These raspberry rolls are fluffy, soft sweet rolls filled with an easy raspberry filling and topped with raspberry glaze. Sweet, flavourful and gorgeous too, these make a very special sweet breakfast treat (or dessert).
2 ¼teaspoonsinstant or active dry yeast(1 sachet / 8g) (notes)
⅓cupwhite granulated sugar(66g / 2.3oz)
455gplain (all purp) flour(3 ½ cups / 1lb)
½teaspoonsalt
1teaspooncardamom
⅓cupvegetable oil
1large egg, room temp
FOR THE RASPBERRY FILLING
2tablespoonsunsalted butter, melted(28g / 1oz)
3cupsfrozen raspberries, not thawed
¼cupwhite granulated sugar(50g / 1.8oz)
2teaspoonscornflour (cornstarch)
¼teaspooncardamom
FOR THE TOPPING
½cupthawed frozen raspberries
1 ½cupsicing (powdered) sugar
2-3teaspoonsmilk
For best results, always weigh ingredients where a weight is provided
Equipment
stand mixer Helpful but not absolutely necessary
Rolling Pin
9x13 baking tray
Instructions
MAKING THE DOUGH: Heat the milk in a saucepan or microwave until just tepid / warm to the touch - not hot. If you have a thermometer, you’re looking for around 40C.
Add the yeast and 1 tablespoon of the sugar to the warm milk, mix and let it sit for 5-10 minutes until frothy (if it doesn’t start getting frothy, your yeast is no good and you’ll need to start again with fresh yeast).
In the bowl of a stand mixer (or see notes) add the remaining sugar, flour, salt and cardamom then give it a good mix around.
Pour in the warm milk mixture and oil, give it a quick stir then add the egg.
Attach the dough hook attachment to the stand mixer and mix the dough for 10-12 minutes until smooth and elastic looking.
Remove the dough from the bowl then brush with a little oil. Place the dough into it and flip it over so that has a light coating of oil all over. Cover with a tea towel and let it sit in a warm place for 1 to 1 ½ hours or until doubled in size.
ASSEMBLING THE CINNAMON ROLLS: Grease a 9×13 inch baking tray with butter.
Punch down the dough and transfer it to a clean work surface. It shouldn’t be sticky but if it is just dust underneath with a little flour - not too much.
Gently stretch or roll the dough out to a large 35x40cm (14×16 inches) rectangle, about 7mm thick.
Brush the melted butter all over.
In a large bowl, combine the raspberries, sugar, cornflour and cardamom, breaking up about ½ of the berries as you go.
Scatter the raspberry mixture over the dough leaving 1 inch on the far long side uncovered.
Roll up from the longest side nearest you towards the other, as tightly as you can without squeezing the filling out.
Cut 12 even slices using a very sharp knife or dental floss.
THE SECOND RISE: Place the rolls evenly spaced onto the baking tray cut side up (cleanest side up). Let them rest and rise for another 45-60 minutes until roughly 1 ½ times the size and they look puffy.
Preheat the oven to 180C / 350F / 160C fan forced.
BAKE: Bake for around 22 minutes, turning the tray at the halfway mark, until golden.
Let them cool a little before serving, so they are warm and fluffy but not piping hot.
FOR THE ICING: Sift the icing sugar into a medium mixing bowl.
Push the extra thawed raspberries through a fine mesh sieve to remove seeds, directly into the sugar.
Add 2 teaspoons of milk. Mix until smooth and runny adding a little more milk as necessary to get a thick consistency that still runs off the spoon.
Pour over the raspberry rolls and serve.
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Notes
For best results, you should always weigh ingredients where a weight is the first measurement given. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – test for doneness 2-3 minutes before the recipe suggests
Yeast: You can use instant or active dry yeast. If you use rapid rise, your dough may double in size quicker. If using active dry, add it to the milk mixture and let it sit for 5-10 minutes until it’s nice and frothy before proceeding.
By hand: You can make the dough without a stand mixer, just make sure to knead until it is smooth and elastic – about 10-12 minutes.
Cinnamon rolls are best eaten fresh but will keep in an airtight container 2-3 days. They can be warmed for 10-15 seconds in the microwave (even iced) to soften them if a little stale.
Make ahead: The recipe can be made ahead up to the point that the individual rolls have been placed in the baking tin. Cover the tin with plastic wrap and keep in the fridge overnight. Let them come to room temperature before baking – roughly 60-90 minutes.
Cutting with dental floss: Take a nice long piece of floss. Gently lift the dough log and lay the floss underneath, then lay the log back down. Take the two ends of the floss and cross them over the top, then pull the two ends away from each other in a quick movement to cut straight through.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.