Hi guys I'm Laura Vitale and on this episode of Laura in the Kitchen we're gonna roll with
it!
Get it?
The title?
get it?
We're going to make some raspberry and cream rolls.
It's been a while since I've made rolls and they're truly one of our favorite things in
the world and you guys love them too, they do so well here on Laura in the Kitchen.
These are so good, you're going to absolutely love them.
I can't even think of anything better than these on a warm day with a cool drink or some
tea or something outside - dynamite!
So easy, let me run you through the list of ingredients because it's not very big.
This is what you'll need for the dough, active dry yeast, pinch of sugar, all purpose flour,
more sugar, pinch of salt, egg, melted butter, I've got a mixture over here of whole milk
and some water that I just warmed up in the microwave.
You want it to be about 115 degrees Fahrenheit, not too hot not too cold.
To it I'm going to add my yeast and my sugar to activate the yeast and give that a little
stir.
And I am just going to set this aside.
Now, if you've been with me for a long time then you know that I'm obsessed with my cinnamon
roll dough and I use it for just about everything that requires a roll because it's just perfect,
it's pollowy it's soft it's decadent it's not too sweet and it pairs with every filling
that you want to make so that's why I love it for this recipe because it just soaks up
the raspberries and the cream and it's just - I'm telling you it is dynamite.
So, in the bowl of my standing mixer I'm just going to add my dry ingredients and I'm going
to give these a quick little whisk-a-roo.
Just to combine them and once the yeast is ready, we'll add everything else and get it
going.
That's it!
Alright, now I can pretty much add everything else.
The butter, the milk, the water mixture, the egg and a splash of vanilla, and I'm just
going to put this in the mixer with my dough hook, for a few minutes until the dough comes
together.
And what I did was I took the same bowl that I had the dry ingredients in, I didn't even
clean it out, just brushed it with a little bit of vegetable oil because that's all it
needs, and that will be ready and I'm just going to get this going to grab my hook in
the back and show you what it looks like when it's there.
Alright, this looks perfect!
So this took about 4 minutes.
Come on!
Took about 4 minutes, oh it's gorgeous!
It's not sticky, it's exactly how I want it.
Okay, now I'm going to go put this in my oiled bowl, cover it with plastic wrap, put it somewhere
to double until..
Put it somewhere to rise until it's doubled in size.
That's all I was trying to get out!
I'm going to go do that and I'll show you the filling and yadda yadda.
My dough looks great, it's almost doubled in size so that's fantastic, let's work on
the filling for everything.
I've also decided I'm going to name these raspberry cheesecake rolls.
Because that's kinda what they taste like - they taste like a raspberry cheesecake in
a roll.
So that's what I'm going to call them.
Alright, so there are a few components of your filling.
You need your cream cheese filling.
For that, you need cream cheese that has been softened at room temperature, and some sugar.
And you can see that it's important that it's softened otherwise you would not be able to
do that, you want to make sure that it's really nice and easy to work with and I'm just going
to give it a little mix.
To it, I'm going to add a splash of good vanilla.
Just a splash and a little lemon zest.
This to me, really makes something taste like a fruity cheesecake because I always put a
little lemon zest into any plain cheesecake, not like a chocolate cheesecake but anything
that's got a fruit base or a plain cheesecake, I think it makes a world of a difference even
in like a cheese danish.
I just think it makes it so much better.
And then I'm just going to add a splash of milk, about a tablespoon, I just want this
to be really nice and easy to spread.
So, that's perfect.
So now I'm just going to set this aside, and work on the other portion of the filling.
Okay, you've got fresh raspberries, to the fresh raspberries, you're going to add a mixture
of corn starch and sugar.
So I'm just mixing the two together really quickly.
And I'm going to coat my fresh raspberries with it.
My dough looks incredible, just kind of dump that on a lightly floured surface, sprinkle
a little bit of flour on top because I'm going to roll this into a rectangle.
So I'm just going to do that.
Carefully.
This looks great and this really is the most forgiving easiest dough to work with, so it's
really a breeze to make any kind of roll with it because you're not going to struggle with
this dough.
Now what I'm doing is I'm taking a little bit of butter, and I'm just brushing it evenly,
I want it really nice and soft so that I can easily brush it over the whole surface of
my dough.
Then you're just going to sprinkle a couple tablespoons of sugar, I know it seems like
a lot of sugar but we don't have a lot of sugar in the dough and it's kind of spread
out throughout all three components.
Then you go in with your cream cheese mixture.
Get every single teeny tiny bit out of your bowl.
I don't want to leave it behind.
I'll use this to help me get it out off of my spatula and then you just want to spread
this nice and evenly.
And then the last and final step is to kind of spread the raspberries over the top.
You don't want to add too, too many raspberries because it'll make it a bit difficult for
you to roll, and then it'll be too much liquid and you can see I'm leaving a little bit of
a border here because I'm going to roll this it's going to be easier for me to do that.
And now you just carefully roll these babies up.
Then you want to get about 18 equal sized rolls, I'm sorry 16 so it'll be 8 from each
side - just put them into rows of 4 and this is just a really large baking sheet that I've
lined with some parchment, I've sprayed with a little bit of spray and I've just popped
them on there like so.
Alright, last one so now what I'm going to do is I'm going to lightly cover this with
some plastic wrap you can also use like a lint free kitchen towel, and I'm going to
let these rest for a good 45 minutes and I'll show you what they look like before they go
into the oven.
They're beautiful, right?
These have rested for 40 minutes.
I'm going to pop these into a 350 degree oven until golden brown all around.
Are these magnificent or what?
They were in the oven for 30 minutes.
They came out I let them cool a little bit, I'm not gonna lie, they're still warm.
I put a few raspberries on top, a little powdered sugar, and I mean they smell like incredible.
Now you know that ordinarily I would do a cream cheese glaze, but because there's a
cream cheese filling I just felt like there was too much cream cheese when I tried it
with the glaze so I just think that a little powdered sugar is perfect, now you know I
would go into one of these but I'm just really afraid that I would - well who's gonna judge
me if I break one, right?
Aint nobody gonna judge me because they're still quite warm.
If I would wait like a patient person, then we would't have a problem, but you know what?
I like living on the edge.
Who doesn't like living on the edge?
Ohhh!
Oh my word, oh my word!
There's stickiness, there's jamminess.
Are you looking at that?
Uh huh, uh huh!!
Oh food angels above!
Oh!
They're so..
Look at the pillowy-ness of the dough!
And then the .. oh!
We are so in love!
No words.
LauraintheKitchen.com has the recipe written for you.
Just go make it.
Just go!
I got nothing else to say.
You just have to make these right now, this weekend, because if you don't you are missing
out on the best eating opportunity you are going to have this month.
I hope you have enjoyed spending time with me.
I'll see you net time.
Come in for a bite, come on!