Remember my cinnamon rolls? Well, you can make other sweet rolls with the dough, too. I made these raspberry sweet rolls ages ago and am finally getting around to posting about it. Enjoy!
Raspberry Sweet Rolls
1 cup warm water
1 tablespoon quick rise yeast
1/2 cup sugar, separated
1/4 cup dairy-free margarine
3 1/4 cup gluten free flour blend
1/4 teaspoon salt
1/4 cup margarine, melted
~1/3 cup raspberry freezer jam (enough to spread across the dough)
Preheat oven to 375F. Grease an 9X13 pan and set aside.
In a small bowl mix together the warm water, yeast, and 1 tablespoon sugar. Allow the mixture to proof for about 5 minutes.
In a large mixing bowl, cream together the remaining sugar and the margarine. Add in the eggs and then the yeast mixture. Slowly add in the flour and salt and mix on high for about 2 minutes.
Dust a long sheet of parchment paper with gluten free flour and spread the dough out onto it. Place a second parchment paper on top of the dough, and roll it out to a nice long rectangle about 1/4"-1/2" thick. Remove the top parchment paper and brush the dough with the melted margarine from edge to edge. Spread the jam evenly over the butter, covering from edge to edge. Pick up the short end of the parchment paper and begin to carefully roll the dough over itself, while peeling off the parchment paper.
Cut the roll into 1-1 1/2" piece and gently place them into the prepared baking dish. Let the rolls rise for 30-40 minutes.
Bake and 375F for 20-25 minutes. Remove from oven and flip out onto a plate and top with the vanilla glaze.
2 cups powdered sugar
1 tablespoon dairy-free margarine, melted
1 teaspoon vanilla
2-4 Tablespoons dairy-free milk