Friday Favorites: Holiday Breakfasts

How was your Thanksgiving? My family spent ours at my godparents’ ranch. The food and company were great and there were five dogs, so it was basically the best day ever.

Friday Favorites: Holiday BreakfastsBefore I start with the Christmas cookies, let’s talk about breakfast. It may be the most important meal of the day, but that doesn’t mean it has to be boring.

Today, I’m bringing you seven show-stopping recipes guaranteed to make your family and friends feel at home for the holidays.

Friday Favorites: Holiday BreakfastsMonkey Bread

Monkey Bread is basically cinnamon rolls, deconstructed. The sweet dough is cut into small pieces, dipped in butter, rolled in cinnamon-sugar, and baked in a tube pan. I like to finish it off with warm homemade caramel sauce.

Friday Favorites: Holiday BreakfastsScratch Biscuit Monkey Bread

Canned biscuits are a popular alternative to making Monkey Bread from scratch. If you’d like to cut down on time and skip the yeast without sacrificing flavor, this is the recipe for you. It’s made with a simple cream biscuit dough and can be ready in 90 minutes or less.

Friday Favorites: Holiday BreakfastsMarzipan Cinnamon Rolls

Cinnamon rolls are a popular Christmas morning breakfast for a reason. Swirls of buttery cinnamon-sugar goodness, fluffy rolls, and sweet glaze are hard to beat! But if you add in a can of marzipan, some almond extract, and some toasted slivered almonds, you might come close.

Friday Favorites: Holiday BreakfastsPuff Pancake {Dutch Baby}

Puff Pancakes were a common weekend breakfast in my house and remain a favorite to this day. The batter comes together in the food processor and is super easy to scale up and down to feed any number of guests! Everyone will love seeing you pull a big, puffy pancake out of the oven, and the crispy edges and custard-like center will have them coming back for seconds.

Friday Favorites: Holiday BreakfastsCaramel Apple Puff Pancake {Dutch Baby}

Puff Pancakes are a classic for a reason, but this time of year, I go for this Caramel Apple version. Sliced apples and pie spices are tossed together and baked into the pancake batter. When it comes out of the oven, it gets a drizzle of homemade caramel sauce–totally impossible to resist.

Friday Favorites: Holiday BreakfastsApple Cider Coffee Cake

Speaking of apples, I cannot say enough good things about this Apple Cider Coffee Cake. It’s super moist from an apple cider reduction, sour cream and tart apples, and it has two layers of that crunchy coffee cake crumb we all love!

Friday Favorites: Holiday BreakfastsOvernight Yeast-Raised Doughnuts

If there were ever a time to pull out all the stops and make homemade doughnuts, the holidays are it. This recipe is formulated so that you can make the dough one day and cut and fry doughnuts the next. Give them a dip in a simple chocolate glaze and shower them with sprinkles (or crushed candy canes!) before serving. These are the best doughnuts I have ever had, and I know you’ll love them too.Friday Favorites: Holiday Breakfasts

Did you make any of my recipes for Thanksgiving? Let me know in the comments or on social media using #e2bakes 💗

Sour Cherry Sweet Rolls

Sour Cherry Sweet RollsI wait all year long for sour cherries. I love their tart flavor and tiny size, and just look at the color! Does a more beautiful food exist?!

Sour Cherry Sweet RollsGetting your hands on sour cherries isn’t easy. Their season is only a few weeks long–blink and you’ll miss them! And you can’t find them just anywhere. I’ve seen them in a grocery store exactly once in the last five years and it was a super pricey specialty foods store. These are basically a farmers market-only find.

Sour Cherry Sweet RollsSour cherries are ideal for pie–I’m not sure I’ve seen them in any other application. Pie requires temperature control though, and the kitchen is the only room of my apartment that can’t be air conditioned 😢 Futzing with sticky pie dough while sweating and cursing whoever decided to put bars on a courtyard-facing second-story window is not my idea of a good time. Instead, I’m looking at the bright side and making something that needs a warm environment to work properly–Sour Cherry Sweet Rolls, y’all!

Sour Cherry Sweet RollsThese rolls are made with my favorite sweet yeast dough, and positively loaded with sour cherries! In fact, the filling is literally just sour cherries, sugar, butter, and a pinch of salt. I considered adding some spices to pep things up, but this perfect seasonal fruit simply doesn’t need any adornment.

Sour Cherry Sweet RollsThese rolls are delicious, but they can be a little tough to handle. Once the dough is rolled out and the filling is piled on, it’s time to roll everything up. This can be near impossible to do evenly, so please don’t stress yourself out about it.

Slicing requires a little more patience than most sweet roll recipes. Instead of slicing all the rolls at once, I recommend slicing them individually, using your free hand to keep them intact as you transfer each one to the pan. This may not go perfectly either, but just know that a rise will make any cosmetic issues disappear. If you have any cherries fall out, just nudge them back in the best you can–again, don’t let this stress you out. Everything is going to be fine. You can’t see it in these photos, but just know that these rolls were truly hideous after slicing. Post-rise and bake though, you’d never know it…

Sour Cherry Sweet RollsSour Cherry Sweet RollsSour Cherry Sweet Rolls…and even if you did, icing would fix it anyway. This quick, five-ingredient icing is the perfect accompaniment to the sour cherry filling. It’s flavored with vanilla and almond extracts, and formulated to be extra thick. Once it’s spread over the top, it melts down and mingles with the filling and it’s just…divine.

Sour Cherry Sweet RollsSour Cherry Sweet RollsSour Cherry Sweet RollsThese Sour Cherry Sweet Rolls are the best kind of mid-summer breakfast treat. Soft pastry, buttery, sweet-tart cherry filling, and delectable vanilla-almond icing–is there a better way to start the day?!

Sour Cherry Sweet RollsNow, run to the farmers market before the season is over! You don’t want to have to wait a year to make these.Sour Cherry Sweet Rolls

Sour Cherry Sweet 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:
2 1/2 cups sour cherries (fresh or frozen), pitted
6 tablespoons granulated sugar
pinch of Kosher or sea salt
4 tablespoons unsalted butter, softened to room temperature

Icing:
1 1/2 cups confectioners sugar
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
6-8 tablespoons heavy cream

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 bowl, fold together sour cherries, sugar, and salt.

On a lightly floured surface, roll dough into an 8×14-inch rectangle. Use an offset icing knife to spread softened butter over the dough, leaving a 1/2-inch perimeter on all sides. Scatter cherry mixture over the top, leaving and excess liquid behind in the bowl. Starting with the long edge furthest from your body, tightly roll filled dough toward you, smoothing any seams with your thumbs. Carefully slice dough into 12 rolls–this may be very messy. Place rolls close together in prepared pan. Loosely 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. Let cool in the pan on a rack while you make the icing.

In a small bowl, use a fork to whisk together confectioners sugar and salt. Whisk in extracts and 6 tablespoons of heavy cream. Mix until smooth, adding more heavy cream by the tablespoon until the desired consistency is reached.

Drop spoonfuls of icing over the warm rolls and spread around with the back of a spoon. Slice and serve.

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

Sour Cherry Sweet Rolls

High Rise Cinnamon Rolls

High Rise Cinnamon RollsEvery once in a while, it’s fun to break the rules. Take these High Rise Cinnamon Rolls, for instance. Generally speaking, sweet rolls are usually baked close together, producing a bunch of puffy rolls in one even layer. But if you change just a few things about those traditional recipes, you wind up with tall-spired cinnamon rolls with crispy edges and soft centers.

High Rise Cinnamon RollsHigh Rise Cinnamon Rolls are my take on the rolls at The Upper Crust Bakery in Austin, Texas. Whenever I visit my sister, Emily, down there, I just have to have one. Rather than being baked together, theirs are baked in muffin tins–crispy edges and soft centers, y’all! 

High Rise Cinnamon RollsGetting these cinnamon rolls to turn out like those that inspired them wasn’t as easy as just placing the rolls in muffin cups and letting them rise. Nope! I did that for round one and ended up with flat rolls. After doing a little more research, I set out to alter my usual method.

High Rise Cinnamon RollsHigh Rise Cinnamon RollsThe simplest (but ultimately, most dramatic) change is in the rolling. Once your yeast dough is made, risen once, flattened into a rectangle, and filled, it’s time to roll it up. Traditionally, the sheet of dough is rolled starting at a long edge. Here, we roll the dough from one of the short edges. This allows for each roll to have a longer spiral.

High Rise Cinnamon RollsOnce the dough is rolled into a cylinder, slice it into a dozen pieces. Working with one at a time, pick it up and gently press the bottom center upward before placing the roll in a greased muffin cup. This small amount of pressure encourages the rolls to expand up instead of out during their second rise.

High Rise Cinnamon RollsHigh Rise Cinnamon RollsAfter the rolls have spiraled upward, bake them for twenty minutes or so–they should be deeply golden. And look at those tall spires! Some of them may start to topple over a bit, but I kind of love that no two are exactly alike.

High Rise Cinnamon RollsHigh Rise Cinnamon RollsHigh Rise Cinnamon RollsWhile you could certainly top these High Rise Cinnamon Rolls with a quick glaze or cream cheese frosting, I take another note from Upper Crust here and dip each in butter and cinnamon-sugar! The contrast between the caramelized cinnamon filling and the crunchy granules on the outside is absolute heaven.

High Rise Cinnamon RollsYep, it’s good to break the rules every once in a while. Especially when it involves cinnamon rolls.High Rise Cinnamon Rolls

High Rise Cinnamon Rolls
makes 12 rolls

Dough:
3/4 cup whole milk
3 tablespoons unsalted butter
3 tablespoons granulated sugar
2 1/4 teaspoons (1 packet) active dry yeast
1 3/4-2 1/4 cups all-purpose flour, divided
1/2 cup bread flour
1 teaspoon Kosher or sea salt
1 large egg + 1 large egg yolk, beaten

Filling:
4 tablespoons unsalted butter, softened
1/3 cup light brown sugar, packed
4 1/2 teaspoons ground cinnamon

Coating:
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1 1/2 teaspoons ground cinnamon

Make the dough. In a small saucepan, heat whole milk and butter until hot to the touch, about 115F. Pour into a large mixing bowl. Stir in sugar. Sprinkle the yeast over the top. Let sit for 5-10 minutes, until the yeast is bubbly. If your yeast doesn’t bubble, it’s dead. Discard the mixture and start again with new yeast.

In a small mixing bowl, whisk together 1 3/4 cup all-purpose flour, bread flour, and salt. Once the yeast has bloomed, use a silicone spatula to stir in flour mixture. Stir in eggs. Add more flour in 2 tablespoon increments, just until the dough pulls away from the side of the bowl. I usually need 4-6 tablespoons more flour, but you may add up to 8 tablespoons (1/2 cup) depending on your dough.

Turn dough onto a floured surface and knead for 5-6 minutes, until smooth. Place dough ball in an oiled bowl and cover in plastic wrap. Let rise in a warm, draft-free environment for 90 minutes-2 hours, until doubled in bulk.

Grease a 12-cup standard muffin tin. Set aside. 

Make the filling. In a small bowl, use a fork to mash butter, light brown sugar, and cinnamon into a paste.

Punch dough down. Turn it out onto a floured surface. Roll the dough out into an 11×17-inch rectangle. Spread the filling in an even layer over the top, leaving a 1/2-inch border on all sides. Starting with one of the short sides, tightly roll the dough into a cylinder. Smooth any seams with your thumbs. Slice into 12 rolls. Place the rolls in the muffin cups, lightly pushing up the middle of each roll. Loosely drape the pan with plastic wrap and place in a warm, draft-free environment to rise for another 45 minutes.

Preheat the oven to 350F. Remove the plastic wrap from the pan. Bake rolls 20-25 minutes, until browned with lofty spiraled centers. Let rolls cool in the pan on a rack for 5-10 minutes. Remove rolls from the pan and let cool completely on the rack.

Prepare the coating. Melt butter in the microwave or in a pot on the stove. In a shallow dish, stir together sugar and cinnamon. Working with one roll at a time, dip each in butter and then roll or sprinkle them with cinnamon-sugar. Serve immediately.

Coated rolls will keep in an airtight container at room temperature for up to two days. Uncoated rolls may be frozen. Thaw and coat before serving.

High Rise Cinnamon Rolls

Marzipan Cinnamon Rolls

Marzipan Cinnamon RollsThese 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.

Marzipan Cinnamon RollsI 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.

Marzipan Cinnamon RollsY’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.
Marzipan Cinnamon RollsMarzipan Cinnamon RollsAnother 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.

Marzipan Cinnamon RollsOnce 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

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.

Marzipan Cinnamon Rolls

Raspberry Lemon Sweet Rolls

 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.