Raspberry Rolls
Skill Level
Intermediate
This recipe base is the same as my cinnamon rolls. I've tried other dough recipes and this one has been my family's favorite every time. But in my search for different doughs, I found a recipe for raspberry rolls. Now I usually make half a batch of cinnamon and half a batch of raspberry, but the raspberry rolls are the first gone. Here is a full batch of the raspberry roll modification for your enjoyment.
1
Dough - Step 1
Ingredients
1 Tbsp
Yeast
1/2 C
Water, tap hot (120*)
1/2 tsp
Sugar
Instructions
Dissolve yeast and sugar in warm water to proof yeast. Let rest for 5 minutes. If the yeast is good it should become foamy.
2
Dough - Step 2
Ingredients
2 C
Milk, scalded
1/2 C
Sugar
1/2 C
Shortening
2
Egg
1 C
Mashed potatoes
1 tsp
Salt
6 C
All-purpose flour
Instructions
Scald milk, add shortening, sugar, salt and potatoes. Add half the flour before adding eggs and yeast mixture. This will help cool the mixture so the scalded milk doesn't kill the yeast. Mix until combined in a mixer. Add flour until a soft consistency - not too sticky. Cover and let rise until double its original size (about 1 hour).
The trick to these cinnamon rolls is in the soft dough. To keep the dough soft mix the flour in just until the right consistency, don't over mix. As soon as the dough is the right consistency -- starting to pull away from the sides -- I turn off my mixer. Also, don't add too much flour. I err on the side of the dough being a little sticky. I can always add more flour at the roll-out step. For the mashed potatoes - I have made instant potatoes frequently. I add the extra water, and potato flakes to the scalded milk before adding the other ingredients. It's important to cool the milk down to 120* before adding the yeast.
3
Filling
Ingredients
1/2 C
Butter, melted
1 1/2 C
Raspberry pie filling or preserves
Instructions
Mix all ingredients together.
I use the raspberry pie filling in a tube from Gygi's in Salt Lake City, but you can also use raspberry preserves from a grocery store. Buy the seedless variety if you can.
4
Form the Rolls
Ingredients
Instructions
Split the dough into 2 sections. Roll out 1/2 of dough into a rectangle (16x21) and cover with half of the filling, leaving about 1/2 inch of dough along the long edge to be able to seal the roll of dough. Roll the dough from the long side into a spiral (so the finished roll will be 21 inches long) and cut using floss to slice 1 1/2 inch sections. Place rolls, cut side up (so you can see the swirl), in a greased 9x13 glass pan. Repeat with the second half. Let rise again until double (about 30 minutes).
My new favorite way to make cinnamon rolls is not actually rolls, but a star. I found the pattern through pinterest but it's also easy to google. It uses the same amount of dough to make 4 layers in the star and turns out so pretty.
5
Bake
Ingredients
Instructions
Bake for 10-15 minutes at 375*. Then spread the icing over warm cinnamon rolls shortly after they have come out of the oven.
Another secret to success - do not overcook the rolls. Pull them from the oven when they are slightly brown on top. Overcooking will dry the rolls. (But if they do overcook icing works great to cover it up.)
Let the cinnamon rolls cool for 5-10 minutes to avoid drippy icing.
6
Icing
Ingredients
8 oz
Cream cheese, softened
1 tsp
Vanilla
3 C
Powdered sugar
1 Tbsp
Milk
2 Tbsp
Raspberry pie filling or preserves
Instructions
Cream all ingredients together in a stand mixer for 5 minutes.
Put icing into a zip top bag and cut off a bottom corner to easily spread icing without squishing the cinnamon rolls. This will also help with evenly spreading out the icing.
