Bakewell Sweet Rolls –  Deliciously soft and fluffy almond flavoured sweet rolls filled with raspberry jam, and drizzled with a sweet almond glaze!

PIN IT FOR LATER!

Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog

Today, I bring you classic Bakewell tart in sweet roll form – Bakewell Sweet Rolls! These rolls are the perfect, indulgent breakfast for all your family to enjoy. You can also make these ahead of time, so you can bake them straight away in the morning!

Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog

Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog

Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog

These Bakewell Sweet Rolls are so incredibly soft and fluffy, they’re almost melt-in-your-mouth. Infused with almond extract, and ground almonds, filled with raspberry jam, and topped with a sweet almond glaze – breakfast can’t get any better than this.

Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog

Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog

Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog

These rolls are super easy to make, but does require quite a bit of time to prepare. These rolls require about 4 hours to rise in total, so make sure you have enough time on your hands. I like to make these rolls the night before, then bake them for breakfast.

Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog

Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog

Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog

I hope you enjoy these Bakewell Sweet Rolls!

Yield: 12 rolls

Bakewell Sweet Rolls

Deliciously soft and fluffy almond flavoured sweet rolls filled with raspberry jam, and drizzled with a sweet almond glaze!

4 hr, 40 Prep Time

25 minCook Time

5 hr, 5 Total Time

Save Recipe

Ingredients

    For the Dough
  • 1/4 cup (60ml) water, warm
  • 2 and 1/4 teaspoons instant yeast
  • 3/4 cup (180ml) whole milk
  • 1/2 cup (100g) caster/granulated sugar
  • 1/4 cup (56g) unsalted butter, melted
  • 1 large egg
  • 2 teaspoons almond extract
  • 1/2 teaspoon salt
  • 4 cups (500g) plain/all-purpose flour
  • 1/2 cup (60g) ground almonds
  • For the Filling
  • Seedless raspberry jam
  • For the Glaze
  • 1 cup (125g) icing/powdered sugar
  • 1 teaspoon almond extract
  • 2 tablespoons water

Instructions

    For the Dough
  1. In a small bowl, add the warm water and 1 tablespoon of sugar, and sprinkle the yeast over the top. Leave for 5 - 10 minutes until the mixture is foamy.
  2. Using a stand mixer fitted with the dough hook attachment, mix together the milk, remaining sugar, butter, egg, almond extract, and salt. Add 2 cups (250g) of the flour, ground almonds, and the yeast mixture, and mix until combined. Gradually add the remaining 2 cups of flour, and mix until a soft dough forms - about 5 - 7 minutes.
  3. Transfer the dough to a lightly floured surface, and knead for about 1 minute. Form the dough into a ball and place in a large greased bowl. Cover with clingfilm or foil and leave to rise (double in size) in a warm place for about 2 hours.
  4. For the Filling
  5. Once the dough has doubled in size, gently deflate with your fist, and transfer to a lightly floured surface. Roll out to a 12×18-inch rectangle. Spread enough of the jam over the dough to create a thin layer, then starting from a long end, tightly roll up to form an 18-inch log. Cut into 12 even rolls, and place them into a greased 9x13-inch baking tray. Cover with clingfilm or foil, and leave to rise again in a warm place for about 1 - 2 hours.
  6. Preheat the oven to 180C/350F/Gas 4. Bake the rolls for 20 - 25 minutes until golden brown. (You can loosely cover the rolls with foil halfway through baking to prevent too much browning.) Allow to cool in the pan on a wire rack whilst making the glaze.
  7. For the Glaze
  8. Whisk together the icing sugar, almond extract, and water until smooth and runny. Pour over the warm rolls, and serve.

Notes

Leftovers can be stored, covered tightly, in the fridge for up to 1 week. Baked rolls also freeze well for up to 3 months. Warm up before serving.

You can make these rolls ahead of time! Cut into rolls and place into the prepared pan as instructed, then cover with clingfilm or foil and refrigerate overnight. In the morning, let the rolls rise in a warm place for 1 hour before baking.

6.8
http://marshasbakingaddiction.com/bakewell-sweet-rolls/

Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog

Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog

Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog

20 Comments

20 comments on “Bakewell Sweet Rolls”

  1. But seriously, breakfast does not get better than this!! These are the most perfect rolls I’ve seen, like EVER, Marsha! So beautiful, so perfect. 🙂 And the color of that raspberry filling is just everything. Pinning, of course! Hope you have a fantastic this weekend! xo

Leave a Reply

Your email address will not be published. Required fields are marked *