Description
These Raspberry Sweet Rolls are soft, fluffy, and filled with a luscious raspberry mixture, then topped with a smooth cream cheese frosting. Perfect for breakfast, brunch, or a sweet treat, these rolls combine a tender yeasted dough with fresh or frozen raspberries and a hint of lemon zest for a delightful flavor. Baked to golden perfection and glazed with a creamy frosting, they’re irresistibly delicious.
Ingredients
Scale
Dough
- 2 cups 2% milk
- 1/2 cup salted butter
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 3/4 tablespoon instant yeast
- 2 large eggs (beaten)
- 6 cups all-purpose flour
Raspberry Filling
- 1/3 cup salted butter (softened)
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 cups fresh or frozen raspberries
- Zest of one lemon
- 1 teaspoon cornstarch
Cream Cheese Frosting
- 4 ounces cream cheese (softened)
- 1/4 cup salted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Splash of milk (if needed for thinning the frosting)
Instructions
- Heat Milk and Combine Ingredients: Heat the milk in a saucepan until it is scalded — just before boiling. Pour the hot milk into the bowl of an electric stand mixer. Add the butter, sugar, and salt, and using the dough hook attachment, mix until everything is combined. Allow the mixture to cool until just warm to avoid killing the yeast in the next step.
- Add Yeast, Eggs, and Flour: Stir in the instant yeast and beaten eggs into the milk mixture. Gradually add the all-purpose flour, mixing as you go. Aim for a soft but slightly sticky dough. Knead the dough gently with the mixer for 2 to 3 minutes until it becomes elastic and smooth.
- Let Dough Rise: Transfer the dough to a large greased bowl, cover it with a clean towel, and allow it to rise until doubled in size, about 1 to 1.5 hours depending on room temperature.
- Roll Out Dough: Once risen, place the dough onto a floured surface. Roll it out into a rectangle approximately 18 by 12 inches to prepare for filling.
- Prepare Raspberry Filling: Spread the softened butter evenly across the rolled-out dough. In a separate bowl, mix the brown sugar, granulated sugar, raspberries, lemon zest, and cornstarch gently to combine. Sprinkle this mixture evenly over the buttered dough.
- Form Rolls: Starting from the longer side of the rectangle, roll the dough tightly into a log. Pinch the seam to seal. Cut the log into 12 equal portions.
- Second Rise: Grease either a 9×13-inch baking dish or a large baking sheet. Place the rolls on the pan spaced in 3 rows across and 4 rows down. Cover with a kitchen towel and let the rolls rise again until doubled in size, about 30 to 45 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 28 to 30 minutes if using a 9×13-inch pan, or 22 to 25 minutes if using a baking sheet, until the tops are golden brown and the centers are cooked through. Remove from the oven and let cool completely before frosting.
- Make Cream Cheese Frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and salt, beating until creamy. Add a splash of milk if needed to reach desired consistency.
- Frost and Serve: Spread the cream cheese frosting over the cooled rolls evenly. Serve immediately and enjoy the sweet, tangy raspberry rolls with creamy frosting.
Notes
- Use fresh or frozen raspberries; if frozen, thaw and drain excess liquid first to prevent soggy filling.
- The dough should be soft but not overly sticky; add flour sparingly as needed.
- Make sure the milk mixture is warm, not hot, before adding yeast to ensure proper rising.
- For easier slicing, chill the rolled dough log briefly before cutting.
- Rolls can be stored covered at room temperature for up to 2 days or refrigerated for up to a week.
- Reheat rolls gently before serving to refresh texture.
