Raspberry Rolls
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Happy Canada Day 🍁!
There are backyard parties everywhere, people gathering in open-air areas and parks plus tonight, there will be fireworks ✨! Of course, many will make their favorite BBQ foods such as burgers, ribs, hot dogs and kebabs as well as tasty sides like Calico Beans, Pasta Salad, Roasted Potatoes, Corn on the Cob, etc.
 
Also, there will be some Homemade Lemonade, Strawberry Agua Fresca or Agua de Jamaica, Lemon Iced Tea, Milkshake, Floats, etc.
 
When it comes to sweets, a delicious Biscoff Icebox Cake, Fudgesicles, Orange Flan, Cheesecake, cupcakes 🧁, and others will also be on the menu.
 
To highlight our federal statutory holiday, I decided to post a summer favorite 💖… my Raspberry Cream Cheese Rolls! These tasty sweet rolls have the perfect colors to celebrate Canada Day: Red and White! They’re also versatile as they can be enjoyed as a snack, dessert or even for breakfast!
 
Although not difficult, this is not a quick recipe. There’s passive time for proofing the yeast then rising the dough for a couple of hours. After the rolls are made, there’s another 45 minutes ⏰ for proofing before baking them. Nonetheless, this should be on your “to-do” list…
 
The dough to make these Raspberry Cream Cheese Rolls is a little different from other recipes. When it starts clinging around the hook attachment, very little flour is added – 3 tablespoons 🥄 at the most. When the kneading time is up, the dough will still be sticky and there might be a little stuck at the bottom of the bowl… just scrape it off.
 
The star ⭐ of the recipe is obviously the raspberries but nothing is stopping you from using blackberries or blueberries instead. Another take on it is to use a combination of the three. Like I always say, most of the time recipes are a guideline and can always be altered…
 
After rising and proofing, it’s time to bake. It takes anywhere from 30 to 35 minutes or until the top gets golden brown. If halfway through baking, the top gets brown too fast, we’ll simply cover loosely with foil and continue baking. It never happened to me but it did for my mother 👵.
 
When baking is done, the rolls are allowed to cool off while making the icing. It’s spread over the warm rolls and served immediately. If there are leftovers, cover with foil and store in the fridge for up to 5 days 📅.
 
Fun trivia…
Did you know that Canada Day was formerly known as Dominion Day until October 27th, 1982. Before that, Canada was under the British North America Act 💂‍♂️ which was a self-governing “colony” within the British Empire. Its first official public holiday was on July 1st, 1879.
 
Celebrate our National Holiday by serving these fabulous Raspberry Cream Cheese Rolls! They’re super yummy 😋 and can be enjoyed anytime throughout the day. If you want to stick to the “red & white” theme, try this amazing recipe… my Strawberry Shortcake!
Bon Appétit! 🍽
 
Here are more scrumptious snack recipes for you to try… 😀
– Chocolate Ice Cream
– Orange Ricotta Cookies
– Pumpkin Squares
– Trail Mix
– Grandma’s Crunchie Bars
– Whole Wheat Banana Muffins
– Grand-Pères (Maple Syrup Dumplings)
– Lamington Cake
– Peanut Butter Banana Bread
and for even more dessert recipes 🍰, click on this link… Recipe Category • Dessert
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Raspberry Rolls

Raspberry Cream Cheese Rolls

These tasty Raspberry Cream Cheese Rolls have the perfect colors to celebrate Canada Day! They’re also super yummy and can be enjoyed anytime!
5 from 12 votes
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Servings 12 rolls

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Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 2 hours 45 minutes

Ingredients
  

DOUGH

  • 2 1/4 tsp. active dry yeast
  • 1 cup lukewarm milk (between 105ºF to 110ºF)
  • 1/2 cup powdered sugar, divided tips & tricks
  • 4 1/2 cups unbleached all-purpose flour, plus more for kneading and work surface
  • 1/2 tsp. lemon zest
  • 1/2 tsp. ground Himalayan pink salt
  • 2 large room temperature free-range eggs, beaten
  • 1/2 cup unsalted butter, melted and room temperature
  • 1/2 tsp. pure vanilla extract
  • 1/2 tbsp. grapeseed oil (substitute canola oil), or as needed for bowl

FILLING

  • 1/2 cup granulated sugar
  • 1 tsp. cornstarch
  • 2 1/2 cups frozen raspberries tips & tricks

CREAM CHEESE ICING

  • 4 ounces (half package) full-fat cream cheese, softened tips & tricks
  • 1 cup confectioners' sugar, sifted tips & tricks
  • 1 tbsp. milk
  • 1/2 tsp. pure vanilla extract
  • 1 pinch ground Himalayan pink salt

Directions
 

DOUGH

  • In the bowl of a stand mixer, add yeast, lukewarm milk and 2 tbsp. powdered sugar. Stir and let it proof for 7 to 10 minutes or until foamy and bubbly.
  • Meanwhile, in a large bowl, combine flour, lemon zest and salt; whisk and set aside.
  • Add beaten eggs, melted butter and remaining powdered sugar to the yeast mixture. Using the paddle attachment, process on speed 3 until blended.
  • Switch the attachment for the dough hook and add dry ingredients.
  • On low speed, mix until just combined before increasing back to speed 3. Process until the dough clings around the hook, adding 1 tablespoon flour at a time to a maximum of 3.
  • Increase to speed 4 and knead for 4 minutes – dough will still be sticky.
  • Grease a large bowl with grapeseed oil and set aside.
  • Form a ball by pulling the dough under and transfer it to the prepared greased bowl, swirling it around to coat with oil.
  • Cover with a clean dish towel and transfer to a draft-free area. Let it rise for 2 hours or until it doubles in size.
  • Grease a 9 x 13-inch baking dish with butter or cooking spray; set aside.
  • After 2 hours, punch the dough to knock the air out and place it on a lightly floured work surface.
  • Form a ball by pulling under before rolling dough into a 12 by 18-inch rectangle (use a ruler if needed).
  • Spread the filling out evenly onto the dough, leaving about 1 ½ to 2-inches from the edges.
  • Roll the longer side of the dough tightly to the other side; cut the ends to make it even.
  • Using a bench scraper, cut the dough into 12 even pieces, about 1 ½-inches thick.
  • Transfer them to the prepared baking dish and cover with a towel. Let it proof for 45 minutes.
  • Preheat oven to 350ºF.
  • When proofing time is done, transfer the dish to the preheated oven and bake for 33 to 35 minutes or until golden brown. If halfway through baking, the top gets brown too fast, cover loosely with foil.
  • Remove from the heat and allow to cool on a wire rack while making the icing.

FILLING

  • In a small bowl, combine sugar and cornstarch.
  • In another bowl, add frozen raspberries and the cornstarch mixture; toss to coat.

CREAM CHEESE ICING

  • In the bowl of a stand mixer, add cream cheese. Using the paddle attachment, beat the cheese until smooth and creamy.
  • Add sugar, milk, vanilla extract and salt. Reduce the speed to low and process until blended, about 20 seconds, cleaning the sides and bottom of the bowl. Increase speed to high and beat for 1 minute.
  • Spread icing over warm rolls and serve immediately. To store leftovers, cover with foil and transfer to the fridge for up to 5 days.

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