White Chocolate Raspberry Rolls

As the afternoons start to cool and the scent of holiday baking wafts through the air, there’s nothing quite like a warm, gooey White Chocolate Raspberry Roll to bring comfort and joy. This delightful pastry combines soft, buttery dough with a luscious raspberry filling and is topped with a rich white chocolate cream cheese frosting that’s simply irresistible. Whether you’re preparing a festive brunch, treating your family on a cozy weekend, or impressing guests at a gathering, these rolls are sure to be a hit.

What Makes This Recipe Special

You’ll absolutely adore these White Chocolate Raspberry Rolls for a multitude of reasons. First and foremost, they’re a wonderful fusion of flavors—tart raspberries perfectly complement the sweet, creamy white chocolate, creating a balanced dessert. Beyond taste, these rolls are a feast for the eyes, their swirls of vibrant red and creamy white making them the centerpiece of any table.

"I made these rolls for brunch, and they disappeared in minutes! Everyone was raving about the flavors and how fluffy the bread was." – Satisfied Baker

These rolls are not only a treat for special occasions; their comforting flavors make them perfect for everyday indulgence, too. They’re simple enough for novice bakers yet impressive enough for seasoned pros—it’s the ideal recipe to elevate your baking game.

Step-by-Step Guide to Cooking It

Making White Chocolate Raspberry Rolls is a straightforward process with fantastic results. The recipe involves a few key stages: preparing the dough, allowing it to rise, making the filling, and finally, assembling and baking. Before diving into the details, here’s a quick glimpse of what’s ahead:

1. Prepare the dough starter and let it rise to perfection.
2. Mix and knead the dough until it’s soft and elastic.
3. Cook the raspberry filling while the dough rises.
4. Assemble the rolls with a delectable butter-sugar spread and raspberry filling.
5. Bake until golden brown and finish with a luscious white chocolate frosting.

Let’s roll up our sleeves and get started!

Gather Your Ingredients

Here’s everything you’ll need to whip up these scrumptious rolls:

• For the Dough:

  • 1 cup (240ml) whole milk, warmed to 105-115°F (40-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast
  • ¼ cup (50g) granulated sugar, plus 1 teaspoon for the dough
  • 1 large egg, at room temperature
  • ¼ cup (56g) unsalted butter, melted and cooled slightly
  • ½ teaspoon salt
  • 3 ½ – 4 cups (420-480g) all-purpose flour

• For the Raspberry Filling:

  • 2 cups (250g) fresh or frozen raspberries
  • ½ cup (100g) granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water

• For the Butter-Sugar Spread:

  • 2 tablespoons unsalted butter, softened
  • ¼ cup (50g) granulated sugar

• For the White Chocolate Frosting:

  • 4 ounces (113g) good quality white chocolate, finely chopped or in chips
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 2 cups (240g) powdered sugar, sifted
  • 2-3 tablespoons whole milk or heavy cream, as needed

Feel free to adjust the types of berries or chocolate based on your preference!

Step-by-Step Directions

1. Prepare Dough Starter: Warm 1 cup of milk to the right temperature (105-115°F) and stir in 2¼ teaspoons of yeast and 1 teaspoon of sugar. Let it foam for 5-10 minutes. Add the remaining sugar, egg, melted butter, and salt; whisk until combined.

2. Mix & Knead Dough: Gradually add 3½-4 cups of flour, stirring until the dough comes together. Knead for 8-15 minutes (using a stand mixer with a dough hook or your hands) until the dough is soft and elastic.

3. First Dough Rise: Grease a large bowl and place the dough inside, turning to coat. Cover and let rise in a warm place for 1-1½ hours, or until it has doubled in size.

4. Prepare Raspberry Filling: In a saucepan, combine 2 cups of raspberries, ½ cup sugar, and 2 tablespoons lemon juice. Simmer for 5-7 minutes. Stir in the cornstarch slurry, continue cooking for 1-2 minutes until thickened, then transfer to a bowl to cool completely.

5. Prepare Butter-Sugar Spread: In a small bowl, mix 2 tablespoons softened butter with ¼ cup sugar until it becomes a spreadable paste.

6. Assemble Rolls: Punch down the risen dough and roll it out into an 18×12 inch rectangle on a floured surface. Spread the butter-sugar paste over the dough, leaving a ½-inch border. Layer with the cooled raspberry filling.

7. Roll Log & Slice: Starting from the long edge without the border, tightly roll the dough into a log, pinching the seam gently to seal. Slice the log into 12 rolls, about 1½ inches thick.

8. Arrange & Second Rise: Place the sliced rolls in a greased 9×13 inch baking dish, leaving space between them. Cover and let them rise again for 30-45 minutes until puffy. Meanwhile, preheat your oven to 375°F (190°C).

9. Bake Rolls: Bake uncovered for 20-25 minutes until they are golden brown. If they brown too quickly, tent them loosely with aluminum foil. Remove from the oven and let them cool in the pan for 10-15 minutes.

10. Prepare White Chocolate Frosting: Melt the white chocolate (using a microwave or double boiler) and let it cool slightly. In a bowl, beat the cream cheese and softened butter until fluffy. Add the melted white chocolate, vanilla, and powdered sugar; beat until smooth. Adjust the consistency with milk or cream as needed.

11. Frost & Serve: Generously spread the white chocolate cream cheese frosting over the rolls while they are still slightly warm. Serve immediately for the best experience.

Tips for Serving

These White Chocolate Raspberry Rolls are divine on their own, but you can enhance the experience with a few creative touches. Pair them with a hot cup of coffee, a cozy herbal tea, or a glass of cold milk for a delightful treat. Consider serving them with a side of fresh berries for a beautiful presentation, or add a dollop of whipped cream for extra indulgence.

Alternatively, for a lovely brunch spread, combine these rolls with a fresh fruit salad or a light quiche to create an inviting meal that everyone will love.

Storage Tips

To keep your delicious rolls fresh, store any leftovers in an airtight container at room temperature for up to 2 days. If you want to extend their life, refrigerate them for up to 4 days.

When reheating, pop them in the microwave for a few seconds to warm them gently. You can also freeze unbaked rolls: simply assemble them, place in the freezer on a baking sheet until firm, then transfer to a sealed container or bag. When ready to bake, simply let them thaw and rise before baking as directed.

Pro Chef Tips

Here are a few expert tips to ensure your rolls come out perfectly every time:

• Yeast Activation: Make sure your milk is at the right temperature (105-115°F) for yeast activation; too hot can kill the yeast, and too cool won’t activate it properly.
• Kneading: Don’t skip the kneading step. A well-kneaded dough develops gluten, creating that soft and chewy texture we love in rolls.
• Adjust Sweetness: Feel free to adjust the sugar in the frosting to match your preference. A touch less sweet can be great if you’re serving these rolls alongside other desserts.

Creative Twists

While this recipe highlights the classic combination of white chocolate and raspberry, you can easily switch things up. Consider using different berries like blueberries, strawberries, or blackberries for the filling. For a chocolate twist, substitute half of the white chocolate with dark chocolate chips. You can also experiment with flavored cream cheese by adding a little almond extract to the frosting or using citrus zest for a refreshing touch.

Your Questions Answered

How long does it take to prepare the rolls?

From start to finish, you can expect the entire process to take about 3 hours, including rising times. However, hands-on time is much less, around an hour.

Can I use frozen raspberries?

Absolutely! Frozen raspberries work perfectly in this recipe. Just be sure to thaw and drain them slightly to prevent excess moisture in the filling.

Are these rolls suitable for make-ahead preparation?

Yes, you can prepare the dough and filling a day in advance. Just refrigerate the dough after the first rise, and then let it come to room temperature before proceeding with assembly.

What’s the best way to adjust the recipe for dietary restrictions?

For a gluten-free version, use a Gluten-Free All-Purpose Flour blend. You can also make a dairy-free version by substituting almond or coconut milk and using dairy-free cream cheese in the frosting.

With its delightful combination of flavors and textures, baking these White Chocolate Raspberry Rolls will surely become a cherished tradition in your home. Happy baking!

White Chocolate Raspberry Rolls

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• Total Time: 115 minutes
• Yield: 12 rolls 1x
• Diet: Vegetarian

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Description

Delicious rolls combining soft, buttery dough with a raspberry filling and topped with white chocolate cream cheese frosting.

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Ingredients

Scale 1x2x3x

• 1 cup (240ml) whole milk, warmed to 105-115°F (40-46°C)
• 2 ¼ teaspoons (7g) active dry yeast
• ¼ cup (50g) granulated sugar, plus 1 teaspoon for the dough
• 1 large egg, at room temperature
• ¼ cup (56g) unsalted butter, melted and cooled slightly
• ½ teaspoon salt
• 3 ½ – 4 cups (420-480g) all-purpose flour
• 2 cups (250g) fresh or frozen raspberries
• ½ cup (100g) granulated sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water
• 2 tablespoons unsalted butter, softened
• ¼ cup (50g) granulated sugar
• 4 ounces (113g) white chocolate, finely chopped or in chips
• 4 ounces (113g) cream cheese, softened
• ¼ cup (56g) unsalted butter, softened
• 1 teaspoon pure vanilla extract
• 2 cups (240g) powdered sugar, sifted
• 2–3 tablespoons whole milk or heavy cream, as needed

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Instructions

1. Prepare Dough Starter: Warm 1 cup of milk to the right temperature (105-115°F) and stir in 2¼ teaspoons of yeast and 1 teaspoon of sugar. Let it foam for 5-10 minutes. Add the remaining sugar, egg, melted butter, and salt; whisk until combined.
2. Mix & Knead Dough: Gradually add 3½-4 cups of flour, stirring until the dough comes together. Knead for 8-15 minutes until the dough is soft and elastic.
3. First Dough Rise: Grease a large bowl and place the dough inside, turning to coat. Cover and let rise in a warm place for 1-1½ hours, or until it has doubled in size.
4. Prepare Raspberry Filling: In a saucepan, combine raspberries, sugar, and lemon juice. Simmer for 5-7 minutes. Stir in the cornstarch slurry, continue cooking for 1-2 minutes until thickened, then transfer to a bowl to cool completely.
5. Prepare Butter-Sugar Spread: In a small bowl, mix softened butter with sugar until it becomes a spreadable paste.
6. Assemble Rolls: Punch down the risen dough and roll it out into an 18×12 inch rectangle on a floured surface. Spread the butter-sugar paste over the dough, leaving a ½-inch border. Layer with the cooled raspberry filling.
7. Roll Log & Slice: Starting from the long edge without the border, tightly roll the dough into a log, pinching the seam gently to seal. Slice the log into 12 rolls, about 1½ inches thick.
8. Arrange & Second Rise: Place the sliced rolls in a greased 9×13 inch baking dish, leaving space between them. Cover and let them rise again for 30-45 minutes until puffy. Preheat your oven to 375°F (190°C).
9. Bake Rolls: Bake uncovered for 20-25 minutes until golden brown. Let them cool in the pan for 10-15 minutes.
10. Prepare White Chocolate Frosting: Melt the white chocolate and let it cool slightly. Beat cream cheese and softened butter until fluffy. Add melted white chocolate, vanilla, and powdered sugar; beat until smooth.
11. Frost & Serve: Generously spread the white chocolate cream cheese frosting over the rolls while still slightly warm. Serve immediately for the best experience.

Notes

These rolls are perfect for special occasions or everyday treats. Adjust sweetness in frosting as per your preference.

• Prep Time: 90 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 290
• Sugar: 24g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg

Keywords: white chocolate, raspberry, rolls, pastry, dessert, baking