Say hello to a new twist (or swirl if you prefer) on a traditional cinnamon roll. This baked treat is packed with the tartness of raspberries and topped off with some sweet icing. Mmm, mmm, good!
Tips:
Work quickly - The frozen berries make it so the rolls are easier to cut, but if you don't work quickly, it can end up looking like you murdered a loaf of bread on your counter top.Nuke it- If you prefer less dishes, which lets's face it we all do, you can pour the milk into a large microwave safe bowl and microwave the milk for 1-2 minutes until it reaches the desired temperature.
Ice it - Obviously you don't need to make the icing in a zip-top bag; this step can most definitely be completed in a small bowl. Also, if you prefer a frosting over an icing, stir in 2 Tablespoons of room temperature butter into your icing.
Oven Temperature: 350 degrees
Prep Time: 3-4 hours
Bake Time: 30-40 minutes
Servings: 15 rolls
Prep Time: 3-4 hours
Bake Time: 30-40 minutes
Servings: 15 rolls
1 cup milk
1/3 cup granulated sugar
1 tablespoon active dry yeast
¼ cup unsalted butter, softened to room temperature
1 large egg
1/2 teaspoon salt
3 ¼ – 3 ½ cups all-purpose flour, plus more for
dusting/rolling
Filling
1 (10 oz.) package frozen raspberries (NOT thawed)
1/4 cup granulated sugar
2 teaspoons cornstarch
¼ cup raspberry preserves
Icing
1 cup confectioners' sugar
½ teaspoon vanilla extract
2-3 Tablespoons half-and-half or milk
Directions:
1) In a small saucepan, warm the milk over low heat
until it is 110 - 115 degrees F.
2) Pour the milk into a large bowl. Whisk in the sugar and yeast until dissolved. Let the bowl sit at room temperature until the yeast is foamy (about 5-10 minutes). Whisk in the egg until incorporated. Whisk in the softened butter and salt until the butter is broken into small pieces.
3) Stir in 1 cup of flour until the batter is thickened. Gradually stir in the remaining flour.
4) Transfer the dough to a floured surface and knead the dough by hand until it is smooth and elastic (about 5 minutes), adding flour in as needed. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size (1 to 2 hours).
5) Spray a 9 x 13 inch baking dish with nonstick spray. Turn the dough out onto a lightly floured work surface. Using a rolling pin, roll into a 12 x 18 inch rectangle. Make sure the dough is even in thickness and at the corners.
6) For the filling, in a medium bowl, toss the frozen raspberries with the sugar and cornstarch and set aside.
7) Spread the preserves evenly over the dough leaving 1 inch of the longer edge clean (for sealing the roll). Evenly sprinkle the raspberry filling mixture over the dough.
8) Starting from the edge WITH preserves, tightly roll up the dough to form an 18-inch-long log. Pinch the loose end of the dough to form a tight seal on the roll. Cut into 15 even rolls (about 1.25 inches in width).
9) Place each roll, cut side up, into the prepared baking pan. Cover the rolls and let them rise in a warm place until they have almost doubled in size (1-2 hours).
2) Pour the milk into a large bowl. Whisk in the sugar and yeast until dissolved. Let the bowl sit at room temperature until the yeast is foamy (about 5-10 minutes). Whisk in the egg until incorporated. Whisk in the softened butter and salt until the butter is broken into small pieces.
3) Stir in 1 cup of flour until the batter is thickened. Gradually stir in the remaining flour.
4) Transfer the dough to a floured surface and knead the dough by hand until it is smooth and elastic (about 5 minutes), adding flour in as needed. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size (1 to 2 hours).
5) Spray a 9 x 13 inch baking dish with nonstick spray. Turn the dough out onto a lightly floured work surface. Using a rolling pin, roll into a 12 x 18 inch rectangle. Make sure the dough is even in thickness and at the corners.
6) For the filling, in a medium bowl, toss the frozen raspberries with the sugar and cornstarch and set aside.
7) Spread the preserves evenly over the dough leaving 1 inch of the longer edge clean (for sealing the roll). Evenly sprinkle the raspberry filling mixture over the dough.
8) Starting from the edge WITH preserves, tightly roll up the dough to form an 18-inch-long log. Pinch the loose end of the dough to form a tight seal on the roll. Cut into 15 even rolls (about 1.25 inches in width).
9) Place each roll, cut side up, into the prepared baking pan. Cover the rolls and let them rise in a warm place until they have almost doubled in size (1-2 hours).
10) Preheat the oven to 350 degrees.
Bake for about 30-40 minutes, until the rolls are golden brown. Allow to cool at least 30 minutes before icing.
11) In a zip top bag, combine the confectioner’s
sugar, vanilla extract and half & half or milk. Close the bag and knead the icing until smooth. Cut one corner of the bag off and drizzle the icing over the rolls. Cover rolls and store at room temperature for up to 2-3 days or
frozen for up to 2 months.
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