every once and a while, when my mom would go on her morning coffee run to the cafe across the street from our apartment, she would surprise me with a delicious raspberry cheese croissant for breakfast. mmmm, those were the greatest mornings. when i stumbled across a recipe for raspberry rolls, i decided to make them in hopes that they would in some way pay tribute to those cherished croissants of my childhood memories. spoiler alert: they totally did. i just love how a smell or a taste can so authentically transport you to another time and place. these raspberry rolls are my time machine to elementary school mornings. they’ve instantly become a new favorite, and i can’t wait to make them time and time again.
basic sweet dough from america’s test kitchen
this versatile dough can be used for cinnamon rolls, sticky buns, and in this case, delicious raspberry rolls. in the future, i will try experimenting with other fruit fillings, such as blueberries or strawberries.
- ¾ cup buttermilk, warm (110 degrees), see note*
- 6 tablespoons (¾ stick) unsalted butter, melted and cooled
- 3 large eggs
- 4¼ cups all purpose flour
- ¼ cup sugar
- 2¼ teaspoons instant or rapid-rise yeast
- 1¼ teaspoons salt
note: once heated, the buttermilk may look a bit curdled, but don’t worry! just whisk it together best you can before incorporating it with the other ingredients.
raspberry filling from food & wine
- 10 ounces frozen raspberries, not thawed
- ¼ cup plus 2 tablespoons sugar
- 1 teaspoon cornstarch
cream cheese glaze from america’s test kitchen
- 1½ cups confectioner’s sugar
- 3 tablespoons cream cheese, softened
- 3 tablespoons buttermilk or milk
- ½ tablespoon vanilla extract
- whisk the buttermilk, melted butter, and eggs together in a 4-cup liquid measuring cup. combine 4 cups flour, sugar, yeast, and salt together in a stand mixer fitted with the dough hook. with the mixer on low speed, ad the buttermilk mixture and mix until the dough comes together, about 2 minutes.
- continue to knead until the dough is smooth and elastic, about 10 minutes. if after 5 minutes more flour is needed, add the remaining ¼ cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.
- turn out the dough onto a clean counter and knead by hand to form a smooth, round ball. place the dough in a lightly oiled bowl and wrap tightly in plastic wrap. let rise in a warm, draft-free place until doubled in size,a bout 2 to 2½ hours.
- line a 9-by-13-inch pan with parchment paper and lightly spray with baking spray. 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 and carefully roll up the dough into a 24-inch log. cut the log into 12 even slices and arrange them in the prepared baking pan, cut sides up. cover the rolls and let them rise in a warm place until they are fluffy and have filled the baking pan, about 1 to 1½ hours.
- adjust an oven rack to the middle position and heat the oven to 350 degrees. bake the rolls until golden and puffed, about 25-30 minutes (mine were done right at 25 minutes).
- flip the rolls out onto a wire rack set over a sheet of parchment paper and let cool for 5 minutes. whisk the confectioners’ sugar, cream cheese, buttermilk, and vanilla together in a medium bowl until smooth. flip the rolls upright, drizzle with the glaze, and serve.