Raspberry Sweet Rolls

Raspberry sweet rolls are soft, fluffy rolls filled with a delicious raspberry filling and topped with a cream cheese frosting. These scrumptious rolls are bound to become everyone's new favorite!

Prep Time: 30

Cook Time: 20

Rise: 2

Total Time: 2 50

Servings:

Ingredients

For the Dough:

1 ¼ cups warm milk (105-110°F)
¼ ounce package active dry yeast (about 2 1/4 teaspoons)
½ cup granulated sugar , divided
1 large egg , at room temp
1 teaspoon Kosher salt
½ cup butter , melted
4 cups all-purpose flour , more or less as needed

For the Filling:

4 ounces cream cheese , softened
3 Tablespoons butter , softened
¼ cup granulated sugar
2 to 2 ½ cups frozen raspberries , cut in half
2 teaspoons cornstarch

For the Frosting:

4 Tablespoons salted butter , softened
2 ounces cream cheese , softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 to 2 Tablespoons milk or heavy cream (for consistency)

Instructions

Make the dough:

In a small bowl add the warm milk, yeast and 1 Tablespoon sugar. Let sit for about 5 minutes, until bubbly.
In a large bowl, whisk the egg. Then whisk in the remaining sugar and salt. Next add the melted butter and then the yeast mixture. Add two cups of flour and stir until smooth. Add the remaining flour 1/2 cup at a time. Knead for 5 minutes. If the dough is too sticky, you can add a Tablespoon or two more flour, but the dough should be soft. Don't over do it with flour. Cover the bowl with plastic wrap and place in a warm spot.

Make the filling:

Mix the cream cheese, butter and sugar with an electric mixer until smooth.
Once your dough has doubled in size, punch it down and roll out on a floured surface. You want to form a rectangle approximately 15x20 inches. It doesn’t have to be perfect. Spread cream mixture onto the dough with a spatula.
Toss the raspberries with the cornstarch in a small bowl and then sprinkle on top. Roll the dough up tightly starting at the shorter side. Pinch the sides together at the end.
Cut the dough in half and then in half again. From this point cut into 1 inch pieces with floss or a large serrated knife. You can make 12 big sweet rolls or 16 medium sized.
Place dough rolls onto a baking sheet lined with parchment paper, about 1 inch apart. I like to put the 12 big ones on a baking sheet and the ends in a small pan. Cover with plastic wrap and then let rise until doubled (about 1 hour).

Bake:

Bake at 350°F for 20 to 25 minutes or until lightly golden brown on top. Remove from oven and allow to cool about 10 minutes before frosting.

Make the frosting:

Beat together the frosting ingredients in a large bowl with an electric beater. You can add more milk or powdered sugar to reach your desired consistency. Spread over the raspberry rolls with a spatula.

Notes

Rising tip: Turn the oven to 175°F and then turn it off and place in there with a small bowl of hot water to help it rise faster.

Make ahead: If you'd like to make these ahead, I would recommend baking the day before. Do not let rise overnight (the raspberries will create too much juice). Store the frosting in a container in the refrigerator. Then when ready to serve, bake at 200°F for 5 to 10 minutes or until warm. Then spread with the softened glaze.

Freezing the sweet rolls: You can freeze the rolls after they have been baked and cooled. Simply place in a freezer container or zip top bag, then set out to thaw overnight. Warm individual rolls in microwave for 10-20 seconds or in the oven at 175°F for 5 minutes.

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