Kick off Valentine's Day - or any day - with a deliciously sweet homemade breakfast treat. These Raspberry Sticky Buns are sure to be a favorite!
Valentine's Day is almost here! How will you be spending the holiday? Are you planning a swanky night out with your love? A low key dinner and movie at home with your main squeeze? A dinner party with your best girlfriends? No matter how you're planning to spend the day or who you'll be celebrating with, breakfast in bed on a Sunday is always a good idea!
With a simple and classic dough, burst of raspberry filling, and sweet vanilla icing, these raspberry sticky buns are exactly what you need to start your Valentine's Day right!
[recipe title="Raspberry Sticky Buns" servings="12"]
for the buns:
2/3 cup whole milk
1/4 cup + 1 T sugar
2 tsp. active dry yeast
2 large eggs
2 3/4 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, softened
for the filling:
1/2 cup raspberry jam
6 oz. fresh raspberries
for the icing:
1 cup confectioner's sugar
1 tsp. vanilla
2 T milk
1 T unsalted butter
1 T raspberry jam (optional, if you'd like to have pink, raspberry-flavored icing)
In a medium saucepan, heat the milk just until it's warm. Stir in 1 T sugar. Add the yeast and let it sit on top of the milk until it becomes foamy, about 5 minutes. When the yeast becomes foamy, whisk in the eggs.
Add the flour, remaining 1/4 cup sugar, and salt to the bowl of an electric mixer. Add the yeast mixture slowly, mixing on low speed until combined. Add butter, one tablespoon at a time, and beat until combined. Knead the dough on medium-high speed for 5 minutes.
Place the dough into an oiled bowl. Cover the bowl with plastic wrap and let it sit for two hours while the dough rises. The dough should double in size.
Once the dough has risen, place it on a sheet of wax paper and cover it with another sheet. Roll the dough into a rectangle roughly 18 inches by 12 inches. Spread a layer of raspberry jam over the dough and place raspberries on top of the jam.
Starting from one of the longer sides, tightly roll the dough into a log, working in the fresh raspberries as you go. Slice the log into twelve pieces, and place each piece into a buttered 9x13 pan with the cut side up. Cover the pan with plastic wrap and let it sit in a warm spot for 45 minutes so the rolls rise.
When the rolls have risen, bake them uncovered at 350°F for about 45 minutes or until the tops are golden brown.
Mix all icing ingredients in a small saucepan over low heat until smooth. Drizzle the icing over the warm cinnamon rolls and enjoy!
Recipe very loosely adapted from How Sweet Eats.