Raspberry Sweet Rolls
Raspberry Sweet Rolls requires approximately 17 minutes from start to finish. One serving contains 367 calories, 8g of protein, and 12g of fat. For 68 cents per serving, you get a hor d'oeuvre that serves 24. This recipe is liked by 46312 foodies and cooks. This recipe from Two Peas and Their Pod requires butter, cornstarch, powdered sugar, and water. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 41%, this dish is solid. Similar recipes include Raspberry Sweet Rolls, Raspberry Sweet Rolls, and Easy Raspberry Sweet Rolls.
Servings: 24
Cooking duration: 17 minutes
Ingredients:
1/2 cup softened butter
1 1/2 teaspoons cornstarch
4 ounces cream cheese, at room temperature
2 eggs, beaten
1/3 cup granulated sugar
1 cup granulated sugar
Zest of 1 large lemon
1 teaspoon lemon zest
1/2 cup light brown sugar
1 cup powdered sugar
3 1/2 cups frozen raspberries
1 tablespoon salt
6 tablespoons shortening (Crisco)
9 cups unbleached all-purpose flour
1/4 cup unsalted butter, at room temperature
2 cups hot water
2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
Equipment:
stand mixer
bowl
rolling pin
baking pan
wire rack
oven
hand mixer
Cooking instruction summary:
1. Add yeast to 1 cup of lukewarm water. Stir with a spoon and set aside for about five minutes.2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.4. Put the dough in a greased bowl and cover with a towel. Let rise for 30 minutes or until dough doubles in size. 5. Remove dough from bowl and place on a lightly floured counter. Divide dough in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with 4 tablespoons of softened butter. Sprinkle dough with 1/4 cup brown sugar. In a medium bowl, carefully stir together the frozen raspberries, granulated sugar, lemon zest, and cornstarch. Sprinkle half of the raspberry mixture over the dough.6. Gently roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls into a greased 9X13 baking pan. 7. Now follow the exact same steps with the other half of the dough, using the remaining ingredients. 8. Place rolls in a warm spot and cover with a towel. Let rolls rise until double in bulk, about an hour. Bake rolls at 425 degrees F for 10 minutes. Reduce temperature to 350 degrees F and bake for 5-7 more minutes or until golden brown. Remove pans from oven and let cool on a wire rack. 9. While the rolls are cooling, make the frosting. In a medium bowl, combine cream cheese, butter, powdered sugar, and lemon zest. Using electric mixer, beat until smooth. Spread frosting on rolls and serve.
Step by step:
1. Add yeast to 1 cup of lukewarm water. Stir with a spoon and set aside for about five minutes.
2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds.
3. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth.
4. Add yeast mixture and mix until well combined.
5. Mix in the beaten eggs.
6. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes.
7. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
8. Put the dough in a greased bowl and cover with a towel.
9. Let rise for 30 minutes or until dough doubles in size.
10. Remove dough from bowl and place on a lightly floured counter. Divide dough in half. With a rolling pin, roll one half of the dough into a rectangular shape.
11. Spread dough evenly with 4 tablespoons of softened butter. Sprinkle dough with 1/4 cup brown sugar. In a medium bowl, carefully stir together the frozen raspberries, granulated sugar, lemon zest, and cornstarch. Sprinkle half of the raspberry mixture over the dough.
12. Gently roll up dough into one long roll.
13. Cut rolls, using a piece of dental floss or thread, about two inches thick.
14. Place rolls into a greased 9X13 baking pan.
15. Now follow the exact same steps with the other half of the dough, using the remaining ingredients.
16. Place rolls in a warm spot and cover with a towel.
17. Let rolls rise until double in bulk, about an hour.
18. Bake rolls at 425 degrees F for 10 minutes. Reduce temperature to 350 degrees F and bake for 5-7 more minutes or until golden brown.
19. Remove pans from oven and let cool on a wire rack.
20. While the rolls are cooling, make the frosting. In a medium bowl, combine cream cheese, butter, powdered sugar, and lemon zest. Using electric mixer, beat until smooth.
21. Spread frosting on rolls and serve.
Nutrition Information:
covered percent of daily need
