Warm raspberry sticky buns are a comforting start to chilly autumn mornings. They pair perfectly with light roast coffees, such as Starbucks® Aria Blend™ K-Cup® packs, because they have a light citrusy quality that complements the zingy raspberries and lemon zest.

Blogger Sommer Collier of A Spicy Perspectiveshares her recipe for this delicious treat.

Raspberry Sticky Buns

Prep Time: 20 minutes (active time), Cook Time: 35 minutes

Ingredients

• 2 loaves frozen white bread dough, thawed (or homemade bread dough)
• 10 oz. bag frozen raspberries, not thawed
• 8 oz. cream cheese or mascarpone cheese, at room temperature
• 6 tablespoon sugar, divided
• Zest of 2 lemons, divided
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 cup powdered sugar
• 1/4 cup heavy cream

Directions

1. Place the frozen loaves in the fridge and let them thaw overnight. In the morning, set them on a plate, cover with plastic wrap and let them rise for 2-3 hours. When ready to start, press the loaves together (if not already fused together) and roll the dough out on a well-floured work surface, into a 12 X 24 inch rectangle.

2. In a small bowl, mix together the cream cheese, zest of one lemon, 3 tablespoons sugar, and vanilla. In a separate bowl, mix together the frozen raspberries, remaining 3 tablespoons sugar, cornstarch, and pinch of salt.

3. Smear the cream cheese mixture over the dough, leaving a 1 inch border on the long ends. Then sprinkle the raspberry mixture over the top. Starting on one long end, roll the dough into a log. Then use a serrated knife to cut the log into 15 equal rolls. Place the rolls in a parchment paper lined 9 X 13 inch baking dish and allow them to rise for 30-45 minutes.

4. Preheat the oven to 400 degrees F. Bake for 30-35 minutes until the tops are golden. Allow the rolls to cool for 5 minutes in the pan, then lift them out by the edges of the parchment paper. Whisk together the powdered sugar, remaining lemon zest, and heavy cream. Drizzle or brush the glaze over the tops of the sticky buns, and serve with a fresh cup of coffee!

Note

Although cream cheese and mascarpone cheese are similar, they have a very different reaction when baking. Cream cheese puffs into a creamy layer, filling the swirls of the sticky buns. Mascarpone cheese absorbs into the dough, leaving separation between the layers, but giving the dough a moist decadent texture.

K-Cup® packs for use in Keurig® K-Cup® brewing systems. Keurig, the Cup and Star Design, Keurig Brewed, K-Cup and the Keurig brewer trade dress are trademarks of Keurig Green Mountain, used with permission.

Starbucks compensated Sommer Collier to share one of her recipes.