Irresistible Raspberry Sweet Rolls Recipe with Cream Cheese Icing

There’s something magical about biting into a warm, fluffy sweet roll, isn’t there? The gooey raspberry filling mingling with the richness of cream cheese icing—it’s a combination that’s hard to beat. These Irresistible Raspberry Sweet Rolls are the perfect treat for breakfast, brunch, or even dessert. Trust me, once you’ve made them, you’ll find excuses to whip up a batch over and over again!

The recipe is a crowd-pleaser, and the vibrant raspberry filling adds a burst of tangy sweetness that makes these rolls stand out. Whether you’re hosting a holiday brunch or simply craving a cozy weekend bake, this recipe has got you covered. Plus, the cream cheese icing? Let’s just say it’s the kind of topping you want to lick straight off the spoon.

The Story Behind Raspberry Sweet Rolls

Sweet rolls have a long-standing history as a beloved comfort food. From classic cinnamon rolls to nut-filled varieties, they’ve been gracing breakfast tables for centuries. The raspberry twist in this recipe adds a refreshing variation, making it a perfect dish for spring and summer when raspberries are at their peak.

For me, these rolls have a special place in my heart. I first made them during a lazy Sunday morning when I wanted something indulgent but lighter than traditional cinnamon rolls. The raspberry filling was inspired by my grandmother’s homemade raspberry jam, which she used to spread over toast for breakfast. Combining her love for raspberries with my obsession for pastries felt like the perfect match.

This recipe has evolved over time. I’ve experimented with other fruit fillings like blueberry and peach, but raspberry remains my favorite. It’s just the right balance of sweet and tangy. And let’s not forget the cream cheese icing—it’s the decadent finishing touch that makes these rolls irresistible year-round!

Ingredient Breakdown

For the Dough:

• All-Purpose Flour: This is the backbone of the dough. Go for a high-quality brand for consistent results.
• Active Dry Yeast: The yeast gives the rolls their fluffy texture. Instant yeast works too, but adjust the proofing time accordingly.
• Granulated Sugar: Sweetens the dough and feeds the yeast during the proofing process.
• Whole Milk: Warm milk activates the yeast and adds richness. Dairy-free milk like almond or oat can be used if needed.
• Unsalted Butter: Adds moisture and flavor. Margarine works as a substitute, but butter is best for that classic taste.
• Eggs: Helps bind the dough and contributes to its soft texture. For vegan versions, try flax eggs as a replacement.
• Salt: Enhances flavor and balances sweetness. Don’t skip it!

For the Raspberry Filling:

• Fresh Raspberries: Juicy raspberries are the star here. If fresh ones aren’t available, frozen raspberries work just as well—just thaw and drain first.
• Granulated Sugar: Adjust the sugar level based on the tartness of your raspberries.
• Cornstarch: Thickens the raspberry mixture, ensuring it doesn’t spill out of the rolls during baking.
• Lemon Juice: Brightens up the filling and enhances the natural raspberry flavor.

For the Cream Cheese Icing:

• Cream Cheese: Full-fat cream cheese gives the icing its luscious texture. Avoid low-fat versions as they can be watery.
• Powdered Sugar: Sweetens the icing without adding graininess.
• Vanilla Extract: Adds depth and rounds out the sweetness.
• Milk: A splash of milk helps achieve the perfect drizzle consistency.

Equipment Needed

• Mixing Bowls: You’ll need a few for the dough, filling, and icing.
• Rolling Pin: Essential for rolling out the dough evenly.
• Stand Mixer: Speeds up the kneading process. You can knead by hand if you prefer, but it will take a bit longer.
• Pastry Brush: Useful for spreading melted butter over the dough.
• Baking Dish: A 9×13-inch pan works perfectly for baking these rolls.
• Knife or Dough Cutter: Helps cut the rolled dough into even pieces.

Preparation Method

1. Prepare the Dough: In a small bowl, combine 2 1/4 tsp (7 g) active dry yeast with 1/4 cup (60 ml) warm milk (about 110°F/43°C) and 1 tbsp (12 g) sugar. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl or stand mixer, combine 3 1/2 cups (440 g) all-purpose flour, 1/4 cup (50 g) sugar, 1/2 tsp salt, 1/2 cup (120 ml) warm milk, 1/4 cup (60 g) melted butter, and 2 eggs. Add the yeast mixture and mix until a soft dough forms.
3. Knead the dough for about 8-10 minutes until smooth and elastic. Cover and let it rise for 1-2 hours or until doubled in size.
4. Make the Raspberry Filling: In a saucepan, combine 2 cups (250 g) fresh raspberries, 1/4 cup (50 g) sugar, 1 tbsp (8 g) cornstarch, and 2 tsp lemon juice. Cook over medium heat, stirring until thickened. Let it cool completely.
5. Roll Out the Dough: Once the dough has risen, roll it out into a 12×16-inch (30×40 cm) rectangle. Spread 2 tbsp (30 g) melted butter evenly over the surface.
6. Spread the cooled raspberry filling over the buttered dough, leaving a 1-inch (2.5 cm) border around the edges.
7. Roll the dough tightly from the long end into a log. Cut into 12 equal pieces using a sharp knife or dough cutter.
8. Place the rolls in a greased baking dish, cover, and let them rise for 30-45 minutes.
9. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown.
10. Prepare the Cream Cheese Icing: Beat 4 oz (115 g) cream cheese, 1 cup (125 g) powdered sugar, 1/2 tsp vanilla extract, and 2 tbsp (30 ml) milk until smooth.
11. Spread the icing generously over the warm rolls before serving.

Cooking Tips & Techniques

Getting the perfect sweet rolls takes a little finesse, but here are some tips to make things easier:

• Make sure your yeast is fresh! Expired yeast won’t rise properly, and you’ll end up with dense rolls.
• Don’t overfill the dough with raspberry filling—it might seep out during rolling or baking.
• Use parchment paper in your baking dish for easy cleanup and to prevent sticking.
• If the tops are browning too quickly, tent the rolls with foil during the last 10 minutes of baking.
• For extra gooey rolls, brush them with a little milk right before baking.

Variations & Adaptations

• Gluten-Free: Swap out the all-purpose flour for a gluten-free baking blend that includes xanthan gum.
• Vegan-Friendly: Use non-dairy milk, vegan butter, and a dairy-free cream cheese alternative.
• Different Fruits: Try this recipe with blueberries, peaches, or strawberries for a fun twist.
• Chocolate Raspberry: Sprinkle mini chocolate chips over the raspberry filling for a decadent upgrade.
• Nutty Addition: Add chopped almonds or pecans for a bit of crunch.

Serving & Storage Suggestions

These raspberry sweet rolls are best served warm, straight out of the oven. Pair them with a cup of coffee or tea for a cozy treat. If you’re hosting brunch, serve them alongside scrambled eggs or fresh fruit salad to balance the sweetness.

To store leftovers, cover the rolls tightly and keep them in the refrigerator for up to 3 days. For longer storage, freeze them in an airtight container for up to 2 months. Reheat in the microwave for 20-30 seconds or in the oven at 300°F (150°C) until warm.

Nutritional Information & Benefits

Here’s a rough estimate of the nutritional values per roll:

• Calories: 320
• Carbohydrates: 45g
• Protein: 6g
• Fat: 12g
• Sugar: 20g

The raspberries bring antioxidants and vitamin C to the table, while the cream cheese provides a dose of calcium. If you’re looking to reduce sugar, you can use a sugar substitute in the filling and icing without compromising flavor.

Conclusion

There you have it—Irresistible Raspberry Sweet Rolls with Cream Cheese Icing that are sure to steal the show at your next brunch or family gathering. They’re fun to make, even more fun to eat, and endlessly adaptable to your tastes. Honestly, these rolls are like a hug in pastry form!

If you try this recipe, I’d love to hear how it turned out for you. Drop a comment below or tag me on social media with your sweet roll creations. Happy baking!

FAQs

Can I make the dough ahead of time?

Yes! You can prepare the dough and let it rise overnight in the refrigerator. Just bring it back to room temperature before rolling it out.

Can I use frozen raspberries?

Absolutely! Just thaw and drain them before using to avoid excess moisture in the filling.

What if I don’t have cream cheese for the icing?

You can substitute mascarpone or even make a simple vanilla glaze with powdered sugar and milk.

How do I prevent the rolls from sticking to the pan?

Grease your baking dish well or line it with parchment paper for easy removal.

Can I double this recipe?

Yes! Simply double all the ingredients and use two baking dishes to bake the rolls.

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