Raspberry Jelly Rolls


This is awesomeness.IMG_1279
And for some reason TWO of my posts have begun with the picture of an egg?
Anyway, this is superrrr quick.Perfect for when you’re entertaining a large crowd.Or, you know, to redeem yourself after a particularly horrible kitchen disaster.
Here’s the secret:
I know,I KNOW. Dinner rolls that aren’t made from scratch? Normally, I don’t go that route.
BUT who wants to wait for 4 hours for their dough to rise?
Normally, i’m okay with that. NORMALLY.
Clearly today is not a normal day.
Desserts are awesome.
Fast desserts are even better.
Raspberry Jelly Rolls:
From Averie Cooks:

Strawberry Jelly Rolls( it’s 100% her recipe with my modifications in the brackets)

Makes 6 rolls – double the recipe and bake in a 9-by-13-inch pan if preferred (use 3 eggs rather than 4, if doubling)

2 large eggs, beaten( I had some mixture leftover…I would say 1 egg is OK)

1/3 cup granulated sugar + 2 tablespoons for sprinkling(this was too much for me.Id recommend 1/4 cup sugar + 1tsp cinnamon)* I used turbadino hence the large crystals

2 teaspoons cinnamon

6 small white dinner rolls( used 7)

12 tablespoons raspberry jam( she used strawberry…I used raspberry)

1/4 cup butter, diced into about 6 cubes (half of one stick)

Preheat oven to 375F, line a 9-by-9-inch pan with aluminum foil, spray with cooking spray; set aside.( I didn’t do this)

In a small bowl, lightly beat two eggs with a fork; set aside. In another small bowl, combine 1/3 cup sugar, cinnamon, and stir to combine; set aside.

With your thumb or finger, gently break the top surface of one roll, going about 1-inch deep and 1-inch wide. Don’t actually remove any bread, don’t “core” it; just open it up. Dip the bread in the egg, allowing some egg to enter the hollowed out part; let it soak into the interior. Dip and dredge the roll through the cinnamon-sugar mixture and place in prepared pan. Repeat with the other 5 rolls. Rolls will be nearly touching or touching each other in the pan depending on size; stagger them if necessary to avoid touching too much so they crisp up on the edges.

After all the rolls have been dipped into the egg, coated cinnamon-and-sugared, and in the pan, spoon about 2 tablespoons of jelly into the hole of each roll; be generous (use your favorite jelly such as raspberry, blueberry, lemon, or cherry). Add a final dusting of about 2 tablespoons granulated sugar over the tops of the rolls, distributed evenly. Place cubed butter pieces in the bottom of the pan in open spaces; it’s okay if it touches rolls since it will melt and ultimately touch them.

Bake for 9 to 10 minutes, or until rolls are golden. Butter will have melted and combined with excess cinnamon-sugar mixture and it will be bubbling and have thickened
start with eggs, end with eggs.


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