Raspberry Sweet Rolls
Ingredients
Dough
-
1
cup
whole milk
-
⅔
cup
granulated sugar
-
1½
Tablespoons
Platinum Yeast
-
½
cup
unsalted butter
-
2
large
eggs
-
½
teaspoon
pure vanilla extract
-
½
teaspoon
salt
-
4½
cups
all-purpose flour
-
2
teaspoons
canola oil
Filling
-
1
10-oz. package
frozen raspberries
-
⅓
cup
granulated sugar
-
1
teaspoon
cornstarch
Cream Cheese Icing
-
4
ounces
cream cheese
-
1
cup
confectioners’ sugar
-
1
Tablespoon
whole milk
-
½
teaspoon
pure vanilla extract
Instructions
- Proof the yeast in warm milk with a little sugar for about 5 minutes.
- Mix in the remaining sugar, softened butter, eggs, vanilla, and salt.
- Gradually add flour until the dough comes together and pulls away from the sides.
- Knead the dough for about 5 minutes until soft and slightly tacky.
- Let the dough rise in a greased bowl for about 2 hours until doubled in size.
- Roll the dough into a 12x18 inch rectangle.
- Mix frozen raspberries with sugar and cornstarch, then spread over the dough.
- Roll the dough tightly and cut into 12 rolls.
- Let the rolls rise for about 90 minutes until puffy.
- Preheat the oven to 350°F (177°C) and bake for about 28–32 minutes.
- Cool the rolls for 10 minutes while preparing the icing.
- Beat cream cheese with confectioners’ sugar, milk, and vanilla until smooth.
- Spread icing over warm rolls and serve.
Nutrition Facts (estimated)
Servings
12 rolls
Calories
300
Total fat
10g
Total carbohydrates
45g
Total protein
5g
Sodium
200mg
Cholesterol
30mg
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