a copy-cat version of a Cinnabon cinnamon roll with an added pop of flavor -- raspberries! don't let these babies intimidate you; they are pretty easy to make, just a little time consuming. but worth it!
yields: 8 rolls prep time: 1 hour & 45 minutes bake time: 25-30 minutes
½ packet of dry active yeast (1 1/8 tsp.)
½ cup warm milk [110°]
¼ cup white sugar
2 ½ Tbsp. butter, softened
½ tsp. salt
2 ¼ cups all-purpose flour
4 Tbsp. butter, very soft
½ cup brown sugar
1 ½ Tbsp. cinnamon
1 cup fresh or frozen raspberries
2 Tbsp. white sugar
1 tsp. lemon zest
1 tsp. corn starch
3 Tbsp. butter, softened
2 oz. cream cheese, softened [¼ of the block]
¾ cup powdered sugar
¼ tsp. vanilla extract
pinch of kosher salt
Place the warm milk in the bottom of the stand mixer and sprinkle the yeast over the top.
Allow the yeast to sit for 5 minutes – it will activate and foam up.
Add the sugar, butter, egg, salt and flour. Using the dough hook, beat until the dough pulls from the sides and forms a ball.
Transfer the dough to a lightly greased bowl, cover with plastic wrap and let rise for 1 hour.
Turn the dough out onto a floured surface and, using a rolling pin, roll the dough out into rectangle [about 12 x 8 in.] with the dough being 1/4-inch thick.
Spread the 4 Tbsp. of softened butter evenly across the entire piece of dough.
In a small bowl, whisk together the brown sugar and cinnamon. Sprinkle that mixture evenly over the buttered dough, covering the entire surface.
In another small bowl, gently toss the raspberries with the white sugar, lemon zest and corn starch. Evenly layer the raspberries on top of the brown sugar/cinnamon.
Starting at the long edge closest to you, gently roll the dough up to the other edge.
Cut the roll of dough into 1 ½-inch pieces.
Place the rolls, cut-side down, in a lightly greased 9-inch pie pan.
Preheat the oven to 350°.
Cover the rolls with a damp paper towel and allow to rise for another 30 minutes.
Bake the rolls for 25-30 minutes, until they are golden brown on top and cooked in the center.
All ovens heat up differently so I would start checking around 20-25 minutes.
Allow the rolls the cool for at least 10 minutes before frosting.
While you wait, prepare the glaze by mixing all the ingredients together until fully incorporated.
Evenly spread the glaze over the top of the rolls and serve warm!