You can take homemade sweet rolls into decadent dessert territory with the flavor combination of raspberries and chocolate, says Twin Cities chef and cookbook author Robin Asbell, who created this recipe for Real Food. Instead of a cinnamon filling, these are spread with raspberry jam for a fruity, colorful swirl, and you have the option to sprinkle some chocolate chips in, too, for a chocolate lover’s dream. Once baked, you’ll drizzle them with a deep chocolate ganache, creating an irresistible treat everyone will rave about.
These would make a delicious treat for Mother’s Day brunch, afternoon coffee, or anytime homemade baked goodies are in order. (If you would like to make classic cinnamon rolls, you can check out that recipe here.) For additional savory and sweet brunch ideas, scroll down for my roundup of recipes I have highlighted on this site that are tasty options for the weekend ahead. Mom, the mother figure in your life, or anyone you share these treats with will appreciate your efforts.
Raspberry Rolls with Ganache
1 Classic Roll Dough (see recipe below or see Cook’s Note)
For the Filling
1 cup raspberry jam
¾ cup mini chocolate chips (optional)
For the Ganache
4 ounces semisweet chocolate, chopped
¼ cup heavy cream
- Make the dough using the Classic Roll Dough recipe (see recipe below or Cook’s Note if you prefer to use thawed frozen prepared dough).
- While the dough is rising (you will need to allow thawed frozen dough to rise too), line a large sheet pan with parchment paper or butter a 9×13-inch baking pan and set aside.
- After the dough has risen, prepare the rolls. On a floured counter, pat or roll the dough to make a 12×18-inch rectangle. Spread the jam over the dough, leaving 1 inch bare on the edge across from you. Sprinkle with chocolate chips, if using.
- Roll up the dough, jellyroll style (see below), and pinch the seam to seal. Place seam side down and use a sharp serrated knife to cut in four even cylinders, then divide each into three slices, to make 12.
- Transfer to the prepared pan, spacing the rolls evenly. Cover the rolls with a damp towel or plastic wrap and let rise in a warm place for 1 hour until puffed. Heat the oven to 375°F.
- Bake the rolls for 20 minutes, until an instant-read thermometer inserted into a roll registers 190°F, or until the rolls are golden around the edges. The rolls in the baking pan will take 5 minutes longer. Let cool.
- Make the ganache: In a microwaveable bowl, combine chopped chocolate and cream. Microwave for 45 seconds, then stir, and continue microwaving in 10 second increments until melted. Let cool slightly, then drizzle it decoratively over the rolls. Chill until the ganache is set. The rolls will keep, tightly covered, for up to 4 days in the refrigerator.
Cook’s Note: For the dough, you could use 2 pounds of frozen sweet dough, thawed. Follow package instructions to thaw in the refrigerator overnight, then proceed to allow to rise and then roll out as in step 3.
Jellyroll Style Tips
To fill and roll your dough, shape the dough into a rectangle, then pat or roll to the dimensions in the recipe. The longer side should be parallel to the edge of the counter. Sprinkle or spread the raspberry filling over the dough as evenly as possible, leaving 1 inch of the edge of the dough farthest from you bare. (Example shown here with cinnamon and raisins, but same steps for the raspberry filling.)
Starting with the edge closest to you, roll the dough away from you over the filling, to form a cylinder. Pinch the seam to seal, then place, seam side down, on the counter to cut into rolls. Use a sharp, serrated knife to cut in the number of rolls directed in the recipe, holding the dough cylinder in place with your other hand.
Classic Roll Dough
Makes 12 Rolls
Use this basic dough to make the Raspberry Rolls with Ganache.
5 cups all-purpose flour, plus more for dusting
½ cup sugar
1 tablespoon instant-rise yeast
1 teaspoon salt
¾ cup milk
¼ cup water
1 stick unsalted butter, sliced in pats
2 large eggs
- In the bowl of a stand mixer or large bowl, combine flour, sugar, yeast, and salt and stir to mix. Insert dough hook if using the stand mixer.
- In a small pot, combine milk, water, and butter pats and place over medium heat. Stir, taking the temperature with an instant-read thermometer often, until butter is melted and mixture is 120-130°F.
- Turn the mixer on low and pour in the milk mixture, then add the eggs. Mix until combined, then knead for 5 minutes.
- Transfer the dough to an oiled bowl, cover with a wet towel or plastic wrap, and put in a warm spot to rise for 1½ hours or more until doubled in size.
- When the dough has doubled in size, punch down with your fist. Then, pull the sides into the center and gently press into a loose ball.
- Return to recipe instructions for Raspberry Rolls with Ganache (step 3) and proceed.
Nutrition information Raspberry Rolls with Ganache (per serving): Calories: 440, Fat: 14g (Sat: 8g), Cholesterol: 55mg, Sodium: 220mg, Carb: 73g, Fiber: 2g, Sugar: 31g, Protein: 8g
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