Raspberry Swirl Sweet Rolls

Our farm-tested recipe is a luscious alternative to classic cinnamon rolls. The light and fluffy dough spirals around a ruby fruit filling made from frozen raspberries. Our recipe is made by hand, the old-fashioned way, with little effort and big rewards.

Yield: 12 rolls

Ingredients

Dough

1 cup The Farmer’s Cow Milk, warmed to about 100 degrees
2 tbsp plus ½ cup white sugar
1 ½ tbsp active dry yeast (2 standard-size packets)
½ cup unsalted butter, softened to room temperature, cut into pieces
2 The Farmer’s Cow large eggs, at room temperature
½ tsp vanilla
½ tsp salt
4 ½ cups all-purpose flour or bread flour
2 tsp canola or vegetable oil

Filling

10 oz frozen raspberries (do not thaw)
1/3 cup white sugar
1 tsp cornstarch

Cream Cheese Icing

4 oz cream cheese, softened to room temperature
1 cup powdered sugar
1 tbsp The Farmer’s Cow whole milk
½ tsp vanilla

Instructions

Whisk the warm milk, 2 tbsp sugar, and yeast together in a large bowl. Cover and allow the mixture to sit in a warm place for about 5 minutes or until foamy on top.
Stir in the remaining sugar and softened butter using a dough hook or sturdy wooden spoon. Add the eggs, vanilla, and salt and stir vigorously until combined (the butter won’t mix in completely, and that’s okay).
Add one cup of flour at a time and incorporate fully before adding more. After four cups have been added, the dough will start to pull away from the sides of the bowl. Turn it out onto a well-floured surface and knead for a full five minutes. If the dough becomes too sticky, sprinkle it with flour, 1 tbsp at a time.
After kneading, form the soft dough into a ball.
Lightly grease a large bowl with butter or vegetable oil. Place the dough in the bowl, turning it to coat all sides. Cover the bowl with a clean tea towel and set it in a warm, draft-free place.
Allow the dough to rise for about 2 hours or until doubled in size. While the dough is rising, prepare a 9x13” baking dish or two 8” round pans by greasing the bottom and sides or lining it with parchment paper.
After the dough has risen, punch it down to release the air. Place the dough a lightly floured work surface and using a lightly floured rolling pin, roll the dough into a 12x18 inch rectangle. Make sure the dough is smooth an evenly thick.
Make the filling by tossing the frozen raspberries in a bowl with the sugar and cornstarch. Spread the cold sugared raspberries evenly over the dough.
Tightly roll up the dough from the wide side to form an 18-inch-long log. With an extra sharp knife, cut the log into 12 even slices about 1.5 inches each, and arrange in the prepared baking dish.
Cover the rolls tightly and allow them to rise until puffy, about 90 minutes (or use the overnight option below for fresh hot rolls in the morning). The berries will release their juice and the bottom of the pan.
When you’re ready to bake, preheat the oven to 350 degrees. Bake for about 28-32 minutes or until they are lightly browned on top. If the rolls begin browning too quickly, tent the pan with aluminum foil. When done, place the pan on a wire rack and cool for 10 minutes while you make the icing.
Using a stand or hand mixer, beat the cream cheese on medium speed until smooth and creamy. Add the powdered sugar, milk, and vanilla and beat on low speed for 30 seconds, then switch to high speed and beat for 1 minute.
Spread the icing over the warm rolls and serve immediately.
Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Overnight Instructions

Prepare the rolls through step 9. Cover the rolls tightly and refrigerate for up to 8-12 hours. The next morning, remove the rolls from the refrigerator and allow them to rise on the counter for 1-2 hours before continuing with step 11.

Date Posted: April 16, 2024