Monday, May 14, 2012

Raspberry rolls with lemon frosting.

Sorry I don't have a picture. I wasn't really planning to post this.
They are basically cinnamon rolls minus the cinnamon, plus the raspberries and lemon.

1 cup milk
4 Tbs butter, cut into chunks
3 1/2 cups bread flour
2 1/4 teaspoons yeast
1/4 cup sugar
1/2 teaspoon salt
1 egg
1 16 oz package of frozen raspberries
2 teaspoons flour
1/4 cup sugar

1 pkg of powdered sugar {32oz}
1 stick of butter {softened}
4 oz softened cream cheese
3-5 Tbsp. lemon juice. {that depends on how lemony you like it!}
Whole milk as needed to thin. I like it kinda thick.

 {It's the same dough as Our best bites everyday cinnamon rolls}
Dough: Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Let the dough knead for 5 minutes. Let rest for about 10 minutes while you make the filling.

Filling: Mix together raspberries sugar and flour and kinda smoosh up the raspberries. You want them kinda frozen just starting to thaw.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown raspberry mixture over the surface. Roll up from the longer side of the rectangle and pinch edges closed. Some of the goop is going to spill out. These things are MESSY to roll. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with plastic wrap and let rise in a warm place for about an hour. In the mean time, preheat oven to 325 degrees.
When rolls have finished rising bake for 25-35 minutes {depending on your oven, These can be tricky to cook all the way through and not burn on the top} or until light golden brown. Spread with icing while still warm. Makes 12 rolls.

1 comment:

  1. "Wasn't really planning to post this" until you got a desperate text begging you for it. :) Thanks sooo much, these are amazing!!!