Feathery light and soft rolls with sweet and tangy raspberry filling – sounds delicious doesn’t it ? Well, you are in for a treat when you make these heavenly Raspberry Swirl Sweet Rolls. The bright red raspberry filling peeks through layers of soft fluffy bread. Sweet , tangy and light – a treat for the eyes as well as the taste buds. Getting your sugar fix and feeling good about it – isn’t that awesome! Trust me when I say this – you won’t miss the extra calories..
What is the beast way to celebrate the little things in life ? The mid week day off or getting back to your morning walk routine after a week of terrible cold, or someone being the scholar of the day and you come to know about it only when the teacher emails the weekly pictures ? I don’t know about you , but for me these little beauties are perfect to celebrate something like those. Come to think of it I don’t really need an excuse to make these – but let’s keep that between you and me 😉
These beauties are a similar to cinnamon rolls, but much less sugary and filled with “oh so yum” berry goodness. Raspberries bring that lovely ruby red color, and the berry juices keep the rolls fluffy and moist. Freeze some and serve for breakfast on a murky day – instantly everything will seem much brighter. These rolls are a welcome afternoon snack as well. These are not very sweet, in fact the rolls themselves are very lightly sweetened. If you are in the mood for a little extra sweetness, add more icing, but for me the tang of the berries trumps the sugar.
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 lager every fall and winter. Well if your senses are beginning to feel assaulted by cinnamon , know that you are not alone.
There is no cinnamon here – in facts no spices at all. The dough is a lighter version of sweet dough. It uses about half the amount of butter and sugar – which is great as this makes the dough rise faster and the berry juices keep it soft and moist. Reducing these does not affect the texture of the bread, in fact it actually improves the overall taste and softness. But if you prefer to use a richer dough, by all means go right ahead.
As for the berries – the rolls can be made with fresh or frozen raspberries. So make them in the dead of the winter with a frozen batch or in summer with fresh berries. These rolls a r e made with fresh berries, but frozen berries are easier to work with in this recipe. With fresh berries you have to smash them a little to get an even layer. By the times you start to roll the berry juices will be running, this makes working with these a little bit of a challenge. One way to handle this is to transfer the rolled out dough on to a parchment sheet 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.
The roll in the picture above is made without smashing raspberries. As you can see it is not rolled tight. There is barely one and half roll in there 🙂
Everything about these rolls are kept light and simple. I bread dough is a simple sweet dough, use any of your sweet bread dough or even plain white bread dough or milk bread dough. As long as it is not a savory dough , or a very wet dough you are good to go.
Next is the filling – can it get any simpler ? You have to tell me ! Mix the raspberries with sugar and corn starch. Toss it a ll together and you are good to go. Cornstarch is needed as when the berries cook they release the juices. Constarch absrobs the juices and creates a wonderful thick filling (with absolutely no work !!). If you do not have cornstarch use triple the amount of flour. There is no need for extra butter or fat.
Now for the icing. I am perfectly happy to eat this plain or drizzled with raspberry sauce. But it is a treat, and there was a simple confectioner’s sugar glaze with a touch of vanilla for that added ‘ooph’ ! Cream cheese icing would be another lovely option here.
Soft and spongy rolls with filled with raspberries. The tart berry filling keeps the rolls moist and flavorful.
- 500 g AP Flour/ Bread Flour ( 4 C + extra )
- 2 Tbsp Sugar
- 2 Tbsp Butter
- 250 g Milk (1 C + extra )
- 8 g Fine Sea Salt (1 1/4 Tsp)
- 1 Egg
- 12 oz Raspberries Fresh or frozen
- 1/2 C Sugar
- 1 Tbsp Corn Starch
- 1 C Icing sugar
- 2 Tbsp Water/Milk
- 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 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 the softened butter, sugar and salt. Add the egg and mix with a fork to break it. Knead everything together until a soft a dough forms. If needed 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 7 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.
- 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 dusted 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 it leaving about 1/2 " 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 12 equal portions and arrange in the pan with the cut sides facing down . 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 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.
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.
Love to knead ? Check out these other bread recipes !