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Ah, bread… isn’t it just the most delicious thing? And a good bread recipe can be pretty versatile if you think about it. For as long as I can remember, we’ve used my grandmother’s bread recipe to make homemade dinner rolls and cinnamon rolls. Her recipe is one I will hopefully pass down to my own kids, as it was passed down to me, my siblings and cousins. This time of year, I always get a hankering for berries or fruit. So, I did something I’ve never done before. I switched up Grandma’s recipe, and instead of making cinnamon rolls, I made raspberry sweet rolls.
After letting my dough do its thing with the initial rise, I rolled it out to the same thickness I would for cinnamon rolls. Then I brushed on a tablespoon of salted butter and spread raspberry preserves all over the dough. I probably added a bit too much preserves and not quite enough butter. So, that’s one change I would probably make the next time I make these. I’ll adjust in the printable recipe below.
The thing is, even if you don’t like raspberry (’cause I know it’s not for everybody), you could do the same thing with other flavors, like strawberry, blueberry, maybe even orange marmalade… There are so many possibilities with this recipe.
Raspberry Sweet Rolls
- 1 pkg. (or 1 tbsp.) dry yeast
- 1 tsp. granulated sugar
- 1/2 cup warm water
- 2/3 cup granulated sugar
- 3 tbsp. unsalted butter
- 3 eggs
- 5 to 6 cups flour
- 3 pinches of salt
- 1-2 tbsp. salted butter, melted
- 10-12 oz. raspberry preserves
- 1 - 8oz. pkg. cream cheese
- 1/4 tsp. vanilla extract
- 2 tbsp. salted butter
- 1 cup powdered sugar
- 1 tbsp. skim milk
- Mix yeast, sugar, and warm water. Set aside in warm place, where it will bubble and rise.
- Cream ⅔ cup sugar with 3 heaping tablespoons unsalted butter. Beat in eggs, one at a time.
- Sift flour and salt.
- Add yeast mixture to creamed mixture, plus 1½ cups warm water.
- Add flour until dough is right texture for bread.
- Turn into large greased bowl or pan, and let rise to top, keeping covered. This will take about 3-4 hours.
- Turn out onto floured surface. Coat generously with flour by turning, shaping, and kneading; kneading isn’t necessary, but I find it relaxing.
- Roll dough out to desired thickness (about ½ inch or more).
- Brush melted butter onto dough.
- Spread raspberry preserves over buttery dough.
- Somewhat tightly, roll dough into a long, thick roll. Slice into approximately 1-inch wide pieces.
- Place raspberry sweet rolls, face up into greased pan, and let rise for 2-3 hours.
- Bake for approximately 15-20 minutes at 425°; it may take a little longer, as the center does take longer to bake. I usually cover with foil after about 5 minutes, to avoid burning the tops.
- Mix together cream cheese, vanilla extract, and salted butter.
- Add powdered sugar and milk, mixing well.
- Once rolls have finished baking, remove from oven, and let cool for about 5 minutes. Then brush frosting onto tops of sweet rolls.
- Serve and enjoy!