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Raspberry Brioche Sweet Rolls

Knead Some Sweets Verified

Kneadsomesweets.com

Ingredients

Warning0 allergens identified

Raspberry Brioche Sweet Rolls

For the Dough:

½ cup warm milk(110℉), I use whole milk

1 tsp sugar

1 tbsp active dry yeast

¼ cup white sugar

4 eggs(room temperature)

¾ tsp salt

3 ½ cups all-purpose flour

1 cup salted butter*(softened)

For the Filling:

¼ cup salted butter(softened)

½ cup white sugar

2 cups raspberries(fresh or frozen)

For the Frosting:

¼ cup salted buttermelted

2 cups powdered sugar (confectioners sugar)

¼ tsp vanilla

2 tablespoons heavy whipping creamup to 3 tbsp

Add the warm milk, 1 teaspoon of sugar, and yeast to a small bowl and stir just until combined. Let sit for 10 minutes or until bubbly and frothy. (If the mixture doesn't bubble, your yeast is probably gone bad and you will need to start over with new yeast.)

Once bloomed, whisk the room-temperature eggs, sugar, and salt into the yeast mixture. Add 3 cups of flour and begin mixing on low speed with the hook attachment until the dough comes together.

Increase the speed to medium and gradually add the softened butter, 2 tablespoons at a time, allowing each addition of butter to incorporate before adding more. Once all the butter is incorporated, add the remaining ½ cup of flour and mix until combined. Keep mixing/kneading at medium-low speed for about 10 more minutes until a smooth and satiny dough forms.

Form the dough into a smooth ball, place it back in the bowl, and cover it with plastic wrap. Let rise in a warm place for 1 hour or until doubled in size. After 1 hour, punch down, form into a ball, cover again, and place in the refrigerator to rise/rest for 1 hour or until doubled in size.

After 1 hour in the refrigerator, punch down the dough again and transfer to a lightly floured countertop. Use a rolling pin to roll the dough into a large rectangle, approximately 12X18 inches. Spread the softened butter all over the dough, then sprinkle the sugar, lastly distribute the raspberries, pressing them into the dough slightly.

Roll the dough up tightly, starting from the long side of the rectangle. When you get to the end, pull the loose flap up over the roll and pinch the dough together to create a seam.

Prepare a baking pan with non-stick spray or parchment paper. Slice into 12 even rolls and place in the prepared pan. Cover with plastic wrap and let rise in a warm place for 45 minutes.

Preheat the oven to 350℉. Once the rolls are done rising, bake in the preheated oven for 25-35 minutes or until golden brown. Let cool slightly while you make frosting.

To make the frosting

Whisk together the melted butter, powdered sugar, vanilla, and enough whipping cream to reach a spreadable consistency. Spread over the slightly cooled rolls and serve while still warm.

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Butter Temperature Control 🧈
Keep all butter at room temperature (68-72°F) when incorporating into dough to ensure even distribution and prevent the dough from becoming greasy or tough.
Yeast Activation Timing ⏱️
Proof the active dry yeast in warm milk (110°F) for 5-10 minutes until foamy before mixing—this ensures proper fermentation and rise for pillowy-soft rolls.
Fresh Raspberry Protection 🫐
Toss fresh raspberries lightly in cornstarch before adding to the filling to absorb excess moisture and prevent the rolls from becoming soggy during baking.
Cream Consistency for Icing 🎂
Whip heavy cream to stiff peaks separately, then gently fold into powdered sugar mixture to create an airy, luxurious vanilla icing that won't weigh down the delicate brioche.
Strategic Dough Resting ✨
Allow the shaped rolls a second rise of 30-45 minutes until puffy (not overproofed) before baking to achieve the perfect tender crumb without dense, gummy centers.