Go Back
–+ servings
Delish Raspberry Sweet Rolls Recipe

Delish Raspberry Sweet Rolls Recipe

Soft, fluffy sweet rolls swirled with juicy raspberries and finished with a tangy cream cheese glaze. Perfect for brunch, holidays, or whenever a warm-from-the-oven treat is calling.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 cup whole milk, warmed to 110°F
  • 0.25 cup granulated sugar for the dough
  • 2.25 tsp active dry yeast one standard packet
  • 0.25 cup unsalted butter, melted and cooled for the dough
  • 2 large eggs, room temperature
  • 0.5 tsp fine sea salt
  • 3.25 cup all-purpose flour start with 3.0 cups, add more as needed to make a soft dough
  • 1 tsp neutral oil to grease the bowl
  • 1 tbsp unsalted butter, softened to grease the baking pan
  • 3 tbsp unsalted butter, softened for spreading on the rolled dough
  • 2 cup raspberries fresh or frozen; if frozen, use from frozen
  • 0.5 cup granulated sugar for the filling
  • 2 tbsp cornstarch helps thicken the raspberry juices
  • 1 tsp lemon zest brightens the filling
  • 1 tsp vanilla extract for the filling
  • 4 oz cream cheese, softened for the glaze
  • 1 cup powdered sugar for the glaze
  • 2 tbsp milk for the glaze; add more to thin if needed
  • 0.5 tsp vanilla extract for the glaze
  • 0.125 tsp fine sea salt for the glaze; balances sweetness

Instructions

Preparation Steps

  • Bloom yeast: In a large bowl, whisk warm milk with 0.25 cup sugar. Sprinkle yeast over the top, stir, and let sit until foamy, 5 to 10 minutes.
  • Make the dough: Whisk in melted butter, eggs, and salt. Add flour gradually, mixing until a soft, slightly tacky dough forms. Knead by hand or mixer until smooth and elastic, 5 to 7 minutes.
  • First rise: Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, 60 to 90 minutes.
  • Make the filling: In a bowl, gently toss raspberries with 0.5 cup sugar, cornstarch, lemon zest, and 1 tsp vanilla. Set aside.
  • Prep the pan: Grease a 9×13 inch baking pan with softened butter.
  • Roll out: On a lightly floured surface, roll the dough into a 12×18 inch rectangle. Spread 3 tbsp softened butter over the surface.
  • Fill and roll: Scatter raspberry mixture evenly over the dough. Roll up tightly from the long side into a log, seam side down.
  • Slice: Use a serrated knife or unflavored dental floss to cut the log into 12 even rolls. Arrange in the prepared pan.
  • Second rise and bake: Cover and let rise until puffy, 30 to 45 minutes. Bake at 350°F until golden and the centers register about 190°F, 22 to 26 minutes. Tent with foil if browning too quickly.
  • Glaze: Beat cream cheese until smooth. Add powdered sugar, vanilla, and milk; beat until glossy and spreadable. Spread over warm rolls and serve.

Notes

For frozen raspberries, use them straight from the freezer and toss well with cornstarch to reduce excess moisture. To make ahead, assemble the rolls and refrigerate overnight after shaping; bring to room temperature while the oven preheats, then bake. These are best the day they’re baked but reheat well at 300°F for 8 to 10 minutes.