SWEET REPEAT RASPBERRY RECIPES

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RASPBERRY SWEET ROLLS | COOKING MAMAS



Raspberry Sweet Rolls | Cooking Mamas image

Nothin' better than waking up to these raspberry sweet rolls! These Heavenly rolls are filled with fresh raspberries and covered with glaze. They're so good, they taste like they came from your favorite bakery!

Provided by Cooking Mamas

Categories     Bread

Yield 16

Number Of Ingredients 17

DOUGH :
1 c. milk
2/3 c. granulated sugar
1 1/2 T. active dry yeast ((2 envelopes))
1/2 c. unsalted butter (softened)
2 lg. eggs
1 tsp. lemon zest (finely grated)
1/2 tsp. sea salt
4 1/4 c. all-purpose flour (plus more for dusting)
FILLING :
1 (12 oz.) pkg. (Individually Quick Frozen) raspberries (not thawed)
1/4 c. plus 2 T. granulated sugar
1 tsp. cornstarch
GLAZE :
3/4 c. confectioner's sugar
3 T. unsalted butter (melted)
1 1/2 T. heavy cream

Steps:

  • Dough: In a small saucepan, warm the milk over low heat until it reaches 95-100 degrees.
  • Pour the 2/3 cup sugar and yeast into the bowl of a stand mixer fitted with a dough hook. Pour the warm milk over the sugar and yeast; stir to combine. Let stand until the yeast is foamy, about 5 minutes.
  • Add the softened butter, eggs, grated lemon zest, and sea salt. Slowly add the flour a cup at a time 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 5 minutes longer.
  • Form the dough into a ball and transfer it to a large lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in size, about 1 to 2 hours.
  • Line the bottom of a 9 x 13-inch baking pan with parchment paper, allowing the paper to extend up the long sides. Butter the paper and sides of the pan.
  • Once the dough has doubled in size, turn the dough out onto a lightly floured work surface. Using a rolling pin, roll the dough into a 10 x 24-inch rectangle.
  • Filling: In a medium bowl, crush the frozen berries with the back of a big spoon. Stir in 1/4 cup plus 2 tablespoons sugar and cornstarch; toss to coat.
  • 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. (You will have one extra roll.) Scrape up berries and juice from the work surface and pour over rolls in the pan. Lightly cover the rolls with parchment paper and a tea towel, allow them to rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
  • Preheat the oven to 400 degrees. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. (Loosely cover the rolls with foil halfway through cooking to prevent them from getting too dark.) Transfer the pan to a rack to cool for 30 minutes. Meanwhile, prepare glaze.
  • Glaze: In a small bowl, whisk the confectioners' sugar with melted 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.
  • Mommy's little helper!

SWEET REPEAT RECIPE - FOOD.COM



Sweet Repeat Recipe - Food.com image

Make and share this Sweet Repeat recipe from Food.com.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 12-15 serving(s)

Number Of Ingredients 9

1/2 cup butter or 1/2 cup margarine
1 cup all-purpose flour
1 cup pecans, Chopped
1 cup confectioners' sugar
1 (8 ounce) cream cheese
1 (8 ounce) container Cool Whip, Divided
1 (3 1/2 ounce) package instant pudding mix (Your Choice)
1 (3 1/2 ounce) package vanilla pudding mix
3 cups milk

Steps:

  • Combine butter, flour, and pecans; mix well.
  • Spread on bottom and sides of a 9/12 inch pan.
  • Bake at 350 degrees for 15 minutes. Cool.
  • Mix confectioners sugar, cream cheese, and cool whip and beat thoroughly.
  • Spread on top of crust.
  • Beat Pudding mixes with milk until thick.
  • Spread on top of cream cheese mixture.
  • Top with rest of cool whip & sprinkle with nuts.
  • Chill.

Nutrition Facts : Calories 434.9, FatContent 28, SaturatedFatContent 15.1, CholesterolContent 49.7, SodiumContent 326.5, CarbohydrateContent 42.2, FiberContent 1.2, SugarContent 28.8, ProteinContent 5.7

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