Description
Soft and fluffy sweet rolls swirled with fresh raspberry filling and topped with a light glaze – perfect for breakfast or brunch.
Ingredients
- 2 ¼ tsp (1 packet) active dry yeast
- ½ cup warm milk (110 °F/43 °C)
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted and cooled
- 1 egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour (plus extra for dusting)
- ½ tsp salt
- 1 cup fresh or frozen raspberries
- 3 Tbsp granulated sugar (for filling)
- 1 Tbsp cornstarch
- ¼ cup raspberry jam (optional, for extra filling)
- For glaze: 1 cup powdered sugar, 2–3 Tbsp milk, ½ tsp vanilla extract
Instructions
- In a small bowl, dissolve yeast in warm milk with a pinch of sugar; let it bloom for 5–10 minutes until foamy.
- In a large bowl, whisk together sugar, melted butter, egg, and vanilla. Add the foamy yeast mixture and combine.
- Stir in flour and salt until a soft dough forms. Knead on a lightly floured surface for 5–7 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
- Meanwhile, prepare the raspberry filling: in a saucepan, combine raspberries, sugar, and cornstarch. Cook over medium heat, stirring, until thickened (about 5 minutes). Let cool.
- Punch down the risen dough and roll into a 12×16‑inch rectangle on a floured surface.
- Spread cooled raspberry filling evenly over the dough, leaving a ½‑inch border. Optionally dot with raspberry jam.
- Starting from a long side, tightly roll the dough into a log. Pinch the seam to seal.
- Slice the log into 12 equal rolls and arrange cut-side up in a greased 9×13‑inch baking pan.
- Cover and let rise 30–35 minutes until puffy.
- Preheat oven to 350 °F (175 °C). Bake for 20–25 minutes until golden brown.
- While rolls bake, whisk together glaze ingredients until smooth.
- Remove rolls from oven, let cool 5 minutes, then drizzle glaze over warm rolls. Serve slightly warm or at room temperature.
Notes
- You can swap fresh raspberries for frozen; thaw and drain excess liquid first.
- For a tangier twist, add a squeeze of lemon juice to the filling.
- Rolls can be stored in an airtight container at room temperature for up to 2 days, or frozen after baking.