Raspberry swirl rolls

Difficulty: A wee bit harder

Time: 40 minutes plus 20 minutes baking

Serves: 9

Ingredients

2 and ¾ cups plain flour (330g)
3 tbsp granulated sugar
1 tsp salt
1 packet dried fast action yeast (1 packet = 2 and ¼ teaspoons)
½ cup water (120ml)
¼ cup milk (60ml)
2 tbsp unsalted butter (30g)
1 large egg

For the filling:
300g frozen raspberries (10oz)
¼ cup granulated sugar
1 tsp cornflour

For the glaze:
1 cup icing(powdered) sugar
1 tsp vanilla extract
2-3 Tablespoons milk

 

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Cinnamon rolls are one of our most popular recipes, and they are one we really enjoyed making (and eating!) I wanted to make them again but combine them with one of our other favourite things – raspberries. The combination of tartness from the raspberries with the sweet icing works really well and makes a deliciously flavoursome bun.

These raspberry swirl rolls are made using the same quick base recipe as our cinnamon rolls so you don’t need to leave them to prove for hours. Simply pop them in the oven on a low temperature before you bake them and viola! Make sure you use frozen raspberries so they don’t make the dough too wet when you scatter them on.

Method

Line a 9 inch square baking tray with baking paper

Make the dough

Mix the dry ingredients

Get your kids to measure out the flour (2 & ¾ cups), sugar (3 tbsp), salt (1 tsp) and yeast and mix together in a large bowl. Set aside for now.

Add the wet ingredients

Measure the water ½ cup and milk (1/4 cup) into a microwaveable bowl. Measure the butter (30g), cut into a few small pieces and add to the water/milk. Pop in the microwave for approx 45 seconds until the butter has melted. Test the mixture is warm rather than hot – I just dipped my finger in. (If it’s too hot it’ll kill the yeast).
Add the milk/butter mixture to the flour.

Get your little one to crack the egg into a small bowl. Add to your flour.

Knead the dough

Knead your mixture for 3-4 minutes, either by hand or using the dough hook on a stand mixer. We used our mixer as it’s a bit easier and less messy. It’s ready when it’s not sticky anymore.

Pop it in a lightly oiled bowl and leave to rest for about 5 minutes.

Make the raspberry swirl rolls

Preheat your oven to 90C (200F) and turn off after 10 minutes or just before your put your rolls inside.

While your dough is resting, measure out filling. Mix the raspberries, sugar (1/4 cup) and cornflour (1 tsp) in a small bowl.

Get your child to sprinkle some flour down on your work surface and then help you roll the dough out to a 15×9 inch rectangle.

 

Sprinkle the raspberry/sugar mixture evenly over the top.

 

Get your child to roll the dough up tightly from long end, and then cut into 9 even pieces. Lewis, was able to help cut it if I showed him where and guided his hand.

Bake the raspberry swirl rolls

Put each piece in your baking tray and lightly cover with tin foil. Pop the raspberry swirl rolls in the oven to rise. Make sure you remember to turn the oven off. Let it rise for 20 minutes or so.

After 20 minutes, keep the buns in the oven, remove the tin foil and turn the oven up to 190C / 180C Fan / 375F.

Bake the raspberry swirl rolls for 20 minutes. They’re ready when they have turned golden.

Make the glaze

Mix the icing sugar (1 cup), milk (1-2 tbsp) and vanilla extract (1 tsp) together until it is smooth, runny and lump free. We added some pink to ours for Valentine’s day, but that’s optional.

Drizzle the glaze over the rolls while they are still warm.

Enjoy!