Raspberry Swirl Rolls Recipes

RASPBERRY SWIRL JELLY ROLL

Steps:

• Preheat oven to 350 degrees. Butter bottom and sides of an 11-by-17-inch rimmed baking sheet. Line pan with parchment paper and butter again. Dust with flour; tap out excess. In a small bowl, sift together flour and cornstarch.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, 3/4 cup granulated sugar, vanilla, and salt on high speed until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry mixer bowl and whisk attachment.
• Place remaining egg whites in mixer bowl, and whisk on medium speed until soft peaks form, about 1 1/2 minutes. With mixer running, slowly add remaining 6 tablespoons granulated sugar; continue whisking until stiff and glossy, about 1 minute more.
• Fold egg-white mixture into egg-yolk mixture. In three additions, sift reserved flour mixture into egg mixture, folding to combine after each addition. Transfer batter to prepared baking sheet, smoothing top with an offset spatula. Bake until light golden brown and a cake tester inserted in the center comes out clean, about 20 minutes.
• Run a knife around the sides of cake. Invert onto a kitchen towel dusted with confectioners' sugar; remove parchment. Lightly dust with confectioners' sugar using a sieve. Using the towel and starting at a short end, roll up cake and towel. Let cool completely, seam side down.
• Unroll cake. Whip cream until soft peaks form; mix in jam. Spread on top of cake, leaving a 1/2-inch border. Starting at a short end, roll up cake without towel. Wrap jelly roll cake in towel. Transfer to baking sheet, seam side down to maintain cylindrical shape. Refrigerate at least 30 minutes and up to 3 hours. Dust with confectioners' sugar before slicing and serving.

RASPBERRY SWIRLS

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.

RASPBERRY SWIRL ROLLS RECIPE - (4.3/5)

Steps:

• 1. First, heat up the milk until it is lukewarm. Pour it into your electric mixer bowl, and add the sugar and yeast to it. Mix a little bit, then cover the bowl with a dish towel and let sit for about 5 minutes, until the mixture is frothy. Next, with the mixer running, add in the softened butter, eggs and salt. Slowly begin adding in the flower until a soft dough forms (if the dough is too sticky, add a little more flour). Using the dough hook attachment, beat the dough on medium-high speed for about 10 minutes. Next, form the dough into a ball, place in a greased bowl, cover and let sit in a warm place for about 1 to 2 hours, until it doubles in size. 2. Prepare your baking pan by lining it with parchment paper and buttering/spraying it with cooking spray. Once the dough has risen, turn it out onto a floured surface and roll it into a 10x24 inch rectangle. 3. In a small bowl, mix together the frozen raspberries, sugar and cornstarch. Spread that over the dough and tightly roll it up. Using a sharp knife, cut the log into 16 equal sized slices (you will need to do this pretty fast, because the raspberries will start melting very quickly). Place the rolls into your prepared baking pans, cover them and let them rise in a warm place for another hour to two hours. 4. Preheat your oven to 425 deg F (if you think this is too hot for your oven, turn the temperature down to 400 deg F, or even lower if needed), and bake the rolls for about 25 minutes until they are beautifully golden brown and the juices are bubbling. Let cool. Next, prepare your glaze by whisking together the confectioners' sugar, butter and heavy cream in a small bowl. Once the rolls have cooled a little, drizzle the glaze over the top. Serve warm!

RASPBERRY SWIRL SWEET ROLLS

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).