Raspberry season has not quite come to an end. Until the first frost you can still pick at farms like Heider’s Berry Farm in Woodstock. A place where raspberries taste so good you would swear off candy. We ended up picking there a few times this summer. So of course there was an abundance of them in my fridge…..and you know we love to bake…so raspberry sweet rolls happened. You can use frozen raspberries as well, they just take slightly longer to cook.
After noodling around online…no one seemed to have a recipe that was quite right. I saw recipes with raspberry puree and recipes with just frozen raspberries rolled up in dough. I wanted that amazing fresh raspberry taste with a little something different. Limes and citrus are currently in season, so several of the local groceries have had them 15-20 for a dollar. That made me think raspberry and lime might just be the way to go.
These rolls use my sweet roll dough and a combination of raspberry puree and fresh raspberries. As if these rolls weren’t good enough, I’ve slathered them with cream cheese frosting….which in my opinion is the only way to top a sweet roll.
The upside of my sweet roll recipe is that they sit in the fridge overnight. So, when you get up in the morning all you have to do is pop them into the oven. They’re going to turn out perfectly so you there’s no figuring out what to have for breakfast. This is one of our flaws. Never knowing what to make. There are too many choices. This means one pan feeds the whole family and you won’t hear anything out of them unless they’re trying to ask for more.
I LOVE Alton Brown’s cream cheese frosting recipe and used that to top my rolls.
- 3/4 cup buttermilk
- 6 tablespoons unsalted butter
- 3 large eggs
- 1 teaspoon salt
- 4 1/4 cup flour
- 1/4 cup sugar
- 2 1/4 teaspoons active yeast
- 12 oz fresh raspberries, divided
- 5 tablespoons sugar
- zest of 1 lime, divided
- juice of 1 lime
- 1 teaspoon cornstarch
- I layered everything in the bread machine in this order and put it to work. An hour and a half later I had gorgeous elastic, perfectly risen sweet dough. This recipe makes enough to make a dozen buns or rolls. If you want to make the dough by hand, leave me a comment and I’ll include the entire recipe. Even though I can make my dough the traditional way, I normally cheat and let my bread machine do all the dough work.
- In a saucepan, combine 6 oz of fresh raspberries with sugar and 1 teaspoon lime zest. Cook over medium heat until berries break down, making sure to stir occasionally. Mix lime juice and cornstarch, add to berry puree in pan and cook until thickened. Set aside to cool slightly.
- Take your freshly risen dough and on a floured surface; stretch, pat and pull it till you reach a 12 x 16 inch rectangle. With the 16 inch side being horizontal to you. Spread raspberry puree all over surface of dough, leaving a 3/4 inch area all along the top topping free. You’ll need this edge to be able to seal your rolls when you roll them up. Then top with remaining fresh raspberries.
- Tightly roll dough up. When finished pinch all along long side to form a seam and seal rolls. When sealed, gently stretch dough to 18 inches in length. Place seam side down and cut into 1 1/2 inch slices with a serrated knife. Place these in a greased 9×13 inch baking pan, cut side down. I sprinkled the remaining lime zest on top. Cover with plastic wrap and let rise in a warm place till doubled in size or place in refrigerator overnight. (Mine took about 40 minutes to double, but it was warm out)
- When doubled in size, preheat oven to 350 degrees. Bake till puffy and golden brown 20-35 minutes. Mine took 26 minutes to cook. Remove from oven and allow to cool in pan for 10 minutes.