Sweet rolls can be a year-round treat. Fall and winter cinnamon buns have their place, but this variation with a raspberry filling is perfect for warmer weather.

　　This recipe was created by Eitan Bernath, author of Eitan Eats the World.

　　

Ingredients

Makes 12

　　

For the Dough:

1 cup whole milk, warm (about 100°F)

　　1 (¼ ounce) packet active dry yeast

　　½ cup granulated sugar, divided

　　5½ cups all purpose flour, plus more as needed

　　2 large eggs, at room temperature

　　1½  tsp. salt

　　1 stick (½ cup) cubed butter, at room temperature

　　Nonstick spray, for greasing

　　

For the Filling:

Scant 1 cup raspberry jam (reserve 2 Tbsp. for the glaze)

　　Juice of ½ a lemon

　　1 tsp. cornstarch

　　

For the Glaze:

1 cup powdered sugar

　　2 Tbsp. heavy cream

　　2 Tbsp. raspberry jam

　　

Step 1

In the bowl of a stand mixer fitted with the dough hook attachment, combine warm milk, yeast and 1 tablespoon of the sugar. Cover with a clean towel and set aside until yeast is foamy and smells like bread, about 5 minutes. (If the mixture does not foam after 10 minutes, it is dead and you should start over with new yeast). Add remaining sugar, flour, eggs, and salt, and mix on medium speed until the ingredients pull away from the sides of the bowl cleanly, about 2 minutes. (It’s okay for it to not pull into a clean mass around the dough hook at the bottom of the bowl. However, if dough doesn’t pull away cleanly from sides, add more flour 1 tablespoon at a time, kneading for 30 seconds in between additions, until it does.) With the mixer running, add butter, 1 tablespoon at a time, and knead until it is incorporated into the dough before adding another. Once all butter is added, knead on medium for 2 to 3 minutes more, until dough is smooth and supple.

　　

Step 2

Transfer dough to a greased bowl and cover with plastic wrap or a lid. Set aside in a warm place to rise until doubled in size, about 1 hour. 

　　

Step 3

While dough rises, whisk together cornstarch and lemon juice in a medium bowl until no lumps remain. Add jam, and whisk until well combined. Microwave for 2 minutes, then whisk well. Microwave 2 minutes more (filling should be bubbling when you remove it from the microwave; if it’s not, continue to microwave in 1 minute increments until it does), then whisk again and set aside to cool to room temperature. (This step can be accelerated by refrigerating the filling.)

　　

Step 4

Once dough is risen, punch it down and transfer it to a lightly floured surface. Roll out into a 24x12-inch rectangle.

　　

Step 5

Dollop the jam filling evenly over the surface and spread into an even layer with an offset spatula.

　　

Step 6

Roll the dough into a tight log lengthwise, then cut into 12 equal sections using a serrated knife. Place rolls in a greased 9x13-inch baking pan, cover with greased plastic wrap, and let rise again until puffy, about 30 minutes.

　　

Step 7

While the rolls are rising, preheat the oven to 350°F and make the glaze. Whisk together powdered sugar and heavy cream in a medium bowl until smooth. Add jam and fold gently a few times, but be careful not to over mix. Set aside.

　　

Step 8

Once rolls are risen, bake until tops are golden brown and internal temperature reads 190°F on an instant read thermometer, about 30 minutes.

　　

Step 9

Place rolls on a wire rack and cool for 15 to 20 minutes. Pour glaze evenly over top, and spread with an offset spatula. Serve warm.