Raspberry Sweet Rolls
SERVES: COOK TIME: 30 minutes TOTAL TIME: 4 hours 30 minutes
Ingredients
1 can Solo Foods Raspberry Cake and Pastry Filling
1 cup milk
2/3 cup granulated sugar
1 1/2 tbsp instant yeast, 2 packets
1/2 cup butter, softened
2 eggs
1/2 tsp salt
1/2 tsp vanilla extract
4 1/2 cups all-purpose flour
2 tsp olive oil
Instructions
Begin by preparing your dough. Microwave or heat milk to 100F. Stir in 2 tbsp of the granulated sugar and yeast. Cover with a kitchen towel and allow to sit for 5-10 minutes or until foamy on top. On medium speed, with a dough hook attached, beat in your remaining sugar and softened butter, followed by the eggs, vanilla, and salt. Beat on medium speed until combined. Reduce speed to low and add in flour 1 cup at a time. Your dough should be soft and pull away from the sides of your bowl. Knead by hand on a lightly floured surface for 5 minutes. When your dough is ready it should slowly bounce back when you poke it with your finger. Place dough ball into a large, oiled bowl, top with plastic wrap, and allow to rise for 2 hours or until doubled in size. Prepare a baking dish and line with parchment paper. Once your dough has fully risen, punch it down and roll into a 12 x 18-inch rectangle on a lightly floured surface. Spread Solo Foods Raspberry Cake and Pastry Filling over the dough, leaving a little bit of empty space on the sides and roll into an 18-inch log. Slide a long piece of dental floss underneath the log, wrap it around the top, and pull tightly from opposite directions to cut cleaning through your dough, creating a roll. You should be able to cut around 12 rolls from your log. Place cut rolls into your prepared baking dish, it's okay if they are touching, and cover again with plastic wrap to rise for about an hour and a half. In the meantime, preheat your oven to 350F. After their second rise, remove the plastic wrap and baking the cinnamon rolls for 30 minutes or until lightly brown. Remove from oven, top with cream cheese icing, and enjoy!
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