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Raspberry Sweet Rolls Recipe

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★★★★★

5 from 67 reviews

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.

Ingredients

Scale

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.

Keywords: sweet rolls, raspberry rolls, cream cheese rolls, raspberry sweet rolls, breakfast rolls, brunch rolls, soft rolls, homemade rolls

Find it online: https://kitchenbyclara.com/raspberry-sweet-rolls-recipe/