We’re serving up perky and sweet Raspberry Sticky Buns for breakfast! These warm fruity sticky buns will make any day feel special.
I bet you could use a good cup of coffee and a sweet raspberry sticky bun right now.
…that’s what I thought.
Life is challenging.
It’s the little things, like a 75 degree day, a smile from a stranger, or a special breakfast treat, that lifts our spirits on a hard day.
In fact, I’m pretty sure it was sticky buns that helped me get through puberty and college.
And last week.
These Raspberry Sticky Buns are so gooey, with sweet raspberries oozing out, they could bring a smile to anyone’s face.
The bottoms are saturated with blushing juices, so you could flip them over and serve them up-side-down, like traditional sticky buns. Yet I like to serve them right-side-up with creamy lemon glaze to give them an extra boost of flavor.
Start with frozen bread dough, to cut out the step of making dough from scratch.
Then once the dough has had time to rise, roll it out, slather it with a mixture of mascarpone cheese and lemon zest, and then sprinkle it with frozen raspberries mixed with sugar and cornstarch.
Roll the dough into a log, and cut into 15 pieces.
Once the raspberry sticky buns come out of the oven, drizzle them in sweet lemon glaze.
Raspberry Sticky Buns go perfectly with a light roast coffee.
We love to buy Starbucks Coffee in K-Cups for our Keurig® Special Edition Brewing System. Both Dan and I would rather have 1-2 good cups of coffee a day, than a whole pot of mediocre coffee.
Starbucks Blonde Roast Coffees are fabulous for spring because of their bright clean flavor. Both the new Starbucks® Aria Blend K-Cup® Packs and Starbucks® Bright Sky Blend K-Cup® Packs complement light fruity dishes.
I served my sticky buns with Starbucks® Aria Blend K-Cup® Packs because they have a light citrusy quality that paired perfectly with the zingy raspberries and lemon zest. Plus it’s so smooth, I feel less inclined to load it up with cream.
Well… I do really like cream.
Raspberry Sticky Buns are a great make-ahead item, you can prepare them in the evening, place in the fridge, then bake them off in the morning.
Just in time to serve with your blonde roast coffee!
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