Oh man. I am such a sucker for a good sweet roll. Orange rolls, cinnamon rolls, raspberry rolls. I love them all! I spent years and years slowly tweaking the dough and filling on these until they were absolutely perfect. The bread in these is so soft and tender. They aren't overly sweet and the raspberry filling is delicious.
The dough comes together like most sweet or dinner rolls. You can use a stand mixer with a dough hook attachment or a bread maker. Or, if you're ambitious, knead by hand! I prefer to us a bread maker (this one!)- bread makers are (obviously) designed to mix dough, and I haven't found anything that makes better dough!
For the Dough:
I always always always proof my yeast when making bread dough. Not only does this prevent me from having to throw away ingredients when my bread doesn't rise properly, but I find that I get a better rise overall. To proof your yeast, simply mix together the warm water, yeast and a teaspoon of sugar in a liquid measuring cup (making sure you have plenty of room for the yeast to grow) and let it stand for 5 minutes. The water should be 110-115* F. After 5 minutes, it should start to foam.
While the yeast proofs, put the milk, butter, sugar and salt into a microwave safe bowl. Put in the microwave for one minute, then stir. If the butter still hasn't melted after stirring, return to the microwave for another 30 seconds. It's important not to get this mixture too hot, or it will cook the egg. Once the butter is just melted, whisk in the egg. Pour liquid into the bowl of a bread maker or stand mixer. Start with 3 1/2 cups of flour and put on top of liquid. Bread flour is better, but all-purpose works great! Pour the proofed yeast on top of the flour and start kneading/ press start on the dough setting on the bread maker.
Knead for 5 minutes or so, then check for texture. It should be quite sticky at this point, only just pulling away from the edges of the bowl. Knead another 10 minutes. As it finishes kneading, the dough should be stretchy and soft.
Cover the dough (or leave in bread maker) and let rise for one hour. It should have doubled in size. While the dough rises, start on the raspberry filling so it has time to cool.
For the Raspberry Filling:
Put cold water and lemon juice in a small bowl and mix in cornstarch. Put raspberries and sugar in a small saucepan. Pour cornstarch mixture over it and heat on medium heat for 5-10 minutes. As the raspberries come to a boil, the color and texture of the mixture will start to change. It will lose it's slightly milky appearance.
Roll out the dough into a rectangle, about 1/8" thick. Spread with 1/4 cup softened butter. Spread cooled filling mixture across the top. Roll up from the long edge and cut into 3/4" thick round raspberry rolls and place on parchment lined baking sheet. This step is messy!
Preheat oven to 350* F. Allow to rise for 15 minutes. Bake 20-25 minutes, until edges start to turn golden.
While they bake, make the cream cheese frosting. Combine ingredients together in a bowl with a hand mixer and spread on top of cooled raspberry rolls. Enjoy!Print