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Mon, Apr 22 2013 post by Shirla

Raspberry Filled Rolls

A delicious raspberry filled sweet treat the whole family will enjoy.

Raspberry Filled Rolls

Today I get the fabulous privilege of blogging about our “Raspberry Filled Rolls.”  I am so excited to tell you about this great recipe. 

Here in Utah, we have had a long winter, and any excuse to brighten the day is welcomed as we long for warmer weather and bright happy flowers.  (Spring in Utah sometimes means that one day it is in the 60’s and the next day it is snowing…) 

So for me, these “Raspberry Filled Rolls” were just the ticket.  Warm, gooey, sticky, sweet “flowers” that have you asking for more…  Is your mouth watering yet?  I know mine is.  So here is what you need to make an absolutely amazing “spring” recipe.

 

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Here are the ingredients.  (I already mixed the almonds and brown sugar together, put the vanilla in the butter, and mixed the glaze together.) 

12 Rhodes™ Dinner Rolls, thawed to room temperature

1/3 cup raspberry jam

1/4 cup melted butter

1/2 teaspoon vanilla

1/2 cup sliced almonds, crushed

1/4 cup brown sugar

additional sliced almonds, if desired

Glaze:

3 ounces cream cheese

2-4 tablespoons milk

3 tablespoons powdered sugar

1/4 teaspoon vanilla extract

I know you can’t wait to see how this will all come together.

 

 

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First, flatten each roll into a 4-inch circle.

Then, place a large teaspoon of jam in the center of each circle.  I ended up using a heaping teaspoonful of jam, so I used more like 1/2 cup; not quite double the amount.

Pull the edges of each roll up over the jam and pinch together. 

Combine brown sugar and crushed almonds in a shallow bowl. Combine butter and vanilla in another bowl.  (In the ingredient photo, I already completed this step.)  Dip each jam filled roll into butter mixture and then into brown sugar mixture. Place each roll, pinched side up in a sprayed muffin cup. 

 

 

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(Okay, so when I first read this recipe, I wondered why oh why would I place the roll pinched side up.  Won’t it open up and look funny?)  Well…yes, they do open up...but they don’t look funny at all.  The fact that they open up is part of their beauty.  (You will see later.)

Cover with plastic wrap and let rise until double in size.  (Here’s what the rolls look like after I have rolled them in butter, and the nut and brown sugar mixture before they have doubled in size.)

When they are double in size, bake at 350°F 12-15 minutes.  (Here they are double.  You can see here they are already starting to open up a little.)

 

 

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And “presto chango”, here they are after they are all baked.  Aren’t these Raspberry Filled Rolls absolutely beautiful?  In fact don’t they look a little like spring flowers? 

 

 

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I love this thought.  It was actually my daughter that noticed this.  As they were baking in the oven, we turned the light on to peak inside to see how they were doing.  My daughter said, “They look like flowers!”  I thought that was a great observation and I agreed.  Hence, spring in the kitchen!

 

 

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Now for the best part… Combine all glaze ingredients and mix well.  Drizzle over the top of slightly cooled rolls.  When I mixed the glaze I used all of the milk, but it was still quite thick.  Drizzling was not an option. 

So here is what I did.  I put the glaze in a sandwich size re-sealable bag.  I cut off a small corner of the bag about 1/8” wide or less.  (Start by cutting the corner small, you can always cut it bigger if you want more glaze to come out.)  Push the glaze toward the hole and squeeze.  Kind of like a pastry bag, just a homemade disposable one.

Sprinkle with sliced almonds if desired.  I didn’t do this because I felt like I had enough nuts already.  But it would sure look pretty on top of the glaze.  And of course last but not least, ENJOY!  And try not to eat them all before your family gets some. 

This was the hardest part for me.  I think I ate three rolls before I put them away for my kids to eat for an after school snack…shhh…don’t tell anyone.  May you enjoy Spring “Flowers” in your kitchen just as I did.  Until next time…

 

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Raspberry Filled Rolls

Servings: 12 | Skills: Intermediate | Prep Time: 20-30 min (not including thaw time) | Bake Time: 15 min

A delicious raspberry filled sweet treat the whole family will enjoy.

Raspberry Filled Rolls
4.6 / 5  (7 votes, 2 reviews )

Ingredients

12 Rhodes Dinner Rolls, thawed to room temperature
1/3 cup raspberry jam
1/4 cup melted butter
1/2 teaspoon vanilla
1/2 cup sliced almonds, chopped
1/4 cup brown sugar
additional sliced almonds, if desired

Glaze:
3 ounces cream cheese
2-4 tablespoons milk
3 tablespoons powdered sugar
1/4 teaspoon vanilla extract

Instructions

Flatten each roll into a 4-inch circle. Place a large teaspoon of jam in the center of each circle. Pull the edges of each roll up over the jam and pinch together. Combine brown sugar and crushed almonds in a shallow bowl. Combine butter and vanilla in another bowl. Dip each jam filled roll into butter mixture and then into brown sugar mixture. Place each one, pinched side up in a sprayed muffin cup. If you have any extra brown sugar mixture. Sprinkle over the top. Cover with plastic wrap and let rise until double in size. Bake at 350°F 12-15 minutes.

Combine all glaze ingredients and mix well. Drizzle over the top of slightly cooled rolls. Sprinkle with sliced almonds if desired.

2 Comments

Ben said on Apr 25, 2013
What a treat, I would never have thought to use cream cheese for the glaze!
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