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Raspberry Cobbler Rolls

raspcobbler

When you take yeast rolls and morph them into a fruity layered roll with silky frosting, you end up with cobbler rolls.  Yes, this absolutely was a mistake in my kitchen, but a happy one at that. It’s now becoming a habit I cannot break.

Straight from the oven, raspberry cobbler rolls look oh so inviting.

Straight from the oven, raspberry cobbler rolls look oh so inviting.

During winter months, it’s easy to get into a slum of depressing root vegetables and casseroles.  Luckily, if you’ve prepared accordingly, your freezer is a bountiful harvest of all your hard work from this past summer. In trying to clean out our freezer, I decided I would try and incorporate my leftovers into something downright sinful, the only problem was what that would be.

This tender dough is soft and rolls out effortlessly.

This tender dough is soft, and rolls out effortlessly.

Fast forward a few weeks and we’re having dinner over at a friend’s house. Drew, one of their sons loves garlic, and Rich loves yeast rolls. I began experimenting, and found just the right recipe to bring to dinner. Yeast rolls as a base, and then I lathered garlic parmesan butter over top once baked to absorb all the goodness. Those were downright addictive! But the crux was that I ended up having extra dough.

Taking a trick from what I learned at a baking demo, I incorporated potatoes into my dough to create a more tender dough that would compliment cinnamon rolls. On a whim I decided to use some cut up peaches and mix them into my cinnamon filling. The results were unbelievable. Taking this newfound knowledge of fruit in swirled rolls, I decided to try out raspberries. As expected, those disappeared in no time. Since then I’ve had countless requests to share my research and development project of Raspberry Cobbler Rolls that showed up on my What’s Cooking page. Ask, and you shall receive.

These simple ingredients of brown sugar, raspberries, cornstarch and vanilla create a luxurious and surprising filling for yeast rolls.

These simple ingredients of brown sugar, raspberries, cornstarch and vanilla create a luxurious and surprising filling for yeast rolls.

While the recipe is for raspberry, don’t fret because most any pie fruit will do. Here are some ideas to make this recipe your own including a gluten free version:

  • The bright burgundy filling compliments the dough which will turn a lovely golden brown once baked.

    The bright burgundy filling compliments the dough which will turn a lovely golden brown once baked.

    Berries– feel free to experiment with your favorite berries, they will swap out in this recipe easily. This includes cherries, blackberries and strawberries.

  • Apples and pears– You can absolutely use them in this recipe, just be sure to pre cook them for a few minutes and cool them completely prior to using them in this recipe. Also be sure to add some cinnamon or pie spice to compliment the flavors.
  • Peaches, apricots and other stone fruits– Just be sure to slice them thin and use them as you would berries.
  • Flavor additions– think of grating lemon or orange zest into the rolls and/or your icing to create fun and fresh flavors like raspberry lemonade. You could add a thin layer of almond paste or hazelnut spread too! Also consider adding extra to your frosting for vanilla butternut apple, pear and rum, or raspberry almond.
  • Have fun with toppings– grate chocolate on top as soon as they come out of the oven, use cream cheese frosting or caramel, add your favorite crumb topping, mix jam into the glaze or even consider adding nuts. The possibilities are endless.
  • Gluten free– swap the dough out for Bob’s Red Mill Gluten Free Pizza Dough Mix, there’s a recipe on back for some kick butt cinnamon rolls.
  • Vegan- swap our the milk called for by using your favorite nut milk. The same goes for the butter called for, use your favorite substitute brand.

Now that you’re sufficiently craving the rolls or combinations all your own, I will holdback no longer. Without further ado, the Raspberry Cobbler Roll.

There is no shame in taking the icing spoon and digging in while they're still warm.

There is no shame in taking the icing spoon and digging in while they’re still warm.

To full plates and eating your tarte out,

Raspberry Cobbler Rolls
Yeast rolls are morphed into a fruity layered roll with silky frosting. With hundreds of customization techniques, these rolls will become fast favorites that frequent your table.
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Ingredients
  1. 1 medium potato
  2. 2 teaspoons of active dry yeast
  3. 2 tablespoons of sugar
  4. 2/3 cup of warm water
  5. 1/2 cup of milk, room temperature
  6. 4 tablespoons of unsalted butter, room temperature
  7. 1 1/2 teaspoons salt
  8. 3 1/2 cups of flour
  9. 3 tablespoons of instant dry milk (optional)
  10. 1 1/2 cups of frozen raspberries
  11. 1/4 cup of brown sugar
  12. 1 teaspoon of corn starch
  13. 1 teaspoon of vanilla or 1 scraped vanilla bean
  14. 1 cup of powdered sugar
  15. 1/2 teaspoon of vanilla
  16. 1 tablespoon of milk
Instructions
  1. Peel and cut your potato into cubes. Fill a small pan with cold water and cook your potatoes until easily pierced with a knife, 5-10 minutes. Drain and allow to cool until lukewarm.
  2. In a bowl, combine your lukewarm water and dissolve your sugar. Add in the yeast and allow to sit till proofed, about 5-10 minutes.
  3. In a mixing bowl, combine yeast mixture, potatoes, milk, butter, salt, flour and instant milk powder together. Mix until ingredients come together and potatoes have been full incorporated into the dough without lumps.
  4. Take a large bowl and lightly coat with oil or cooking spray. Place your dough into the bowl. Cover with saran wrap and a kitchen towel. Allow to rise 1-2 hours until doubled in size.
  5. In a small bowl, combine your raspberries, brown sugar, corn starch and vanilla together. Allow to sit and thaw. Stir and mash berries periodically to form a paste.
  6. Butter a 9" x 13" pan.
  7. Lightly flour a large surface. Place your dough onto it, coating lightly with flour, Roll out the dough to be roughly three pieces of paper large. Starting at the widest end of the dough, coat with raspberry filling from the edge to about 3/4 of the dough forward, leaving a few inches on the end without filling. (As you roll the extra filling will push out to all the edges). Tightly roll the dough and raspberry filling onto itself, pinching the edges as you go along to lock in filling.
  8. Starting at the middle of your log, cut with a bench knife or knife, cutting the log into about twelve even slices. Place slices into your buttered pan. Cover with saran wrap and a kitchen towel, allow to rise for 45 minutes.
  9. Preheat your oven to 350 degrees. Once oven is heated, remove the kitchen towel and saran wrap and cook for 25-30 minutes. Pressing on the center of the rolls, you want them to spring back as it'll note they're done. Allow to cool for 15 minutes.
  10. Combine your powdered sugar, vanilla and milk in a small bowl. Stir to remove all lumps, adding more milk if needed to create a thick glaze. Place on top of entire pan, or serve up rolls individually and glaze as desired.
Notes
  1. If you would like to serve this early one morning, follow all the steps until the second rise. Be sure to cover pan with saran wrap and place into fridge overnight. Wake up the next morning, preheat oven, and remove saran wrap. Proceed with the directions as listed above.
Eat Your Tarte Out | Baking, cooking and general shenanigans. http://www.eatyourtarteout.com/
Written by Tarte Chic

Author Kat Nielsen (formerly Kat Wojtylak) is a creative type with an immense love for food. She maintains a day job handling marketing and brand support to various companies while enjoying her evenings and weekends writing recipes and blogging all about her culinary experiences.

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