Raspberry Sweet Rolls Recipe

Introduction

Raspberry sweet rolls are a delightful treat combining soft, fluffy dough with tangy raspberry jam and creamy frosting. These rolls are perfect for brunch or a special breakfast, offering a balance of sweet and fruity flavors in every bite.

Ingredients

• 1 cup warm milk (105-115°F)
• 2 1/2 teaspoons instant dry yeast (Red Star Platinum recommended)
• 2 large eggs (room temperature)
• 1/2 cup salted butter (melted)
• 1 teaspoon salt
• 1/2 cup granulated sugar
• 4 1/2 cups all-purpose flour (divided)
• 6 ounces cream cheese (softened)
• 3/4 cup raspberry jam
• 1/2 cup warmed heavy cream (to be poured over risen rolls)
• 2 ounces cream cheese (softened, for frosting)
• 2 cups powdered sugar
• 1/2 cup fresh raspberries (softened)
• 1/2 teaspoon vanilla extract

Instructions

1. Step 1: Pour the warm milk into the bowl of a stand mixer and sprinkle the yeast over the top.
2. Step 2: Add the eggs, melted butter, salt, and sugar to the bowl.
3. Step 3: Add 4 cups of flour and mix with the beater blade until ingredients are just combined. Let rest for 5 minutes to allow the flour to absorb liquids.
4. Step 4: Scrape the dough off the beater blade and remove it. Attach the dough hook.
5. Step 5: Knead the dough on medium speed, adding up to 1/2 cup more flour if needed, until the dough is elastic and smooth but still tacky and slightly sticking to the bowl, about 5-7 minutes.
6. Step 6: Spray a large bowl with cooking spray. Remove the dough from the mixer using a rubber spatula and place it in the greased bowl.
7. Step 7: Cover the bowl with a towel or wax paper and place it in a warm spot to rise until almost doubled, about 30-40 minutes. A warm oven (turned on low for 1-2 minutes then off) works well.
8. Step 8: Sprinkle a pastry mat with flour and turn the risen dough out onto it. Flour the top of the dough as well.
9. Step 9: Roll the dough into a 12 x 15 inch rectangle using a floured rolling pin.
10. Step 10: Smooth the softened cream cheese evenly over the rectangle, then spread the raspberry jam on top.
11. Step 11: Starting from the long edge, roll the dough up tightly like a jelly roll.
12. Step 12: Cut the rolled dough into 12-15 slices and place them in a greased 9×13 inch baking pan.
13. Step 13: Cover the pan and let the rolls rise for 20 minutes, or until nearly doubled.
14. Step 14: Preheat the oven to 375°F.
15. Step 15: Warm the heavy cream until it is just warm to the touch, not hot.
16. Step 16: Pour the warm cream gently over the top of the risen rolls to soak in around them.
17. Step 17: Bake the rolls for 20-25 minutes until lightly golden and cooked through. Check at 20 minutes and cover with foil if browning too quickly.
18. Step 18: While the rolls cool, prepare the frosting by combining the softened cream cheese and powdered sugar in a medium bowl with a hand mixer. The mixture will be crumbly.
19. Step 19: Add vanilla extract and softened fresh raspberries, beating until combined. The berry juice will thin the frosting naturally.
20. Step 20: Spread the frosting over the cooled rolls.
21. Step 21: Store the rolls in an airtight container.

Tips & Variations

• Use fresh or frozen raspberries in the jam layer for an even fresher taste.
• If you don’t have a stand mixer, knead the dough by hand for about 10 minutes until smooth and elastic.
• Try substituting the raspberry jam with strawberry or apricot jam for a different fruit flavor.
• For a dairy-free version, use non-dairy milk and cream cheese substitutes.

Storage

Store the raspberry sweet rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and bring to room temperature before serving. Reheat gently in a microwave or oven to soften the frosting and warm the rolls.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight after the first rise. Let it come to room temperature before shaping and proceeding with the recipe.

What can I use if I don’t have a stand mixer?

You can knead the dough by hand on a floured surface for about 10 minutes until it becomes smooth and elastic. It may take a bit longer than using a mixer.

Raspberry Sweet Rolls Recipe

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These Raspberry Sweet Rolls are a delightful treat featuring a soft, fluffy dough filled with a luscious cream cheese and raspberry jam spread. Once baked to a golden perfection, they’re topped with a raspberry-infused cream cheese frosting that adds a fresh, tangy sweetness. Perfect for breakfast, brunch, or dessert, these rolls combine the richness of cream cheese with the vibrant flavor of raspberries in every bite.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12–15 rolls 1x
• Category: Sweet Rolls
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup warm milk (105-115°F)
• 2 1/2 teaspoons instant dry yeast (Red Star Platinum recommended)
• 2 large eggs (room temperature)
• 1/2 cup salted butter (melted)
• 1 teaspoon salt
• 1/2 cup granulated sugar
• 4 1/2 cups all-purpose flour (divided)

Filling Ingredients

• 6 ounces cream cheese (softened)
• 3/4 cup raspberry jam

Topping Ingredients

• 1/2 cup warmed heavy cream (to be poured over risen rolls)

Frosting Ingredients

• 2 ounces cream cheese (softened)
• 2 cups powdered sugar
• 1/2 cup fresh raspberries (softened)
• 1/2 teaspoon vanilla extract

Instructions

1. Activate Yeast: Pour the warm milk into the bowl of a stand mixer and sprinkle the instant dry yeast on top. Let it sit to activate.
2. Add Wet Ingredients: Add the eggs, melted butter, salt, and sugar into the bowl with the activated yeast.
3. Combine Flour: Add 4 cups of the all-purpose flour and mix with the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour can absorb the liquids.
4. Prepare for Kneading: Remove the beater blade and attach the dough hook to the stand mixer.
5. Knead Dough: Knead the dough on medium speed, gradually adding up to 1/2 cup more flour if needed, until the dough becomes elastic and smooth, about 5-7 minutes. The dough will be tacky and sticky to the bowl, which is normal.
6. First Rise Preparation: Spray a large bowl with cooking spray. Use a rubber spatula to transfer the dough to the greased bowl.
7. First Rise: Cover the bowl with a towel or wax paper, then place it in a warm environment (such as an oven warmed to its lowest setting for 1-2 minutes then turned off) and let the dough rise until nearly doubled in size, about 30-40 minutes. Avoid over-proofing to prevent airy rolls.
8. Shape Dough: Generously flour a pastry mat and turn the dough out onto it. Sprinkle flour on top of the dough, then roll it out into a 12×15 inch rectangle with a floured rolling pin.
9. Add Filling: Using a rubber spatula, smooth the softened cream cheese over the entire dough rectangle, followed by an even layer of raspberry jam.
10. Roll Dough: Starting from the long edge, tightly roll the dough into a jelly-roll style log.
11. Slice Rolls: Cut the rolled dough into 12-15 even slices and place them in a greased 9×13 inch baking pan.
12. Second Rise: Cover the pan and let the rolls rise until nearly doubled, about 20 minutes.
13. Preheat Oven and Prepare Cream: Preheat the oven to 375°F. Warm the heavy cream until it’s just warm to the touch (not hot) for pouring over the rolls.
14. Pour Cream: After the second rise, gently pour the warmed heavy cream over the rolls, allowing it to soak into the dough.
15. Bake Rolls: Bake for 20-25 minutes until the rolls are lightly golden brown and fully cooked through. Check after 20 minutes and cover loosely with foil if they brown too quickly.
16. Prepare Frosting: While the rolls cool, combine softened cream cheese and powdered sugar in a medium bowl. Beat with a hand mixer. The mixture will be crumbly.
17. Add Flavor: Add vanilla extract and softened fresh raspberries to the frosting mixture. Beat until the frosting is smooth and combined without adding extra liquid, as the berries will release juice as you mix.
18. Frost Rolls: Spread the raspberry cream cheese frosting evenly over the cooled sweet rolls.
19. Storage: Store leftover rolls in an airtight container to maintain freshness.

Notes

• Make sure the milk is warmed to the correct temperature range (105-115°F) to properly activate the yeast.
• Do not over-rise the dough during the first and second rise stages to avoid overly airy rolls.
• Warming the heavy cream before pouring helps it soak into the rolls without cooling them down.
• Fresh raspberries in the frosting add natural flavor and juice, so avoid adding extra liquid.
• If rolls brown too quickly in the oven, covering them with foil will prevent burning while finishing baking.
• Use room temperature eggs and softened cream cheese for best mixing results.

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