Best 4 Double Drizzled Raspberry Rolls Recipes

DOUBLE-DRIZZLED RASPBERRY ROLLS

Steps:

• Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In large bowl, stir Bisquick mix, milk, sour cream, granulated sugar and orange peel until soft dough forms.
• On surface sprinkled with additional Bisquick mix, knead dough 5 times. Roll dough into 16x12-inch rectangle, about 1/4 inch thick. Spread 2/3 cup of the jam over dough to within 1 inch of edges. Starting with 12-inch side, roll up tightly. Pinch edges to seal. With sharp knife, cut dough into 8 slices. Place slices, cut sides down, on cookie sheet.
• Bake 15 to 16 minutes or until golden brown.
• In small bowl, mix powdered sugar and whipping cream until smooth. In small microwavable bowl, microwave remaining 1/3 cup jam uncovered on High 10 to 20 seconds or until melted. Spoon melted jam on top of jam spirals. Drizzle glaze over jam. Serve warm.

RASPBERRY-GLAZED DOUBLE CHOCOLATE DESSERT

Steps:

• Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. In medium saucepan, melt semisweet chocolate and 1 cup butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.
• Beat eggs in small bowl with electric mixer on high speed 5 minutes or until light and lemon colored. Fold cooled chocolate into eggs until well blended. Pour into pan.
• Bake 15 minutes. Dessert will be soft in center. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Refrigerate 1 hour 30 minutes or until firm.
• Meanwhile, place white chocolate baking bars in small bowl. In small saucepan, bring 1/2 cup whipping cream and 1 tablespoon butter just to a boil. Pour over chocolate; stir until smooth. Cool completely, about 5 minutes. Refrigerate 1 hour or until chilled.
• Place strainer over small saucepan; pour raspberries into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Stir in cornstarch. Cook over medium heat until mixture boils and thickens, stirring constantly. Cool 30 minutes or until completely cooled.
• Spread white chocolate ganache on top of cooled dessert. Spread raspberry glaze over ganache. Refrigerate 30 minutes; serve or refrigerate until serving time.
• To serve, let dessert stand at room temperature for 1 hour. In medium bowl, beat 1 cup whipping cream until stiff peaks form. Spoon whipped cream into pastry bag with large star tip. Pipe cream onto edge of dessert. Garnish with fresh raspberries.

DELUXE LEMON POPPY SEED ROLLS WITH RASPBERRY FILLING

Steps:

• Combine milk, egg, egg yolk, lemon juice, sugar, poppy seeds, lemon zest, and yeast in a large bowl. Stir in 2 cups flour, butter, and salt, working in more flour as needed to pull dough away from the sides of the bowl.
• Turn out onto a floured surface and knead until dough is smooth and elastic, adding more flour as necessary. Place in a lightly greased bowl; cover, and let rise until doubled in size, about 1 hour.
• Gently deflate dough and roll into a 12x10-inch rectangle. Spread with raspberry jam, leaving a 1/2-inch border. Roll up from the long side, like a jelly roll, and seal. Carefully slice log into 12 pieces and place cut-side down into a greased 8x8-inch square pan. Cover and let rise until puffy, 40 to 45 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the center of the preheated oven until lightly browned on top, about 30 minutes.
• Make glaze by stirring together confectioners' sugar, milk, lemon juice, and vanilla extract in a bowl. Drizzle over warm rolls.

CHOCOLATE RASPBERRY DANISH COOKIES WITH DOUBLE CHOCOLATE DRIZZLE

Steps:

• Melt the unsweetened chocolate in a saucepan over low heat.
• Remove pan from heat; cool.
• Cream together the butter and sugar until light.
• Add the egg and melted chocolate; beat until fluffy.
• Stir in the cake flour, vanilla, and salt until well blended.
• Cover bowl with plastic wrap; refrigerate until firm, about 1 hour.
• Preheat oven to 350*F.
• Line 3 or 4 cookie sheets with parchment paper.
• Divide dough into 4 equal parts; divide each part into 2 pieces.
• Roll each piece into a rope 12"long on a lightly floured surface.
• The ropes should be around the thickness of a finger.
• Place 2" apart on the cookie sheets.
• With the side of a finger, make an indentation along the length of each rope.
• Bake for 8 minutes, or until firm.
• Meanwhile, melt each type of chocolate chips in separate saucepans over very low heat, stirring until smooth.
• Stir the jam to loosen it up a bit; spoon into a pastry bag (or a sealed Zip-lock bag with the corner snipped off).
• Remove cookies from oven; pipe the jam down the center of each strip.
• Return to oven for 2 minutes, then remove to wire racks.
• While cookies are still warm, drizzle the melted chocolates over the tops, then cut the strips diagonally into 1" pieces.
• Refrigerate until the chocolate is set.