Whether you’re looking for a fun breakfast treat on Valentine’s Day,
a sweet for the neighbors or a unique valentine for your kids to give
out, these heart shaped sweet rolls fit the bill.
Studio 5 Contributor Amy Richardson shares her original recipe for
Fresh Raspberry and Cream Sweetheart Rolls
Fresh Raspberry and Cream Sweetheart Rolls
Rolls:
1 loaf frozen bread dough, thawed
1/4 cup frozen or regular raspberry preserves
1/2 cup fresh raspberries, coarsely chopped
2-3 tbsp heavy cream
Cream cheese filling:
4 oz cream cheese, lightly warmed in the microwave
2 tbsp sugar
¼ tsp almond extract
Cream cheese frosting:
1/2 cup butter
2 oz cream cheese, at room temperature
4 cups confectioners sugar
1/4 cup milk
3/4 tsp vanilla extract
1/4 tsp almond extract
To make filling, place cream cheese, sugar, and almond extract in a small bowl.
Stir until smooth. Set aside.
Lightly mix raspberry jam and chopped raspberries together. Set aside.
On a lightly floured board, roll dough out to a 5 x 20 inch rectangle, rolling the dough
slightly thinner at edges. Spread a thin layer of cream cheese over dough.
Top with a thin layer of raspberry mixture.
Roll dough from the thinner outside edges in towards the center.
Slice into 3/4 inch slices. Place on parchment lined or greased cookie sheets. Pull
bottom center of roll down to a point, to form a heart shape.
Alternate method:
Cut prepared dough into 3/4 slices.
Roll individual sliced strips from the outside edges in toward the center.
Place on parchment lined paper, or greased cookie sheets. Pull bottom center of roll
down to a point, to form a heart shape.
Cover and let rise for about 1 1/2 hours or quick rise method*.
Brush with heavy cream.
Bake at 350 for 15-20 minutes, or until lightly browned.
To make frosting:
In a medium sized bowl, beat butter and cream cheese until smooth.
Add 2 cups of the sugar and the milk. Repeat.
Add remaining sugar, and beat until fluffy.
Add extracts until well blended.
Frost rolls while still slightly warm.
*Quick rise method:
Heat oven to 200 degrees. Place a baking pan filled with 1 inch water on the bottom
rack. Turn oven off. Place covered rolls into the oven. Remove when doubled in size,
about 30-40 min.
Makes 18 rolls
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