Raspberry Sweet Rolls

        I worked on these sweet rolls yesterday, so I had to go to bed thinking about them. Making them ahead of time made me jump out of bed this morning because I would not wait to try them! This recipe did not disappoint! I had a lot of raspberries left from my adventure to Becker Farms and I wanted to keep baking with them. I found this recipe and knew it was what I was going to make!

Preparing the raspberry sweet rolls was a time consuming process that had multiple steps. They were not difficult to prepare. They needed to be proofed two times so it added time to the process. The recipe does a good job of breaking down the steps and the ingredient list to make it easy to understand.

First, I started by preparing the dough. The recipe calls for 2.5-3 cups of flour. When I prepared the dough with the suggested 2.5 cups, it was very sticky and wet. I added the additional 0.5 cup and it started to come together like a dough should. The dough was still sticky, so I used the dough hook in my Kitchenaid mixer for about 3 minutes and it came together. It was still sticky to the touch, but I did not want to add additional flour for fear that it would be too dense. I greased a large bowl, put my dough in it, rolled the dough around so it was greased on all sides, and let it rest. It rested for about 1.5 hours until it was double in size.

I, then, rolled out the dough on a floured surface and shaped it into a 8x13’’ rectangle (approximately). I quickly made the filling and spread it over the dough. I rolled the dough into a cylinder using the long side of the dough. I cut 12 rolls out of the dough (about 1.25’’) and placed them in a parchment paper lined 9x13’’ pan (also greased). The rolls has to rise for one hour.

Finally, they were ready to be put into the oven at 350 degrees Fahrenheit for 25 minutes. I rotated the pan halfway through. I checked to make sure that a cake tester came out of the dough clean after 25 minutes. When there was about 5 minutes left on the timer, I started to prepare the icing. I wish I would have made half the amount of icing (it makes a lot!). After the rolls came out of the oven, I let them rest just a minute or two before topping them with the icing.

They looked absolutely beautiful! This morning I practically jumped out of bed and rushed through my workout because I knew what I had waiting for me! It was worth every second of putting them together!

Taste: 10/10!!!

Level of difficulty: 2/5

Notes for next time: I would love to make these vegan! I would also love to play around with different types of fillings!

Original recipe link:

https://ohsweetbasil.com/easy-raspberry-sweet-rolls-recipe/