Sweet Raspberry Morning Buns

Well.  Here we are.  A month into 2016 and here’s what I have to show for it:

  1. I learned that you can remove gel nail polish at home on your own.  You don’t HAVE to fall into the trap of “oh I need to go into get this polish removed…so while I’m there I should probs just get them re-done”…but that will probably still happen.
  2. We have a surplus of dips at our apartment because Super Bowl.  Want to come eat chips and dip with us?
  3. I bought a new planner, and to make myself feel more accomplished I write down things I can easily check off.  Not quite to the point of “brush teeth” as a check box, but we’re getting there.
  4. We’re adjusting to grocery shopping for both of us slowly but surely.  It is shocking the amount of broccoli and brussel sprouts we eat, mostly because we eat roasted vegetables all the time all the time for every meal.
  5. ( ^ that’s to balance out the excess chips and dip)

Also.  Valentine’s Day is in 5 days!  This is an important holiday because a) excuse to buy lots of flowers, b) excuse to paint nails obnoxious shades of pink and red (see above), c) chocolate, d) chocolate on SALE (on the 15th).


For Valentine’s Day, I made you breakfast in bed.  Specifically, raspberry sweet morning buns in bed.  I supposed you could eat them on the couch or standing in the kitchen, but…bed.  Technically I also suppose these could be called raspberry sweet rolls, but morning buns is much cuter.


These buns aren’t overly sweet, which I really enjoy.  They’re adapted from a multipurpose sweet roll dough from Martha Stewart.  There are even adaptations listed to make them savory rolls!


But we won’t mess with that right now.  Now, just slightly sweet, super soft rolls filled with fresh raspberries (picked during the summer and flash frozen) and brown sugar.  Make them for friends or boyfriends or girlfriends or moms or dads or…yourself!


Sweet Raspberry Morning Buns

Makes 20 rolls.  (Bonus tip!  These buns can be prepped up to 1 month in advance…see directions below for how/when to freeze for future baking.)


The things you need:
For the dough
1 3/4 cups unbleached all-purpose flour
1 3/4 cups bread flour
2 tsp salt
1/4 cup warm water (105-115F, should feel warm to your fingertip)
1/3 cup granulated sugar
1 package active dry yeast
6 large eggs, room temp
1 tsp finely grated orange zest (could also use lemon zest)
12 TBS (=1 1/2 sticks) unsalted butter, room temperature, cut into 6 pieces

For the filling
4 TBS unsalted butter, room temp, plus extra for buttering muffin tins
1/2 cup (plus a little extra) granulated sugar
1/2 cup light brown sugar, lightly packed
1 tsp cinnamon
1/4 tsp salt
3 cups fresh or frozen raspberries (if frozen do not thaw)

optional glaze: 1 cup powdered sugar, 1+ TBS milk – mix together in a small bowl until thick but pourable

The things to do: 
1. Make the dough – In the bowl of a stand mixer (with dough hook attached), combine warm water, sugar, and yeast.  Mix gently and let stand until foamy, about 5 minutes.
2. In a medium bowl, whisk together the all-purpose and bread flour with the salt.
3. After 5 minutes, add the eggs, orange zest, and flour mixture to the yeast mixture.  Mix on medium speed with dough hook until well-combined and dough begins to pull away from sides of the bowl, about 5 minutes.
4. Add butter one piece at a time, and continue mixing on medium-high speed until all butter is added.  Dough will be sticky and will not come together in a ball, but should be smooth and silky looking.  Cover bowl with buttered plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
5. After 1 hour, punch down dough (it will still be sticky, so this may be easier with a spatula or wooden spoon).  Cover again with plastic wrap and refrigerate at least 1 hour, and up to overnight.
6. Make the filling and assemble rolls – Generously butter 20 cups of muffin tins, making sure to also butter around top border (the flat part) of each cup, to catch any overflowing dough.  Dust with granulated sugar and tap out excess.
7. In a large bowl, combine all filling ingredients and toss gently to combine.
8. Turn the dough out onto a floured surface and divide the dough in half.  Place one half back in the fridge in your covered bowl.  Roll the remaining half out to a 12×7″ rectangle. 9. Spread 2 TBS of the remaining room temp butter over the rectangle, leaving a 1/4″ border on the long edges.  Spoon half of the filling over the dough rectangle and distribute evenly, leaving a 1/2″ border on the long edges.
10. Starting with a long edge, roll the rectangle up tightly into a cylinder.  Pinch the edges gently to seal.  Use a sharp knife to cut the cylinder into 10 rolls.  Place the rolls, cut side down, into the muffin tins.  Repeat with the 2nd half of dough.

(SUPER EASY PREP-AHEAD TIP: At this point, you can cover the tins with greased plastic wrap, then foil.  Freeze in the tins for up to 1 month.  Allow to thaw when ready to use, then proceed as below.)

11.  Spray 2 pieces of plastic wrap lightly with cooking spray.  Cover rolls lightly with plastic wrap and let rise in a warm place until doubled in volume, about 2 hours.
12. Preheat oven to 350F with a rack in the middle position.  Bake until rolls are light golden brown, about 12-15min.  Let cool in the pans on a rack about 10 minutes, then remove from the rack.  (Once you remove them, if you’re not serving immediately, it will probably be easiest to let the rolls cool upside down…the bottoms may initially be sticky with warm raspberry deliciousness!)
13. You have 2 options to finish these rolls off in a delicious way.  One – you can brush the tops with melted butter and toss them gently in granulated sugar when you first remove them from the tins.  Two – you can allow them to cool slightly, then drizzle the tops with the powdered sugar glaze above.   Buns will keep in an airtight container for 2 days.


Recipe adapted from Martha Stewart.

Thanks for reading, happy baking!



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