Raspberry Swirl Sweet Rolls

Church was wonderful today. While we were attending a student congregation in Utah, they never had a Christmas program the Sunday before Christmas!! I mean, come on, that's just not fair! We'd sing 2, maybe three songs... and that's it. Today was everything I hoped in would be. The Geologist even spoke on "Peace On Earth, Good Will Towards Men". The children, including my boys, got up to sing with the choir, and there was a beautiful number with the choir and a cello. That just sealed the deal. I love the cello!!! So despite the fact that ALL the children were crazy for the next two hours, and it's strangely warm outside, and Bracken ate the handles off my scissors, and I may have killed my fairy garden... It's still a good day. Full of Christmas Spirit. Just the right kind. :)

Now, I've seen these raspberry sweet rolls from Food and Wine magazine floating around in different incarnations, mostly on Pinterest, and my Mom emailed them to me and demanded I make them, so I must! I failed last week, but have succeeded this week! I used my favorite dough recipe, tweaked the berries, and created a cream cheese frosting. They're awesome.

Raspberry Swirl Sweet Rolls
Printable Recipe

1 1/2 tsp active-dry yeast
1/2 cup warm water
1/8 cup sugar plus 2 Tb
1 Tb butter, melted
1 Tb powdered milk
3/4 tsp salt
1 1/2 cups all-purpose flour (you may need an extra 1/4 cup)
1 tsp lemon zest
1/2 tsp vanilla

Filling:

about 8 oz. frozen raspberries

a pinch of lemon zest

1/8 cup plus 2 Tb granulated sugar

1/2 tsp vanilla

1 tsp cornstarch

Frosting:

2 oz cream cheese, softened

4 Tb melted butter

1 cup powdered sugar

1/2 tsp vanilla

Dissolve yeast in warm water in a large bowl (or mixer). Add sugar, butter, powdered milk, salt, flour, vanilla, and zest. Mix till it comes together in a soft dough (if too sticky, add another 1/4 cup flour, 1 Tb at a time. Mix well between each, it may take a bit to come together). Turn out onto lightly floured surface and knead 5-8 minutes, until smooth and elastic (or knead in mixer). Place in greased bowl and cover for 1-2 hours, until doubled.

Turn dough out onto lightly greased surface, and roll into 12x8(ish) rectangle. Toss berries, zest, sugar, vanilla, and cornstarch together in a small bowl, then sprinkle evenly over dough.

Roll tightly, starting at the long side. Pinch the ends together and cut into 9 slices. Line an 8x8 baking dish with wax or parchment paper.

Place rolls in the dish, cut side up, and let rise again, about 2 hours, till puffed and filling the dish.

Bake in 350 degree oven for 20-25 minutes, until golden brown and bubbling. Transfer the pan to a rack to cool for a few minutes. 

Whisk/beat glaze ingredients together until smooth.

Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a plate or platter. Dollop glaze over each roll and spread with a spatula. Serve warm or at room temperature.

I should have drizzled my glaze, all thin and pretty, so you could see the raspberry-ness... But I forgot. And I smothered them with frosting, because that's how I like my sweet rolls!!

Raspberries and cream cheese... Mmmm... Fluffy lemon-tinged rolls... Double Mmmm!

These are positively delicious. And not too rich!! Sunny and fresh, sweet and tart and creamy...I love raspberries. They're my favorite berries, my favorite fruit, really! And these are a very fun twist on your average breakfast sweet rolls!

A perfect start to any morning! Well, unless you're trying to lose weight, perhaps...

Shared at the Sunday Showcase