Raspberry Roll Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Sugar: Adds sweetness to the dough and enhances the flavor of the raspberries.

Baking powder: A leavening agent that helps the dough rise and become fluffy.

Salt: Balances the sweetness and enhances the overall flavor.

Milk: Adds moisture to the dough, making it soft and tender.

Butter: Adds richness and flavor to the dough.

Raspberries: The star ingredient, providing a burst of tart and sweet flavor.

When rolling out the dough, ensure it is evenly spread to maintain a consistent thickness of about ¼ inch. This helps the raspberries distribute evenly and prevents any uneven baking. Use a light dusting of flour on your rolling pin and surface to avoid sticking.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the roll denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the dough.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can enhance the flavor with a slightly different mineral profile.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

• butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor.

• raspberries - Substitute with blueberries: Blueberries offer a similar tartness and juiciness, making them a good alternative.

• Allow the raspberry rolls to cool completely before storing. This prevents condensation, which can make the rolls soggy.
• Place the cooled rolls in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
• To freeze, wrap each raspberry roll individually in plastic wrap. This helps maintain their shape and prevents freezer burn.
• Place the wrapped rolls in a freezer-safe bag or container. Label with the date for easy tracking.
• Freeze for up to 3 months. When ready to enjoy, thaw at room temperature or warm in the oven at 350°F (175°C) for 10-15 minutes.
• For a quick treat, microwave a frozen roll on a microwave-safe plate for 20-30 seconds, checking frequently to avoid overheating.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover raspberry rolls on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes, or until they are warmed through. This method helps to maintain the crispiness of the exterior while ensuring the raspberries inside are heated evenly.

• Microwave Method: Place the raspberry rolls on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Heat on medium power for 20-30 seconds. Check the temperature and continue heating in 10-second intervals if necessary. This method is quick but may make the rolls a bit softer.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the raspberry rolls on the toaster oven tray. Heat for about 5-7 minutes, or until they are warmed through. This method is great for achieving a slightly crispy exterior.

• Stovetop Method: Heat a non-stick skillet over low heat. Place the raspberry rolls in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through to ensure even warming. This method can help maintain the texture of the rolls without making them too soft.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the raspberry rolls in the air fryer basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they are not overcooking. This method helps to keep the rolls crispy on the outside while warming the raspberries inside.

• Oven: Used to bake the raspberry rolls at the specified temperature of 375°F (190°C).

• Baking sheet: A flat surface to place the raspberry rolls on for baking.

• Parchment paper: Lining for the baking sheet to prevent the rolls from sticking.

• Mixing bowl: A large bowl to combine the dry and wet ingredients.

• Measuring cups: Used to measure out the flour, sugar, milk, and raspberries accurately.

• Measuring spoons: Used to measure the baking powder and salt.

• Rolling pin: Used to roll out the dough into a rectangle.

• Knife: Used to cut the rolled dough into 1-inch slices.

• Spatula: Useful for spreading the raspberries evenly over the dough.

• Cooling rack: A wire rack to let the baked rolls cool before serving.

Prepare ingredients in advance: Measure and mix the dry ingredients the night before to save time in the morning.

Use frozen raspberries: If you don't have fresh raspberries, frozen ones work just as well and save you a trip to the store.

Preheat oven early: Turn on the oven before you start mixing to ensure it's ready when you are.

Use parchment paper: Lining your baking sheet with parchment paper makes for easy cleanup and prevents sticking.

Cut dough with dental floss: Use unflavored dental floss to slice the dough cleanly and quickly.