Raspberry Rolls
These sweet raspberry rolls are like cinnamon rolls but even better!
Servings: 16
Ingredients
Dough
- 1 cup Warm Water
- 1 tablespoon Active Dry Yeast
- 2 tablespoons Butter softened
- 1 Egg
- 1/4 cup Sugar
- 3 and 1/4 cups All Purpose Flour
- 1 teaspoon Salt
Filling
- 3/4 Cup Raspberry Preserves
- 1/4 Cup Butter softened
Frosting
- 1/2 Cup Margarine or Butter softened
- 2 Oz Cream Cheese softened
- 1/2 teaspoon Vanilla Extract
- 3 Cups Powdered Sugar
- 5 tablespoons Milk
- 1 Teaspoon Raspberry Preserves
Instructions
Rolls
- Place all dough ingredients (except 1/4 cup flour) into the bowl of a stand mixer. Mix on low until combined.
- Turn mixer up and knead dough for 5-10 minutes, adding in the remaining 1/4 cup of flour (if you live in a humid climate you may need up to an additional 1/4 cup of flour). Knead until smooth and elastic.
- Turn dough out onto floured surface and form into a ball. Cover loosely with towel and allow to rise 60-90 minutes, until dough has doubled in size. (If you live in a dry climate, spray the dough with nonstick spray and cover loosely with plastic wrap before covering with a towel.)
- Roll dough out on a floured surface to a 12x18 inch rectangle. Mix softened butter with raspberry preserves and spread across dough. Roll dough into a log, and cut off each end. Mark 12 equal pieces on the log and cut with a very sharp knife or piece of thread. Place pieces in a greased baking dish.
- Let rise 20-30 minutes until puffed and just touching. Meanwhile, preheat oven to 350 degrees. Bake 20-25 minutes until golden brown and cooked through. Let cool for about 15 minutes before frosting.
Frosting
- Beat together all of the frosting ingredients, then smooth frosting over warm rolls and serve immediately.