The first time I had a homemade cinnamon roll was last year. At my boyfriend’s aunt’s house. It was one of the greatest things I have ever eaten for breakfast. Heck yes we had cinnamon rolls for breakfast, what else?
But as I was dreaming about these rolls for a long time after that, it never occurred to me to make my own. Maybe it was my fear of failure, or that cinnamon buns are so readily available when you walk into a grocery store, mall, or even your nearest convenience store.
So instead, I used one of my favorite fruits in these babies. Actually, come to think of it, saying “one of my favorite fruits” doesn’t mean that much because I have ranked at least 12 fruits tied for the number one spot. Not that I’m keeping track or anything.
Even though these weren’t as good as the cinnamon buns from that day 1 year ago, I will try, one day, to create the perfect cinnamon roll.
Or maybe I’ll just cave and ask for the recipe.
What you’ll need:
Dough:
-3/4 cup milk
-1/4 cup coffee cream
-2/3 cup white sugar
-1 1/2 teaspoon active dry yeast
-1/2 cup butter
-2 large eggs
-2 1/4 cup all-purpose flour
-2 cups whole wheat flour
Filling:
-2 cups frozen raspberries
-1/4 cup white sugar
-1 teaspoon cornstarch
Glaze:
-3/4 cup powdered sugar
-3 tablespoons butter, melted
-1 1/2 tablespoons whipping cream
Directions:
1. Dough: In a small saucepan, warm the mill and cream over moderately low heat until it’s warm. Pour warm milk into a medium bowl and mix in the sugar and yeast. Let stand until yeast is foamy, around 5-10 minutes.
2. In a large bowl, mix the flours together. Make a well in the center and pour in the warm milk. Mix in some of the flour into the milk, then add the butter and eggs. Mix everything together and knead until the dough feels silky and smooth. Cover and set aside to rise until doubled, around 1-2 hours.
3. Line the bottom of a 9×13 inch pan with parchment paper, allowing paper to extend up the sides.
4. Place dough onto a lightly floured surface and roll into a 10×24 inch rectangle using a rolling pin.
5. Filling: In a medium bowl, mix together the raspberries, sugar and cornstarch. Spread evenly over the dough and tightly roll the dough to form a 24 inch long log.
6. Cut the log into quarters, then cut each quarter into 4 slices. Arrange in the prepared baking pan, cut sides up. If you have extra raspberry, spread on the top. Let rise, around 2 hours.
7. Preheat the oven to 425˚F.
8. Bake for 20-25 minutes, or until golden. Transfer to wire racks and let cool.
9. Glaze: In a small bowl, whisk together the powdered sugar, butter and whipping cream. Pour over rolls evenly or use a pastry bag to string the glaze evenly over the top.
These rolls look great to me & yummy too! Raspberry is my favorite fruit & I "m have yet to try them on rolls. 🙂
Oh yes! And why not eat cinnamon rolls for breakfast, I do. But these are one step further! I love raspberry so much but not so much coffee, can you taste the coffee cream in these at all? Mind you, I'd probably do something crazy and sub the coffee cream for marshmallow fluff or something, hehe.
-Lisa.
Sweet 2 Eat Baking
Haha, well actually here in crazy Canada, we call cream with 18% fat content. So it doesn't have any coffee in it at all 🙂
I've never seen raspberries in a roll but it looks fabulous! love the color too.
this looks so delicious… love raspberries, never imagined them to be in a roll.
Yummy! They looks so delicious! I love cinnamon rolls, but raspberry is yummy too! I have made gingerbread rolls for Christmas, they are really good too! I have them on my blog if you are interested 🙂
Ooh, what a great fruit variety of breakfast rolls!
I wish I can have some homemade cinnamon buns for breakfast. It`ll make me happy all day long. LOL
This looks crazy good! Love raspberry and I would definitely love to try this.
Yum! A lovely change from the usual (but my all time favorite) cinnamon rolls.
What gorgeous breakfast rolls 😀
Cheers
CCU
Fruit rolls like this are so great, and I particularly enjoy raspberry in mine. I've never made them either – that should change, don't you think? 😉 Really good stuff – thanks.
The raspberry filling looks amazing on that roll…
I love the smell of fresh cinnamon rolls…combine them with coffee and you get magic…I like the idea of adding fruits, love the look of your rolls 🙂
i;m sure these raspberry rolls are just as fabulous !! it's nice to have fruit rolls instead of cinnamon rolls all the time!
I miss raspberries so much. This rolls look great.
Marta @ What Should I Eat For Breakfast Today?
Oh yummy! They would be perfect with morning coffee! And especially because they are with raspberries that are one of my favorite berries!
yum!!!! can't wait to make this for a weekend breakfast!
I'm equal opportunity when it comes to sweet rolls- I love the fruit filled ones as well as the cinnamon ones! These sound yummy. 🙂
Given that these now have fruit, you can totally classify them as health food! 😛 But seriously – amazing.
These are beautiful rolls! Perfect for a strong start!