The Estate Bakery

Chocolate-Raspberry Sweet Rolls

Name: Chocolate-Raspberry Sweet Rolls
Total time: 35 min
Ingredients: 1 cup whole milk, room temperature; ½ cup butter, room temperature, 1 stick; 3 large eggs; ½ cup granulated sugar; 4 ½ cups unbleached, all-purpose flour; ½ teaspoon table salt; 2 ½ teaspoons dry active yeast; 1 pint fresh raspberries; 6 ounces bittersweet chocolate, chopped, about 1 cup; ¼ cup granulated sugar; Juice of ½ medium orange, about 2 tablespoons; Zest of ½ medium orange, about 1 teaspoon; 1 teaspoon cornstarch; 2 tablespoons cream, for baking; 1 cup confectioners' sugar; Juice of ½ medium orange, about 2 tablespoons; 1 tablespoon heavy cream

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The Strategy:

Elevate your morning baking with these decadent sweet rolls, filled with fresh raspberries and chopped bittersweet chocolate. Roll the yeast dough tightly, slice into rounds, and let them rise until puffy before baking until the chocolate is melty and rich. Finish with a bright orange-heavy cream glaze that adds a sophisticated citrus note.

Makes: 12 | Total Time: 35 minutes till they're ready, plus overnight and 2 hours to rise

Ingredients

Dough

1 cup whole milk, room temperature
½ cup butter, room temperature, 1 stick
3 large eggs
½ cup granulated sugar
4 ½ cups unbleached, all-purpose flour
½ teaspoon table salt
2 ½ teaspoons dry active yeast

Chocolate-Raspberry Filling

1 pint fresh raspberries
6 ounces bittersweet chocolate, chopped, about 1 cup
¼ cup granulated sugar
Juice of ½ medium orange, about 2 tablespoons
Zest of ½ medium orange, about 1 teaspoon
1 teaspoon cornstarch
2 tablespoons cream, for baking

Glaze

1 cup confectioners' sugar
Juice of ½ medium orange, about 2 tablespoons
1 tablespoon heavy cream

Raw cooking ingredients for Chocolate-Raspberry Sweet Rolls arranged beautifully on a clean kitchen counter.

Instructions

Dough

Place the milk, butter and eggs into the bucket of a bread machine.
Add the sugar, flour and salt.
Place the yeast into the yeast compartment, or make a well in the flour depending on your machine.
Set the machine on the dough cycle.

Make filling and dish

Toss the raspberries with the chocolate, sugar, orange juice, zest and cornstarch.
Preheat the oven to 400°.
Coat a 13 x 9 x 2-inch baking dish with vegetable oil spray.

Assemble, bake, and serve

Turn the dough out onto a lightly floured work surface. Use a rolling pin to roll the dough out to a large rectangle, about 12 x 24-inches with the longest end horizontally across your board. Use extra flour so that the dough does not stick to the board or to the rolling pin.
Spread the raspberry filling out over the dough.
Roll up the dough over the filling to form a 24" log.
Cut the log in half, and then in half again.
Cut each piece into 3 (2-inch) slices, yielding 12 rolls.
Place each one, cut side down into the baking dish.
Cover the rolls with a towel and let them rise until they are puffy, about 2 hours, or you can cover the rolls with plastic wrap and put in the refrigerator overnight to bake the next day.
Brush the rolls with cream, and place into the oven.
Bake until they are golden and the chocolate filling begins to melt, about 20 to 25 minutes.
Remove the dish from the oven.

Glaze

Whisk together the confectioner's sugar, orange juice and cream until the glaze is thick yet pourable.
Drizzle the glaze over the warm rolls.

Home cook prepared steps for assembling and cooking Chocolate-Raspberry Sweet Rolls.

The full recipe lives in the Vault

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Sunday Swaps

This basic muffin recipe screams for your inventiveness. You can use any fresh fruit that you like; all berries, chopped peaches, apples and bananas are perfect. You can combine oats, nuts or chocolate chips; add flavorings like vanilla, instant coffee, peanut butter – it all works.

Gotta Have Gadgets

An ice cream scoop is the perfect kitchen tool for spooning just the right amount of batter into a muffin tin. I prefer a version possessed of a special blade that cleans the scoop when you compress the handle. The next best thing is a trigger scoop. If you're on a budget, check out a hard ice cream scoop.

The Heart of the Table

These warm, glazed rolls serve as an indulgent expression of love, filling the room with the scent of melted chocolate and sweet citrus. The beautiful contrast of red raspberries and dark chocolate makes the table feel festive and celebratory.

An appetizing, fresh serving of cooked Chocolate-Raspberry Sweet Rolls displayed beautifully on a styled dining table.

The Art of the Host

a fine-blade microplane zester with an ergonomic soft-grip handle
a seamless, high-heat resistant silicone spatula in a soft slate grey
unbleached, pre-cut parchment paper sheets for clean releases
a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
a set of heavy-gauge, satin-finished stainless steel mixing bowls
a platinum-grade non-stick silicone baking mat for consistent heat conduction

Neighborly Grace

THE PRESENTATION: Arrange the warm rolls in a shallow ceramic baking dish, drizzling the white orange glaze back and forth in a decorative pattern over the tops.
THE POUR: A steaming cup of fresh coffee with a hint of cinnamon, or a glass of raspberry-infused sparkling water.
THE VIBE: Sunday Morning Table. gentle glow, the rustle of the morning paper, and the sweet aroma of baking chocolate create a relaxed, pampered atmosphere.

Chef’s Recommendations

A Pint of Raspberries Too: Raspberry Shortbread Tart
Echoes of Chocolate: Pecan Shortbread Cookies with Dark Chocolate Drizzle
The Cup Beside It: Irish Coffee & Mexican Hot Chocolate
Fruit and Cream, Lighter: Pavlova with Lemon Curd and Fresh Berries

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Chocolate-Raspberry Sweet Rolls

Chocolate-Raspberry Sweet Rolls

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Gilded Swaps