Sweet Rolls | e2 bakes brooklyn

These Marzipan Cinnamon Rolls were not the plan. They weren’t even Plan B (I rarely have a Plan B–I’m not that organized).

Last week, while I was hanging out with my old friend, Erin, I definitely had sweet rolls on the brain, but they weren’t these. I had big plans for Banana Pecan Sticky Buns. The second Erin left to head back to Boston, I whipped up a batch of caramel, toasted some pecans, made a yeast dough and filled it with a cinnamon-banana filling. I let the rolls rise and baked them until golden. I inverted the pan, plated a roll for myself, and…I burnt the caramel. All that work and anticipation and I went and burnt the dang caramel. And I was fresh out of overripe bananas.

I did get one thing right with those failed sticky buns–I finally made a yeast dough that I love. I’ve liked my past attempts, but I am all about this new dough of mine. Whole milk and an extra egg yolk make it rich and flavorful, but soft and fluffy enough that eating one roll doesn’t make you feel like you’ve had a brick for breakfast. Knowing I had to get this new dough of mine on this blog ASAP, I rifled through my “special occasion” ingredients until I found a forgotten can of marzipan, an almond paste that is usually reserved for being shaped like fruit or for cake decorating. After a few minutes of debating if almond paste would actually “go” in a sweet roll, I came to my senses. Almonds and cinnamon are magnificent together. Paired with that new dough and an almond glaze, I knew I had a winner on my hands.

Y’all, these rolls. They’ve got everything you love about classic cinnamon rolls, but with all the sweet almond-scented magic of marzipan. And thanks to instant yeast, they’re easy to make.

Yes, I just said working with yeast is easy. I know many home bakers are intimidated by it, but it’s really no trouble at all once it’s been proven. The problem is that the proofing step is what scares people away. Instant yeast, however, takes away the need for proofing, making yeast-based recipes just as easy as those made with baking powder and baking soda. Just whisk a packet of instant yeast into your dry ingredients–it’s that easy.
Another great thing about instant yeast? It eliminates the need for two long rises. Once your dough is nice and smooth, it needs just ten minutes of rest before it can be filled. Instant yeast still requires one rest, but it’s only an hour–just enough time to have that second cup of coffee, apologize to your significant other/roommate/visiting friend, make another pot, and fall into a Wikipedia hole. Before you know it, your Marzipan Cinnamon Rolls will be nice and puffy and ready to bake.

Once your rolls are golden brown, drizzle a quick glaze over the top, sprinkle on some toasted almonds, and grab a plate and eleven of your closest friends. Trust me, you’ll need them. I ate two of these while they were still warm, took a gazillion photos of them, and then put an announcement on Facebook that I was giving away Marzipan Cinnamon Rolls to anyone who asked. My neighborhood friends are used to me doing stuff like that by now, so I spent Sunday evening running around delivering cinnamon rolls. The friends that tried them immediately understood why I couldn’t keep the whole batch in the house. They’re that good.

Marzipan Cinnamon Rolls
makes 12 rolls

Dough:
1 3/4-2 1/4 cups all-purpose flour
1/2 cup bread flour*
3 tablespoons granulated sugar
1 packet (2 1/4 teaspoons) instant yeast (I use Fleischmann’s Rapid Rise Yeast)
1 teaspoon Kosher or sea salt
3/4 cup whole milk
3 tablespoons unsalted butter
1 large egg + 1 large egg yolk, beaten, room temperature

Filling:
5 tablespoons unsalted butter, softened to room temperature
8 ounces marzipan
2 tablespoons granulated sugar
4 teaspoons ground cinnamon
pinch of Kosher or sea salt
1/4 teaspoon pure almond extract (optional)

Garnish & Glaze:
1/2 cup slivered or chopped almonds
1 cup confectioner’s sugar
pinch of Kosher or sea salt
4-6 tablespoons heavy cream
1 teaspoon pure vanilla extract
1/8 teaspoon almond extract

Grease a 9×13-inch rimmed baking pan. Set aside.

In a large mixing bowl, whisk together 1 3/4 cups all-purpose flour, bread flour, sugar, instant yeast, and salt. Set aside.

In a small saucepan, heat whole milk and butter until hot to the touch, about 115F. Use a silicone spatula or wooden spoon to fold in milk mixture, followed by egg and yolk. Add more all-purpose flour until dough starts to pull away from the sides of the bowl. Knead 5-6 minutes before forming into a ball and placing in an oiled bowl. Cover with plastic wrap and let rest for 10 minutes.

Make the filling. In a small mixing bowl, use a fork to mash together butter and marzipan. Mash in sugar, cinnamon, salt, and optional almond extract. Set aside.

On a lightly floured surface, roll dough into an 8×14-inch rectangle. Drop filling over the dough by the spoonful. Use an offset knife or spoon to spread filling mixture over the dough, using a 1/2-inch perimeter on all sides. Starting with the long edge furthest from your body, tightly roll filled dough toward you, smoothing any seams with your thumbs. Slice dough into 12 rolls. Place rolls close together in prepared pan. Cover the pan with aluminum foil. Place covered pan in a warm, draft-free place* for 60-90 minutes, until rolls have doubled in size.

Preheat oven to 375F. Uncover rolls. Bake 25-30 minutes, recovering the rolls with foil if anything begins to brown too quickly.

While rolls are baking, prepare the garnish. Place almonds in a dry skillet. Heat over medium heat, stirring constantly until nuts are fragrant and slightly browned, 5-8 minutes. Transfer to a bowl to cool.

Make the glaze. In a small bowl, whisk together confectioners sugar, salt, heavy cream, vanilla, and almond extract. Drizzle over baked rolls. Scatter toasted almonds over the top. Serve warm.

Marzipan Cinnamon Rolls are best served the day they are made, but will keep at room temperature for a day or so.

Notes:

1. If you do not have or do not wish to use bread flour, you may use an equal volume of all-purpose flour. The texture will be slightly different, but your rolls will still be delicious.

2. I preheat my oven to 200F, turn it off, and slide the covered pan inside. After 60-90 minutes, my rolls are ready to bake. Works every time.

After making Blackberry Lime Scones last week, I came up with about fifteen new berry-based recipes to make between now and Labor Day, by which time I’ll be ready to ditch summer fruit for pumpkin. Probably. I dont think I could ever get tired of fresh summer produce.

First on the list? These Raspberry Lemon Sweet Rolls! Soft pastry filled with lemon-scented raspberries and drizzled with a simple lemon glaze. Served warm (with or without a fork), they’re like a ray of sunshine in breakfast form. That may sound a little ridiculous, but make these and you’ll understand.

These sweet rolls start with a simple yeast dough. Yes, I just said yeast dough was simple. Yes, I meant to do that. For some unknown reason, yeast remains the most intimidating ingredient in American baking. It really shouldn’t be–there’s nothing to be afraid of. The most nerve-wracking part is proofing (waiting to see if it’s alive), and that’s really no trouble at all. But if it’s still intimidating for you, well, this dough might be the place to start.

You see, the dough for this recipe is made with instant yeast, so there is no waiting for anything to prove. As long as your instant yeast isn’t past the expiration date on the package, it should work just fine! Also, there’s only one rise, so these rolls can be made start-to-finish in less than three hours. The yeast is mixed with all-purpose flour, bread flour, sugar, and salt. A mixture of warm water, milk, and butter is stirred into the dry ingredients, followed by an egg. Stir until everything is combined and sticky, and then add flour in small increments until a smooth dough forms. Let it rest for ten minutes. The dough may expand a bit, but won’t really rise at this point.

Roll the dough out into a large rectangle (or vaguely rectangular oval, if you’re me 😜). Spread that with softened butter, and then cover the whole thing with frozen raspberries that have been tossed with lemon zest, sugar, salt, and a touch of cornstarch. I know it’s tempting to use fresh raspberries this time of year, but they’re far too juicy for this recipe.

Roll the raspberry-covered dough into a tight cylinder, and slice it into 1-inch rolls. I know it’s easy to eyeball this, but I recommend using a ruler. I keep one in my kitchen, and I use it way more than I ever would have expected.

Place the cut rolls in a lightly-greased square baking dish. Tent the pan loosely with foil, and leave it in a warm, draft-free place for 60-90 minutes, until the rolls have doubled in size. I put my rolls in an oven that I’ve preheated to 200F. Once I’ve tented the pan with foil, I turn off the oven and put the pan in there. In about an hour, my rolls are risen. Works every time!Uncover the risen rolls, and bake in a 375F oven for 25-30 minutes, until puffy and golden. Tent them with foil again if they’re starting to brown too quickly (mine were at the corners). Let the rolls cool for a few minutes while you mix together an easy lemon glaze. Drizzle that over the warm rolls and dig in!

Raspberry Lemon Sweet Rolls are like summer in breakfast form! They’re perfect for brunch, end-of-school gifts for teachers, or just because you want something more interesting than your usual granola for breakfast. They’d be a fantastic way to start Memorial Day weekend, too!

Looking more more sweet rolls? Check out my Mini Biscuit Cinnamon Rolls (no yeast required!) and Apple Pie Cinnamon Rolls!

Looking for more raspberry breakfast recipes? Check out my Overnight Raspberry Cheesecake-Stuffed French Toast Bake!

Raspberry Lemon Sweet Rolls
makes about 12 rolls

Dough:
1 1/4-1 3/4 cups all purpose flour
1 cup bread flour*
3 tablespoons granulated sugar
1 teaspoon Kosher or sea salt
1 packet instant yeast* (2 1/4 teaspoons)
1/2 cup water
1/4 cup milk (I use whole milk)
2 1/2 tablespoons unsalted butter
1 large egg, room temperature

Filling:
5 tablespoons unsalted butter, divided
5 tablespoons granulated sugar
1/4 teaspoon Kosher or sea salt
zest of 1 lemon
2 1/2 cups frozen raspberries* (not thawed)
1 teaspoon cornstarch

Glaze:
1 1/2 cups confectioner’s sugar
pinch of Kosher or sea salt
1-3 tablespoons fresh lemon juice (about 1-2 lemons)
1/2 teaspoon pure vanilla extract

Make the dough. Set aside 1/2 cup of the all purpose flour. In a large mixing bowl, stir together 1 1/4 cup all-purpose flour, bread flour, granulated sugar, salt, and yeast. In a small saucepan*, heat water, milk, and 2 1/2 tablespoons of butter over low heat until the mixture reaches 115F. Remove from heat and stir into the flour mixture. Stir in egg. Add reserved all-purpose flour in 2 tablespoon increments until the dough is smooth and soft*, pulling away from the side of the bowl when stirred. Turn dough out onto a floured surface and knead for 5-6 minutes. Form dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and let rest at room temperature for 10 minutes.

Prepare the filling. Place frozen raspberries and cornstarch in a small mixing bowl. In a separate small bowl, combine sugar, salt, and lemon zest. Use clean fingers to rub the zest into the sugar and salt until it is all well-mixed and fragrant. Add lemon-sugar mixture to raspberries, and toss until everything is combined.

Grease a 9-inch square baking dish. Set aside. Flour a surface and a rolling pin. Roll dough into an 8″x14″ rectangle. Spread softened butter over the entire surface of the dough. Spread raspberry mixture over the softened butter.

Starting at the long edge of the dough furthest from your body, roll the dough tightly toward yourself until you have one long cylinder. Using a large, sharp knife (not serrated) cut 1-inch rolls. Place cut rolls close together in prepared baking dish. Loosely tent with foil. Place rolls in a warm, draft-free place to rise for 60-90 minutes, until they have doubled in size.

Preheat the oven to 375F. Uncover risen rolls. Bake for 25-30 minutes, tenting with foil again at 10 minutes if the tops are getting too brown. Let rolls cool on a rack for ten minutes.

Make the glaze. In a small bowl, combine confectioner’s sugar and salt. Use a fork to whisk in lemon juice and vanilla. Add more confectioner’s sugar or lemon juice until the desired consistency is reached. Drizzle over warm rolls.

Raspberry Lemon Sweet Rolls are best enjoyed the day they are made, but may be kept in an airtight container at room temperature for up to 48 hours.

Notes:

1. If you do not have bread flour, all purpose flour may be substituted. Your rolls may not be as soft and chewy as if you’d used the bread flour, but they will still be delicious.
2. I use Fleischmann’s Rapid Rise Instant Yeast.
3. Do not use fresh raspberries for this recipe. They are too juicy to work well here.
4. I usually need 6 tablespoons of the reserved flour to achieve the desired consistency.

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Category Archives: Sweet Rolls

Marzipan Cinnamon Rolls

Raspberry Lemon Sweet Rolls