Season Me Happy

...celebrating flavorful food



sweet roll
noun
1. a roll made of sweet dough, often containing spices, raisins, nuts, candied fruit, etc., and sometimes iced on top.

by Susan Andrews

(Originally at Deliciously Yum)

Dough

     1 cup milk
     4 tablespoons butter, cut into chunks
     3 1/4 – 3 1/2 cups all-purpose flour, divided
     1 package instant or ‘rapid rise’ yeast (about 2 1/4 teaspoons)
     1/4 cup white sugar
     1/2 teaspoon salt
     1 egg

Filling

     8 oz. cream cheese, at room temperature
     5 tablespoons granulated sugar, divided
     1 teaspoon vanilla extract
     1-2 cups frozen raspberries, do not thaw
     1 tablespoon cornstarch
     zest of 1 lemon

Icing

     1 1/2 cups confectioners’ sugar
     2 tablespoons melted butter
     1/2 teaspoon vanilla
     1-2 tablespoons milk

Instructions

Grease a 11 x17 inch baking pan and set aside. I use a larger pan so I can get a larger flatter roll. Also, they have more room to bake so you don’t have problem with the middle not cooking while the edges get overdone.

Starting with the dough, place milk and butter in a microwave-safe bowl and heat until butter is almost melted and milk is warm. Stir until butter is completely melted. Whisk in egg. Set aside.

In the bowl of a stand mixer, combine flour, yeast, sugar, and salt.

Using dough hook attachment turn beater on lowest speed.. Add the egg and milk mixture to the dry mix and continue mixing until thoroughly combined. Continue to knead the dough for 5 minutes.

Place dough in a greased bowl.

Cover and let rise in a warm spot for 1-2 hours, until double.

In a small bowl, combine the cream cheese, 3 tablespoons of sugar, and vanilla extract. Set aside.

In another small bowl, combine frozen raspberries, remaining 2 tablespoons of sugar, and cornstarch. Set aside as well.

Once risen, roll out your dough into a large rectangle. It does not have to be perfect.

Spread cream cheese filling evenly over the dough.

Sprinkle raspberries on top

and lemon zest.

Be careful with the raspberries, they have a very strong flavor & too many will overpower the rolls.

Beginning with the shorter side,

roll dough into a log.

Cut into 12 pieces. Again, they do not have to perfect. My end pieces are usually a bit smaller.

Place sweet rolls in four rows of three into the prepared pan and cover with a clean kitchen towel. Let rise in a warm place for 30- 60 minutes (or until double in size).
Meanwhile, preheat the oven to 350 degrees F.
When the rolls are finished rising, bake them for 20-25 minutes or until the tops are golden brown.

While the raspberry sweet rolls rolls are baking, prepare the icing by combining the confectioners’ sugar, butter, vanilla and milk.

Ice rolls while they are still warm.

These rolls are so soft, creamy and yummy! They are best right out of the oven but still really delicious the next day!

Note: if you want to make them at night and bake them in the morning. Place baking sheet with unbaked rolls in the refrigerator overnight. Remove & let proof in a warm place for 1.5-2 hours. Since they are cold it will take some extra time but so worth it if you want to serve rolls straight from the oven!