Raspberry Sticky Buns
Raspberry Sticky Buns takes approximately 55 minutes from beginning to end. For 72 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 297 calories, 5g of protein, and 10g of fat. This recipe serves 15. A mixture of mascarpone cheese, cornstarch, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so tasty. 29435 people have tried and liked this recipe. It is brought to you by A Spicy Perspective. With a spoonacular score of 15%, this dish is not so amazing. Sticky Buns, Sticky Buns, and Sticky Buns are very similar to this recipe.
Servings: 15
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
2 loaves frozen white bread dough, thawed (or homemade bread dough)
1 Tb. cornstarch
1/4 cup heavy cream
Zest of 2 lemons, divided
8 oz. cream cheese or mascarpone cheese, at room temperature
1 cup powdered sugar
10 oz. bag frozen raspberries, not thawed
1 pinch salt
6 Tb. sugar, divided
1 tsp. vanilla extract
Equipment:
serrated knife
plastic wrap
bowl
baking paper
baking pan
oven
frying pan
whisk
Cooking instruction summary:
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!
Step by step:
1. 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.
2. 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.
3. 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.
4. Whisk together the powdered sugar, remaining lemon zest, and heavy cream.
5. Drizzle or brush the glaze over the tops of the sticky buns, and serve with a fresh cup of Starbucks Aria Blend Coffee!
Nutrition Information:
covered percent of daily need
