Raspberry Sweet Rolls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert, rolls
Serves: 12
Ingredients
  • Raspberry Filling
  • 1 10 oz. package frozen raspberries
  • ½ c. granulated sugar
  • 1 t. cornstarch
  • Glaze:
  • 1½ c. powdered sugar
  • 3-4 T. cream (heavy cream or half & half)
  • ½ t. almond extract
Instructions
  1. Using the dough recipe (see bucket bread above - about 1½ size boule - grapefruit size), transfer the dough to a lightly floured surface. Using a rolling pin, roll into a 12 x 18 inch rectangle. Make sure the dough is smooth and evenly thick.
  2. Spray a 9 x 13 inch baking dish with nonstick spray, then line with parchment paper.
  3. Make the filling: In a medium bowl, toss the frozen raspberries with sugar and cornstarch. Spread the cold sugared raspberries evenly over the dough. Tightly roll up the dough to form an 18-inch long log. Cut into 12 even rolls. If there is any extra raspberry juice of filling, place in the bottom of the pan. Arrange rolls in baking pan. Cover the rolls and let them rise in a warm place until they are puffy, about 1 hour (or more).
  4. After the rolls have risen, preheat oven to 400F. Cover the rolls with aluminum foil and bake for 20-25 minutes until they are golden and berries are bubbling. Let cool.
  5. To make the glaze: In a medium sized bowl, whisk the powdered sugar, cream, and almond extract until smooth. Add more sugar or cream depending on the thickness you prefer (I made mine more heavy). Pour over warm rolls and serve. Baked rolls can be frozen for warming and enjoying at a later date.
Notes
You can find the "bucket bread" dough recipe at http://www.theginghamapron.com/bucket-bread/
Recipe by The Gingham Apron at https://www.theginghamapron.com/raspberry-sweet-rolls/