These light and fluffy Raspberry Cream Cheese Sweet Rolls are sure to become your new favorite breakfast indulgence. The buttery, soft dough is packed with a sweet raspberry cream cheese filling and topped with a decadent cream cheese glaze. If you love a delicious morning treat, be sure to also check out my Orange Sweet Rolls or Quick Cinnamon Rolls!
Introduction to Raspberry Cream Cheese Sweet Rolls
When I’m in need of a sweet breakfast treat, I often turn to my classic cinnamon rolls. But sometimes, I like to mix things up. This recipe combines a rich, sweet dough traditionally used for breakfast rolls with a tangy raspberry filling, creating a delicious twist on the classic cinnamon roll. Trust me, this combination is a match made in heaven!
Raspberry Cream Cheese Sweet Rolls Recipe
The base dough for these sweet rolls is similar to the one used in my orange rolls recipe. It’s easy to work with, thanks to the straightforward ingredients and process. Start by whisking together warm milk, 1 tablespoon of sugar, and yeast. Allow the mixture to sit at room temperature for about 5 minutes until it becomes foamy. Then, whisk in the eggs until smooth.
Next, transfer the mixture to a stand mixer fitted with a dough hook. In the mixer bowl, combine the remaining sugar, flour, and salt. Add the milk mixture and mix on low speed, gradually adding pats of butter until well combined. Increase the speed to medium for 1 minute, then to medium-high, kneading the dough for about 5 minutes until it’s soft and pliable.
Letting the Dough Rise
Transfer the dough to a buttered medium-sized dish, brush the top with melted butter, and cover with plastic wrap. Let the dough rise in a warm area until it doubles in size (about 1 hour). Once the dough has risen, punch it down and roll it out on a floured surface into a 10×15-inch (25×38 cm) rectangle, about 1/4 inch (0.6 cm) thick.
Assembling the Raspberry Sweet Rolls
After rolling out the dough, the next steps are a breeze! Combine the softened cream cheese, butter, sugar, and vanilla in a bowl to make the filling. Spread this mixture over the dough. In another bowl, toss the frozen raspberries with cornstarch until they are evenly coated. Sprinkle the raspberries over the cream cheese mixture, leaving about 1/2 inch (1.3 cm) at the top edge for sealing.
Starting from the bottom long edge, tightly roll the dough into a log. Use a sharp knife or dental floss (method explained below) to cut the log into 8-12 equal pieces. Place the rolls into a greased 9×13-inch (23×33 cm) baking pan. Allow them to rise in a warm, dry place for about 1 hour before baking.
Baking the Raspberry Cream Cheese Rolls
Preheat your oven to 350°F (177°C). Bake the rolls for 25-30 minutes until they are golden brown. Remove them from the oven and let them cool on a counter for about 5 minutes while you prepare the glaze.
Cream Cheese Glaze
The cream cheese glaze is the crowning glory of these sweet rolls. To make the glaze, mix together the softened butter, cream cheese, vanilla, confectioners’ sugar, and milk in a small bowl until smooth. Adjust the thickness by adding more milk to thin it or more confectioners’ sugar to thicken it. Drizzle the glaze over the warm rolls and serve immediately!
How to Slice Sweet Rolls with Dental Floss
Slicing sweet rolls can sometimes squish them, especially if your knife isn’t sharp enough. A great way to avoid this is by using dental floss! Simply slide a piece of plain, unflavored floss under the rolled dough, wrap it around, and pull to slice cleanly through. Repeat every 2 inches (5 cm) for even slices.
Ingredients
Dough:
- ⅔ cup (180 g) whole milk, warmed (about 30 seconds in the microwave)
- 5 tablespoons sugar, divided
- 2 teaspoons active dry yeast
- 2 large eggs, room temperature
- 2¾ cups (340 g) all-purpose flour
- 1 teaspoon kosher salt
- ½ cup (1 stick, 115 g) unsalted butter, cut into 1-inch (2.5 cm) pieces, room temperature
- ½ tablespoon unsalted butter, melted
Cream Cheese Filling:
- 4 ounces (115 g) cream cheese, softened
- 2 tablespoons butter, softened
- ¼ cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
Raspberry Filling:
- 1½ cups frozen raspberries
- ½ tablespoon cornstarch
Cream Cheese Glaze:
- ¼ cup (½ stick, 60 g) butter, softened
- 1 ounce (30 g) cream cheese, softened
- ½ teaspoon vanilla extract
- ¾ cup (90 g) confectioners’ sugar
- 3 tablespoons milk, room temperature
Instructions
For the Dough:
- In a medium bowl, combine warm milk with 1 tablespoon of sugar. Sprinkle yeast over the milk and whisk. Let sit until foamy, about 5 minutes. Whisk in the eggs until smooth.
- In the bowl of a stand mixer fitted with a dough hook, combine the remaining sugar, flour, and salt. Add the milk mixture and mix on low speed. Gradually add butter, one piece at a time, blending well between additions. Knead on medium-high speed for about 5 minutes until the dough is soft.
- Place the dough in a buttered bowl, brush with melted butter, cover with plastic wrap, and let rise in a warm, draft-free area until doubled in size (about 1 hour).
- Punch down the dough, roll it out on a floured surface into a 10×15-inch (25×38 cm) rectangle, about 1/4 inch (0.6 cm) thick.
For the Cream Cheese Filling:
- Beat together the softened cream cheese, butter, and sugar until smooth.
- Stir in the vanilla extract.
For the Raspberry Filling:
- Toss the frozen raspberries in cornstarch until evenly coated.
Assembling the Rolls:
- Spread the cream cheese mixture over the rolled-out dough. Sprinkle with raspberries.
- Roll the dough tightly from the long edge, seal the seam, and cut into 12 rolls using a sharp knife or dental floss.
- Place the rolls in a greased 9×13-inch (23×33 cm) baking pan. Allow them to rise in a warm, dry place until doubled.
Baking:
- Preheat the oven to 350°F (177°C).
- Bake the rolls for 25-30 minutes until golden brown.
- Let them cool for 5 minutes.
For the Cream Cheese Glaze:
- While the rolls cool, mix together the glaze ingredients in a medium bowl until smooth.
- Pour the glaze over the warm rolls and serve.
These Raspberry Cream Cheese Sweet Rolls are a perfect combination of tangy raspberries and creamy sweetness, making them an ideal treat for any breakfast or brunch gathering!
