These raspberry rolls are soft and spongy with a delicious, tangy and sweet raspberry filling. It is similar to cinnamon rolls, but much lighter and less sweet. Serve with a drizzle of simple powdered sugar glaze or cream cheese icing.
Course Breakfast, Brunch, Snack
Prep Time 20minutes
Cook Time 30minutes
Total Time 2hours30minutes
For Bread Dough
4CAP Flour/ Bread Flour 500g (plus extra as needed)
1Pkt Active Dry Yeast7g or 2 1/4 tsp
2TbspButterMelted and Cooled
1CMilk250g (+ extra if needed)
1 1/4Tsp Fine Sea Salt9g
12ozRaspberriesFresh or frozen
For Simple glaze
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.