Skillet Rolls with Raspberry Jam

In this unusual twist on cinnamon rolls, the traditional spice mixture is replaced swirls of raspberry jam. (You can substitute jam of your favorite flavor, if you prefer. Sour cherry or apricot would also be great.) If you want to do the prep work in advance, after you assemble the dough and put the rolls in the pan, you can refrigerate them overnight, then let them stand at room temperature for about an hour before baking.

 

Skillet Rolls with Raspberry Jam

 

Ingredients

 

For the dough:

• 2 1/4 tsp. (1 package) active dry yeast
• 2 Tbs. granulated sugar
• 1/4 cup (2 fl. oz./60 ml) warm water (110°F/43°C)
• 2 cups (10 oz./315 g) all-purpose flour
• 2 eggs
• 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, at room temperature, cut into pieces
• 3/4 tsp. kosher salt

For the filling:

• 3/4 cup (7 oz./220 g) raspberry jam
• 1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar

For the icing:

• 1 cup (4 oz./125 g) confectioners’ sugar
• 1/2 cup (4 oz./125 g) mascarpone cheese
• 2 Tbs. milk

Directions

 

1. In the bowl of a stand mixer, sprinkle the yeast and granulated sugar over the warm water and let stand until foamy, about 5 minutes. Add the flour, eggs, butter and salt. Fit the mixer with the dough hook and knead on medium speed until smooth, about 10 minutes. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled, about 1 hour.

 

2. Preheat an oven to 375°F (190°C). Lightly grease a 10-inch (25-cm) fry pan.

 

3. Punch down the dough and turn it out onto a lightly floured work surface. Using a lightly floured rolling pin, roll out the dough into a 12-by-14-inch (30-by-35-cm) rectangle. Spread the jam evenly over the top of the dough, then sprinkle the brown sugar evenly on top of the jam. Starting at the long side closest to you, roll the rectangle away from you, forming a log. Cut the log crosswise into 12 equal slices. Arrange the slices, cut side down, in the pan. Cover the pan loosely with plastic wrap and let stand in a warm, draft-free spot rise for 30 minutes.

 

4. Bake the rolls until golden brown and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a wire rack and let the rolls cool in the pan for 15 minutes.

 

5. While the rolls cool, make the icing. In a bowl, whisk together the confectioners’ sugar, mascarpone and milk until it is a thick, pourable texture and no lumps remain. Drizzle the mascarpone mixture over the warm cinnamon rolls and serve warm. Serves 12.

 

Williams Sonoma Test Kitchen