Raspberry Swirl Sweet Rolls

By Sally's Baking Recipes · 180 min

Ingredients

Instructions

1. Whisk the warm milk, 2 tablespoons of the sugar and the yeast together in a stand mixer bowl with a dough hook or paddle. Cover and let stand about 5 minutes until foamy.
2. On medium speed, beat in the remaining sugar (1/2 cup / 100 g) and the softened butter until slightly broken up. Add the eggs, vanilla and salt and beat until combined. The butter will stay in pieces.
3. On low speed, add the flour 1 cup at a time, letting each cup mix in before adding the next. After 4 cups, add the last 1/2 cup and beat until the dough comes together and pulls away from the bowl, about 3 minutes. The dough will be soft.
4. Knead the dough in the mixer on the dough hook for 5 minutes, or knead by hand on a lightly floured surface for 5 minutes. If it gets too sticky, add 1 teaspoon of flour at a time, using no more than needed. The dough should still feel a little soft. It is ready when it slowly springs back when poked, or when a small piece stretched thin enough to let light through does not tear.
5. Grease a large bowl, put in the dough and turn to coat. Cover and let rise in a warm place for about 2 hours, until doubled in size.
6. Grease or line a 9×13-inch baking dish.
7. Punch the dough down. On a lightly floured surface, roll it into a 12×18-inch rectangle, smooth and evenly thick. If it keeps shrinking, cover and rest it for 10 minutes, then keep rolling.
8. Toss the frozen raspberries with the 1/3 cup (67 g) sugar and the cornstarch in a medium bowl. Spread the cold raspberries evenly over the dough. Roll the dough tightly into an 18-inch log and cut into 12 even rolls, about 1.5 inches each. Place them in the prepared pan.
9. Cover and let rise until puffy, about 90 minutes.
10. Preheat the oven to 350°F (177°C).
11. Bake for 28 to 32 minutes until lightly browned on top. About halfway through, cover the pan loosely with foil to stop the tops browning too fast. Cool on a wire rack for about 10 minutes.
12. Beat the softened cream cheese until smooth. Add the confectioners' sugar, milk or cream and vanilla. Beat on low for 30 seconds, then on high for 1 minute. Spread the icing over the warm rolls and serve right away.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

EggMilkCreamHeavy creamCream cheeseRaspberry