Raspberry Sweet Rolls
Soft, fluffy sweet rolls spiralled with raspberry preserves and finished with a generous layer of white cream-cheese icing. Batch yield: 16 iced raspberry sweet rolls, baked together in one 23 × 33 cm tin. One serving: 1 iced roll, approximately 97 g after baking, moisture loss and icing. Allow about 4 hours 25 minutes overall. Prep means total non-oven elapsed time: 30 minutes initial butter softening, 25 minutes yeast activation and dough mixing, 60 minutes first rise, 15 minutes shaping, 40 minutes second rise, 60 minutes complete cooling and 5 minutes icing. Active preparation is approximately 55 minutes within that schedule, not an additional allowance. Oven preheating overlaps the second rise; icing-ingredient softening and icing mixing overlap cooling and are not counted twice. Cook time allows 30 minutes for one tin containing all 16 rolls, with no sequential tray batches. Rising and cooling may take longer in a cool kitchen. Optional storage refrigeration or freezing is not included. Appliances: Conventional or fan oven; Microwave; Stand mixer with dough hook and paddle attachments; Refrigerator; Freezer, for optional storage. Equipment: 23 × 33 cm baking tin, at least 5 cm deep; Baking parchment; Digital kitchen scales; Microwave-safe measuring jug; Digital food thermometer; Flexible spatula; Bowl cover or clean tea towel; Rolling pin; Ruler; Sharp knife; Wire cooling rack; Small offset spatula or table knife; Airtight storage container. Allergens: Contains wheat flour, egg, butter, cream cheese and milk. Check packaged ingredient labels for additional allergens and cross-contact information. Nutrition is estimated per one iced roll. Storage: Because of the cream-cheese icing, keep the finished rolls at room temperature for no more than 2 hours total. Refrigerate in an airtight container for up to 4 days; let an individual roll stand for about 20 minutes before eating for a softer texture. Freeze individual cooled, iced rolls until the icing is firm, then wrap and place in an airtight freezer container for up to 2 months. Thaw overnight in the refrigerator and do not reheat the iced rolls.
235 min
Prep
30 min
Cook
16
Serves
333
Calories
Macros · per serving
4g protein
53g carbs
12g fat
Ingredients
For 16 servings
- 30 g Unsalted butter, for the dough
- 240 ml Water
- 9 g Active dry yeast
- 60 g Caster sugar
- 1 large egg, about 50 g without shell Egg
- 450 g Plain all-purpose flour
- 6 g Fine salt
- 55 g Unsalted butter, for the filling
- 240 g Raspberry preserves
- 115 g Full-fat cream cheese, for the icing
- 85 g Unsalted butter, for the icing
- 270 g Icing sugar
- 30 ml Whole milk
- 5 ml Vanilla extract
Instructions
- 1
Cut the dough butter and filling butter into small pieces and leave at room temperature for about 30 minutes, until spreadable but not melted. Keep the icing butter and cream cheese refrigerated for now. Line the base and sides of a 23 × 33 cm baking tin, at least 5 cm deep, with baking parchment; no greasing is needed.
- 2
Warm the water in a microwave-safe jug in short microwave bursts until it reaches 38–40°C/100–104°F. Stir in the yeast and 10 g of the caster sugar. Leave for 10 minutes, until noticeably foamy. If it does not foam, replace the yeast and restart before adding the remaining ingredients.
- 3
Pour the yeast mixture into the stand-mixer bowl. Add the remaining 50 g caster sugar, egg, 435 g of the flour and the salt. Reserve the remaining 15 g flour for rolling. Mix with the dough hook on low speed until a rough dough forms. Add the softened 30 g dough butter in small pieces, then knead on low to medium-low speed for 7–9 minutes. The dough should become smooth, elastic and slightly tacky, pulling away from most of the bowl rather than resembling a batter.
- 4
Scrape the dough into a ball in the mixer bowl, cover and leave in a warm, draught-free place for about 60 minutes, until doubled.
- 5
Dust the work surface and rolling pin with the reserved 15 g flour. Gently press the air from the dough and roll it into a 40 × 32 cm rectangle. Spread the softened 55 g filling butter evenly over it, followed by the raspberry preserves, leaving a 1 cm clear border along one long edge.
- 6
Starting at the opposite long edge, roll into a 40 cm log, keeping it snug without squeezing out the filling. Pinch the seam closed. Cut into 16 equal pieces, each about 2.5 cm thick and approximately 71 g before baking. Arrange cut-side up in the lined tin in four rows of four. Cover loosely and leave for about 40 minutes, until visibly puffy and almost touching. A light fingertip indentation should return slowly.
- 7
During the final 20 minutes of this second rise, preheat the oven to 180°C/355°F conventional or 160°C fan. Bake the entire batch on the middle shelf for 25–30 minutes, allowing 30 minutes in the timing estimate. The tops should be golden, the central rolls should look set rather than wet between their layers, and a thermometer inserted into the dough of a central roll should read 90–93°C/194–199°F.
- 8
Cool in the tin for 15 minutes, then carefully lift the rolls out using the parchment and transfer them to a wire rack. Allow a further 45 minutes, or until completely cool with no warmth underneath. Keep the rolls joined together while cooling so their sides stay soft.
- 9
At the start of cooling, cut the icing butter and cream cheese into small pieces and leave them at room temperature for about 30 minutes to soften. During the final 10 minutes of the rolls' cooling time, use the mixer bowl and paddle attachment to beat the 85 g icing butter until smooth. Briefly beat in the cream cheese. Add the icing sugar in three additions on low speed, then add the milk and vanilla. Beat just until smooth, thick and spreadable; prolonged beating can loosen cream-cheese icing.
- 10
Once the rolls are completely cool, spread all the icing evenly over their tops, using approximately 31 g per roll. Allow about 5 minutes for spreading, then separate into 16 rolls. Refrigerate promptly if not serving immediately.
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