Delicious Make-Ahead Recipe Ideas for Mother’s Day

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Raspberry swirl sweet rolls (ingredients)
> Category: Dessert

This fruity variation on cinnamon rolls is colorful, super moist, and gooier than the original. The rolled dough can be made ahead and stored in the refrigerator overnight. Just bring it back to room temperature before baking.

For the dough:
1 cup milk
2/3 cup sugar
1 1/2 tbsp. active dry yeast
1 stick unsalted butter, softened
2 large eggs
1 tsp. fresh lemon zest
1/2 tsp.salt
4 1/4 cups all-purpose flour, plus more for dusting

For the filling:
1 10-ounce package frozen raspberries, unthawed
1/4 cup, plus 2 tbsp. sugar
1 tsp. cornstarch

For the glaze:
3/4 cup confectioners’ sugar
3 tbsp. unsalted butter, melted
1 1/2 tbsp. heavy cream

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Raspberry swirl sweet rolls (directions)
> Total time: 45 minutes active, 4 hours rise time

In a small saucepan, gently heat the milk until it’s barely warm to the touch. Pour the warm milk into a large bowl. Stir in the sugar and yeast and let it sit for 5 minutes until the yeast is foamy.

Stir in the softened butter, eggs, grated lemon zest, and sea salt. Add the flour and mix by hand until a soft dough forms, about 5 minutes. Knead the dough until it is smooth and elastic, about 10 minutes more. Sprinkle flour over the dough and transfer to a greased bowl. Cover the dough with plastic wrap and let stand in a warm place for 1-2 hours until doubled in bulk.

Line the bottom and sides of a 9×13-inch baking pan with parchment paper. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and roll it into a 10×24-inch rectangle.

In a medium bowl, mix the frozen raspberries with the sugar and cornstarch. Spread the filling evenly over the dough. Tightly roll the dough to form a 24-inch-long log. Cut the log into 16 even slices and arrange them in the baking pan, cut sides up. Cover the rolls with plastic wrap and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours. At this point, the dough can be refrigerated overnight if desired.

Preheat oven to 425°F. Bake the rolls for about 25 minutes, until golden. Transfer the pan to a rack to cool for 30 minutes.

Meanwhile, in a small bowl, whisk the confectioners’ sugar with the melted butter and heavy cream. Place the rolls on a rack, parchment side up, and peel off the parchment paper. Flip the rolls onto a platter, so that they are top side up. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.

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Quick coffee cake (ingredients)
> Category: Dessert

This easy coffee cake can be made ahead and stored for up to two days at room temperature and up to a week in the refrigerator.

1 cup vegetable oil
2 eggs, beaten
1 tsp. vanilla
1 cup milk
1 cup sugar
3 cups all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1 1/2 cups brown sugar
2 tsp. cinnamon
1/2 cup butter, melted

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Quick coffee cake (directions)
> Total time: 40 minutes

Preheat oven to 350°F. In a large mixing bowl, combine the oil, eggs, vanilla, and milk. In a separate bowl, whisk together the sugar, flour, baking powder, and salt. Whisk the flour mixture into the milk mixture. Pour half the batter into a lightly greased 9×13-inch pan.

In a small bowl, combine the brown sugar and cinnamon. Sprinkle half of the mixture on top of the batter. Top with the remaining batter and then sprinkle the rest of the sugar mixture on top.

Drizzle the melted butter evenly over the top of the cake. Bake for 25-30 minutes.

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Butterscotch pots de crème (ingredients)
> Category: Dessert

These decadent baked custards will steal the show. They can be made ahead and stored refrigerated for up to three days.

2 cups heavy cream
1/2 cup dark brown sugar
1/3 cup water
6 tbsp. sugar
6 large egg yolks
2 tsp. vanilla extract
Sea salt for garnishing
Whipped cream, optional