60 Minute Chocolate Raspberry Sweet Rolls
The recipe 60 Minute Chocolate Raspberry Sweet Rolls can be made in about 1 hour and 5 minutes. For 70 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 341 calories, 7g of protein, and 10g of fat. This recipe serves 12. If you have honey, confectioners sugar, half and half, and a few other ingredients on hand, you can make it. It works well as a very reasonably priced side dish. It is brought to you by This Gal Cooks. 134 people have tried and liked this recipe. Taking all factors into account, this recipe earns a spoonacular score of 42%, which is solid. Similar recipes include White Chocolate Raspberry Sweet Rolls, 30-Minute Caramel Sweet Rolls, and 60 Minute Hawaiian Sweet Rolls.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 35 minutes
Ingredients:
1 packet of dry active yeast
4 - 4½ C all purpose flour
¼ C melted butter
1 C confectioners sugar
2 tsp cornstarch
2 large eggs, beaten
2 tbsp granulated sugar
2 tbsp half and half
1 tbsp honey
1 tbsp Godiva chocolate liquor
¼ C milk
1 10oz package of frozen raspberries
¼ tsp salt
¾ C semi-sweet chocolate chips, plus for for topping
1¼ C water
Equipment:
stand mixer
bowl
mixing bowl
sauce pan
baking pan
aluminum foil
whisk
wire rack
oven
Cooking instruction summary:
Mix together the milk and water. Heat to 115 degrees. Add the sugar and yeast and set aside for 15 minutes. Once the yeast has foamed up, mix in the honey. Add the mixture to the bowl of a stand mixer.Add 3 C of all purpose flour, ¼ C granulated sugar, the beaten eggs and the salt. Mix on low the using the dough hook. Add the rest of the flour, mixing for another 5 minutes. Gradually add more flour, if needed, until the dough is elastic and does not stay stuck to the mixing bowl.Remove the dough from the bowl and place on a floured surface. Allow to rest for 5 - 10 minutes.While the dough is resting, prepare the raspberry filling. Mix together the raspberries, chocolate liquor, 2 tbsp granulated sugar and cornstarch in a sauce pan. Heat over medium low and cook until thickened, about 5 -10 minutes. Remove from heat and set aside.Roll out the dough into a 10x12 rectangle. Brush with the melted butter and then top with the raspberry filling and semi sweet chocolate chips. Roll into a jelly roll shape.Slice into 12 slices. Place in a foil lined 13x9 baking pan.Bake at 350 for 30-35 minutes. Cover with foil if the tops start to brown before baking is done.While the rolls are baking, prepare the glaze. In a mixing bowl, whisk together the confectioners sugar, half and half and 1 tbsp of chocolate liquor. Place in a zip lock bag.After the rolls are done baking, remove from the oven and cool for 5 minutes on a wire rack. After cooling, cut the corner off of the zip lock bag and drizzle the glaze over the rolls.
Step by step:
1. Mix together the milk and water.
2. Heat to 115 degrees.
3. Add the sugar and yeast and set aside for 15 minutes. Once the yeast has foamed up, mix in the honey.
4. Add the mixture to the bowl of a stand mixer.
5. Add 3 C of all purpose flour, ¼ C granulated sugar, the beaten eggs and the salt.
6. Mix on low the using the dough hook.
7. Add the rest of the flour, mixing for another 5 minutes. Gradually add more flour, if needed, until the dough is elastic and does not stay stuck to the mixing bowl.
8. Remove the dough from the bowl and place on a floured surface. Allow to rest for 5 - 10 minutes.While the dough is resting, prepare the raspberry filling.
9. Mix together the raspberries, chocolate liquor, 2 tbsp granulated sugar and cornstarch in a sauce pan.
10. Heat over medium low and cook until thickened, about 5 -10 minutes.
11. Remove from heat and set aside.
12. Roll out the dough into a 10x12 rectangle.
13. Brush with the melted butter and then top with the raspberry filling and semi sweet chocolate chips.
14. Roll into a jelly roll shape.Slice into 12 slices.
15. Place in a foil lined 13x9 baking pan.
16. Bake at 350 for 30-35 minutes. Cover with foil if the tops start to brown before baking is done.While the rolls are baking, prepare the glaze. In a mixing bowl, whisk together the confectioners sugar, half and half and 1 tbsp of chocolate liquor.
17. Place in a zip lock bag.After the rolls are done baking, remove from the oven and cool for 5 minutes on a wire rack. After cooling, cut the corner off of the zip lock bag and drizzle the glaze over the rolls.
Nutrition Information:
covered percent of daily need
