For me, cinnamon rolls have always meant that the holidays are here. They mean it's cold outside, I'm back in Missouri, and I'm surrounded by family. It's comforting. But it also seems a little narrow-minded, don't you think? Until now I had never thought of cinnamon rolls being anything but brown sugar, butter, cinnamon (except for the occasional orange roll of course), and only eaten around the holidays. How ridiculous is that?
I guess that's why they say good things take time.
If you happen to strictly break out cinnamon rolls during the holidays or think that "rolls" are only allowed to have the aforementioned *butter, cinnamon, and sugar* in them then I highly encourage you to make this recipe and change your ways. It will be life altering. For you and everyone around you. I promise.
raspberry sweet rolls...
from The Curvy Carrot
Makes: 16 rolls Prep Time: 3 1/2 hours (including 3 hours rise time) Bake Time: 20-25 minutes Total Time: 4 hours
for the dough-
1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
1 teaspoon lemon zest
1/2 teaspoon salt
4 1/4 cups all-purpose flour
for the filling-
1 pint frozen raspberries
1/4 cup sugar
1 teaspoon cornstarch
for the glaze-
3/4 cup powdered sugar
3 tablespoons unsalted butter, melted
1 1/2 tablespoons heavy cream
- For the dough - In a small saucepan, warm the milk over moderately low heat until it's reached 95°. Pour the warm milk into the bowl of a stand mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, 5-10 minutes.
- Add the butter, eggs, lemon zest, salt, and flour. Beat at medium speed until a soft dough forms, about 3 minutes.
- Increase speed to medium-high and beat for another 10 minutes. Scrape the dough out onto a lightly floured surface and knead with your hands 2 or 3 times.
- Form the dough into a ball and transfer it to a lightly oiled bowl. Cover with plastic wrap and let sit in a warm place until doubled, 1-2 hours.
- Line the bottom of a 9x13 inch baking pan with parchment paper, allowing the paper to extend up the sides. Butter the paper and sides of the pan.
- Turn the dough out onto a lightly floured surface and roll it into a 10x24 inch rectangle using a rolling pin.
- For the filling - In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the filling evenly over the dough and tightly roll the dough towards you to form a 24-inch-long log .
- Cut the log into quarters and then cut each quarter into 4 slices. Arrange them in the baking pan, cut sides up. Spoon all of the extra raspberry *goo* that oozed out onto the top of the rolls and cover to let rise for another 2 hours. --At this point the rolls can be covered with plastic wrap and put into the refrigerator overnight. Just make sure to bring them back to room temperature in the morning!--
- Preheat oven to 425°.
- Bake the covered rolls for 20-25 minutes, or until they are golden and the berries are bubbling. Transfer the pan to a wire rack and let cool for 30 minutes.
- For the glaze - In a small bowl, whisk powdered sugar, butter, and heavy cream until you have a thick spreadable glaze. Pour over rolls and spread evenly or use a pastry bag to string the glaze across the top.
- Serve warm or at room temperature. Enjoy!