Raspberry sweet rolls with cream cheese glaze
70 min · 9 g protein · 241 cals / serving
Soft yeasted rolls swirled with a thick, jammy raspberry filling and drizzled with a tangy cream cheese glaze while still warm. Greek yogurt and a scoop of protein powder replace most of the butter and milk in the dough, which keeps the rolls tender and gives them a faint tang that suits the berries; the filling is cooked first so it stays in the swirl instead of running out into the pan.
Ingredients
Filling
- 2 3/4 cups frozen raspberries, unsweetened
- 1/3 cup + 1 tbsp granulated sugar
- 2 tbsp + 1 tsp cornstarch
- 1 tsp lemon zest
Dough
- 1/4 cup skim milk, lukewarm
- 2 1/4 tsp (1 packet) active dry yeast
- 3 tbsp granulated sugar
- 3/4 cup nonfat Greek yogurt, at room temperature
- 1 egg, at room temperature
- 3 cups all-purpose flour, plus a little for rolling
- 1 heaped scoop whey protein, unflavoured or vanilla
- 1/2 tsp salt
- 2 tbsp butter, very soft
Glaze
- 3 tbsp light cream cheese, softened
- 1/3 cup + 2 tbsp powdered sugar
- 1 tbsp skim milk
- 1/2 tsp vanilla extract
Steps
- Put the raspberries, sugar, cornstarch and lemon zest in a small pan and stir over medium heat until the berries collapse and the mixture boils and turns thick and glossy, 6–8 minutes. Spread it on a plate and chill; it must be cold and jam-thick before it goes on the dough.
- Stir the yeast and a pinch of the sugar into the lukewarm milk (about 99°F) and leave 5 minutes until foamy. Add the rest of the sugar, the yogurt and the egg, then the flour, protein powder and salt, and knead 8 minutes by hand or with a dough hook. Knead in the soft butter for the last 2 minutes. The dough should be soft and just tacky; add flour only a spoon at a time.
- Cover and leave somewhere warm for 60–90 minutes, until doubled.
- Grease a 23 × 33 cm (9 × 13 inch) pan. Roll the dough on a floured counter to a rectangle about 30 × 45 cm (12 × 18 inches) and spread the cold filling over it, leaving a 3/4 inch border along the far long edge. Roll up tightly from the near long edge, pinch the seam, and cut into 12 rolls with dental floss or a sharp knife. Set them in the pan, cover and leave 30–45 minutes until puffy and touching.
- Heat the oven to 350°F and bake 25–30 minutes, until golden on top and 190°F in the centre of a middle roll. Cool in the pan for 10 minutes.
- Beat the cream cheese, powdered sugar, milk and vanilla until smooth and drizzle over the warm rolls.
Good to know
Can I make them the night before?
Yes. Shape and cut them, cover the pan tightly and refrigerate overnight. In the morning leave them at room temperature for about an hour, until puffy, then bake as usual.
Can I use fresh raspberries?
Yes, the same weight; they cook down a little faster. Do not skip cooking the filling, though: raw berries release their juice in the oven and the rolls go soggy at the bottom.
Can I use more butter for a richer roll?
Doubling the butter in the dough to 4 tablespoons makes the rolls a little softer and more like a bakery sweet roll, at about 19 instead of 24.
Alternative
Per
- Calories
- 276
- Protein
- (16%)
- 11 g
- Fat
- (15%)
- 5 g
- Carbohydrates
- (69%)
- 48 g
- of which sugar
- 18 g
- Fiber
- 3 g
- Sodium
- 172 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2893 kcal goes into the pot and 1323 g of ingredients comes out as about 1050 g of food: 276 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.