Raspberry Swirl Rolls
These buns are delicious, warm, and soft. I make these all year long, and they are ideal for brunch on Mother's Day, holidays, or just to make for your family on a Sunday.
Make This Recipe
2 packages yeast, (4 ½ teaspoons), dissolved in 1/2 cup lukewarm milk + 1/2 tsp sugar)
5 1/2 cups all-purpose flour
1 teaspoon salt
1/3 cup granulated sugar
3 tablespoons olive oil
1 cup warm water
2 Eggland's Best Large Eggs, beaten
For the filling:
1/2 cup softened unsalted butter
3 tablespoons seedless raspberry jam
3 cups raspberries
1/3 cup granulated sugar
1 tsp lemon juice
1 1/2 teaspoons cornstarch
For the frosting:
4 ounces of cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
1/4 cup powdered sugar
1 teaspoon lemon zest
- Add yeast to warm milk and sugar. Stir with a spoon and set aside for about five minutes.
- In the bowl of a stand mixer, add flour, sugar, salt, mixed eggs, yeast mixture, and oil then pour lukewarm water while mixing until well incorporated.
- Remove the dough from the bowl and place it on a lightly floured counter. Knead by hand, add a little flour if the dough is still too sticky. Knead until the dough feels smooth.
- Put the dough in a greased bowl and cover it with a towel. Let rise for about 30 minutes to up to 45 minutes.
- Remove the dough from the bowl and place it on a lightly floured counter. You can divide the dough in two and make smaller calls or roll out a large rectangle 15x10 in.
- Spread dough evenly with softened butter, then with seedless raspberry jam. In a medium bowl, carefully stir together the raspberries, granulated sugar, lemon zest, and cornstarch. Sprinkle the raspberry mixture over the dough crumbling some in your hands.
- Gently roll up the dough into one long roll. Cut rolls, using a piece of dental floss, or a sharp knife, about two inches thick. Place rolls int well buttered 9X13 baking pan.
- Place rolls in a warm spot and covers them with a towel. Let rolls rise for 15 more minutes. Bake rolls at 375 degrees F for 30-35 minutes or until golden brown on top. The insides should be soft, but not doughy. Remove the pan from the oven and let cool down for a bit before adding frosting.
- While the rolls are cooling, make the frosting, although you can make the frosting ahead bit whatever its easier for you. In a medium bowl, combine cream cheese, butter, powdered sugar, and lemon zest. Using an electric mixer, beat it until the mixture is smooth. Spread frosting evenly on rolls and serve.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 roll|