Is anyone else conflicted about their feelings on the changing seasons? We're at that bittersweet time when summer is easily fading out, and fall is slowly creeping in. I LOVE cooler weather, but it also kind of makes me sad because I lament all the bounties of summer, and I dread the impending winter. I'm excited to use my oven more, and bake to my hearts content, but I'm also sad that it's the end of the summer berries, melons, and stone fruits. Making dishes like these Raspberry Sweet Rolls helps me celebrate the best of both worlds. I get to celebrate the last of the summers delectable berries, and I also get to relish in the warmth of a hot oven making the house feel cozy with it's heat and delicious smells.
I don't know if baking classifies as therapy, but it sure works for me. So, if you're having trouble resolving your feelings about the changing seasons, then try these rolls. I bet they help you too! If nothing else, they taste amazing and are a real show stopper when served for breakfast or brunch.
I just used half the recipe of my go-to cinnamon roll recipe, and swapped out the filling for one of sugar and berries with just a touch of corn starch to hold the juices together after baking.
If you happen to not have fresh berries, that is perfectly fine. Frozen berries work really well here, and actually hold their shape better than the fresh variety.
The cut rolls are baked on a parchment paper lined sheet pan, and only take about 15 minutes.
After the rolls have baked up to brown perfection, with puddles of sweet cooked rasperries, they get slathered with the best vanilla cream cheese frosting. The frosting melts into the rolls and makes them really special.
After they have cooled a bit, then I frost them one more time, and serve them while they are still warm. You can see how the berries have made their own jam beneath the rolls. They render me speechless they are that good.
So, whether or not you are looking for a little baking therapy like me, or you just want to enjoy something deliciously different from your average cinnamon roll, these rolls will do the trick. I hope you enjoy them!
Here's the recipe:
Adapted from twopeasandtheirpod
Raspberry Sweet Rolls
Dough:
1 3/4 cup warm water
1/2 cup sugar
1/4 cup oil
3 Tbsp dry active yeast
1/2 Tbsp salt
2 eggs
5 1/4 cups flour
Filling:
1 stick (1/2 cup) softened salted butter
1/2 cup brown sugar
1/3 cup granulated sugar
1 1/2 tsp cornstarch
3 1/2 cups raspberries
Frosting:
1/2 stick (1/4 cup) softened salted butter
1/2 block (4 oz) softened cream cheese
1 1/2 cups powdered sugar
1 1/2 tsp pure vanilla extract (can use lemon extract or lemon zest if you want a lemon frosting)
In a stand mixer, combine water, sugar, oil, and yeast and let sit for 15 minutes. It should puff up. Add salt, eggs and flour and knead with dough hook (or by hand) for 10 minutes. Dough should pull away from sides, but may stick to the bottom of the mixer bowl. Let dough rest for 10 minutes.
Mix together the brown sugar, white sugar, and cornstarch for the filling. Set aside.
Put about 1 tablespoon of oil on the counter or cutting board. Press out into a large rectangle. Spread with the butter, and sprinkle with the sugar and cornstarch mixture. Evenly sprinkle on the raspberries. Roll up tight, but not too tight. Cut into 12 rolls and place on parchment lined cookie sheet.
Bake for 12-15* minutes at 400 degrees. (Start checking at 12 minutes. It might take up to 20 minutes depending on your oven. They are done when brown and when the bread part of the roll reads 200 degrees on a thermometer.) Turn the pan once during baking.
While they are baking, mix together the frosting. Using a hand mixer or whisk, whip the butter and cream cheese until smooth. Add the vanilla (or lemon), and the powdered sugar one cup at a time. It's done when it's smooth and light.
Immediately after removing the rolls from the oven, frost them with a little of the frosting. It will melt into the rolls. After they have cooled slightly, frost again with desired amount. Serve warm or at room temperature.
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