Raspberry Sweet Rolls
Raspberry Sweet Rolls are awesome! These heavenly sweet rolls include a delicious raspberry filling and a luscious buttercream icing. This easy no-knead recipe includes no mixing and no kneading since all that work is done for you in the breadmaker. You'll swoon over every bite! They're perfect for company, weekend or holiday breakfasts.
Equipment
- 1 breadmaker
- 1 9x13" glass baking dish
- 1 7x11" or 8x8" glass baking dish
- 1 sharp knife to cut roll dough
- 1 spatula
- 1 Rolling Pin
- 1 electric mixer
- 1 mixing bowl
- measuring cups
- measuring spoons
- 1 rubber spatula to (gob) spread icing over hot rolls
Ingredients
DOUGH:
- 1/4 cup salted butter (1/2 stick)
- 1 1/2 cups half-and-half warmed (see note below)
- 4 cups bread flour
- 1/4 cup granulated sugar
- 1 1/2 tsp. sea salt
- 2 tsp. Fleischmann’s active dry yeast or bread machine yeast
RASPBERRY FILLING:
- 1/4 cup salted butter softened (1/2 stick)
- 1 cup light brown sugar packed
- 12 oz. container fresh raspberries washed gently
BUTTERCREAM ICING:
- 6 tbsp. salted butter softened
- 1 tsp. real vanilla extract
- 5 to 6 tbsp. half-and-half as needed
- dash sea salt
- 3 cups powdered sugar or as desired
Instructions
DOUGH:
- Layer ingredients in bread canister in order given.
- Slice butter and place in bread canister. (Or, if butter is softened, place it whole in the bottom of the canister).
- Warm milk in the microwave one to two minutes until milk is warmed.
- Pour into bread canister.
- Then add bread flour, granulated sugar, salt and yeast.
- Place on dough setting of bread maker.
- This will take approximately 1 ¾ hours.
- Remove dough from bread canister and roll out into a very large rectangle.
RASPBERRY FILLING:
- Soften butter.
- Spread butter with a knife over top of rolled out dough to the edges.
- Sprinkle brown sugar over top. Even out brown sugar by spreading with your hand filling in all the spaces.
- Sprinkle raspberries evenly over top.
- Roll up tightly jelly-roll style.
- Cut into even one to two-inch sections with a sharp knife.
- Place cut side up in well-greased rectangular baking dishes.
- Allow to rise in a warm place about an hour and thirty minutes to 2 hours.
- Bake at 350° approximately 20 minutes or until rolls test done and are no longer gooey in the center.
- Add icing over hot rolls and serve.
BUTTERCREAM ICING:
- Place ingredients in a mixer and beat for several minutes.
- Spread over top of hot sweet rolls with a knife.
Notes
NOTE: I warmed the half-and-half for one minute thirty seconds on 50% power in microwave.
NOTE: While I always use bread flour with recipes for bread or rolls, you can also use regular flour with good results.
NOTE: You can use any kind of yeast including bread machine yeast or regular yeast for this recipe, but I prefer Fleishmann’s brand.
NOTE: I heat the oven for one minute and then turn off the heat to warm the rolls. (Place rolls uncovered in warmed oven). After 20 minutes, I reheat for one more minute (while rolls are still in oven). I continue this procedure for 1 ½ hours to 2 hours and the rolls have raised sufficiently.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 430kcalCarbohydrates: 70gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 39mgSodium: 301mgPotassium: 130mgFiber: 2gSugar: 43gVitamin A: 448IUVitamin C: 6mgCalcium: 58mgIron: 1mg
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