About
Raspberry Breakfast Rolls take the cinnamon roll model and decide to switch things up with a fruit palette! The tender, buttery swirls are now filled with a tangy and sweet raspberry jam mixture, with all the brightness and freshness that it suggests! Baked until golden-brown and then topped with an extra tangy glaze, Raspberry Breakfast Rolls really do shake up your typical breakfast sweets! We just hope there's enough for everyone, because one roll might not be enough!
Ingredients
- 1/2 cup whole milk
- 1/2 cup water
- 1 (0.25-ounce) package active dry yeast
- 2 tablespoons granulated sugar
- 3 cups all-purpose flour, divided, plus more, to taste, for dusting a work surface
- 4 tablespoons unsalted butter, melted
- 1 teaspoon kosher salt
- oil, to taste
- 1/3 cup raspberry jam
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice, divided
- 2 cups frozen raspberries
- 2 tablespoons heavy cream
- 1/2 cup sour cream
- 1/4 cup confectioners' sugar, sifted
- 1/2 teaspoon pure vanilla extract
Directions
Step 1 -In a small saucepan over medium-low heat, add the milk and the water and heat, while stirring gently, until it is warmed through but not simmering.
Step 2 -In a large bowl, add the yeast, the sugar, and 1 cup of the flour and whisk to combine.
Step 3 -Add the warm milk-water mixture to the yeast mixture and stir to combine.
Step 4 -Cover the bowl and let the yeast mixture sit until thick and foamy, about 15 minutes.
Step 5 -Add the melted butter and the salt to the yeast mixture and stir gently to combine.
Step 6 -Gradually add 2 cups of the remaining flour to the yeast mixture and stir gently to combine.
Step 7 -Cover the bowl and let the dough rise until it has doubled in size, about 1 hour.
Step 8 -Lightly coat an 8x11-inch casserole dish with the oil, then line it with parchment paper, leaving 3 inches of overhang on the two long sides.
Step 9 -Using the oil, grease the parchment paper.
Step 10 -In a small bowl, add the jam, the lemon zest, and 1 tablespoon of the lemon juice and stir or whisk to combine.
Step 11 -Using the extra flour, lightly dust a work surface.
Step 12 -Turn the dough out onto the prepared work surface and roll it into a 12x9-inch rectangle.
Step 13 -Spread the jam mixture evenly over the dough rectangle.
Step 14 -Top the jam layer with the raspberries.
Step 15 -Starting from one of the long sides, roll the dough into a tight log, pinching the seam to seal.
Step 16 -Slide a long piece of unflavored dental floss under the dough log about 1 inch from the end and, holding the floss taut, lift the ends of the floss and cross them over each other to cut off 1 piece of the dough. Alternatively, use a sharp, serrated knife to cut the dough.
Step 17 -Repeat the cutting process to make 12 (1-inch-thick) rolls.
Step 18 -Transfer the rolls, swirl-side up, to the prepared pan, spacing them out equally.
Step 19 -Cover and let the rolls rise until they have doubled in size and are touching, about 50 minutes-1 hour.
Step 20 -Preheat the oven to 375 degrees F.
Step 21 -Brush the rolls evenly with the heavy cream.
Step 22 -Transfer the prepared casserole dish to the oven and bake until the rolls are puffed and light golden-brown, about 25-27 minutes.
Step 23 -Transfer the casserole dish from the oven to a wire rack to cool, about 10 minutes.
Step 24 -In a medium bowl, add the sour cream, the confectioners' sugar, the vanilla, and the remaining lemon juice and whisk to combine
Step 25 -Spread the glaze over the warm rolls.
Step 26 -Serve warm.
