Raspberry Sweet Rolls with Coconut Cream Cheese Frosting
These raspberry rolls are just like cinnamon rolls, minus the cinnamon and plus whole raspberries. They are drizzled with a coconut cream cheese frosting that will make you weep. Perfect breakfast for Valentine’s Day.
Ingredients
For the rolls
1cup milk
2/3cup sugar
1 1/2tablespoons active dry yeast
1/2teaspoon salt, I used kosher
1/2cup (1 stick) unsalted butter, softened
2large eggs
4and 1/2 cups all-purpose flour, spooned and leveled
2tablespoons butter, softened
1/2cup granulated sugar
2teaspoons cornstarch
15ounces frozen raspberries, unthawed
For the frosting
1/4cup (half stick) butter, softened
1/2package (4 ounces) cream cheese, softened
2cups powdered sugar
3-4tablespoons milk
large pinch salt
1/4teaspoon coconut extract
Instructions
- Heat the milk in the microwave or in a pan on the stove until it is about 95 degrees F. If you stick your finger in it, it should not feel uncomfortable at all. It should feel like a nice warm bath.
- In a stand mixer or large bowl, add 2/3 cup sugar, yeast, and salt. Add the warm milk and stir. Wait 5 minutes to make sure you didn't kill your yeast--it should be bubbly. (Much easier to start over now than in 2 hours.)
- Add the softened butter and eggs and beat with the paddle attachment (or a spoon).
- Add the flour 1 cup at a time.
- After it has all come together, beat on medium for 10 minutes with the paddle, or knead with your hands for 10 minutes. You dough should be very soft and shiny; see photo.
- Turn your oven on to the warm setting, about 170 degrees F. Grease a large bowl.
You can find complete recipes HERE
