(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.

Course Breakfast, brunch, Side Dish, Snack

Cuisine American

Keyword no knead bread, no knead dinner rolls, raspberry roll, raspberry sweet rolls

Prep Time 10

Cook Time 20

Resting Time 3

Total Time 3 30

Servings rolls

Calories 389

Author Mary Thatcher

Equipment

1 Rolling Pin
1 mixing bowl
1 baking pan

Ingredients

For the No Knead Rolls Dough

5½ - 6 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!

Video

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