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Heart Shaped Raspberry Rolls

Heart Shaped Rasperry Rolls

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Prep: 3 hours 45 minutes
Bake: 25 minutes
Servings: 6 Rolls

Ingredients

Tangzhong

  • 20 g Bread Flour
  • 3 tbsp Water
  • 3 tbsp Whole or 2% Milk

Dough

  • 250 g Bread Flour 2 cups
  • 80 g Whole or 2% Milk ~¼ cup plus 1½ tbsp - Warm
  • 1 tsp Sea Salt
  • 1 tsp Vanilla
  • ½ tbsp Instant yeast
  • 1 large Egg room temperature
  • 3 tbsp Unsalted butter melted

Filling + Glaze

  • cup Raspberry jam or preserves
  • 2 oz Cream cheese room temperature
  • cup White chocolate chips
  • 1 tbsp Milk room temperature

Instructions

  • In a small saucepan add milk, water, and bread flour and whisk together until not lumpy. Place on a burner over low to medium low heat.
  • Whisk the mixture while over the heat. After about 2 minutes it will begin to thicken. It is ready when your whisk begins to leave clean trails in the pan.
  • Remove from heat and transfer to a small bowl to allow to cool.
  • In the bowl of your stand mixer, with dough hook attached, add together all the dough ingredients plus your cooled tangzhong.
  • Mix your dough together on low until combined and then one speed higher for about 15-25 minutes until dough is smooth and stretchy, no longer sticking to the sides of the bowl.
  • Transfer dough to the counter, shape into a ball. Lightly grease your bowl and place dough back in. Cover and allow to proof for 1-2 hours or until roughly doubled in size.
  • Gently punch down the dough and move to your work space. Divide your dough into 6 equal pieces.
  • Roll out a piece of dough into roughly a 6.5"x 4" rectangle/oval.
  • Spread about ½ tbsp of raspberry jam over the dough, leaving about a ½" border along one of the long edges.
  • Roll your dough along the the long side, sealing by pinching together along the seam.
  • Take the two ends and pinch them together, creating a tear drop shape.
  • Using a knife or a bench scraper, place the dough on the counter so the two sides of the teardrop are on top of each other. Place your tool along the center, leaving about 1 inch at the bottom (where you joined the ends together) and cut all the way through.
  • Pick your dough up and lay it on it's side, moving the now two halves into a heart shape on your baking sheet. Repeat with remaining dough.
  • Cover your hearts and allow them to proof for about another 45 minutes or until they have puffed up.
  • Preheat your oven to 350°F while your rolls proof.
  • When the rolls are ready to go in the oven, bake them on the center rack for about 22-25 minutes. They will be lightly golden brown when ready.
  • Transfer rolls to a wire cooling rack,
  • While rolls are cooling, in a small bowl place your cream cheese and whisk until smooth and creamy.
  • Microwave your white chocolate chips for 30 seconds, stir, and then microwave in 12 second intervals. Stir after each to prevent overheating.
  • When your white chocolate is smooth and melted, add to your cream cheese and whisk together. This mixture could be put directly onto the rolls if you want a thicker frosting.
  • Add 1-2 tbsp of milk depending on how thin you would like your glaze and whisk together. Drizzle over your rolls when it reaches the desired consistency. Enjoy!