Raspberry Swirl Sweet Rolls Recipes

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.
• 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. Notes Variation The sweet rolls can be filled with a variety of frozen fruit. Try blackberries, strawberries, blueberries or chopped sweet cherries.

Steps:

• Make The Dough: In a small saucepan, warm the milk over low heat until lukewarm (no need to use a thermometer, but to be precise: about 95 degrees F).
• Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (You can use a handheld mixer, or knead by hand, but a stand mixer is ideal).
• With a spoon, manually stir in the sugar and yeast.
• Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes.
• On low speed, beat in the softened butter until it is slightly broken up.
• Add the eggs, one at a time, and then add salt.
• The butter won't really be mixing into the mixture, so don't be alarmed if it stays in pieces.
• On low speed, gradually add the flour.
• Once your flour is all added, beat on medium speed until a soft dough forms.
• Increase speed to medium-high and beat until the dough is soft and supple, about 8-10 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
• Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes.
• Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours. My tip- turn the oven on to 300F degrees. Turn the oven off, then stick the covered dough inside the oven, and allow it to rise in this warm environment.
• Butter/grease/spray the bottom of a 9x13 inch baking dish, then line with parchment paper.
• Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 12x18 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
• Make The Filling: In a medium bowl, toss the frozen raspberries with the sugar and cornstarch.
• Spread the cold sugared raspberries evenly over the dough.
• Tightly roll up the dough to form an 18-inch-long log.
• Cut into 12 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up.
• Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours, OR overnight (see note). The berries will release their juice at the bottom of the pan - this is OK.
• After the rolls have risen, preheat the oven to 400F degrees.
• Cover the rolls with aluminum foil and bake for about 25 minutes, until they are golden and the berries are bubbling.
• Transfer the pan to a rack to cool for about 15 minutes.
• Make The Glaze: In a small bowl, whisk the confectioner's sugar and heavy cream until smooth. Feel free to add more sugar or cream, depending how thick you want the glaze.
• Pour glaze over the rolls and serve warm.
• Cover rolls and store at room temperature for up to 2-3 days. Baked rolls can be frozen up to 2 months and warmed up to enjoy at a later date. Glaze them right before serving.
• *Note: Make Ahead- During the second rise, cover the sliced rolls and let sit overnight in the refrigerator before baking. In the morning, remove from the refrigerator and allow to rise in a warm environment for 1 hour (use your oven as noted in step 2 of the recipe).

Steps:

• Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill at least 2 hours. , Divide dough in half. On a lightly floured surface, roll each half into a 12x9-in. rectangle. Combine the jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long ends, into tight jelly rolls. Wrap in plastic. Refrigerate overnight or freeze for 2-3 hours. , Preheat oven to 375°. Cut into 1/4-in. slices; place on greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool cookies on wire racks.