I've been wanting to bake cinnamon rolls for awhile now and finally got around to making them.
They are easy to make but time consuming as you need to allow the dough to proof and rise. In saying that, it was worth the trouble as they were soft and fluffy.
These Raspberry Cinnamon Rolls are light, fluffy and covered with a super delicious cream cheese glaze. They were amazingly soft and easy to pull apart and even more delicious freshly baked from the oven.
Happy Baking xo
Raspberry Cinnamon Rolls
Ingredients
Bun Dough
· 1 pkt dry yeast
· ⅓ cup sugar
· ½ cup milk
· 60 grams butter. softened
· 1 egg
· 2¼ cups plain flour
· ½ teaspoon salt
Raspberry Brown Sugar Filling
· 115 grams butter, softened
· ¾ cups brown sugar
· 1 tablespoon cinnamon
· 1 cup raspberries (fresh or frozen)
Cream Cheese Glaze
· 125 grams cream cheese
· 1 cup icing sugar
· 2-3 tablespoons milk
Instructions
1. Place yeast and a few teaspoons of sugar into a stand mixer bowl which is fitted with a dough hook. Pour warm milk over the yeast and sugar and whisk lightly. Allow the yeast with sit into the 5-10 minutes for the yeast to become active. After 5-10 minutes, it should be frothy.
2. Add the remaining sugar and also the butter and mix until combined. Add egg and mix well.
3. Slowly add the flour a cup at a time until all mixed in. Turn mixer onto medium speed and allow the mix until the dough forms a large smooth mass.
4. Knead dough lightly on a floured surface and place dough into a bowl and cover with a tea towel. Place in dough in a warm spot and allow it to rise and double in size. This may take up to 1-2 hours.
Raspberry Brown Sugar Filling
5. Place butter, brown sugar and cinnamon into a bowl and mix until fluffy.
6. Preheat oven to 180C°.
7. Once the dough has doubled in size, punch the dough down and roll the dough out into a rectangle about 30cm x 40cm.
8. Spread the brown sugar mixture across the dough and place raspberries evenly over the top. Roll up the dough into a log and cut into 12 pieces. Place onto a tray sprayed with oil 2cm apart and allow it to rest for 20 minutes.
9. Bake for 20 minutes or until golden brown.
Cream Cheese Glaze
10. Place cream cheese in a heatproof bowl over a saucepan of simmering water. Once it’s melted, remove for the heat and add the icing sugar and 2 tablespoons of milk. Mix until mixture is smooth.
11. Pour glaze over the warm buns and spread evenly with a spatula.
Tips
· If it’s cold you may turn on the oven to preheat it and turn it off and place your dough to proof and double in size. Remember to make sure the oven is just warm not on.
· I would recommend that you make it on a warm day as it will help with the proofing of the dough.
Did you bake this recipe?
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so I can see your wonderful bakes.
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