These buns will be the end of me, well the my waistline at least. I enjoy baking and cinnamon rolls are those indulgent things that I occasionally make and recently when I found some raspberries on sale I just had to buy them.
I know some of us might find baking a bit intimidating but trust me with a little patience and a great recipe it’s totally fun and doable.
Start by making the dough.
In a large bowl, pour in some lukewarm milk, then add some sugar and stir.
Remember when working with yeast, getting it activated is crucial thus ensure the liquid used is warm to the touch. Too cold and the yeast is not activated, too hot and you kill the yeast.
Sprinkle over the instant dry yeast and let it bloom, 10 minutes is enough.
Now add in the rest of the ingredients, egg, melted butter, sugar and flour.
Now the fun part, start with a wooden spoon to get everything combined.
Once everything is combined although sticky, lightly flour your surface and prepare for a biceps work out.
The idea is to work the gluten in the dough making it pliable. Knead the dough for 5 to 7 minutes until it’s no longer sticky.
Lightly grease a clean bowl and coat the dough with some little oil.
Cover the bowl with a kitchen towel or cling film. Set the bowl in a warm place with no draft and let the dough rise.
After 45 minutes the dough is more than doubled in volume.
Back to the lightly floured surface, place the dough and form into a rectangle.
Roll out until it’s 1/4 of an inch thick.
For the filling, this is what you’ll need
Spread the softened butter on the rolled out dough.
Mix the brown sugar with the ground cinnamon.
Sprinkle over the cinnamon sugar on the buttered dough.
Raspberries goes in next. In case you aren’t using them you can go ahead and roll up the dough.
Starting from the side furthest from you, tightly roll up the dough.
Pinch the end tightly once all rolled up.
Using a knife, preferably serrated, cut off the ends then slice up the log into 1 inch thick pieces.
Place the rolls in a grease 12 inch square baking tin.
Cover once more and let the rolls rise for 30 minutes.
Brush over with some melted butter and place the baking tin in a pre heated oven and let them bake for 22 – 25 minutes.
We’re almost done, since raspberries can be a bit tart, the right glaze over the buns will bring everything together. I made a simple cream cheese glaze which I spread over the rolls while still warm.
There you have it, raspberry cinnamon rolls. The perfect combo of sweet and tart.
Whenever I make these rolls they seem to disappear especially when my brother is around, Who am I kidding? I’m also a culprit 🙂
Enjoy and try not to eat all of them at once.