These Chocolate Raspberry Cinnamon Rolls are fluffy, tasty and full of flavours! The Sour Cream Glaze gives them an additional richness and a velvety touch! This recipe is as great for breakfast as for dessert.
How did I come up with this recipe
This year when Easter approached I decided that it was time to bake a nice and tasty sweet bread with a delicious filling. I wanted to try a nice treat that I had been craving for a long time: Cinnamon Rolls. And in order to make my recipe somehow peculiar (as usual), I decided to give it an interesting taste combination: Chocolate Raspberry Cinnamon Rolls.
I adapted the rolls recipe from one of my favourite food blogs: Sally’s Baking Addiction.
I wanted to make very fluffy, moist and flavourful rolls and to cover them with a velvety glaze. After thinking a bit I decided that the best topping for these rolls would be a Sour Cream Glaze. And I was not wrong!
How to bake these cinnamon rolls
These rolls are not as complicated as they look. They require a bit of kneading but even if you have no experience in this area, you would be able to make them. You would need a mixer with a dough attachment and just a bit of time for the dough to raise properly. Then it is just about rolling the dough into rectangles, spreading the filling and making the cinnamon rolls.
How do these rolls taste
These rolls are really good! Apart from fluffy and delicious, without being overly sweet, these rolls are very impressive also due to their flavours. Cinnamon and raspberry go surprisingly well together and the chocolate is just the final touch they both need. Actually I already proved that fact few years ago with my Four-layer Raspberry Chocolate cake.
This dessert is made with frozen raspberries which means that it is suitable for all seasons! That’s really great news if you love raspberries as much as I do. With this recipe you can enjoy them whenever you want!
Probably the only “downside” of these wonderful Chocolate Raspberry Cinnamon Rolls with Sour Cream Glaze is that you need several hours to prepare them. Or you could start making them in the evening and then let sit in the fridge overnight in order to bake them first thing in the morning. That way you would have a fantastic breakfast for the whole family!
If you baked this recipe, I would be happy if you let me know in the comments how it went! And if you liked it, please share the link in social media so more people can benefit from it!
Chocolate Raspberry Cinnamon Rolls with Sour Cream Glaze
For the dough:
- 1/2 cup / 125 g butter, soft
- 0,5 oz/ 15 g active dry yeast
- 4 1/3 cups/ 560 g all purpose flour
- 2 eggs
- 1 cup/ 240 ml milk, warm
- 1/2 cup + 1 tbs / 130 g sugar
- 1/2 teaspoon salt
For the filling:
- 1 teaspoon cinnamon
- 7 oz /200 g frozen raspberries
- 1/4 cup / 50 g sugar
- 1 tbs/ 15 g cornstarch
- 3,5 oz/ 100 g chocolate chips
For the glaze:
- 3 tbs / 50 ml milk
- 7/8 cup /200 g sour cream
- 7/8 cup /100 g powdered sugar
- 1 teaspoon vanilla extract
- In a small bowl combine warm milk, sugar and dry yeast. Stir and then cover the bowl with a tea towel. Let the mixture stay for about 10 minutes, until foamy.
- In a large mixing bowl beat the butter at high speed. Add the yeast mixture and continue beating until combined (it won’t be homogeneous but it’s ok). Add the eggs and the salt. Gradually add the flour, mixing at low speed with the dough attachments of the mixer or just with a wooden spoon. When a soft dough is formed, knead it for about 10 minutes.
- Form the dough into a ball, place it in a large bowl (you can use the same mixing bowl) and cover it with a tea towel. Let stay for about 1-2 hours it in a warm place until it doubles its size.
- Grease well the bottom and the sides of a rectangular baking pan (mine is about 19x29 cm).
- Roll the dough between two sheets of parchment paper into a rectangular shape (approximately 35x40 cm).
- In a medium bowl combine frozen raspberries, cornstarch, cinnamon and sugar. Stir well. Evenly spread the mixture over the rolled dough. Sprinkle chocolate chips on top of the raspberry mixture.
- Roll up the dough starting at the long side end. Use the parchment paper on the bottom to support the rolling by lifting it. Make sure the formed log is tight enough. Cut it into 12 rolls with equal heigh and arrange them into the greased pan. Cover the pan and let the rolls raise in a warm place for at least 2 hours. Alternatively transfer them to the fridge for the night (in this case on the next morning allow the pan to sit in a warm place for an hour before baking the rolls).
- Preheat oven to 200 degrees C (400 F). Cover the pan with aluminium foil and bake for about 30 minutes or until golden. Remove the pan from the oven and let the rolls cool for about 15 minutes. Serve them almost hot or warm.
- In a medium bowl combine all ingredients and beat with a whisk until homogeneous. Evenly spread the glaze over the warm rolls right before serving.
- Leftover rolls can be stored in the fridge for 2-3 days, covered with cling film. They are best served warm. Before reheating the leftover rolls you could pour some milk in the dish: this will make them fluffier.
- Adapted from Sally’s Baking Addiction.