Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
7
Low
Nutrition per serving
Calories108.7 kcal (5%)
Total Fat6.5 g (9%)
Carbs11.1 g (4%)
Sugars8.3 g (9%)
Protein1.9 g (4%)
Sodium157.1 mg (8%)
Fiber0.4 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Raspberry jam
Dough
Glaze
Esembling
Instructions
Rasberry jame
Step 1
1. In a small saucepan, 127g raspberries, 1-2 tbsp sugar, and 1/2 tsp lemon juice.
Step 2
2. Cook over medium-low heat 5–7 min, stirring occasionally. Then mash slightly
Step 3
4. Remove from heat and let cool to room temperature.
Dough
Step 4
1. warm milk 25+ seconds + yeast + 1 tsp sugar → sit 5-20 min til foamy
Step 5
2. In a large bowl, mix 1 1/12 cup flour, (1tsp- 3 tbsp) remaining sugar, 1/4 tsp salt.
Step 6
3. Add 1 egg + 43 g melted butter + yeast mixture (liquids)
Step 7
4. Knead 5–6 min until smooth and elastic.
Step 8
5. Cover and let rise 1–1.5 hours until doubled in size.
Asembling
Step 9
1. Lightly flour a surface.
Step 10
2. Roll dough into a rectangle ~½ cm thick.
Step 11
1. Spread 28g softened butter evenly.
Step 12
2. Spread homemade raspberry jam.
Step 13
3. Sprinkle cinnamon evenly.
Step 14
1. Roll dough from one long edge to form a log. Then cut 6 equal pecies
Step 15
3. Place rolls cut-side up in a parchment-lined or clean tube pan.
Step 16
Cover lightly with a kitchen towel.
Step 17
Let rest 30–40 min until slightly puffy.
Bake
Step 18
Preheat oven to 180°C / 350°F (regular bake).
Step 19
Bake 20–25 min until lightly golden.
Step 20
Remove and cool 5–10 min before glazing.
Glaze
Step 21
1. Beat 28 g cream cheese until smooth.
Step 22
2. Add 1-2 tbsp powdered sugar, 1-2 tsp milk, 1/2 tsp vanilla → mix until pourable.
Step 23
3. Drizzle over warm rolls.
Notes
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