After having the kitchen back again, I decided it had been way too long since I had made an old favorite of mine, bucket bread. Bucket bread lasts for up to two weeks in the refrigerator, and it’s so incredibly easy. I used it for baguettes a few days ago, then decided I could make it for these delicious sweet rolls, too. Not only is it great for rolls, but it’s also fantastic for pizza as well.
For these sweet rolls, in addition to the bucket bread dough, all you need are a few more ingredients:
frozen raspberries
sugar
a dab of cornstarch
powdered sugar
almond extract
and a few splashes of cream
These are made the same way one would make a cinnamon roll, except the filling is now raspberry based. And, the great part about it is you can use frozen raspberries instead of fresh – it makes the filling easier to work with, and better to roll up into a tight log. If one needs to slightly de-thaw them, make sure to drain and dry really well before using in the filling. Add the sugar and cornstarch. Then just let them rise – cover about 1 hour using a warm spot in the kitchen.
- Raspberry Filling
- 1 10 oz. package frozen raspberries
- ½ c. granulated sugar
- 1 t. cornstarch
- Glaze:
- 1½ c. powdered sugar
- 3-4 T. cream (heavy cream or half & half)
- ½ t. almond extract
- Using the dough recipe (see bucket bread above - about 1½ size boule - grapefruit size), transfer the dough to a lightly floured surface. Using a rolling pin, roll into a 12 x 18 inch rectangle. Make sure the dough is smooth and evenly thick.
- Spray a 9 x 13 inch baking dish with nonstick spray, then line with parchment paper.
- Make the filling: In a medium bowl, toss the frozen raspberries with sugar and cornstarch. Spread the cold sugared raspberries evenly over the dough. Tightly roll up the dough to form an 18-inch long log. Cut into 12 even rolls. If there is any extra raspberry juice of filling, place in the bottom of the pan. Arrange rolls in baking pan. Cover the rolls and let them rise in a warm place until they are puffy, about 1 hour (or more).
- After the rolls have risen, preheat oven to 400F. Cover the rolls with aluminum foil and bake for 20-25 minutes until they are golden and berries are bubbling. Let cool.
- To make the glaze: In a medium sized bowl, whisk the powdered sugar, cream, and almond extract until smooth. Add more sugar or cream depending on the thickness you prefer (I made mine more heavy). Pour over warm rolls and serve. Baked rolls can be frozen for warming and enjoying at a later date.
Molly,
If there’s 1/2 of one of these mouth-watering rolls left, I’ll be out in the morning!
Knowing how the moist, gooey cinnamon rolls are, I am eager to sample these!
Thank you for baking and sharing!
Love,
Mom