Raspberry Sweet Rolls

This recipe is for my brother Aaron!  A couple of years ago he and his family came for Thanksgiving, and brought us some Raspberry Cinnamon Rolls from a local bakery.  After we devoured them he told me my next mission was do try and recreate them.  You would think that would be an easy task, right?  The answer is no!  I have looked for recipes that I thought might would, but they always fell short.  But this recipe, wow is all I can say.  Think using fresh raspberries and a small amount cornstarch to thicken the filling did the trick. I used fresh raspberries and put them in the freeze for about an hour to make them solid.  You ask, "Why freeze them?"  With them frozen, they hold their shape better and don't turn into soup in the roll.  The filling was tart and not so over the top sweet, which was a nice compliment to the sweet frosting on top.  If you don't like a cream cheese frosting, them make a quick glaze instead.
Aaron, I hope these are up to your expectations and you enjoy every bite!!



Raspberry Sweet Rolls

Dough Recipe 

1 cup hot tap water
1/4 cup honey
1/4 cup melted butter
1 Tbsp yeast
1 egg (beaten)
1 tsp salt
3 cups flour (approximately)

Place hot water in a bowl; Add honey and butter.  Stir to dissolve the honey.  Add yeast; let set until yeast begins to work, without stirring.  Add 1 cup flour; beat until smooth, then add egg and salt.  Gradually add rest of flour.  Let rest for 10 minutes; knead for 10 minutes.  Place in bowl to double in bulk, about 1 hour.  Punch down.  Let rest for 10 minutes, then shape. 

Filling:

• 2 cups fresh raspberries, frozen 
• 2/3 cup granulated sugar
• 1 teaspoon cornstarch

In a medium bowl, toss the frozen raspberries with the sugar and cornstarch.  

Line the bottom of a 9×13 inch baking dish with parchment paper, leaving room on the sides. Roll the dough into a rectangle. Spread the cold sugared raspberries evenly over the dough.  Tightly roll up the dough to form log.  Cut into 12 even rolls. Arrange them in the prepared baking pan, cut sides up.  Cover the rolls and let them rise in a warm place until they are puffy, about 1 1/2- 2 hours.  The berries will release their juice at the bottom of the pan.  This will be yummy on top of the rolls once you cook them and dish them out!

Preheat the oven to 350F degrees. Cover the rolls with aluminum foil or parchment paper and bake for about 25-30 minutes, until they are golden and the berries are bubbling.  I took the paper off the last 5-10 minutes so the rolls could brown.  Transfer the pan to a rack to cool for about 15 minutes.

Frosting:

• 1 stick butter (softened)
• 4 oz cream cheese (softened)
• 1 tsp vanilla
• 2 cups powdered sugar

Cream butter and cream cheese together.  Slowly add powered sugar, Finally add the vanilla and beat until smooth and creamy.

or

Glaze:

1 cup powered sugar
3 Tbsp half and half
1 tsp vanilla

Whisk together in a small bowl.