Raspberry Sweet Rolls

Raspberry Sweet Rolls are soft, tender rolls filled with a burst of tart raspberry filling and topped with a luscious cream cheese icing, making them an irresistible treat for breakfast, brunch, or dessert.

You’ll love these rolls for their perfectly balanced flavors the nutty toasted almonds blending seamlessly with sweet raspberries, all wrapped in a fluffy, buttery dough. The cream cheese icing adds a smooth, tangy finish that complements the natural tartness of the berries. These rolls are as beautiful as they are delicious, making them perfect for holidays, special occasions, or cozy weekend breakfasts.

Ingredients

Dough:

• 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
• 2/3 cup (135g) granulated sugar, divided
• 1½ tablespoons (14g) Platinum Yeast from Red Star (or 2 standard packets)
• ½ cup (113g) unsalted butter, softened and cut into pieces
• 2 large eggs, room temperature
• ½ teaspoon pure vanilla extract or vanilla bean paste
• ½ teaspoon salt
• 4½ cups (563g) all-purpose or bread flour, plus more as needed
• 2 teaspoons oil for greasing bowl

Filling:

• 1 (10 oz) package frozen raspberries (do not thaw)
• ⅓ cup (67g) granulated sugar
• 1 teaspoon cornstarch

Cream Cheese Icing:

• 4 oz (113g) full-fat cream cheese, softened
• 1 cup (120g) confectioners’ sugar
• 1 tablespoon (30ml) whole milk or heavy cream
• ½ teaspoon pure vanilla extract or vanilla bean paste

Instructions

1. Whisk warm milk, 2 tablespoons sugar, and yeast in a stand mixer bowl fitted with dough hook or paddle. Cover and let foam for 5 minutes.

2. Beat in remaining sugar, softened butter, eggs, vanilla, and salt on medium speed until combined.

3. Gradually add flour, 1 cup at a time, mixing until dough pulls away from bowl (about 3 minutes). Dough will be soft.

4. Knead dough on medium speed for 5 minutes or by hand. Dough should feel slightly tacky but spring back when poked.

5. Grease a bowl and let dough rise, covered, in a warm place until doubled (about 2 hours).

6. Grease and line a 9×13 baking dish. Punch down dough and roll on floured surface into 12×18-inch rectangle.

7. Mix frozen raspberries, sugar, and cornstarch. Spread evenly over dough.

8. Roll dough tightly into an 18-inch log, cut into 12 rolls. Arrange in pan.

9. Cover and let rise again until puffy (about 90 minutes).

10. Preheat oven to 350°F (177°C). Bake rolls 28-32 minutes until tops lightly browned. Cover with foil halfway if browning too fast.

11. Cool rolls 10 minutes on rack. Beat cream cheese, sugar, milk, and vanilla into smooth icing. Spread over warm rolls and serve immediately.

My Best Tips for Success

• Use unthawed frozen raspberries to prevent sogginess.

• Knead dough until it passes the windowpane test for elasticity.

• Let dough rest if shrinking while rolling out for better stretch.

• Cut rolls using dental floss for clean slices without crushing.

• Double coat rolls with icing for a pretty snowy finish.

Delicious Variations to Try

• Substitute raspberry jam or other berries for filling.

• Add lemon zest to icing for extra brightness.

• Use almond extract in dough for enhanced flavor.

• Drizzle with melted white chocolate for an indulgent touch.

Frequently Asked Questions

Can I use fresh raspberries?

Frozen work best for this recipe to control moisture.

How long do rolls keep?

Store covered airtight at room temp 2 days or fridge 5 days.

Can I freeze unbaked rolls?

Yes, freeze tightly wrapped and bake from frozen, adding baking time.

How do I prevent sticky dough?

Add flour gradually, but don’t overdo; dough should remain soft.

What’s the best way to slice the rolls?

Use unflavored dental floss or a serrated knife with a gentle sawing motion.

Can I make these vegan?

Use plant-based butter, milk, cream cheese substitutes, and egg replacers.

Raspberry Sweet Rolls

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• Author: Emma Hart
• Total Time: 4 hours
• Yield: 12 rolls 1x
• Diet: Vegetarian

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Description

Soft, fluffy pastries bursting with tart raspberry filling and finished with silky cream cheese icing. Buttery dough layered with juicy fruit and sweet-tangy glaze makes a bakery-worthy treat.

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Ingredients

Scale 1x2x3x

1 cup (240 ml) whole milk, warmed to 100°F (38°C)

⅔ cup (135 g) granulated sugar, divided

1½ tbsp (14 g) active dry yeast (or 2 packets)

½ cup (113 g) unsalted butter, softened and cut into pieces

2 large eggs, room temperature

½ tsp vanilla extract or vanilla bean paste

½ tsp salt

4½ cups (563 g) all-purpose or bread flour, plus more as needed

2 tsp oil for greasing bowl

1 (10 oz) bag frozen raspberries (do not thaw)

⅓ cup (67 g) granulated sugar

1 tsp cornstarch

4 oz (113 g) cream cheese, softened

1 cup (120 g) powdered sugar

1 tbsp (30 ml) milk or cream

½ tsp vanilla extract or vanilla bean paste

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Instructions

1. Prepare yeast mixture: In a mixer bowl, whisk warm milk, 2 tbsp sugar, and yeast. Cover and let sit 5 minutes until foamy.

2. Make dough: Add remaining sugar, butter, eggs, vanilla, and salt. Mix to combine. Gradually add flour, 1 cup at a time, until dough pulls from sides. Knead 5 minutes by mixer or hand until springy and slightly tacky.

3. First rise: Grease a bowl with oil, place dough inside, cover, and let rise until doubled, about 2 hours.

4. Prepare filling: Mix frozen raspberries with sugar and cornstarch just before assembling.

5. Shape rolls: Punch dough down and roll into a 12×18‑inch rectangle. Spread raspberry filling evenly. Roll tightly into an 18‑inch log and cut into 12 slices.

6. Second rise: Arrange rolls in a greased 9×13‑inch pan. Cover and let rise 1½ hours until puffy.

7. Bake: Preheat oven to 350°F (177°C). Bake 28–32 minutes, covering halfway if browning quickly.

8. Frost: Cool 10 minutes. Whisk cream cheese, powdered sugar, milk, and vanilla until smooth. Spread over warm rolls.

See also  Banana Upside Down Cake

Notes

Use frozen raspberries unthawed to avoid excess liquid. Knead dough to pass the windowpane test. Slice with dental floss to avoid squishing. Let icing slightly melt on warm rolls. Store room temp 2 days or refrigerate up to 5 days.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll (1/12 recipe)
• Calories: 360
• Sugar: 27 g
• Sodium: 180 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Carbohydrates: 54 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 65 mg

Keywords: raspberry sweet rolls, cream cheese icing rolls, berry breakfast pastries, homemade sweet rolls, fruity cinnamon roll alternative