Raspberry Cream Cheese Sweet Rolls
These fluffy rolls combine the tangy sweetness of fresh raspberries with a smooth cream cheese filling, creating an irresistible flavor profile.
Ingredients
Dough Ingredients
- 1 cup milk Whole milk preferred
- 4 tablespoons butter (cubed) Unsalted butter recommended
- 3 1/4 – 3 1/2 cups all-purpose flour Adjust based on dough consistency
- 1 package instant or rapid rise yeast (2 1/4 tsp)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg At room temperature
Filling Ingredients
- 8 ounces cream cheese (softened) Use full-fat for best results
- 5 tablespoons granulated sugar (divided) 3 tbsp for filling, 2 tbsp for raspberries
- 1 teaspoon vanilla
- 12 ounces fresh raspberries Gently rinsed and dried
- 1 tablespoon cornstarch
- 2 teaspoons lemon zest Freshly grated
Glaze Ingredients
- 1 1/2 cups powdered sugar
- 2 tablespoons butter (melted) Unsalted
- 1/2 teaspoon vanilla
- 1-2 tablespoons milk Adjust for desired consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9 x 13 inch baking pan.
- In a small saucepan, combine the milk and cubed butter over medium-low heat until melted, then set aside to cool slightly.
- In a stand mixer bowl, mix 2 cups of flour, yeast, 1/4 cup sugar, and salt until combined.
- Add the egg and the warm milk mixture and blend on low speed until thoroughly mixed.
- Switch to a dough hook and gradually add remaining flour until the dough pulls away from the sides of the bowl.
- Knead the dough for about 5 minutes until smooth and elastic, then allow it to rest for 10 minutes.
Filling Preparation
- In a bowl, combine softened cream cheese, 3 tablespoons sugar, and vanilla until smooth.
- In another bowl, combine raspberries, remaining sugar, cornstarch, and lemon zest gently.
Rolling and Baking
- Roll out the dough into a rectangle of approximately 12 x 14 inches.
- Spread the cream cheese filling evenly over the dough, leaving a small border.
- Sprinkle the raspberry mixture evenly over the cream cheese layer.
- Roll up the dough from a long edge and pinch the edges to seal.
- Cut rolled dough into 12 equal slices and place them in the greased pan.
- Cover with a towel and allow to rise in a warm place for 40 to 60 minutes until doubled in size.
- Bake in the preheated oven for 20 to 25 minutes until golden brown.
- Cool on a wire rack for a few minutes.
Glazing
- Whisk together powdered sugar, melted butter, vanilla, and milk until the desired glaze consistency is reached.
- Spread the glaze over the warm rolls, allowing it to soak in slightly.
Notes
Serve warm and consider adding whipped cream or a scoop of vanilla ice cream. A berry compote complements them well.