serving up perky and sweet Raspberry Sticky Buns for breakfast! These warm
fruity sticky buns will make any day feel special.|
Check out the full recipe here!
Raspberry Sticky Buns
We’re serving up perky and sweet Raspberry Sticky Buns for breakfast! These warm fruity sticky buns will make any day feel special. Check out the full recipe here! spicy perspective
- 2 loaves frozen white bread dough, thawed (or homemade bread dough)
- 10 ounce bag frozen raspberries, not thawed
- 8 ounce cream cheese or mascarpone cheese, at room temperature
- 6 tablespoons sugar, divided
- Zest of 2 lemons, divided
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup powdered sugar
- 1/4 cup heavy cream
- Place the frozen loaves in the fridge and let them thaw over night. In the morning, set them on a plate, cover with plastic wrap and let them rise for 2-3 hours. When ready to start, press the loaves together (if not already fused together) and roll the dough out on a well-floured work surface, into a 12 X 24 inch rectangle.
- In a small bowl, mix together the cream cheese, zest of one lemon, 3 Tb. sugar, and vanilla. In a separate bowl, mix together the frozen raspberries, remaining 3 Tb. sugar, cornstarch, and pinch of salt.
- Smear the cream cheese mixture over the dough, leaving a 1 inch border on the long ends. Then sprinkle the raspberry mixture over the top. Starting on one long end, roll the dough into a log. Then use a serrated knife to cut the log into 15 equal rolls. Place the rolls in a parchment paper lined 9 X 13 inch baking dish and allow them to rise for 30-45 minutes.
- Preheat the oven to 400 degrees F. Bake for 30-35 minutes until the tops are golden. Allow the rolls to cool for 5 minutes in the pan, then lift them out by the edges of the parchment paper. Whisk together the powdered sugar, remaining lemon zest, and heavy cream. Drizzle or brush the glaze over the tops of the sticky buns, and serve with a fresh cup of Starbucks Aria Blend Coffee!