Raspberry Swirl Sweet Rolls
Makes 12 rolls
| prepPreheat oven to 350°F / 177°C | |||||||||||
| prepGrease a 9×13-inch baking dish or line with parchment paper | |||||||||||
| 240 ml whole milk, warmed to about 100°F / 38°C | Bloom yeast in warm milk & sugar | Beat in butter, eggs, vanilla & salt | Add flour gradually, mix until dough comes together | Knead 5 min until soft & slightly tacky | Oil bowl, coat dough, cover & rise 2 hr | Punch down, roll into 12×18-inch rectangle | Spread filling on dough, roll & cut into 12 rolls | Cover & rise until puffy, about 90 min | Bake 350°F / 177°C, 28–32 min, tent foil halfway | Cool 10 min while making icing | Spread icing over warm rolls & serve |
| 25 g granulated sugar | |||||||||||
| 14 g Platinum Yeast from Red Star | |||||||||||
| 113 g unsalted butter, softened and cut into 4 pieces | |||||||||||
| 2 large eggs, at room temperature | |||||||||||
| 1/2 teaspoon pure vanilla extract or vanilla bean paste | |||||||||||
| 1/2 teaspoon salt | |||||||||||
| 563 g all-purpose flour or bread flour, plus more as needed | |||||||||||
| 2 teaspoons canola, vegetable, or olive oil for bowl | |||||||||||
| one 10-oz / 300 g package frozen raspberries, do not thaw | Toss raspberries with sugar & cornstarch | ||||||||||
| 67 g granulated sugar | |||||||||||
| 1 teaspoon cornstarch | |||||||||||
| 113 g full-fat brick cream cheese, softened to room temperature | Beat cream cheese until smooth & creamy | Beat in confectioners' sugar, milk & vanilla | |||||||||
| 120 g confectioners' sugar | |||||||||||
| 30 ml whole milk or heavy cream | |||||||||||
| 1/2 teaspoon pure vanilla extract or vanilla bean paste | |||||||||||
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