Looking for a sweet treat to make this weekend? Look no further than these raspberry morning buns. With a rich dough, tart and sweet raspberry-sugar filling, and a decadent cream cheese frosting, these raspberry buns are so good, you’ll want to dive into them headfirst.
I’m going to be honest: these raspberry morning buns might be one of the best things I’ve ever baked. They. Are. So. Good. So good that they make this grammar-loving nerd write with full stops. But look at them! Puffed to a golden brown, oozing with raspberry goodness, dripping with cream cheese glaze, who could resist their charms? Clearly no one at my house, since these are one of the few bakes that didn’t even have a chance to get passed along to coworkers or neighbors.
I love the inherent luxury in a cinnamon roll or morning bun. They say, “look at me, with all this time on the weekend to let dough rise.” Was I making them while still in my pajamas, hair askew and not looking at all glamorous? Maybe. Were my kids bugging me every few minutes about when they’d be done? Possibly. Did I fit some yoga in while they were rising, and finally shower while they were in the oven? Look, I’m not Martha Stewart. But getting all of that done and still getting to eat these for lunch was all the luxury I need on a weekend.
The dough does go through a couple of rises, so they ended up being more of a brunch treat for us, but that didn’t stop us from devouring them. But if you’re looking to have these at an actual breakfast hour, you could let the dough go through it’s first rise the night before, shape and fill them and set them in the pan, then let them sit in the refrigerator overnight. Just take them out in the morning and let them sit at room temperature for an hour, and you can pop them in the oven. Whatever pace you decide to make these at, you really should make them on your next lazy morning. Your belly will thank you!
*Note: The dough for this recipe was adapted from The Anniversary Slovak-American Cookbook. If you like it, check out these orange buns. I used the same glaze as in these old-fashioned cinnamon rolls, so you should check those out too.
- 2¼ teaspoons active dry yeast
- ¼ cup lukewarm water
- 1 cup milk
- 1 teaspoon salt
- ¼ cup sugar
- ¼ cup butter (4 tablespoons)
- 2 eggs, lightly beaten
- 3½ cups all purpose flour
- 4 tablespoons butter, softened
- ½ cup brown sugar
- 2 cups frozen raspberries
- 1 teaspoon cornstarch
- 1 tablespoon sugar
- 4 oz. cream cheese, at room temperature
- 1 cup powdered sugar
- 4 tablespoons butter, at room temperature
- ½ teaspoon vanilla extract
- Pour the milk in a small saucepan over high heat. Heat until just starting to boil, then remove from the heat. Add the sugar, salt, and butter and allow the mixture to cool to lukewarm, stirring occasionally.
- In a large mixing bowl, add the lukewarm water and sprinkle the yeast over it. Add the milk mixture and beaten egg and stir well with a wooden spoon.
- Add the flour and stir the mixture together, then turn it out onto a lightly floured counter and knead it until it is smooth and satiny. If you do this by hand, it could take up to 20 minutes; don’t give up! If you have a stand mixer, place the dough in the bowl and use the dough attachment, and it should get smooth more quickly.
- Put the dough in a lightly oiled bowl and cover it loosely with plastic wrap or a kitchen towel. Allow the dough to rise until it is doubled in bulk, about 1.5 to 2 hours. Punch down the dough and let it rise again for another 45 minutes.
- Turn the dough out onto a lightly floured counter and knead it slightly, then roll it out into a rectangle until it is ⅓ inch thick. The rectangle should be 18 inches long and about 8 to 10 inches tall.
- Spread the softened butter over the dough, leaving a small ¼ inch margin on the sides. Toss the frozen raspberries and brown sugar together in a bowl, then spread it on top of the butter.
- Cut the dough into 12 pieces, each 1.5" wide. Roll each strip up, and place it in a buttered 9” by 13” baking pan. Cover the pan with a kitchen towel or plastic wrap and allow the dough to rise for another 30 minutes. Preheat the oven to 375°F.
- Bake the rolls for 25-35 minutes, until the rolls are golden brown. Allow the rolls to cool slightly and make the cream cheese glaze. Use a stand mixer or a hand mixer and, working on medium-high speed, mix together the cream cheese and butter. Add the powdered sugar and vanilla and mix until light and creamy. Spread the glaze over the rolls, and serve them warm.