Description
These Spring Raspberry Rose Glazed Rolls are pillowy soft, filled with sweet raspberry jam, and drizzled with a delicate rose water glaze. They bring together the bright tartness of berries and the floral notes of spring for a treat that’s both elegant and satisfying — perfect for brunch or special spring occasions.
Ingredients
Units
Scale
- Dough
- 2 1/2 cups all-purpose flour
- 5 tablespoons sugar
- 1 teaspoon salt
- 2 1/4 teaspoons instant or active dry yeast
- 2/3 cup warm milk
- 1 large egg
- 5 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- Filling
- 1/2 cup thick raspberry jam
- Rose Glaze
- 1 1/2 cups powdered sugar, sifted
- 1–2 tablespoons milk
- 1/2 teaspoon rose water (to taste)
- Optional: pink food coloring, dried edible rose petals for garnish
Instructions
- Mix 2 cups flour with sugar, salt, and yeast in a bowl.
- Warm the milk until just lukewarm, then add it with the egg, butter, and vanilla.
- Mix until a dough forms, adding remaining flour gradually. Knead until soft and elastic.
- Let dough rise in a greased bowl, covered, for 1 to 1.5 hours or until doubled.
- Roll dough into a 12×16 inch rectangle. Spread jam evenly over surface.
- Roll into a log and slice into 10–12 rolls.
- Place in greased 9×13 inch baking dish. Let rise 30–45 minutes.
- Preheat oven to 350°F and bake 20–25 minutes until golden brown.
- For glaze, whisk together powdered sugar, milk, and rose water until smooth. Add coloring if using.
- Drizzle glaze over slightly cooled rolls and top with dried rose petals if desired.
Notes
- Use a thick jam to avoid a runny filling
- Adjust rose water based on your floral flavor preference
- Glaze can be poured while rolls are warm or fully cooled for different textures
Nutrition
- Calories: ~310
- Sugar: 24g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
