzle it over the shaped rolls before setting aside to proof.
Steps to making the rolls
I hope the above pictorial is self explanatory. If you have any questions leave a comment and I will be happy to answer them. Have fun baking!
I am perfectly happy to devour this plain or drizzled with raspberry sauce. But it is a treat, and there was a simple confectioners sugar glaze with a touch of vanilla for that added ‘ooph’ ! Cream cheese icing would be another lovely -*option here.
How to Store
The baked rolls can be frozen after cooling. Wrap the rolls in tin foil and pack in a freezer safe bag and freeze. When ready to use take it out and and bake in a warm oven for 10 minutes until the rolls are warmed through. Drizzle the icing over warmed rolls.
When/How to serve
Usually I make these as an after school treat, and any leftovers become the next day’s breakfast.
Serve these iced or plain. I am not a fan of slathering on a lot of icing on the rolls. To me it makes it overly sweet and one does not get to enjoy the other flavors and textures.These are every so lightly sweet when served plain. Drizzle a little glaze on top for tat perfect balance of taste and looks.
Raspberry Swirl Rolls
For Bread Dough
- 4 C AP Flour/ Bread Flour 500g (plus extra as needed)
- 1 Pkt Active Dry Yeast 7g or 2 1/4 tsp
- 2 Tbsp Sugar
- 2 Tbsp Butter Melted and Cooled
- 1 C Milk 250g (+ extra if needed)
- 1 1/4 Tsp Fine Sea Salt 9g
- 1 Large Egg
- 12 oz Raspberries Fresh or frozen
- 1/2 C Granulated Sugar
- 1 Tbsp Corn Starch
For Simple glaze
- 1 C Icing sugar
- 2 Tbsp Milk/Cream
- 2 Drops Vanilla Extract
- Warm the milk until it is about 100°F – or just warm to touch. Mix the sugar with the milk and sprinkle the yeast on top. Let it sit for 5 to 10 minutes until the yeast begins to bloom.
- Take the flour in a bowl and make a well in the center. Add the yeast solution along with sugar, a little milk, and salt. Add the egg and mix with a fork to break it. Knead everything together until a soft a dough forms, adding more of the milk. If the dough is too wet then add a few tablespoons of extra flour. If the dough feels very tough knead in a few more drops of milk.
- Keep kneading for 10 to 15 minutes (about 4 minutes in the mixer) until the dough feels soft and pliable. Lightly grease a bowl and form the dough into a smooth ball and place in the bowl. Cover with a plastic wrap or a wet kitchen towel and let it rest in a warm place till doubled – 1 to 2 hours depending on ambient temperature.
- If the raspberries are frozen leave it out on the counter to counter for about 30 minutes to thaw a little.
- When the dough has almost doubled, take the raspberries in a bowl. Add the cornstarch and sugar and toss to coat well. Smash the frozen raspberries gently if they seem to clump together. Set aside.
- Butter a 13″X 9″ pan.
- Punch down the doubled dough and knead for 1 minute. Form into a ball and place on a floured kneading surface. Roll out into a rectangle of 18" by 12" (or larger). If fresh berries are used smash them lightly with the back of a spoon just before spreading. Spread the raspberry mix evenly over the rectangular dough leaving about 1/2 " border on all sides. From the long side slowly roll the dough tightly forming a long log. Pinch the end to close if needed. .
- Cut the log into 2 equal portions and arrange in the pan with the cut sides facing down. If there is any leftover filling spread it over the rolls evenly. Cover and let rise till almost doubled – about 30 minutes.
- Pre-heat the oven to 375°F (190°C) . Once the oven is hot enough, place the rolls in the oven and reduce the temperature to 350°F(175°C). Let it bake for 30 minutes or until the tops begins to brown. Remove from the oven and let cool in the pan over a cooling rack .
- Mix the ingredients for the glaze until smooth . Drizzle over the rolls when they are warm
- Break apart and serve or freeze for up to 3 months.
Important: Values are only estimates. Actuals vary depending on ingredients and serving size.
It is not just raspberries that taste good in this recipe – use any of your favorite berry – black berries, strawberries or frozen mix of berries.