- 1 cup lukewarm whole milk
- 1/3 cup lukewarm water
- 1 package (2 1/4 teaspoons) instant yeast
- 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 3 1/2 cups (15.75 ounces) all-purpose flour*
- 1 teaspoon fine salt
- 1 10- ounce package frozen raspberries
- 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon cornstarch
- 1 teaspoon fresh orange zest
- 1/3 cup chocolate hazelnut spread
Preheat oven to 350°F.
For the dough: In the bowl of a stand mixer fitted with the dough hook, add all the dough ingredients and stir until combined. Turn mixer on medium speed and knead for 5 minutes, or until smooth. Remove dough to a floured work surface, cover, and let rest for 10 minutes.
For the filling: In a medium bowl toss frozen raspberries with sugar, cornstarch and orange zest.
After dough has rested, use a floured rolling pin to roll it out into a 9 by 15-inch rectangle. Spread evenly with raspberry mixture. Starting on the long side, tightly roll dough up, stopping at center. Roll the other side up, stopping when two sides meet at the middle. Gently press together.
Use a very sharp knife to cut off ends, then cut dough into 10 equal pieces. Shape pieces into hearts by pinching the bottom of roll between two fingers into a point.
Place in greased pie pan, with points toward the center, or place in a greased 9 by 13-inch baking pan. Bake for about 25 minutes, or until lightly golden brown. Let cool on a wire rack for at least 5 minutes.
For the icing: While rolls cool, place chocolate hazelnut spread into a zip top bag and cut a small hole in one corner. Drizzle spread over rolls just before serving.
I don’t have a stand mixer. I’ve just recently moved here from the UK and so all my big mixing machines are on the boat and I don’t want to go buy a new one. Can I just do it by hand I want it turned out the same..
Hi Suzanne! That should be fine – it will just be quite the workout for you! You will need to knead much longer than the times given in the recipe if kneading by hand, and keep kneading (taking very short breaks if needed) until the dough is soft, elastic, and passes the windowpane test. Check out this article for more info! Happy baking!
Great, however do you have a video to show how you cut them and shake them that would be helpful
Good note, thanks Suzanne! Hopefully we’ll be able to get one up soon 🙂
Any chance an instructional video can be posted on the process for beginner bakers like myself. Would definitely appreciate…need all the help I can get, Lol!
Thanks for your feedback, Valerie! This is one of our older recipes (from 2015), and we unfortunately don’t have a step-by-step video recorded for it; however, I’ll make note for us to create one if we update this recipe with new photos in the future.
Thanks for sharing this wonderful recipe. To surprise my husband I had made Heart Shaped Raspberry Rolls flourish with Magic Sparkles edible glitter. After eating these rolls he was so happy and gifted me an iphone.
Oh wow! Sounds like he definitely loved them, so happy to hear that! 🙂 Thanks for taking the time to comment and let us know!
This was easy and fun to make. Everyone liked the rolls very much. I added one tablespoon melted butter and used fresh raspberries was the only change made to this recipe. Thank you for adding some fun to our St. Valentine’s Day breakfast.
So glad you tried this recipe out!
I tried the recipe. However my rolls turned out dry, chewy and a bit tasteless. Why could this be the case?
Did you use a digital scale to measure your flour? And were you careful not to overmix the dough?
Is there no butter in the dough?
Could you freeze/refrigerate these at some point in the process so you could get a head start the night before?
I am curious about this as well…
These are adorable! The Nutella puts them out of this world!
They’re TOO CUTE! And that nutalla drizzle? Aaaand they take just one hour?!
What a cute idea! I just love raspberries, these rolls look like a great way to enjoy them 🙂