These raspberry sweet rolls are an indulgent breakfast treat made with soft yeast dough, a swirled frozen raspberry filling, and thick cream cheese frosting!

Pan of raspberry sweet rolls baked until golden and topped with cream cheese frosting.

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Raspberry Swirl Sweet Rolls Recipe

These raspberry sweet rolls are the perfect combination of my overnight cinnamon rolls and a raspberry cheese danish. Soft, fluffy dough is filled with a creamy raspberry cheesecake-style filling and topped with rich cream cheese frosting.

They’re perfect for a special holiday breakfast or brunch. While working with yeast dough takes a little time, I’ll walk you through each step so you can bake soft, gooey sweet rolls with confidence. If you love sweet roll recipes, be sure to try my orange sweet rolls and one hour cinnamon rolls next.

Ingredient Notes

Ingredients for raspberry sweet rolls including flour, yeast, butter, frozen raspberries, butter, cream cheese, and sugar.

Find the full printable recipe with specific measurements below.

  • Warm milk: Heat to 105°F to 110°F so the yeast activates properly. If it’s too hot it can kill the yeast.
  • Active dry yeast: After mixing it with the warm milk and sugar, the yeast should become foamy and bubbly. If it does not activate, discard it and start again with fresh yeast.
  • Granulated sugar: Divided between activating the yeast, sweetening the dough, and making the filling.
  • All purpose flour: Add gradually until a soft, slightly tacky dough forms. Avoid adding too much.
  • Butter: Melted butter enriches the dough. Softened butter is used in both the filling and frosting.
  • Cream cheese: Use softened cream cheese for a smooth filling and frosting.
  • Frozen raspberries: Do not thaw for the raspberry sweet roll filling. Do not use fresh raspberries, they are too juicy and will add too much moisture to the filling.
  • Cornstarch: Tossing the raspberries in cornstarch will help create a thick, “jam-like” consistency in the raspberry filling, rather than have them runny and a mess.
  • Egg: Room temperature eggs blend more evenly into the dough.
  • Kosher salt: Balances sweetness and enhances overall flavor.
  • Cinnamon roll frosting: Cream cheese, butter, powdered sugar, vanilla extract, and milk or heavy cream. A cream cheese glaze could also be used.

How to Make Raspberry Sweet Rolls

Start by stirring the warm milk, yeast, and a little sugar together. Let it sit for about 5 minutes until it becomes nice and bubbly and the yeast is activated.

In a large bowl, whisk together the egg, remaining sugar, and salt. Stir in the melted butter and the yeast mixture. Add the flour gradually until a soft dough forms, then knead for about 5 minutes until smooth and slightly tacky. Cover the bowl and let the dough rise in a warm spot until doubled in size, about 1 hour.

Soft yeast dough after mixing for raspberry sweet rolls.
Beating cream cheese and butter to make raspberry sweet rolls filling.

While the dough is rising, beat together the cream cheese, butter, and sugar until smooth and creamy. In a small bowl, toss the frozen raspberries with cornstarch to help thicken the juices as they bake.

Once the dough has risen, roll it into a large rectangle, about 15×20 inches. Spread the cream cheese mixture evenly over the dough, then sprinkle the raspberries across the top.

Cream cheese filling spread over rolled dough for raspberry rolls.
Rolling dough into a log to make raspberry sweet rolls.

Roll dough up tightly starting from the shorter side, then slice into 12 to 16 rolls and place them in a greased 9×13-inch baking dish. Cover and rise again until puffy, about 1 hour.

Bake at 350°F for 20 to 25 minutes, until lightly golden on top.

Unbaked raspberry sweet rolls sliced and arranged in baking pan before 2nd rise.
Freshly baked raspberry rolls before frosting.

Let the rolls cool for about 10 minutes while you beat together the cream cheese, butter, powdered sugar, vanilla, and a splash of milk until smooth and creamy. Spread the frosting over the warm rolls and serve.

Frosted raspberry swirl sweet rolls in baking pan with fresh raspberry and cream cheese icing on counter.

Recipe Tis

  • Use a stand mixer with a dough hook to make kneading easier, although the dough can be kneaded by hand.
  • The dough should be soft and slightly tacky. If it feels too sticky, add flour one tablespoon at a time, being careful not to add too much.
  • For a quicker rise, warm your oven to 175°F, turn it off, and place the covered dough inside with a bowl of hot water to create a warm environment.
  • Use a sharp serrated knife to slice the rolls cleanly. Because of the raspberries, dental floss is not recommended.
  • If you frost the rolls while they are still warm, the frosting will melt into more of a glaze. Let them cool slightly if you prefer a thicker layer.
  • Add a little lemon zest to the filling for a bright citrus note, or skip the cream cheese frosting and drizzle the rolls with a simple cream cheese lemon glaze instead.
Close up of raspberry sweet rolls topped with cream cheese frosting and fresh raspberries on a plate.

Try these other sweet breakfast favorites including chocolate cinnamon rolls, Pillsbury cinnamon roll casserole or cinnamon roll bites.

More Cinnamon Roll Recipes

Pan of raspberry sweet rolls baked until golden and topped with cream cheese frosting.

Raspberry Sweet Rolls

5 from 14 votes
Recipe by: Jamielyn Nye
Prep Time: 30 minutes
Cook Time: 20 minutes
Rise: 2 hours
Total Time: 2 hours 50 minutes
Servings: 16
These raspberry sweet rolls are an indulgent breakfast treat made with soft yeast dough, a swirled frozen raspberry filling, and thick cream cheese frosting!
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Ingredients 

Dough:

  • 1 ¼ cups warm milk (105-110°F)
  • ¼ ounce package active dry yeast (about 2 1/4 teaspoons)
  • ½ cup granulated sugar , divided
  • 1 large egg , at room temp
  • 1 teaspoon Kosher salt
  • ½ cup butter , melted
  • 4 cups all-purpose flour , more or less as needed

Raspberry Filling:

  • 4 ounces cream cheese , softened
  • 3 Tablespoons butter , softened
  • ¼ cup granulated sugar
  • 10 ounces frozen raspberries , (about 2 cups) do not thaw
  • 2 teaspoons cornstarch

Cream Cheese Frosting:

  • 4 Tablespoons salted butter , softened
  • 4 ounces cream cheese , softened
  • 1 cup powdered sugar , more as needed
  • 1 teaspoon vanilla extract
  • 1 Tablespoon milk or heavy cream

Instructions

Make the dough:

  • In a small bowl add the warm milk, yeast and 1 Tablespoon sugar. Let sit for about 5 minutes, until bubbly.
  • In a large bowl, whisk the egg. Then whisk in the remaining sugar and salt. Next add the melted butter and then the yeast mixture. Add two cups of flour and stir until smooth. Add the remaining flour 1/2 cup at a time. Knead for 5 minutes. If the dough is too sticky, you can add a Tablespoon or two more flour, but the dough should be soft. Don't over do it with flour. Cover the bowl with plastic wrap and place in a warm spot.

Make the filling:

  • Mix the cream cheese, butter and sugar with an electric mixer until smooth. Don't wash bowl after (use it for the frosting).
  • Once your dough has doubled in size, punch it down and roll out on a floured surface. You want to form a rectangle approximately 15×20 inches. It doesn’t have to be perfect. Spread cream mixture onto the dough with a spatula.
  • Toss the raspberries with the cornstarch in a small bowl and then sprinkle on top. Roll the dough up tightly starting at the shorter side. Pinch the sides together at the end.
  • Cut the dough in half and then in half again. From this point cut into 1 inch pieces with floss or a large serrated knife. You can make 12 big sweet rolls or 16 medium sized.
  • Place dough rolls in a 9×13" pan , about 1 inch apart. Cover with plastic wrap and then let rise until doubled (about 1 hour).

Bake:

  • Bake at 350°F for 20 to 25 minutes or until lightly golden brown on top. Remove from oven and allow to cool about 10 minutes before frosting.

Make the frosting:

  • Beat together the frosting ingredients in a large bowl with an electric beater. You can add more milk or powdered sugar to reach your desired consistency. Spread over the raspberry rolls with a spatula.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Store rolls covered at room temperature up to 2 days or refrigerate up to 5 days. For longer storage, freeze completely cooled rolls in an airtight container up to 1 month. Thaw overnight.
Make ahead: Bake completely the day before. Do not refrigerate overnight to rise, as the raspberries release too much juice. Store frosting separately in the refrigerator and bring to room temperature before spreading. Rewarm rolls at 200°F for 5 to 10 minutes, then frost before serving.
Reheat: Warm individual rolls in the microwave 10 to 20 seconds or in the oven at 175°F for 5 minutes.

Nutrition

Calories: 338kcal, Carbohydrates: 45g, Protein: 5g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 287mg, Potassium: 113mg, Fiber: 2g, Sugar: 19g, Vitamin A: 525IU, Vitamin C: 5mg, Calcium: 46mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.