AuthorKristin and Alex- Two Peas in a PodCategoryBaked Goodies, SweetsDifficultyIntermediateRaspberry and white chocolate. What’s a better combination? Certain foods simply pair well with one another and this one stands the test of time. Raspberry jam and white chocolate chips wrapped around a delicate enriched dough and smothered in thick, creamy, cream cheese frosting. Yes please! This recipe was adapted from a cinnamon roll recipe made by Ambitious Kitchen. Every time I make the dough it comes out plump, light and tasty so sticking with the original dough recipe was easy. This recipe can be paired with any filling you prefer. I chose this one and it took quite few recipe trial and errors before I got it right. The raspberry jam works best when you put it cold directly on the dough in a thin layer. Too much jam and everything will come out when you try and roll the dough and cut it into rounds. I found this out the hard way and was disappointed when all my filling was left halfway hanging off the counter. Nevertheless we succeeded and this recipe won’t disappoint. Pair the roll with a cup of Joe or hot tea and enjoy!
Warm milk in a microwave safe bowl for 45 seconds. In a large bowl, add the warm milk, yeast, sugar, egg, egg white and butter. Mix until combined. Add the flour and salt and stir in with a wooden spoon.
The dough will begin to form and once it does, transfer the dough to a floured surface. Knead the dough for 10 minutes by hand or with an electric mixture. The dough should form into a nice round ball. Before you transfer the dough back to the large bowl, spray cooking spray into the large bowl to help coat the bowl and prevent the dough from sticking. Place the dough in the bowl and cover it with plastic wrap, foil or a cloth. Let the dough rise for 1 hour or until it has doubled in size.
Transfer the dough to a floured work surface. Roll the dough out into a 9x14 inch rectangle. Spread the jam over the dough using a rubber spatula. Leave about ¼ inch on each side empty. Then sprinkle the white chocolate chips over the jam.
Start tightly rolling the dough from the shorter 9” side. Once it's rolled up, cut the dough in 1” pieces and feel free to cut off the ends and toss the excess dough away. You should end up with 8-10 large rolls. Place the rolls in a lightly greased 9x9 inch pan. Cover the rolls again with plastic wrap, foil or a cloth and let it rise for an additional 45 minutes.
Preheat the oven to 350 degrees. Bake the rolls for 22-25 minutes. Allow the rolls to cool for 5 minutes before topping them with frosting.
Frosting: in a medium bowl, add the cream cheese, butter, vanilla extract and powdered sugar. Mix until combined. Top the rolls with frosting and serve warm. Enjoy!
9 servings
1 roll
- Amount per serving
- Calories420
- % Daily Value *
- Total Fat 16g21%
- Saturated Fat 9g45%
- Trans Fat 0g
- Cholesterol 60mg20%
- Sodium 265mg12%
- Total Carbohydrate 62g23%
- Dietary Fiber 1g4%
- Total Sugars 29g
- Protein 7g
- Potassium 117mg3%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Warm milk in a microwave safe bowl for 45 seconds. In a large bowl, add the warm milk, yeast, sugar, egg, egg white and butter. Mix until combined. Add the flour and salt and stir in with a wooden spoon.
The dough will begin to form and once it does, transfer the dough to a floured surface. Knead the dough for 10 minutes by hand or with an electric mixture. The dough should form into a nice round ball. Before you transfer the dough back to the large bowl, spray cooking spray into the large bowl to help coat the bowl and prevent the dough from sticking. Place the dough in the bowl and cover it with plastic wrap, foil or a cloth. Let the dough rise for 1 hour or until it has doubled in size.
Transfer the dough to a floured work surface. Roll the dough out into a 9x14 inch rectangle. Spread the jam over the dough using a rubber spatula. Leave about ¼ inch on each side empty. Then sprinkle the white chocolate chips over the jam.
Start tightly rolling the dough from the shorter 9” side. Once it's rolled up, cut the dough in 1” pieces and feel free to cut off the ends and toss the excess dough away. You should end up with 8-10 large rolls. Place the rolls in a lightly greased 9x9 inch pan. Cover the rolls again with plastic wrap, foil or a cloth and let it rise for an additional 45 minutes.
Preheat the oven to 350 degrees. Bake the rolls for 22-25 minutes. Allow the rolls to cool for 5 minutes before topping them with frosting.
Frosting: in a medium bowl, add the cream cheese, butter, vanilla extract and powdered sugar. Mix until combined. Top the rolls with frosting and serve warm. Enjoy!