Print

Raspberry Sweet Rolls

raspberry sweet rolls
Print Recipe

Ingredients

Scale
  • For the Dough:
  • 2 cups all-purpose flour, plus extra for kneading
  • 1 packet active dry yeast
  • 1/2 cup warm milk (110°F)
  • 1/4 cup granulated sugar
  • 1/4 cup melted butter
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg (optional)
  • For the Filling:
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 cup fresh raspberries
  • 1 teaspoon lemon zest (optional)
  • 2 tablespoons brown sugar
  • For the Glaze:
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk or cream
  • 1/8 teaspoon salt
  • 1/4 teaspoon lemon juice (optional)

Instructions

  1. In a small bowl, combine warm milk with 1 teaspoon sugar and sprinkle yeast over top. Let sit for 5-10 minutes until foamy.
  2. In a large bowl, combine 1 3/4 cups flour, remaining sugar, and salt.
  3. Add the yeast mixture, melted butter, egg, and vanilla extract to the flour mixture. Stir until a shaggy dough forms.
  4. Transfer to a floured surface and knead for 8-10 minutes, adding remaining flour as needed, until smooth and elastic.
  5. Place dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, until doubled in size.
  6. Meanwhile, beat cream cheese with sugar until fluffy. In a separate bowl, toss raspberries with brown sugar.
  7. Punch down dough and roll into a 12×16 inch rectangle on a floured surface.
  8. Spread cream cheese mixture evenly over dough, leaving a 1-inch border along one long edge.
  9. Distribute raspberry mixture evenly over the cream cheese layer.
  10. Starting from the long edge with filling all the way to the edge, tightly roll the dough into a log. Pinch seam to seal.
  11. Cut log into 12 equal rolls using a sharp knife or unflavored dental floss.
  12. Place rolls in a greased 9×13 inch baking pan, cover, and let rise for 30-45 minutes until puffy.
  13. Preheat oven to 350°F (175°C) and bake for 20-25 minutes until golden brown.
  14. Whisk together all glaze ingredients until smooth. Let rolls cool for 5-10 minutes before drizzling with glaze.
  15. Serve warm for the best experience.

Notes

  • For make-ahead option: Prepare rolls through arrangement in the pan, cover and refrigerate overnight. In the morning, let stand at room temperature for 45-60 minutes before baking.
  • Frozen berries can be used – don’t thaw first and toss with 1 tablespoon cornstarch to absorb excess moisture.
  • Leftover rolls can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: raspberry sweet rolls, raspberry pastry, sweet roll glaze, fluffy breakfast roll, berry dessert, homemade sweet rolls

Find it online: https://www.joyliciousrecipes.com/raspberry-sweet-rolls-fluffy-berry-glaze/