Raspberry Almond Sweet Rolls
If you're looking for a treat that's both comforting and luxurious, Raspberry Almond Sweet Rolls are your answer. Almond flavored dough is filled with juicy and tart raspberries and then topped off with an almond cream cheese frosting! There's something magical about the combination of raspberries and almonds. The tartness of raspberries perfectly balances the nutty sweetness of almonds, creating a combination of flavors that is simply irresistible. Perfect for breakfast, brunch, or an indulgent snack, these rolls are sure to impress your family and friends!
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Servings: 12 rolls
Calories: 483kcal
Ingredients
For the Filling
- 12 oz raspberries
- ½ cup granulated sugar
- 2 teaspoon cornstarch
For the Dough
- 4½ cup all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoon instant yeast
- ¼ teaspoon salt
- 1¼ cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 tablespoon unsalted butter softened
- 1 egg room temperature
For the Frosting
- ½ cup unsalted butter softened
- 4 oz cream cheese softened
- 1½ cup powdered sugar
- 1 teaspoon almond extract
- ½ cup slivered almonds for topping
Instructions
Filling:
- Wash and dry raspberries. Combine raspberries, sugar, and cornstarch in a bowl and toss to completed coat raspberries. Set aside.12 oz raspberries, ½ cup granulated sugar, 2 teaspoon cornstarch
Dough:
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, salt and yeast. Mix together.4½ cup all-purpose flour, ⅓ cup granulated sugar, 2 teaspoon instant yeast, ¼ teaspoon salt
- In a microwave safe bowl, microwave the milk in 20 second increments until it reaches approximated 110℉. Add the milk, vanilla and almond extract. Cut the softened butter into smaller cubes and add it to the bowl as well. Begin mixing with the dough hook to combine.1¼ cup whole milk, 1 teaspoon vanilla extract, 1 teaspoon almond extract, 4 tablespoon unsalted butter
- Add the egg and continue turning until the dough gently pulls away from the side of the bowl.1 egg
- On a lightly floured surface, knead for about 5-6 minutes. Cover and let rest for about 10 minutes.
- Re-flour your surface if needed and roll the dough into a rectangle approximately 20 x 15 inches. Pour the raspberry filling mixture onto the top of the dough and spread evenly. At this stage, you smoosh your berries a little bit to make it a little easier to cover the dough but keep in mind that the juices will make things a bit messy!
- Roll up the dough long-ways and pinch the seams closed. Cut into 12 even pieces and place in a lightly greased 9x13 inch pan.
- Cover and allow to rise for 2 - 3 hours or until rolls have doubled in size (see below notes if you prefer to make these the night before and let them rise in the morning). Preheat the oven to 375℉ when the rolls are getting close to being ready to bake.
- Bake for 25 - 30 minutes. Meanwhile, make the frosting.
Frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth.½ cup unsalted butter, 4 oz cream cheese
- Add the powdered sugar and almond extract gradually while the mixer is mixing on low speed. I recommend sifting your powdered sugar to avoid any clumps. Once all ingredients are combined, beat on medium speed for a few minutes until smooth.1½ cup powdered sugar, 1 teaspoon almond extract
Assembly:
- Once the rolls have baked, allow them to sit and cool for just a few minutes before evenly spreading the frosting on top. Sprinkle with the slivered almonds and enjoy!½ cup slivered almonds
Notes
Night Before Instructions: Once the rolls are placed in the pan, rather than letting them rise at room temperature, cover and place in the refrigerator overnight. Remove from the refrigerator and allow them to rise at room temperature for about 1 - 1.5 hours before baking.
Storage: Store in the refrigerator for up to 3 days in an airtight container.
Nutrition
Serving: 1roll | Calories: 483kcal | Carbohydrates: 72g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 43mg | Sodium: 92mg | Potassium: 201mg | Fiber: 4g | Sugar: 32g | Vitamin A: 531IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 3mg
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