Super soft and fluffy sweet rolls filled with cream cheese and juicy raspberries. Topping these beautiful rolls with an easy glaze sets them right over the top. You won’t believe how easy it is to make these from scratch!
Hey, hey! How was your weekend? Over here, we are still trying to break into the 40’s and getting a grip on Spring. But the low temperatures didn’t keep me from putting away my winter coat and sporting my new Spring jacket instead. Even though the weather is still slow to cooperate, Spring is in full swing at la casa de Deliciously Yum!
One thing I always crave during the warmer months of the year is fresh berries. I love, love, love them. No matter what kind, I could devour them all. Raspberries, however, hold a special place in my heart. My mother-in-law has the best raspberry bushes and every year, we get to pick as many as we like and besides eating as many as we possibly can, I always end up making jelly. Never did it cross my mind to freeze some fresh berries so I could make um, Raspberry Sweet Rolls, for example. It boggles my mind that I have failed in that department. But I didn’t let that deter me. So to the grocery store I went. Lesson learned and with frozen raspberries in hand, I set out to make these amazing rolls.
There’s nothing like the moment of pouring glaze on top of sweet rolls that have freshly come out of the oven. It’s my favorite part of the entire process. It also means that I am this close to digging in and savoring one or two (who is counting?) of these sweet rolls.
I am using my trusty Christmas Morning Cinnamon Roll dough in this recipe. If you are new to making sweet rolls or to working with yeast dough in general, this recipe was made for you. It’s a no-fail dough that comes together in no time. What makes them so foolproof? Two things.
First off, you don’t need to activate the yeast, instead the yeast is combined with the dry ingredients and the wet ingredients are added to them. Super easy. Second, these rolls require only one rise and that rising time goes anywhere from 30-60 minutes. Not much time at all when it comes to homemade sweet rolls.
It is important that you use quick-rise yeast. It’s what makes these rolls rise so fast and causes them to double in size within a matter of minutes. I love that stuff.
I’d say having these rolls for breakfast or a late morning brunch, would make for a pretty sweet day ahead. No matter how many times I make these, we can never get enough of them!
The filling is super easy to throw together as well. I spread a wonderfully delicious cream cheese filling on the rolled out dough. It’s a mixture of cream cheese (duh), a little bit of sugar and vanilla. Spread the sugared raspberries on top, finish with lemon zest and you’re all set. You could totally skip the step of adding the cream cheese mixture, if you’d like. Raspberries only works really well.
Here’s the recipe for ya. Have a very happy Monday, everyone!
- 1 cup milk
- 4 tablespoons butter, cut into chunks
- 3 1/4 – 3 1/2 cups all-purpose flour, divided
- 1 package instant or ‘rapid rise’ yeast (about 2 1/4 teaspoons)
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1 egg
- 8 oz. cream cheese, at room temperature
- 5 tablespoons granulated sugar, divided
- 1 teaspoon vanilla extract
- 12 oz. bag frozen raspberries, not thawed
- 1 tablespoon cornstarch
- zest of 1 lemon
- 1 1/2 cups confectioners’ sugar
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla
- 1-2 tablespoons milk
- Grease a 9 x 13 inch baking pan and set aside.
- 1. Starting with the dough, place milk and butter in a microwave-safe bowl and heat until butter is almost melted and milk is warm. Stir until butter is completely melted. Set aside. In the bowl of a stand mixer, combine 2 cups of flour, yeast, sugar, and salt. Mix until well combined with the beater paddle attached. Add the egg and milk mixture to the dry mix and continue stirring until thoroughly combined. Substitute dough hook for the beater paddle and add remaining flour or until dough starts to pull away from the sides, about 1-2 minutes. Continue to knead the dough for 5 minutes. Slightly flour your work surface and place dough on top. Let rest for 10 minutes while you prepare the filling.
- 2. In a small bowl, combine the cream cheese, 3 tablespoons of sugar, and vanilla extract. Set aside. In another small bowl, combine frozen raspberries, remaining 2 tablespoons of sugar, and cornstarch. Set aside as well.
- 3. Roll out your dough until it measures 12 x 14 inches (rectangular shape). Spread cream cheese filling evenly over the dough. Place raspberry filling on top and sprinkle with lemon zest. Beginning with the longer side that’s closest to you, roll dough into a log. Pinch edges closed and cut into 12 equal pieces. Place sweet rolls in four rows of three into the prepared pan and cover with a clean kitchen towel. Let rise in a warm place for 30- 60minutes (or until double in size). Meanwhile, preheat the oven to 350 degrees F. When the rolls are finished rising, bake them for 20 minutes or until the tops are golden brown.
- 4. While the raspberry sweet rolls rolls are baking, prepare the icing by combining the confectioners’ sugar, butter, vanilla and milk. Once the rolls have finished baking, let cool for 2 minutes and spread icing evenly over the top. Enjoy!
- Raspberry Sweet Rolls will keep up to 3 days in an airtight container in the fridge. You can also freeze them for up to 3 weeks.