Raspberry-Swirl Sweet Rolls

Raspberry-Swirl Sweet Rolls

Maybe it’s just me, but it seems as though Food & Wine Magazine has made an honest (and very welcome!) effort at becoming more accessible to the masses.  Case in point: the January 2011 trends in food issue.  My bride brought home a copy the other night, and I couldn’t help but read it from cover to cover.  It was amazing, with so many recipes and ideas that I knew my family would love.  Among them, these sweet rolls shouted out that they must be made immediately.  They didn’t have to shout too loudly, my girls are big fans of my homemade cinnamon rolls, so this was no large risk.

The recipe includes tips on how to make the rolls ahead of time, which made them perfect for a late morning, Martin Luther King Day breakfast.  I prepared the dough on Sunday evening, and while it rose we settled in for a family night with a movie.  After the initial rise, I noticed that there was quite a bit of rasberry juice which collected around the rolls at the bottom of the pan.  We were a little nervous that they were going to have a soggy texture, but how far wrong can you go with a batch of baked dough, sugar and butter, right?  Our fears were premature.  After baking, the liquid was completely absorbed, and the finished rolls had the perfect texture.  The house was filled with the delicious scent of raspberry with a hint of lemon, and we enjoyed a terrific breakfast!



  • 1 cup milk
  • 2/3 cup sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 stick unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon fine sea salt
  • 4 1/4 cups all-purpose flour, plus more for dusting


  • One 10-ounce package IQF (Individually Quick Frozen) raspberries, not thawed
  • 1/4 cup plus 2 tablespoons sugar
  • 1 teaspoon cornstarch


  • 3/4 cup confectioners’ sugar
  • 3 tablespoons unsalted butter, melted
  • 1 1/2 tablespoons heavy cream


  1. MAKE THE DOUGH: In a small saucepan, warm the milk over moderately low heat until it’s 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
  2. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
  3. Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.
  4. MAKE THE FILLING: In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
  5. Preheat the oven to 425°. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.
  6. MEANWHILE, MAKE THE GLAZE: In a small bowl, whisk the confectioners’ sugar with the butter and heavy cream until the glaze is thick and spreadable.
  7. Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.

Make Ahead

The recipe can be prepared through Step 4. Cover the rolls, refrigerate overnight and then return to room temperature before baking.


Variation The sweet rolls can be filled with a variety of frozen fruit. Try blackberries, strawberries, blueberries or chopped sweet cherries.


2 Responses to Raspberry-Swirl Sweet Rolls

  1. Peggy says:

    WOW, these look amazing! I wish I lived closer to help “rate” all of your recipe trials. lol. I hope your wife and kids know how good they have it. 😉

  2. cathincolor says:

    These would make a wonderful Easter morning treat! Then off to a Twins game.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: