Raspberry Rolls

Raspberries are on sale this month! Professional bakers use freeze dried fruit in their baking so they can have ALL the flavor and none of the extra water.

I LOVE these raspberry rolls. They are the perfect blend of tart and sweet. The freeze dried raspberries don't add extra water, and so the rolls stay perfectly moist and not wet. The flavor from the fruit penetrates the roll dough and every bite is raspberry heaven.

I use double the butter of the cinnamon roll recipe to adequately refresh the raspberry powder. The lime is essential to balance the fruit and sugar.

These can be made up to 2 days in advance. Once cooled, cover tight with plastic wrap and they will retain moisture. Warm in a 250 degree oven for 5-7 minutes. The quality of flour in important for the flavor, texture and moisture. My flours of choice are King Arthur, Gold Metal Organic, or Thrive.

  

Sarah's Raspberry Rolls

1.5 doz. large rolls

½ cup sugar

1 ½ tbsp. yeast

1 cup canola oil

1 ½ cups warm water

2 beaten eggs

1 tsp. salt

5 ½ cups non-gmo flour, sifted or 5 c. whole wheat flour

Filling:

½ cup melted butter

½ cup brown sugar

½ cup Thrive raspberries, crushed and seeded

½ tsp. Thrive Limeade powder or 1 tbsp. lime juice

In a stand mixer, mix sugar, yeast, oil and water and let stand 15 minutes. Attach dough hook and add eggs, salt and flour. Once all flour is incorporated, knead 5 minutes. Dough will be very wet. Roll out dough to a 12 x 18 rectangle. In a small bowl, mix the sugar, raspberries and lime powder or juice with a whisk. Spread melted butter evenly over dough and then sprinkle on dry filling ingredients. Roll as a jelly roll. Too loose and rolls will have gaps, too tight and rolls will not rise and fluff. Cut with string and place on a large, parchment lined baking sheet or two 9x13 pans. Let rolls rise for 30 minutes. Bake at 375 degrees for 15 minutes. For conventional oven, bake 10 minutes, rotate pan and bake for remaining 5 minutes. Cool 10 minutes. Spread on icing with a pastry brush while rolls are slightly warm.

Icing:

For Raspberry Rolls

2 cups powdered sugar, sifted.

1 tbsp. butter, melted

½ tsp. Thrive Limeade powder or 1 tbsp. lime juice

2-4 tsp warm water

Whisk icing ingredients together. Add water to desired consistency. Icing should be a thick paste consistency. (slightly thicker than white glue)

Sarah's Cinnamon Rolls

 Once upon a time I operated an in-home bakery. I only advertised in my neighborhood and word spread quickly. I met many wonderful new friends through my little bakery. 

My number one selling baked goods were my cinnamon rolls. I only put a handful of items on my menu every week but cinnamon rolls were on the menu every week! I focused on whole foods and good quality ingredients. I used non-gmo or organic flours. I offered 100% whole wheat options in cinnamon rolls, sandwich bread, cookies and cakes, in addition to white pastry flour confections. I grew up baking with only whole wheat flour that my mother ground herself in our family electric wheat grinder and so it was only natural for me to offer these in whole wheat. 

These can be made up to 2 days in advance. Once cooled, cover tight with plastic wrap and they will retain moisture. Warm in a 250 degree oven for 5-7 minutes. The quality of flour in important for the flavor, tecture and moisture.. My flours of choice are King Arthur, Gold Metal Organic, or Thrive.

  

Sarah's Cinnamon Rolls

1.5 doz. large rolls

½ cup sugar

1 ½ tbsp. yeast

1 cup canola oil

1 ½ cups warm water

2 beaten eggs

1 tsp. salt

5 ½ cups non-gmo flour, sifted or 5 c. whole wheat flour

Filling:

¼ cup melted butter

1 tbsp. cinnamon (2 tbsp. for copy cat Cinnabon)

½ cup brown sugar

¼ cup nuts

½ cup raisins

In a stand mixer, mix sugar, yeast, oil and water and let stand 15 minutes. Attach dough hook and add eggs, salt and flour. Once all flour is incorporated, knead 5 minutes. Dough will be very wet. Roll out dough to a 12 x 18 rectangle. Spread melted butter over dough and then sprinkle cinnamon and sugar. Roll as a jelly roll. Too loose and rolls will have gaps, too tight and rolls will not rise and fluff. Cut with string and place on a large, parchment lined baking sheet or two 9x13 pans. Let rolls rise for 30 minutes. Bake at 375 degrees for 15 minutes. For conventional oven, bake 10 minutes, rotate pan and bake for remaining 5 minutes. Cool 10 minutes. Spread on icing with a pastry brush while rolls are slightly warm.

Icing:

Maple

2 cups powdered sugar, sifted.

1 tbsp. butter, melted

½ tsp. maple flavoring (this will darken the icing) or 1 tsp. maple extract

2-4 tsp warm water or milk

Whisk icing ingredients together. Add milk to desired consistency. Icing should be a thick paste consistency. (slightly thicker than white glue)