We spent all day yesterday refinishing a large wood coffee table. To accompany our DIY day, we ate a lot of really plain, store bought crap. Today my ambition was still running rampant, and by 7:30am I decided I was going to make raspberry sweet rolls to make up for the cardboard junk we ingested yesterday.
Chris’s grandpa gave us a huge amount of frozen raspberries from his garden last year. There are only so many raspberry smoothies you can make before you don’t want another raspberry smoothie. Chris isn’t much of a pie eater, and I can’t eat a pie alone, so raspberry sweet rolls were the answer to my abundance of frozen fruit taking up valuable space in my freezer.
I cannot begin to tell you how many dishes went into this recipe. This is not one for the faint of heart or short of time. My kitchen is rather cool due to it being an interior room without any windows, which made the rising process go a lot slower than I intended.
I usually preheat my oven to 200ºF, then turn it off, put my dough in and prop the door open a little way. With some doughs it increases rising time dramatically. For some reason, this dough did not respond in the same fashion, and I ended up taking it outside in the sunlight to rise, while I sipped Diet Coke and got a little sun.
The raspberry filling was a first for me. I have never made homemade pie filling, mainly because I never make pies. But I can guarantee you this won’t be the last time. It came out amazingly sweet and fresh, and didn’t taste like it had plastic in it– bleh! One more reason I don’t make pies. I don’t like canned filling, personally.
But back to the amazingness of this filling! It was like God himself came down and touched my sweet rolls– no funny business here.
I didn’t decide on lime frosting until about halfway through the rising process. I was initially just going to make a plain confectioners sugar and cream glaze, but even in my pregnant brain state of mind, I remembered I had some limes. Bing! Light bulb.
The frosting is runny enough for these raspberry sweet rolls, and too runny for cupcakes, but it won’t stop me from making a stiffer lime cream cheese frosting for a batch of summery cupcakes. I felt like a sneaky child, peaking around the corner of the kitchen to make sure no one saw me sticking my fingers in this frosting.
To be honest, these are NOT an every weekend breakfast recipe. They take a long time, a lot of dishes, and just a lot of stuff. BUT they are soft and chewy, and the flavor combination of raspberry filling and lime frosting is on pointe, as the young people say. Not a single one of these will go to waste, that’s a promise.
If you have the time, these are a must bake! If you don’t have time, make time!
Raspberry Sweet Rolls with Lime Cream Cheese Frosting
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