Raspberry Sweet Rolls
These raspberry sweet rolls are an indulgent breakfast treat made with soft yeast dough, a swirled frozen raspberry filling, and thick cream cheese frosting!
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 15x20 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 9x13" 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.
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.
