This past Christmas I whipped up a batch of my white chocolate raspberry cookies for our white elephant gift party as I usually do, and as usual – people are still talking about them. This got me thinking…what else could I concoct with those flavors that would be heaven…
and then the lightbulb went off while I was lying in bed one night. White Chocolate Raspberry Sweet Rolls. I rolled over and grabbed my phone. I texted Des to tell her about this idea and I emailed my mother in law to get her cinnamon roll dough recipe.
I thought about these babies for weeks. I dreamt of them. I tasted them in my imagination. Then it dawned on me that they would be PERFECT valentine breakfast treats. Who wouldn’t want to have one of these on Valentine’s morning? So, of course, I decided that they must be shaped as hearts. They would taste just as good shaped as circles, but come on – the hearts are pretty cute.
My mother-in-law’s cinnamon rolls are pretty killer. Loved by all who partake – as is much of the food she makes. So I knew that the dough would be perfect. I used a simple raspberry sauce for the filling, and created a white chocolate icing to drizzle on top. Heaven right here. I mean it!
My mom was in town this past weekend and helped me make these up. After they were done, before they were cool my husband insisted on trying one. And then it was downhill from here. All of us – myself, my mom, my dad, and even my baby savored these sweet rolls. They are perfection.
You must make these. It’s not optional. Its required. You must make these. ;)
Serve these to your valentine and they will turn into that emoji with the heart eyes…its been medically proven, ha!
I made this pan for us, and a few to take to neighbors – all who texted me later to tell me that they loooooooved them. I hope you’ll try these. Let me know what you think!
- 2 TBS. dry yeast
- 1/4 cup water (to soften yeast)
- 1/2 cup sugar
- 1/2 cup butter
- 1 cup water, divided
- 2 tsp. salt
- 3 beaten eggs
- 4 1/2 cups flour
- 1/4 cup melted butter
- 6 ounces frozen raspberries
- 1.5 TBS. sugar
- 1 TBS. cornstarch
- 16 ounces white chocolate chips
- 1/2 cup heaving whipping cream
- 2/3 cup powdered sugar
- Dissolve yeast in 1/4 cup warm (room-temperature) water. (*I like to add a TBS. or so of sugar to boost it's activating power).
- Heat 1/2 cup water in a small pan. Add butter, sugar and salt until butter melts. Add 1/2 cup cold water. Let sit until it cools to about room temperature (if it's too hot it will kill the yeast or curdle the eggs).
- Beat eggs in mixer. Add yeast and butter/sugar/salt mixture. Add flour, one to two cups at a time, beating until smooth after each addition. Dough will be very soft.
- Let rise until double - it usually takes about an hour. Stir down. Cover with a wet tea towel (or damp cloth) and put in refrigerator. The longer left in the refrigerator, the easier it is to handle. 2 hours up to overnight will do the trick.
- Roll out on floured board into a large rectangle.
- Brush with melted butter.
- Spread raspberry sauce evenly over dough.
- Moisten dough edges with a little water (dip finger in water and rub around outside edges) so dough will cling to itself. Carefully roll up, lengthwise. Cut into 1/2-1" discs using a piece of dental floss (slip floss under roll; bring ends up to top and cross floss, pull floss, cutting dough as you pull to cross. Move to next area you want to cut. This method keeps the discs round and prevents flattening the roll.)
- *For heart shape roll from both side lengthwise so the two rolls meet in the middle. After cutting create a point between the two rolls when you place it in the pan.
- Place on a greased baking sheet or dish about 1/2 inch apart.
- Cover with a towel and let rise until double (about an hour).
- Bake 400 degrees for 15-20 min. or until lightly or golden brown.
- Ice while still slightly warm.
- Store in an airtight container.
- Combine raspberries, sugar, and cornstarch in a small saucepan. Cook on medium until raspberries are cooked down, stirring occasionally.
- Let cool to room temp.
- In a double boiler, combine white chocolate chips and whipping cream.
- Cook, stirring constantly until melted and combined.
- Remove from heat.
- Using a whisk, stir in powdered sugar.
- Use immediately.