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
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
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
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!.