Strawberry Raisin Roll Recipe – Easy Vanilla Pudding Swirls

Last Updated on 2 months by Neha Deshmukh

Strawberry Raisin Roll Recipe – Easy Vanilla Pudding Swirls

Hey everyone! If you’re anything like me, the smell of freshly baked rolls is pure comfort. I stumbled upon this recipe a few years ago, and it’s become a family favorite – especially during the holidays. These aren’t your average cinnamon rolls; the vanilla pudding filling and sweet strawberry glaze take them to a whole new level. Trust me, you need these in your life!

Why You’ll Love This Recipe

These Strawberry Raisin Rolls are seriously special. They’re soft, fluffy, and bursting with flavor. The combination of the vanilla pudding, plump raisins and currants, and that gorgeous strawberry glaze is just… chef’s kiss. Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker. They’re perfect for a weekend brunch, a special occasion, or just a cozy night in.

Ingredients

Here’s what you’ll need to create these delightful rolls:

• 2 cups (250g) All-purpose flour
• 1 ¼ teaspoon (4g) Instant yeast
• ½ cup (120ml) Milk
• 3 tablespoons (42g) Butter
• ½ teaspoon (2.5g) Salt
• 2.5 tablespoons (30g) Sugar
• ½ teaspoon (2.5ml) Vanilla extract
• 1 Egg
• ½ cup (75g) Raisins
• 2 tablespoons (20g) Currants
• 1 package (approx. 85g) French vanilla pudding mix
• ½ cup (120ml) Sour cream
• 2 tablespoons (30ml) Strawberry jam
• 1 tablespoon (15ml) Warm water

Ingredient Notes

Let’s talk ingredients! A few things make this recipe a little different – in a good way.

• Instant Yeast: I love using instant yeast because you don’t need to proof it separately. It just gets mixed right in with the dry ingredients. If you’re using active dry yeast, you’ll need to activate it in warm milk with a little sugar first.
• French Vanilla Pudding: Yes, you read that right! Using a French vanilla pudding mix in the filling gives these rolls an unbelievably creamy and delicious texture. It’s a little unconventional, but trust me on this one.
• Fruit Variations: Sweet roll fillings vary so much across India and the world! While chocolate and nuts are popular, fruit fillings – like apple, mango, or even pineapple – are common, especially during festive seasons.
• Raisins & Currants: I like to use both raisins and currants for a more complex flavor. Currants are smaller and have a slightly tart taste that balances the sweetness of the raisins. You can definitely use all raisins if you prefer, though!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, activate the yeast. Warm the milk and butter together until the butter is melted.
2. In a large bowl, combine the flour, yeast, sugar, and salt. Add the warm milk mixture, vanilla extract, and egg. Mix until a shaggy dough forms.
3. Knead the dough for about 8 minutes, either by hand or with a stand mixer fitted with a dough hook. It should be smooth and elastic.
4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for about 90 minutes, or until doubled in size.
5. While the dough is rising, prepare the filling. In a bowl, combine the vanilla pudding mix, sour cream, raisins, and currants. Mix well.
6. Once the dough has doubled, gently punch it down and roll it out into a 12×12 inch square.
7. Spread the vanilla pudding filling evenly over the dough.
8. Starting from one edge, carefully roll the dough into a tight cylinder.
9. Using a sharp knife or dental floss, cut the cylinder into 1-inch slices.
10. Place the rolls on a baking sheet lined with parchment paper. Cover and let proof for another 30 minutes.
11. Preheat your oven to 350°F (175°C). Bake the rolls for 30 minutes, or until golden brown.
12. While the rolls are baking, prepare the glaze. In a small bowl, mix the strawberry jam with warm water until smooth.
13. Once the rolls are out of the oven, brush them generously with the strawberry glaze. Serve warm and enjoy!

Expert Tips

Want to make sure your rolls turn out perfectly? Here are a few tips:

• Soft & Fluffy Texture: The key to soft rolls is not over-kneading the dough. You want it to be smooth and elastic, but not tough. Also, don’t overbake them!
• Dough Rising Issues: If your dough isn’t rising, make sure your yeast is fresh and your rising environment is warm enough. A slightly warm oven (turned off!) or a sunny spot works well.
• Swirl & Slice Technique: For a perfect swirl, roll the dough tightly. Using unflavored dental floss to cut the rolls creates clean slices without squishing them.

Variations

Let’s get creative!

• Vegan Option: My friend Priya makes a fantastic vegan version using plant-based butter, almond milk, and an egg replacer. It’s just as delicious!
• Gluten-Free Option: For a gluten-free version, use a good quality gluten-free flour blend. You might need to adjust the liquid slightly.
• Spice Level: I sometimes add a pinch of cardamom or nutmeg to the dough or filling for a warm, aromatic flavor.
• Festival Adaptations: During Christmas, I add candied orange peel and cranberries to the filling. For Easter, I use pastel-colored sprinkles on the glaze!

Serving Suggestions

These rolls are amazing on their own, but they’re even better with a cup of chai or a glass of cold milk. They also pair well with a simple fruit salad or a dollop of whipped cream.

Storage Instructions

Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven before serving.

FAQs

Got questions? I’ve got answers!

• Can I make the dough ahead of time? Absolutely! You can make the dough the night before and let it rise slowly in the refrigerator. Just bring it to room temperature before rolling it out.
• What is the best way to prevent the rolls from drying out? Store them in an airtight container and reheat them gently. You can also wrap them tightly in plastic wrap before storing.
• Can I use a different flavor of pudding? Yes, you can! Banana cream or butterscotch pudding would also be delicious.
• Can I freeze these rolls, baked or unbaked? You can freeze both! Baked rolls can be frozen for up to 2 months. Unbaked rolls can be frozen on a baking sheet, then transferred to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
• What is the difference between raisins and currants, and can I substitute one for the other? Raisins are larger and sweeter, while currants are smaller and have a slightly tart flavor. You can definitely substitute one for the other, but the flavor will be slightly different.

Enjoy baking these delightful Strawberry Raisin Rolls! I hope they bring as much joy to your kitchen as they do to mine.