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.
Ingredients
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
Instructions
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Prepare yeast mixture: In a mixer bowl, whisk warm milk, 2 tbsp sugar, and yeast. Cover and let sit 5 minutes until foamy.
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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.
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First rise: Grease a bowl with oil, place dough inside, cover, and let rise until doubled, about 2 hours.
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Prepare filling: Mix frozen raspberries with sugar and cornstarch just before assembling.
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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.
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Second rise: Arrange rolls in a greased 9×13‑inch pan. Cover and let rise 1½ hours until puffy.
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Bake: Preheat oven to 350°F (177°C). Bake 28–32 minutes, covering halfway if browning quickly.
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Frost: Cool 10 minutes. Whisk cream cheese, powdered sugar, milk, and vanilla until smooth. Spread over warm rolls.
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