Raspberry-Swirl Sweet Rolls

This past year, Justin and I subscribed to FOOD & WINE magazine in an effort to support one of our nephews in a fund raising event for his school. We decided on FOOD & WINE magazine because we have become fans of the t.v. show Top Chef. Well, the other night I finally had a chance to test out one of the recipes from the magazine. For a couple weeks now, I've had my eye on this Raspberry-Swirl Sweet Roll recipe. I decided to make these the other night and have them ready for breakfast the next morning!

The recipe is pretty easy. It is just a long process waiting for dough to rise. Overall, it took me about 4 1/2 hours to make. Here are a few pictures of my finished breakfast rolls!

Here is the recipe:

Ingredients

Dough

1. 1 cup milk
2. 2/3 cup sugar
3. 1 1/2 tablespoons active dry yeast
4. 1 stick unsalted butter, softened
5. 2 large eggs
6. 1 teaspoon finely grated lemon zest
7. 1/2 teaspoon fine sea salt
8. 4 1/4 cups all-purpose flour, plus more for dusting

Filling

1. One 10-ounce package IQF (Individually Quick Frozen) raspberries, not thawed
2. 1/4 cup plus 2 tablespoons sugar
3. 1 teaspoon cornstarch

Glaze

1. 3/4 cup confectioners' sugar
2. 3 tablespoons unsalted butter, melted
3. 1 1/2 tablespoons heavy cream

Directions

1. MAKE THE DOUGH: In a small saucepan, warm the milk over moderately low heat until it's 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
2. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
3. Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.
4. MAKE THE FILLING: In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
5. Preheat the oven to 425°. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.
6. MEANWHILE, MAKE THE GLAZE: In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.
7. Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.

Make Ahead

The recipe can be prepared through Step 4. Cover the rolls, refrigerate overnight and then return to room temperature before baking.

Variation
The sweet rolls can be filled with a variety of frozen fruit. Try blackberries, strawberries, blueberries or chopped sweet cherries.

Since the recipe made a total of 16 rolls, Justin and I have been enjoying them ALL week for breakfast. In a few hours we are off to Hot err... more like Frozenlanta for the weekend. We are every excited to spend time with our family and see our beautiful and fun nieces and nephews. Stay tuned next week for an update on our trip!