Raspberry Sweet Rolls with Cream Cheese Filling

Homemade Raspberry Sweet Rolls with a sweet cream cheese filling & topped with a buttery vanilla glaze! Family favorite sweet roll recipe that comes together easily & everyone loves!

Prep Time20

Cook Time25

Rise1 45

Total Time2 30

Course: bread, Breakfast, Dessert

Cuisine: American

Keyword: Raspberry Sweet Rolls

Servings: rolls

Calories: 520kcal

Author: Jessica & Nellie

Ingredients

Sweet Roll Dough

¾ cup whole milk warm
¼ cup sugar
2 ¼ tsp yeast 1 packet
¼ cup unsalted butter melted
1 large egg room temperature
3 cups all-purpose flour
½ tsp salt

Cream Cheese Filling

8 oz cream cheese softened at room temperature
½ cup unsalted butter softened at room temperature
¾ cup sugar
1 tsp vanilla extract

Raspberry Filling

2 cups raspberries fresh or frozen
¼ cup powdered sugar
1 tbsp cornstarch

Instructions

Make the dough

In the bowl of a stand mixer, using the whisk attachment, whisk together the milk, sugar and yeast. Cover and leave to rest for 10 minutes or until mixture appears foamy.
Add the melted butter and egg and whisk until smooth
Add the flour and salt and switch to the dough hook. Mix till dough forms and continue to knead for 2 more minutes. Dough will be slightly sticky.
Transfer the dough to a large well-oiled bowl, cover with a damp towel and leave to rise in a warm place for 1 hour or until doubled in size.

Make the fillings

Whilst dough is rising, in a medium bowl, add the cream cheese, butter, sugar and vanilla. Whisk with an electric hand whisk until smooth and creamy. Do not over whisk or mixture may get runny. Set aside.
In another small bowl, combine the frozen raspberries, powdered sugar and cornstarch. Set aside.

Assemble and bake rolls

After the dough has finished rising, roll it out onto a floured surface to about ¼ inch thickness (about a 10x15 inch rectangle).
Evenly spread out the cream cheese filling over the dough, leaving a ¼ inch border all around. Reserve ½ cup filling for to use as glaze (optional)
Evenly distribute the raspberries filling over the dough
Tightly roll the dough into a log, starting from the long side. Pinch the seams together.
With dough seam side down, slice into 9 even rolls using floss or a sharp knife. Trim off the edges on either side which will not have enough filling.
Spray a 9x13 baking pan with cooking spray or line with parchment paper.
Place the rolls onto the baking tray, evenly spaced out. Leave in a warm place to rise for another 45 minutes.
Preheat oven to 350°F and bake at rolls for 25 minutes or until golden brown on top.
Remove from the oven and leave to cool for a few minutes.
Serve warm as is or frost with the reserved cream cheese mixture.

Notes

This recipe makes 9 large rolls. You can make 12 small rolls instead

Make sure the milk sugar and yeast mixture is foamy/bubbly before adding other ingredients as this shows the yeast is properly activated

If dough is too sticky to handle, add a little more flour, 1 tbsp at a time

Do not thaw raspberries to prevent them being too runny. If you only have fresh raspberries, just freeze them the day before making the rolls

Can be made year round since you’re using frozen raspberries. These are best served fresh, but can be stored in an air-tight container at room temperature for up to 2 days. In hotter climates, may need to be stored in the fridge.

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