Raspberry Swirl Rolls
I first discovered these rolls from this lovely blogger via Pinterest and was instantly hooked — nay, enchanted. They called out to me like a beacon of sweet, gooey baked bliss and I knew, right then, I needed them to be in my life forever.
- 2 cup plus 2 tablespoons all-purpose flour
- 0.25 tsp fine sea salt
- 0.5 tsp grated lemon zest
- 1 egg
- 0.5 stick unsalted butter, room temperature
- 0.75 Tbsp active dry yeast
- 0.33 cup granulated sugar
- 0.5 cup milk, warmed to 95-100 degrees F
- 3 Tbsp granulated sugar
- 5 Ounce frozen raspberries, unthawed
- 0.5 tsp cornstarch
For the glaze
- 0.5 cup powdered sugar
- 1.5 Tbsp milk
- 1.5 Tbsp unsalted butter, melted
- In a large bowl or bowl of a stand mixer, combine warm milk, sugar and yeast and stir to combine. Let sit 5-10 minutes until yeast is foamy.
- Add butter, egg, lemon zest, salt and flour; stir with paddle attachment until dough is well combined, about 3 minutes. Replace paddle attachment with dough hook and knead dough on medium speed for 8 minutes, adding more flour as needed (1 tablespoon at a time) until dough is soft, smooth and elastic and pulls away from the sides of the bowl.
- Remove dough from bowl, knead a few times by hand and shape into a ball. Place ball of dough in a large, lightly greased bowl. Cover with lightly greased plastic wrap and let rise in a warm place until doubled, about 1-2 hours.
- Remove dough from bowl and punch down on a lightly floured surface. Pat dough into a 12-by-5-inch rectangle. In a small bowl, toss together frozen raspberries, sugar and cornstarch to combine. Sprinkle raspberry mixture over dough.
- Roll up dough from the long end into a 12-inch log, pinching edge to seal. Using a sharp knife, slice log into 8 equal slices. Place slices, cut side-up, into a greased 9-inch round cake pan (or your pan of choice). Spoon any extra raspberry mixture over the rolls. Cover the pan with lightly greased plastic wrap and let rise in a warm place until doubled, about 1-2 hours.
- Preheat oven to 375 degrees F. Uncover rolls and bake until golden brown and the filling is bubbly, about 25-30 minutes. Remove from oven and let cool 30 minutes in pan.
- Meanwhile, make the glaze: In a small bowl, whisk together powdered sugar, melted butter and milk until a smooth, spreadable glaze forms (add more powdered sugar or milk as needed to achieve proper consistency). Pour glaze over warm rolls and use a spoon or offset spatula to spread evenly. Serve rolls warm or at room temperature.
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