I hope the color on these amazing rolls doesn’t turn you away. We had a really fun time with the bright pink dough. The kids loved rolling it out and rolling them up and also eating them! The color, though is totally optional. These rolls will be made at our house again for sure, but probably not always pink.
I used my Grandma’s recipe for the dough that she makes her famous Cinnamon Rolls with. So now there are 2 fabulous sweet roll recipes on the site. Have you seen Janelle’s recipe for Cinnamon Rolls? They look amazing. And our recipes are different enough that I know I’m going to be trying her recipe the next time we do cinnamon rolls!
I wanted to do something fun with sweet rolls for Valentine’s Day and I couldn’t decide between something fruity and making the dough pink.
So I did both.
I was a bit nervous, because I’m not the biggest fruity fan. But, this filling is perfect! It’s not too sweet (which is good, because between the bread and the very necessary icing, you’ve got enough sweetness going on) and the raspberries just work so well in the rolls because they naturally break up a bit and distribute so well.
The icing that goes on top is pretty simple except that it has just a smidgen of lemon extract. Which goes great with the raspberry and cuts the sweetness just a bit as well.
All in all, these rolls are pretty amazing. You can tell from the picture. I was trying to get a picture of just a bite out of the roll, but I couldn’t stop and you can tell that there are several bites gone from the roll because I just couldn’t stop!
Give these a try and you will thank me! Promise!
- 3 1/2 cups all-purpose flour
- 1 1/4 teaspoons (1 package) active dry yeast
- 1 1/4 cups milk
- 1/4 cup butter
- 1/4 cup sugar
- 1/4 teaspoon gel food coloring, optional (I used Wilton Rose)
- 1 egg
- 1 teaspoon salt
- 1 (10 oz) package frozen raspberries - NOT THAWED!
- 1/3 cup sugar
- 1 teaspoon cornstarch
- 4 tablespoon butter, softened
- 1/4 teaspoon lemon extract
- 1 1/4 cup powdered sugar
- 1 tablespoon milk
- In a mixing bowl, combine 1 1/2 cups of the flour and the yeast. Set aside.
- Heat milk, sugar, butter, salt over medium-low heat, just until warm, stirring constantly until butter almost melts.
- Add heated mixture to flour and yeast. Stir to combine.
- Add egg and food coloring (if using), and then beat on low speed for 30 seconds, scraping bowl as needed. Then beat for 3 minutes at hight speed.
- By hand or with dough hook on mixer, add the rest of the flour to make a soft dough.
- Shape dough into a ball and place in lightly greased bowl. Turn dough once to grease the surface, then cover and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
- When ready to shape dough, heat oven to 375 degrees.
- Punch down, turn onto floured surface. Then cover and let rest for another 10 minutes.
- Roll out into a rectangle shape and spread with filling.
- In a medium bowl, mix together frozen raspberries, sugar and cornstarch, breaking up the raspberries just a bit (don't squish them, but help them to break apart a little).
- Spread over prepared and rolled out dough.
- Starting at a long end, carefully and tightly roll the dough with the filling inside.
- I like using a sharp serated knife, my grandma always used non-flavored dental floss to cut the rolls at about 1 1/2 inches wide and place them in a greased pan (2 - 8 inch square pans, or 1 - 13x9, or even a round casserole dish will work).
- Bake for 25 minutes or until the dough is golden brown and the filling is bubbling around the edges.
- In a medium bowl, mix together butter, 1 cup powdered sugar, and the lemon extract.
- Add milk and powdered sugar, a bit at a time until the desired consistency is reached.
- Ice warm rolls and serve immediately.
One Year Ago, 2014