Homemade Raspberry Sweet Rolls

Hey Y’all! It’s finally Spring!

I love this time of year for so many reasons, and was inspired by the warmer weather to make a fun fruity dessert. When I was growing up, my mom would make Pillsbury cinnamon rolls almost every Sunday morning before church and we LOVED them. Now that I’m older and cooking and baking more on my own, I love trying to make things from scratch and adding fun ingredients to spice up basic recipes we all love.

IMG_0115.jpeg

Today I’m bringing you a simple Homemade Raspberry Sweet Roll that is hands down my new favorite. The dough is the perfect consistency, and the raspberries and homemade cream cheese frosting compliment each other so well. I’m so excited to try this recipe with other fruits as well so if you don’t like Raspberries no worries! You could easily swap them out for Blueberries, Blackberries, or Strawberries.

This recipe is new to me so here are two things I learned that will help these Sweet Rolls turn out perfect (and a little prettier) :

  1. Don’t let your fruit thaw completely.                                                                                                                

    I definitely let my Raspberries sit out a little too long and they turned to mush. It didn’t effect the taste but made the rolling and cutting of the dough very messy. I would let your fruit sit out for maybe 15 minutes so its not completely frozen but not mushy yet either.

  2. Don’t crowd the Sweet Rolls in the pan.                                                                                                     

    This dough rises so much so be sure to leave plenty of room for them to expand. I put my Sweet Rolls way too close to each other and then when they baked they couldn’t expand outwards so they expanded upwards which caused the middle/tops to get a little more done than I prefer. I baked my Rolls in a 9x13 inch pan and tried to fit 3 rolls to a row and it was too packed. Just use your judgment when deciding how many to put in one pan. If after they rise in the pan they are crammed against each other, I would split them up so they can bake more evenly.


Cook Time: 17 minutes

Ingredients

For the dough:

  • 2 packages yeast 4 1/2 teaspoons, dissolved in 1 cup lukewarm water 

  • 6 tablespoons shortening Crisco 

  • 1 cup granulated sugar 

  • 9 cups unbleached all-purpose flour 

  • 2 cups hot water 

  • 2 eggs beaten 

  • 1 tablespoon salt  

For the filling:

  • 1/2 cup softened butter 

  • 1/2 cup light brown sugar 

  • 2 cups frozen raspberries 

  • 1/3 cup granulated sugar  

  • 1 1/2 teaspoons cornstarch

For the frosting:

  • 4 ounces cream cheese at room temperature 

  • 1/4 cup unsalted butter at room temperature 

  • 1 1/2 cups powdered sugar 

  • 1 teaspoon vanilla 

IMG_0005.jpeg

Instructions

  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, 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 350 degrees F for 25-32 minutes or until golden brown on top. The insides should be soft, but not doughy. 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 Vanilla. Using electric mixer, beat until smooth. Spread frosting on rolls and serve.

 
IMG_0035.jpeg

IMG_0054.jpeg

IMG_0120.jpeg

I hope you enjoy this recipe and have as much fun as I did making these yummy Sweet Rolls!

Talk soon! 💛

Emily-Ann-Signature.png