Raspberry cinnamon rolls
It's a mix of flavors, not too sugary as brings a bit of sour Raspberries to taste. You can use strawberries too #wheatflour #flourtheme
Raspberry cinnamon rolls
It's a mix of flavors, not too sugary as brings a bit of sour Raspberries to taste. You can use strawberries too #wheatflour #flourtheme
Cooking Instructions
- 1
In a large bowl, add the milk and stir in one teaspoon of sugar
- 2
Sprinkle over the instant dry yeast and let it bloom for 10 minutes
- 3
Add the egg, melted butter, the remaining sugar and flour
- 4
Using a wooden spoon combine everything together
- 5
On a lightly floured surface turn out the sticky dough and start kneading. In case it's too sticky add a little more flour
- 6
Knead for 5 to 7 minutes until pliable and no longer sticky
- 7
Place the dough in a grease bowl and cover with a kitchen towel or cling film
- 8
Place the bowl in a warm place with no draft and let the dough rise for 1 hour or until more than doubled in volume
- 9
Punch out the air and form a rectangle.
Roll out the dough to form a rectangle about 18"by 14" - 10
Spread over the softened butter
- 11
Mix the brown sugar and cinnamon and sprinkle over the buttered dough
- 12
Then finally add the raspberries
- 13
Start with the furthest end, rolling up the dough tightly and pinch in the end when done
- 14
Using a serrated knife, cut off the ends then slice up the log into 1 inch thick pieces
- 15
Place the rolls in a grease 12 inch square baking tin.
Let the rolls rise for an additional 30 minutes.
- 16
Pre heat your oven at 210°C
- 17
Once risen, lightly brush the rolls with some melted butter.
Bake at 210 degrees C for 22 to 25 minutes
- 18
Enjoy
Cooksnaps
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