Raspberry Almond Sweet Rolls
Who else has a weakness for baking with almond extract? Last week, my family gathered over at my sister’s house to celebrate their soon-to-be little girl. My mom baked the most mouthwatering almond cake with a white chocolate cream cheese frosting and little pink pearl sugars. We were all obsessing over how simple and almond-forward the cake was. It instantly reminded me that I NEEDED to share these Raspberry Almond Sweet Rolls, which I’ve been secretly hiding up my sleeve..
And talk about an almond-forward treat. I also wanted to create something that reminded me of a beloved raspberry coffee cake, but in the form a classic cinnamon roll. I was so pleased with how these rolls achieved both of those factors. The filling is a simple reduction of frozen raspberries, sugar, lemon juice, vanilla, and a sprinkle of sliced almonds. Then rolled tightly in to a yeast-y dough (enhanced with a few drops of almond extract) and topped with a coffee cake-like crumble. Otherwise known as decadent, and DELICOUS.
It seemed like appropriate timing to share the best sweet rolls just days before Easter. Because of the vibrant fruity filling, crumbly topping, and sweet glaze – I can’t think of a better brunch recipe to serve on the holiday. The process is a bit messy, so be sure to prep the first stages beforehand if you’re having company over (unless you appreciate a little mess in the kitchen!)
You’ll also want to make sure you have all of the ingredients laid out before starting the process. One of my biggest pet peeves is starting a baking project, then realizing I’m short on butter. OR, starting a baking project when I didn’t prepare for some of the ingredients to be at room temperature. Hint: be sure to check both of these things before you dive in to this recipe!
So, how do you feel about almond-forward desserts? (Let’s face it, a sweet roll is basically dessert). Also, what’s on your Easter menu this year? If you needed something last minute, consider this it. Scroll on to find the full recipe full, and be sure to tag me on Instagram @everydayfroma if you make a batch! Enjoy!
Raspberry Almond Sweet Rolls
Ingredients
For the Dough
- 1 pkg. active dry yeast (
- 1/2 cup warm water (120°-125°)
- 1/3 cup + 1 tsp sugar
- 1/2 cup sour cream room temperature
- 1 egg, slightly beaten room temperature
- 1/3 cup melted butter slightly cooled
- 1 tsp almond extract
- 1 tsp salt
- 3 1/2 cups all-purpose flour
For the Raspberry Filling
- 4 cups frozen raspberries
- 1/3 cup sugar
- 2 tbsp cornstarch
- 1 tsp vanilla
- 1/2 lemon juiced
- 1/2 cup sliced almonds
- 1/4 cup melted butter
For the Crumb Topping
- 1/2 cup flour
- 6 tbsp cold butter cut in to cubes
- 1/4 cup sugar
For the Creamy Glaze
- 1/3 cup butter melted
- 2 cups powdered sugar
- 1/2 tsp almond extract
- 4-8 tbsp hot water
Instructions
For the Dough
- In a small bowl, combine the yeast, warm water, and 1 teaspoon of sugar. Set aside to allow the yeast to dissolve (about 5-10 minutes).
- In the bowl of a stand mixer, combine the remaining sugar, sour cream, egg, butter, almond extract, and salt. Mix well, then add in the yeast mixture and beat again until combined.
- Add in about half of flour, mix, then add the remaining flour until everything is combined. Using the dough hook attachment, knead on low speed for 5-10 minutes until smooth. (If you don't have a stand mixer, use your hands to knead).
- Place dough in a large, well-greased bowl and cover with a tea towel. Let rise in a warm place, free from drafts until doubled in bulk. About 2 – 2/12 hours. Meanwhile make the raspberry filling and crumb topping.
For the Raspberry Filling
- Combine the frozen raspberries, sugar, and cornstarch in a medium saucepan over medium-low heat. Let simmer for 5-7 minutes, stirring frequently until thickened.
- Remove from heat, add the vanilla and squeeze in the lemon juice. Stir again then let cool completely.
For the Crumb Topping
- In the stand mixer, or a separate large bowl, combine the flour, butter, and sugar, and mix until crumbly. Set aside.
For Assembling
- Once the dough has risen, punch down and place on a lightly floured surface. Roll out in to a large rectangle, about Evenly spread the raspberry filling over the top and sprinkle on the sliced almonds.
- Carefully, and tightly roll up the dough jelly roll fashion, and pinch the edges together to seal. THE FILLING WILL BE MESSY, but do your best to keep as much in as possible. Cut in to 10-12 slices.
- Coat the bottom of a 9×13 baking pan and an 8 inch square pan with the remaining 1/4 cup melted butter. Evenly distribute the rolls in to each pan, leaving a little room between each roll. Cover the pans with tea towels, and let rise again for 1 hour.
- Once risen, preheat oven to 350° and sprinkle the crumb topping over the rolls. Bake for 25-30 minutes, or until rolls are slightly browned. Let cool for 5 minutes, then evenly pour over the creamy glaze across both pans (instructions below). Enjoy!
For the Creamy Glaze
- In the stand mixer, or large bowl, whisk the melted butter, powered sugar, and almond extract. Slowly add the hot water 1 tablespoon at a time until the glaze has reached desired consistency.
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