Makes 12 large cinnamon rolls. This recipe is easy to cut in half...if I'm making them just for my family that is what I like to do! I cut it into 12 sections, perfect for baking on a regular sheet pan.
Ingredients:
Dough:
1 cup milk
3 tablespoons butter
1/4 up warm water
1 tablespoon yeast
1/4 cup sugar
2 eggs
1/2 tablespoon salt
3 1/2-4 cups flour, I usually use bread flour
Filling:
4 tablespoons softened butter
2/3 cup freeze dried raspberries
1/4 cup sugar
2/3 cup white chocolate chips
Frosting:
2 tablespoons cream cheese
2 tablespoons butter
1/4 cup white chocolate chips
2 tablespoons of cream before the raspberries are added, 1 for after
1/4 cup freeze dried raspberries
1-2 cups powdered sugar
Method:
Dough:
Heat milk and butter together. I usually do this in the microwave in a glass Pyrex measuring cup for 2 minutes, but it will depend on your microwave. Let it cool slightly so it won't kill the yeast. Add yeast and warm water to the bowl of a mixer. Add sugar, salt, eggs and 3 1/2 cups of flour. With the mixer running on low, drizzle in the milk and butter. Mix until the flour is all combined. If the dough feels sticky add a 1/4 cup more flour. Mix again and check the dough again. The dough should feel tacky but shouldn't stick to your finger. Scrape down the edges to make sure everything is combining evenly. Mix for 8 more minutes on medium low speed. Cover the mixer bowl and let the dough double in size.
Filling:
Combine softened butter, sugar and raspberries in a separate bowl. Use a wooden spoon to mash it all together. You may need to warm it slightly before spreading it on the dough. The white chocolate chips will just be sprinkled over the top after the filling is spread on the dough.
Assembly:
Flour a flat surface. Roll out the dough to about 15 inches by 10 inches. Don't roll out the dough too thin. Spread the dough with the filling and sprinkle the white chocolate chips over the top. Roll the dough starting from the longer end. Make sure the roll is seam side down. Before slicing into rolls, mark the top gently at the half way point. Divide each side into 6 equal segments, they should be about 1 1/2 inches each. Use floss to slice the dough. Place them on sheet pans or baking pans lined with parchment paper or sprayed with baking spray. If they are closer together, they will take longer to bake and will be taller. If you space them out a little they will be larger around but shorter. Let the rolls rise until they are puffy and have noticeable air holes throughout the dough.
Frosting:
Add butter, 2 tablespoons of cream, cream cheese and white chocolate chips to a bowl. Microwave for 30 seconds and stir with a spatula. If the white chocolate chips don't mix in after a minute of stirring, microwave for 10 more seconds. Add the powdered sugar and freeze dried raspberries and mix with an electric mixer until smooth. Add one more tablespoon of cream and mix again.
Bake in a 350 degree oven until golden brown and cooked through. I usually like to bake mine 12 on a sheet pan, and they take 15-20 minutes to bake. If I put them in a baking dish like the ones I used here, they take 25-30 minutes because they are much closer.
