These Raspberry Sweet Rolls are a delightful twist on the classic cinnamon roll, filled with a bright and tangy raspberry filling and topped with a rich cream cheese glaze. Perfect for breakfast, brunch, or dessert, these rolls strike the perfect balance between sweet and tart. The soft, fluffy dough is rolled around a luscious raspberry mixture, creating a vibrant swirl in every bite. Whether you’re hosting a special occasion or simply want to treat yourself, these sweet rolls are sure to impress.
Ingredients
For the Dough:
- 1 cup whole milk, warmed (about 110°F/43°C)
- 2 ¼ tsp active dry yeast (1 packet)
- â…“ cup granulated sugar
- 2 large eggs, room temperature
- â…“ cup unsalted butter, melted
- 4 cups all-purpose flour
- 1 tsp salt
For the Filling:
- 2 cups fresh or frozen raspberries (thawed if frozen)
- â…“ cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1–2 tbsp milk (as needed for desired consistency)
- ½ tsp vanilla extract
Instructions
- Prepare the Dough:
- In a large bowl, whisk together the warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.
- Add the eggs and melted butter, mixing well.
- Gradually add the flour and salt, mixing until a dough forms. Knead for 8–10 minutes by hand or 5–7 minutes with a stand mixer until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1–1.5 hours.
- Make the Filling:
- In a medium saucepan, combine raspberries, sugar, and cornstarch. Cook over medium heat, stirring frequently, until thickened and bubbling, about 5 minutes. Stir in vanilla extract. Let cool completely.
- Assemble the Rolls:
- Roll out the dough on a floured surface into a rectangle approximately 16×12 inches.
- Spread the cooled raspberry filling evenly over the dough, leaving a ½-inch border around the edges.
- Starting from the long side, roll the dough tightly into a log. Slice into 12 even rolls and place them in a greased 9×13-inch baking dish.
- Cover and let rise again for 30–45 minutes.
- Bake:
- Preheat oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until lightly golden and cooked through. Allow to cool slightly.
- Make the Glaze:
- In a bowl, beat together the cream cheese, butter, powdered sugar, milk, and vanilla extract until smooth and creamy.
- Serve:
- Spread the glaze over the warm rolls. Serve immediately and enjoy the tangy, sweet, and creamy flavors!
These sweet rolls are best enjoyed fresh but can be stored in an airtight container for up to 3 days. Reheat before serving for the best texture and flavor.
