Raspberry White Chocolate Sweet Rolls
Enjoy these soft, buttery raspberry sweet rolls as a delightful treat for breakfast or dessert!
Ingredients
Dough
- 3 cups all-purpose flour
- 3 TBS granulated sugar
- 1 1/2 tsp fine salt
- 1 TBS olive oil
- 2 1/4 tsp quick active dry yeast
- 1 1/8 cup warm water
Raspberry Filling
- 2-3 TBS salted butter, room temperature
- 1/3-1/2 cup raspberry jam
- 1/2 cup frozen raspberries, crushed in hand
- 1 TBS granulated sugar
- 1/4 tsp fine salt
- 1/2 cup white chocolate chips
Icing
- 1 cup powdered sugar
- 1-2 TBS heavy cream
- 1 tsp vanilla extract
Instructions
- Mix dry ingredients in a stand mixer with a dough hook attachment. Add olive oil and water. Knead for 5 minutes. If the dough is sticking, add a little more flour and knead until smooth.
- Place the dough in a bowl, cover with a tea towel, and let it rise for 40–60 minutes, or until it doubles in size.
- On a floured surface, roll out the dough into a rectangle about ½-inch thick. Spread softened butter evenly over the dough. Evenly spread raspberry jam over the butter, then sprinkle raspberries, sugar, salt, and white chocolate chips on top.
- Using a pizza cutter, slice the dough into 1½-inch strips. Roll up each strip into a roll and place them onto a small greased baking dish.
- Cover the rolls and let them rise for 35–50 minutes, or until doubled in size.
- Preheat the oven to 425°F (220°C). Bake the rolls for 12-15 minutes, or until golden brown.
- Mix icing ingredients until smooth. Drizzle the icing over the warm sweet rolls before serving.