Description
Pillowy sweet rolls infused with raspberry swirls offer a luxurious breakfast delight. Zesty lemon cream cheese glaze completes these irresistible rolls, promising a delectable morning treat you’ll savor to the last crumb.
Ingredients
Scale
Main Ingredients:
- 4 cups bob’s red mill organic unbleached all-purpose flour
- 1 cup raspberry preserves
- 1 cup fresh raspberries
- 4 ounces (113 grams) cream cheese
- 2 lemons
Dough Ingredients:
- ¼ cup (50 grams) granulated sugar
- 1 packet (2 ¼ teaspoons or 7 grams) rapid rise yeast
- ½ teaspoon kosher salt
- 8 tablespoons (113 grams) butter
- ½ cup (120 milliliters) water
- ½ cup (120 milliliters) buttermilk
- 1 egg
- 1 egg yolk
Glaze Ingredients:
- 1 ¼ cup (150 grams) powdered sugar
- 2 tablespoons (30 milliliters) milk (optional, for thinning)
Instructions
- Craft the foundational dough in a food processor by blending flour, sugar, yeast, and salt until thoroughly integrated.
- Warm butter, water, and buttermilk in the microwave, ensuring the mixture reaches a precise temperature between 120-125°F.
- Incorporate the warm liquid into the flour mixture with eggs, pulsing until a uniform consistency develops and the dough becomes elastic.
- Allow the dough to relax on a lightly floured surface for several minutes, giving the gluten an opportunity to settle.
- Gently combine raspberry preserves and fresh raspberries in a separate bowl, maintaining the delicate texture of the fruit.
- Extend the dough into a rectangular shape approximately 10×18 inches, creating an expansive canvas for filling.
- Delicately brush melted butter across the dough’s surface, leaving a narrow margin around the edges for seamless rolling.
- Distribute the raspberry mixture evenly, ensuring a balanced flavor profile throughout the rolled pastry.
- Carefully roll the dough from the long side, creating a tight spiral and sealing the edges to prevent filling from escaping.
- Divide the rolled dough into 12 uniform segments and nestle them into a prepared baking dish.
- Secure the dish with foil and refrigerate overnight, allowing flavors to meld and dough to develop complexity.
- Remove the rolls from refrigeration, permitting them to gradually return to room temperature for 1.5-2 hours.
- Preheat the oven to 350°F, preparing for the final transformation of the rolls.
- Bake the rolls until they achieve a golden-brown hue, approximately 30 minutes.
- Whip cream cheese and lemon juice in a food processor until smooth, gradually introducing powdered sugar to create a luxurious glaze.
- Once the rolls have slightly cooled, cascade the lemon cream cheese glaze over the top, ensuring complete coverage.
- Garnish with delicate lemon zest to enhance the citrusy undertones and provide a vibrant finishing touch.
Notes
- Overnight preparation ensures soft, perfectly risen rolls with minimal morning effort.
- Gentle mixing of raspberries prevents crushing, maintaining beautiful whole fruit texture in filling.
- Refrigerating dough allows slow fermentation, developing deeper, more complex flavor profiles.
- Room temperature resting before baking helps rolls rise evenly and achieve golden, fluffy consistency.
- Lemon cream cheese glaze adds bright, tangy contrast to sweet raspberry filling, elevating overall taste experience.
- Use fresh raspberries and high-quality preserves for maximum flavor intensity and authentic fruity richness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg