If you are a fan of cinnamon rolls I know you’re going to love this recipe for Raspberry Rolls. I made them in the shape of hearts for Valentine’s Day but they could be made as regular raspberry rolls for any other time of the year.
- 2 tablespoon Yeast
- 1 teaspoon Salt
- ¼ cup Sugar
- ¼ cup Butter, Dairy Free Margarine or Oil
- 1 cup Milk, use Soy Milk or Almond Milk for Dairy Free
- ½ cup Water
- 4-5 cups Unbleached Flour
- ½-1 cup Raspberry Jam
- ½ cup Powdered Sugar
- 1 teaspoon of Vanilla
- Extra Milk for Glaze
- Place the yeast, salt, sugar, and 1½ cup flour in a mixing bowl and mix together.
- Combine the butter, milk, and water in a glass measuring cup and heat in the microwave until about 125 degrees.
- Combine the liquids with the dry ingredients and beat with a mixer for about 2 minutes.
- Add another ½ cup of flour and beat 2 minutes more.
- Work in as much of the flour as you can with a spoon or your hands, then turn out onto a floured board.
- Knead the dough about 5 minutes or until smooth.
- Place the dough in a greased bowl and let rise in a warm place for 15 minutes.
- Punch down dough and divide in half.
- Roll out the dough into a rectangle and spread with the raspberry jam.
- Cut the dough into strips about ½ inch thick. I find a pizza cutter the easiest way to cut them.
- Start at one end and roll the strip up to almost half way. Then roll the other end up almost to half way. Bring the two rolls together and pinch and pull gently on the middle of the dough strip to make the point of the heart.
- Add the shaped rolls to a 10-inch cake pan, around the outside with the points of the heart rolls facing to the center.
- Repeat the process for the second half of the dough.
- Let rise in a warm place for 15 minutes.
- Bake 375 degrees for 20 minutes or until golden brown.
- While the rolls are baking, prepare the glaze if desired.
- Place the powdered sugar into a bowl and add the vanilla. Whisk to combine.
- Add enough milk to make a runny glaze. Set aside until rolls are done.
- Once rolls are done baking glaze remove from pan in a ring shape if desired to a serving plate and then drizzle with the glaze.
- Enjoy the rolls warm.
- These rolls freeze well, just leave the glaze off if you are preparing them for the freezer.
Just in case you’ve never made yeast dough from scratch, I made a step by step video tutorial on how to make this recipe. Plus be sure to read the tips below the video and if you don’t subscribe to my YouTube channel yet you can by following this link.
Tips for Making These Raspberry Heart Rolls
Make sure the water is warm but not hot, right around 125 degrees. It needs to be a little warmer than normal because this is a quick yeast roll recipe taking a lot less time to rise. But not too warm, because if it’s too warm it will kill the yeast.
Roll the dough out in a rectangle and try to get the dough equally thick all the way around. Then spread with the raspberry jam. Once the jam is on the dough, cut the dough into strips. I like to use my pizza cutter for this task. Try to keep the strips about the same width about 1/2 inch.
To make the hearts roll up the dough from each end towards the center and once you’ve almost reached the center make the point of the heart by pinching the dough and giving it a little pull to shape it into a heart.
If you use a 10-inch round baking pan line the rolls on the outside with the points facing inward. When they rise they will get tight together. Then once they are baked you will have a ring of raspberry heart rolls.
Glaze the rolls while they are warm and the glaze will melt down into the rolls. These are also delicious when reheated with a little butter on top. This recipe is also freezer friendly. Once the rolls are baked and cooled wrap well and then place the rolls in a freezer bag. It’s best not to glaze the rolls if they will be frozen.
If you are looking for more Valentine’s Day Recipes try one of these below