Raspberry Rolls with Cream Cheese Frosting
  • 125 g (1/2 cup) milk
  • 70 g (1/3 cup) granulated sugar
  • 2¼ tsp active dry yeast
  • 56 g (1/4 cup) unsalted butter, softened
  • 1 large egg
  • ½ tsp finely grated lemon zest
  • 290 g (2 cups + 2 tbsp) all-purpose flour, plus more for dusting
  • ¼ tsp fine sea salt
  • 300 g frozen raspberries, crushed
  • 90 g (6 tbsp) granulated sugar
  • 1 tsp cornstarch
  • 110 g (1/2 cup) cream cheese, softened
  • 30 g (2 tbsp) unsalted butter, softened
  • 300 g (2 cups) icing sugar, sifted
  • 1 tsp vanilla extract
  • 2 tbsp milk
  1. In a small saucepan, warm the milk over moderately low heat until it reaches 35 °C (95 °F).
  2. Pour the warm milk into the bowl of a standing mixer fitted with the dough hook. Stir in the sugar and yeast and let stand until the yeast foams (about 5 minutes).
  3. Add the butter, egg, lemon zest, flour and salt and beat at medium speed until a soft dough forms (about 3 minutes).
  4. Increase the speed to medium-high and or remove the dough from the mixer and hand knead on a floured surface until the dough is soft (about 10 minutes longer).
  5. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let it stand in a warm place until double in size (about 2 hours).
  6. Butter a 23x33 cm (9x13") baking pan for small rolls or a 23x23 cm (9x9") baking pan for large rolls.
  7. Turn the dough out onto a lightly floured work surface and roll it into a rectangle measuring roughly 25x30 cm (10x12") in size.
  8. In a medium bowl, toss the frozen raspberries, sugar and cornstarch together, breaking any large berry chunks.
  9. Sprinkle the raspberry filling evenly over the dough and roll it up tightly to form a 25 cm (10") log.
  10. Working quickly, cut the log into 8 rolls if you're using a large pan or 5 rolls if you're using a small pan. Arrange the slices, cut side up, in the prepared pan.
  11. Cover the rolls and let them rise in a warm place until they are puffy and have filled the pan (about 2 hours). Or, if you're making these the night before, cover the pan with plastic wrap and refrigerate overnight. In the morning, remove the pan from the fridge, replace the plastic wrap with a tea towel and let the rolls rise until they are puffy and have filled the pan (about 2 hours).
  12. Preheat your oven to 200 °C (400 °F).
  13. Bake until the rolls are golden and the berries are bubbling (about 18–20 minutes). Transfer the pan to a rack to cool while you prepare the frosting.
  14. In a medium bowl, whip the cream cheese and butter until smooth.
  15. Add the icing sugar, vanilla extract and 1 tablespoon of the milk. Beat until smooth. Add the second tablespoon of milk only if needed.
  16. Spread the frosting over the cooled rolls before serving.
For convenience, these rolls cans be prepared at night and baked the next morning. Details are included in the instructions above.
Recipe by The Casual Baker at http://casualbaker.com/2014/11/raspberry-rolls-with-cream-cheese-frosting.html/