(No Knead) Raspberry Roll
If you can stir a pot, you can make these no knead raspberry rolls. I’ve taken the classic cinnamon roll up a notch by swapping the cinnamon for tart, summery raspberry jam tucked into soft and pillowy dough. Rolled up and sliced to release ribbons of fruit packed between buttery layers, they emerge from the oven glossy and golden. Finally, they’re adorned with smooth cream cheese frosting, fresh raspberries, and white chocolate (chips/shaving) that crown these pastries with over-the-top decadence. One taste and you’ll be hooked – these raspberry rolls are the ultimate treat to satisfy any sweet tooth.
Kneaded vs No Knead Rolls
You do not need a mixer or any fancy tools to make the dough for these sweet raspberry rolls. In fact, I have used just a big spoon to mix the dough before and it came out perfect! The dough for these no-knead rolls is more wet and stickier than kneaded dough. Since the gluten strands do not get to develop by kneading, this dough takes a little more time to rise and is slightly less fluffy than kneaded rolls.(Kneaded vs No Knead Dinner Rolls) This however, is not very noticeable. Most of my friends cannot tell the difference at least. And since this dough is more slack, it also needs at least an hour to rise in the refrigerator. I believe the refrigerator rise is the secret to this recipe. One time, I accidentally added way too much salt, but I was able to fix the whole thing by dumping in some sugar and sticking it in the fridge. Letting the sugar feed the yeast and allowing the dough to slowly correct itself seems to work like magic!
Important Steps for the No Knead Dinner Rolls
- Combine butter, sugar, and water. Heat to melt. Add cold water to cool it down a little bit.
- Add eggs to the mixture. Whisk and add yeast. Let it bloom 5 – 10 minutes.
- Mix 2 cups of flour and add salt. Stir to combine.
- Add another 3 and a half cup of flour. Stir to combine. Cover to rise 60 -90 minutes.
- Punch it down. Cover and let it rise in the fridge for another 60 -90 minutes. The dough stays fresh in the fridge for up to 48 hours.
- Then the dough is ready for shaping for dinner rolls or for this delicious raspberry roll. Easy enough isn’t it?
Can the rolls be refrigerated before baking?
You absolutely can shape the rolls and do not bake them right away. In fact, I did it for this post as I ran out of the day light for my food photos lol! I assembled these raspberry rolls in a baking pan. Then cover with a plastic wrap and refrigerated over night. The next morning, I let it warm up and rise some more for about an hour and bake at 350 degrees Fahrenheit for 20 -25 minutes. This can be a perfect Valentines or even Christmas breakfast.
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How to Store the Rolls after Baked
I personally didn’t take it out of the pan. I just covered them with a cling wrap and left them on the counter as we finish them in 2 days. However, you can keep the leftovers in an airtight container and refrigerate up to 3 – 5 days. Then reheat them individually about 20 -30 seconds. The baked rolls can be frozen up to 3 months. Read more about the storage and freezing instructions from Tastes Better From Scratch.
Cream Cheese Frosting
This is the part where sweet raspberry roll tastes similar to the raspberry cheese cake when biting in it. I adore this frosting as it is a great base for other recipes that you can add cream cheese topping such as apple cinnamon cruffin, cinnamon rolls, pumpkin bread, and carrot cakes.
If you do not have a whisk or an electronic beater, heat the cream cheese in the microwave before combining with icing sugar, vanilla, and lemon zest. Then whisk to combine with a fork. You really do not need expensive kitchen tools for this recipe.
(No Knead) Raspberry Roll
Equipment
- 1 Rolling Pin
- 1 mixing bowl
Ingredients
For the No Knead Rolls Dough
- 5½ cups flour 2 cups then add another 3½ after salt
- 1 cup hot water
- 1 cup cold water
- 1/2 cup butter
- 1/2 cup sugar
- 2 eggs
- 2 tbsp active or instant yeast
- 2 tsp salt
For the Raspberry Filling
- 2 cups raspberries fresh or frozen (If making only 12 rolls, use only 1 cup)
- 1 tbsp corn starch
- 1 cup sugar
- 1 cup butter If making only 12 rolls, use only 1/2 cup.
- 1 cup brown sugar (Brown or coconut sugar) If making only 12 rolls, use only 1/2 cup.
For Cream Cheese Frosting and toppings
- 8 oz cream cheese
- 1 1/2 cup powder sugar one and a half cup
- 1 tbsp milk optional
- 1 tsp vanilla
- Lemon zest from one lemon
- white chocolate chips optional
- fresh raspberries optional
Instructions
Make the dough
- Use medium – low heat. In a sauce pan, combine butter, sugar, and a cup of water. Heat until the butter is melted and most of the sugar is dissolved.
- Take the mixture away from the heat. Add another cup of cold water to bring the temperature down. Check to see if the mixture is warm to touch. It should not be hot or the eggs will get cooked.
- Add 2 eggs and whisk to combine. Then add instant or active dry yeast. Let it sit for 5 – 10 minutes for the yeast to bloom.
- Add 2 cups of flour and stir to combine. Then add salt and another 3 1/2 cups of flour. Stir to combine. The dough will be very wet and that's ok.
- Rise 1: Cover the bowl with a plastic wrap and let it rest to rise 60 – 90 minutes or until double in size.
- Rise 2: Punch the dough down to deflate and cover the bowl again. Put the dough in the fridge to rise again 60 -90 minutes. Or if you do not want to bake on the same day, you can just leave it in the fridge over night.
Make the Raspberry Filling
- In a bowl, combine fresh or frozen raspberry with sugar and corn starch then set it aside.
Make the Cream Cheese Frosting
- Whisk the cream cheese to soften or microwave a block of cream cheese in the microwave for 30 seconds. The whisk, add vanilla, powder or icing sugar, and lemon zest. If it is too thick for you, add a tablespoon of milk or 2 to thin it out. Set it aside.
Assemble and Bake
- Take the dough out of the refrigerator. Punch it down to deflate one last time. Roll the dough out. Spread some soften butter and brown sugar. Followed by the raspberry mixture from the earlier.
- Roll the dough as tight as you can then cut the dough with a knife, a bench scraper, or a no flavor dental floss. Line them in a baking pan and let the dough to rise for the last time (about 45 -60 minutes).
- Pre-heat the oven at 350 degrees Fahrenheit. Then bake the raspberry rolls for 20 – 25 minutes. Insert a tooth pick in the dough. If the toothpick comes out clean, it is baked.
- Spread the cream cheese frosting while the rolls are still warm. Top with more lemon zest, fresh raspberries, and white chocolate chips or the white chocoloate shaving and enjoy!
