It’s Tyler’s birthday this week and Raspberry Rolls are his choice for breakfast. Raspberry anything is a favorite around here, especially in the winter. The berries freeze so well and taste like summer in January.
These beauties look so delicious I think I may need another one right now. The perfect accompaniment comes in the form of espresso, refer to the below picture. An enticing Americano with the remains of the crema drifting around the surface.
Let’s get started.
Roll out the dough and spread with raspberry jam. Leave a border around the rectangle to help seal the ends when you roll it up. I used an all fruit spread so there wasn’t any sugar in the filling. I found this to be great in the final product because the frosting is fairly sweet so it balanced well.
After you roll up the dough, cut small marks into the dough. This will help create rolls equal in size. I can be a little strange about these things so I used a ruler to help. Even rolls = even baking time. This is good because you don’t want the smaller rolls to dry out waiting for the larger ones to cook. In the photo above I’m using unflavored dental floss the cut the Raspberry Rolls, this is a trick I learned from my Mom. You just slide the floss under the rolls, bring the ends up, crisscross and pull through to slice. You can use a knife but if it’s at all dull you will find that it squishes your rolls.
Here we have the Raspberry Rolls the next morning after the refrigeration stage. Some of the filling has seeped out but no worries it reabsorbes in the baking process.
When they come out of the oven they will be golden brown but still slightly tender in the middle. If I’m not sure that the rolls are done, I use a fork to poke into the middle of one. If it looks slightly doughy, it’s done. They continue to cook as they sit in the pan. Let them sit for a few minutes, then slather with Lemon Cream Cheese Frosting. Next step; dig in.
Place the Raspberry Rolls on a breakfast tray. Enjoy sitting on the couch, whilst basking in the sunbeams.
Happy weekend breakfast-ing.
- ½ cup milk
- 8 tablespoons unsalted butter
- ½ cup water
- 2¼ teaspoons instant yeast
- ¼ cup sugar
- 1 large egg
- 2 egg yolks
- 1½ tsp salt
- 4-4¼ c unbleached all-purpose flour, plus more for dusting the work surface
- 1 10oz jar raspberry jam
- 8 oz cream cheese, softened
- 1 lemon, zested (I used a Meyer lemon)
- 1 c powdered sugar, sifted for lumps
- 2-3 Tbsp lemon juice (I used a Meyer lemon)
- Heat milk and butter together until butter melts. Cool to lukewarm, about 100 F. In a standing mixer fitted with a paddle attachment, mix together water, yeast, sugar, egg, and egg yolks at low speed until well mixed. Add the salt, warm milk mixture, and 2 cups of the flour and mix at medium speed until thoroughly mixed.
- Change attachment to the dough hook and knead in another 2 cups of flour. Knead for a few minutes, add additional flour 1 tablespoon at a time if necessary to make the dough come together. Continue kneading until dough clears the sides of the mixing bowl, about 10 minutes. Let rise for about 1½ to 2 hours until doubled in bulk.
- Divide the dough into 2 portions. On a lightly floured work surface roll out 1 portion to a ¼” thick rectangle. Spread half of the jam over the surface. Roll up and cut into about 10 pieces. Place in a 9” pie pan, cover and refrigerate overnight. Repeat with remaining portion.
- In the morning, take rolls out of the refrigerator and let raise 1 hour. Bake at 350 F until golden, about 18 minutes. Let cool for 5 minutes, then with a spatula spread the frosting over them and serve immediately.
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