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Raspberry Sweet Rolls
4
servings30
minutes40
minutesIngredients
- Dough:
2 pkgs 2 active dry yeast, dissolved in 1 cup lukewarm water
6 tbsp 6 Crisco shortening
1 cup 1 granulated sugar
9 cups 9 unbleached all-purpose flour
2 cups 2 hot water
2 eggs 2 beaten
1 tbsp 1 salt
- Filling:
1/2 cup 1/2 softened butter
1/2 cup 1/2 light brown sugar
3 1/2 cups 3 1/2 frozen raspberries
1/3 cup 1/3 granulated sugar
1 1 lemon, zested
1 1/2 tsp 1 1/2 cornstarch
- Frosting:
4 oz 4 cream cheese, at room temperature
1/4 cup 1/4 unsalted butter, at room temperature
1 cup 1 powdered sugar
1 tsp 1 lemon zest
Directions
- Add yeast to 1 cup of lukewarm water. Stir with a spoon and set aside for about five minutes.
- In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
- Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
- Put the dough in a greased bowl and cover with a towel. Let rise for 30 minutes or until dough doubles in size.
- Remove dough from bowl and place on a lightly floured counter. Divide dough in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with 4 tablespoons of softened butter. Sprinkle dough with 1/4 cup brown sugar. In a medium bowl, carefully stir together the frozen raspberries, granulated sugar, lemon zest, and cornstarch. Sprinkle half of the raspberry mixture over the dough.
- Gently roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls into a greased 9X13 baking pan.
- Now follow the exact same steps with the other half of the dough, using the remaining ingredients.
- Place rolls in a warm spot and cover with a towel. Let rolls rise until double in bulk, about an hour. Bake rolls at 350°F for 25-32 minutes or until golden brown on top. The insides should be soft, but not doughy. Remove pans from oven and let cool on a wire rack.
- While the rolls are cooling, make the frosting. In a medium bowl, combine cream cheese, butter, powdered sugar, and lemon zest. Using electric mixer, beat until smooth. Spread frosting on rolls and serve.
Ingredients:
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