My family's holiday traditions have evolved throughout the years. While some traditions stay true, others have gone through revisions. Locations have changed and the guest list adapts as we welcome new faces and say goodbye to those we have loved the longest. While some changes may be bittersweet, we know the importance of gathering together to share and show our love, whether catching up over good food and conversation or stopping on each other's doorsteps for a brief hello.
For the last few years, my family has spent Christmas close to home. On Christmas Eve, we open presents near the fireplace, as A Christmas Story plays quietly in the background. In the spirit of new holiday traditions, I wake up early on Christmas Day to bake something warm from the oven to create a new set of sweet memories. Since I fly home across state lines near Christmas Eve, I look for recipes to bake that are simple and easy to accomplish—there is no time to spend hours in the kitchen.
This year I have partnered with Dole Sunshine to #SharetheSunshine by bringing you a holiday recipe that meets these criteria. These Raspberry Swirl Rolls give a fruity twist to the classic cinnamon roll. While a yeast dough may not appear simple at first glance, it is during a closer look. Since the dough spends the majority of time rising and baking without needing attention, there is only a half hour of active time in the preparation. Even better, the recipe can be prepped the evening before and tossed into the oven the next morning for a warm breakfast without creating a messy kitchen.
In the winter, frozen fruit can provide a superior quality in both flavor and consistency when compared to fresh fruits that are out of season or shipped in from another country. Frozen raspberries are the key to making these rolls with less mess and a more vibrant flavor. The frozen raspberries keep their shape when mixed into the filling and when rolled into the dough and sliced, which keeps the counter tops clean.
In the oven, the raspberries transform into a bubbly, gooey filling, which is brightened by the addition of orange zest. A white chocolate spread on the rolls hot from the oven makes these worthy of a second helping.
To begin your weekend or holiday morning with warm rolls, the rolls can be assembled the night before and baked the next morning. The evening before, prepare the dough and place the sliced dough in the 9 x 13-inch pan. Wrap the pan tightly in plastic wrap and place in the refrigerator overnight. In the morning, preheat the oven and set out the dough to warm and rise until doubled, about 30-45 minutes, and bake the rolls as indicated.
Alternatively, the rolls can be baked the evening before, covered with aluminum foil, and reheated in a 350 degree F oven until heated through.
May your holiday mornings be filled with flavor, family, & cheer. Happy Holidays, dear friends.
Raspberry Swirl Rolls with White Chocolate Glaze make for a dreamy addition to your holiday brunch menu. The tartness of the raspberries is complemented by the sweetness of the white chocolate glaze and the hint of orange zest in the filling. The rolls have a soft, but chewy texture enhanced by the gooey fruit filling. Serve warm from the oven and share with dear family and friends.
One Year Ago: Chocolate Cream Pie
Three Years Ago: Chocolate Sugar Cookies
Four Years Ago: Sugar Cookies
Five Years Ago: Candy Cane Cupcakes & Chocolate (Dairy-Free!) Ice Cream
Six Years Ago: Chocolate Clementine Cupcakes & Peppermint Hot Chocolate
Seven Years Ago: Gingerbread Cheesecake & Peppermint Ice Cream
Raspberry Swirl Rolls with White Chocolate Glaze
Yields 12 rolls
1 cup (240 mL) lukewarm milk (about 100 degrees F/38 degrees C)
1/4 cup (56 grams) butter, melted
2 1/2 teaspoons active dry yeast
1 large egg
1/4 cup (50 grams) granulated sugar
1 teaspoon salt
3 1/2 cups (420 grams) all-purpose flour
Zest of 1 orange
1/4 cup (50 grams) granulated sugar
1 teaspoon cornstarch
10 ounces (283 grams) Dole Frozen Raspberries
White Chocolate Glaze
4 ounces (130 grams) white chocolate, melted
2 tablespoons heavy cream
1 teaspoon vanilla extract
For the dough, place lukewarm milk, melted butter, yeast, egg, sugar, and salt into a large mixing bowl. Whisk until combined. Add flour and stir until the mixture begins to form a dough. On a lightly floured surface, place the dough and knead by hand until smooth and elastic, about 5-8 minutes. Alternatively, place the dough into a stand mixer with a dough hook attachment and knead on low for 5-8 minutes, or until smooth and elastic.
Form into a ball and place into a lightly greased bowl. Cover and allow the dough to rise in a warm environment until doubled in volume, about 1 hour.
On a lightly floured surface, roll out the dough into a 12 x 15-inch rectangle.
For the filling, mix together the sugar and orange zest until fragrant. Mix in the cornstarch. Gently stir in the frozen raspberries. Working quickly to prevent the raspberries from thawing, sprinkle raspberry mixture uniformly on the dough, leaving a 1-inch border around the edges. Starting lengthwise, roll the dough into a log shape. Trim off the ends and slice the roll into 12 evenly sized pieces. Place rolls into a parchment-lined 9 x 13-inch pan. Cover and let rise until doubled, about 30-45 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake rolls for 20-25 minutes, or until lightly browned (internal temperature of 190 degrees F/87 degrees C).
While the rolls are baking, stir together the melted white chocolate, heavy cream, and vanilla extract in a small bowl until smooth. Spread baked rolls with glaze using an off-set spatula while still hot. Serve warm.
This post is sponsored through a partnership with Dole Sunshine. As always, all thoughts and opinions are my own. I am incredibly excited to be working with Dole Sunshine because of the excellent quality of their frozen & preserved fruits. Thank you for supporting Pastry Affair & my wonderful sponsors!