Daring Kitchen, Recipes

Chocolate-Raspberry Sweet Rolls {Daring Kitchen}

This month the Daring Bakers kept our creativity rolling with cinnamon bun inspired treats. Shelley from C Mom Cook dared us to create our own dough and fill it with any filling we wanted to craft tasty rolled treats, cinnamon not required!

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Reader, I am having a blast at this field school.  We’re not doing anything too strenuous thus far, other than spending 3-4 hours each morning learning limestone carving techniques.  And by that I mean I spend 3-4 hours pounding on a massive limestone block.  The only downside is I seem to not have inherited my stonecarver great-great-grandfather’s hands, as mine blister pretty easily.  Apparently.

After a morning of slamming hammers and chisels into limestone, afternoons involve sketching and swimming.  The sketching is required, the swimming is encouraged.  It’s a small field school, so all of us students have quickly become friendly.   The drawback to the whole school is we eat out or get cafeteria food a lot.  Like, all meals except one so far, which is so not what I’m used to.  We also have pretty limited options right now as we’re staying at a school.  Meat overload.  Croatians certainly like their beef.  However, the way we’ve been eating has given me the chance to be a food explorer.  I discovered I can add sea bass to the list of fish that I like (it currently consists of fried white fish, canned tuna, and salmon).  And that even if it’s Croatian prosciutto rather than Italian or Austrian, I’m not really a fan.

I miss my kitchen for sure.

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Anyway, these were one of the last things I made before moving out of my apartment three weeks ago.  At home we don’t make sweet rolls with raised dough, we do whole wheat biscuit dough filled with cinnamon and brown sugar.  I’ll pump my mom for a recipe sometime and share it with you, because I think it’s my favorite type of cinnamon roll.  However, with this month’s Daring Bakers Sweet Rolls challenge, I thought I’d try a filling completely different from anything I’d ever had in a roll.  Chocolate and raspberry isn’t a totally original flavor combination, but it’s a delicious one.  An oldie but a goodie.

The original recipe is for “Chocolate Chip Cookie Sweet Rolls.”  It’s supposed to taste like cookies, and the dough definitely does.  I will certainly be using this dough recipe again the next time I want to make special raised sweet rolls.  I had a little trouble with my filling being super wet, and I think it was from the raspberries being too juicy even though I tossed them with cornstarch before using them.  The parts that didn’t get soggy were definitely tasty!

Chocolate-Raspberry Sweet Rolls

Adapted from The Pioneer Woman

Makes 8-9 rolls

For the dough

  • 1 cup milk (I used skim)
  • 1/4 cup canola oil
  • 1/4 cup granulated sugar (I used half vanilla sugar as I had no vanilla to add to the filling)
  • 2 1/4 cups all-purpose flour (I used a 1/2 cup whole wheat and the rest white)
  • 1 1/2 tsp active dry yeast
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder

For the filling

  • 2 T butter, melted
  • 1/2 tsp vanilla
  • 1/4 cup brown sugar
  • 1/4 granulated sugar
  • 3.5 oz raspberries, tossed with 1 tsp corn starch
  • 1/3 cup dark chocolate chips


In a medium saucepan, gently heat the milk and canola oil until it is just warm enough to dissolve the sugar.  Stir in sugar, and remove from heat.  Let cool until lukewarm, then transfer to a large mixing bowl.  Add the yeast and 2 cups flour to the milk mixture.  Stir until completely incorporated.  It will be extremely sticky!  Cover and place in a draft-free place and let sit for 1 hour.

Grease a medium pie pan or baking dish (I used a 9×7 nonstick pan).

After an hour, stir in the remaining 1/4 cup flour, baking soda, baking powder, and salt.  Roll the rough into a rectangle, about 14×10 inches.  Mix the vanilla and melted butter together, and spread onto the dough.  Sprinkle sugars, raspberries, and chocolate chips on top.  Working with the long edge of the dough, tightly roll and pinch ends closed.  Slice into 8 equal portions, place in baking dish, and cover to let rise for 20 minutes.  Preheat the oven to 375ºF.

After 20 minutes, place rolls in the oven and bake for about 15-20 minutes until golden brown.


11 thoughts on “Chocolate-Raspberry Sweet Rolls {Daring Kitchen}”

  1. YUM. Doesn’t have to be an “original” flavor combination to be creative and delicious, and these rolls absolutely qualify as both creative AND delicious! Thank you so much for baking with me this month.

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