Raspberry Apple Sweet Rolls with Rosewater Recipe

These Raspberry Apple Sweet Rolls with Rosewater are incredibly fluffy, soft and buttery with just the right amount of sweetness. They are also super fragrant and packed full of flavour. The dough is a typical sweet dough that you would use to make cinnamon rolls with a touch of rosewater (my preferred brand of choice is KTC rosewater) added in. The pillowy dough is then filled with a sweet but slightly tangy apple and raspberry compote. Once baked, it is liberally drizzled with an aromatic rosewater glaze.

So how do I make these Raspberry Apple Sweet Rolls with Rosewater from scratch?

These fluffy sweet rolls can be made in a few easy steps;

• Rosewater Sweet Dough
• Raspberry Apple Filling
• Shaping & Proofing
• Rosewater Glaze

Rosewater Sweet Dough

To begin making the sweet dough, add the milk to the microwave safe bowl and heat for 20 seconds until lukewarm. You can also gently warm this in a saucepan on a low heat. Add in the sugar and yeast and whisk well. Leave to one side while you weigh up the other ingredients. In the stand mixing bowl, add the flour, salt, rosewater and egg. Once the milk has become bubbly, add to the stand mixer bowl. Mix with a dough hook for 2-3 minutes until a smooth dough forms. Cut the butter into cubes and gradually add the cubes to the dough while mixing. Mix with the dough hook for a further 5 minutes until smooth. Cover the bowl with clingfilm and leave in a warm area to double in size. Alternatively, you can cover and leave in the fridge overnight.

Raspberry Apple Filling

To make the Raspberry Apple filling, peel, core and chop the apple into chunks. Add to a small saucepan along with the sugar. Cook on low-medium heat for 5-10 minutes, stirring often until smooth and slightly thickened. Add in the raspberries and continue cooking, stirring often until the raspberries have broken down, 2-3 minutes. Leave to one side to cool.

Shaping & Proofing

Once the dough has doubled in size, lightly flour a clean work surface and roll the dough out to a large rectangle. Spread the cooled raspberry apple filling evenly over the dough. Roll the dough up starting at the longest end until you form a log. Cut the dough in half to form two logs, then cut each log into threes so you have 6 pieces. Place into a greased & lined deep baking tray, cut side up. Lightly brush with milk and cover loosely with cling film. Leave in a warm place for 20-30 minutes until risen. Preheat the oven to 180°c (360°f) or 170°c (340°f) if fan assisted. Take the clingfilm off the rolls and bake for 30-40 minutes until golden brown all over.

Rosewater Glaze

To make the rosewater glaze, add the icing sugar, rosewater, citrus juice and food colouring to a small bowl. Mix together well and thin down with a few drops of water if needed. You’re looking for a thin enough consistency to drizzle but thick enough that the glaze won’t soak straight into the rolls.

For more Breakfast Bakes, check out my Breakfast Category, here.

Maybe you’re looking for more bread recipes? Check out my Bread Category, here.