Description
These Raspberry Cream Sweet Rolls are soft, fluffy, and filled with a luscious raspberry cream cheese mixture. Topped with a smooth vanilla glaze, they’re perfect for breakfast, brunch, or dessert.
Ingredients
Scale
For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1 tsp salt
- 1/2 cup whole milk, warmed
- 1/2 cup unsalted butter, melted
- 2 large eggs
For the Filling:
- 1 cup fresh raspberries (or raspberry jam)
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk (adjust for consistency)
- 1/2 tsp vanilla extract
Instructions
- Make the Dough: Combine flour, sugar, yeast, and salt. Add warm milk, melted butter, and eggs. Mix until a soft dough forms.
- Knead & First Rise: Knead for 5-7 minutes until smooth. Let it rise in a greased bowl for 1 hour.
- Prepare the Filling: Mix cream cheese, powdered sugar, and vanilla extract. Gently fold in raspberries.
- Roll & Shape: Roll the dough into a 16×12-inch rectangle, spread the filling, roll into a log, and cut into 12 pieces.
- Second Rise & Bake: Place rolls in a greased dish, let rise for 30-45 minutes, then bake at 350°F (175°C) for 25-30 minutes.
- Make the Glaze & Serve: Mix powdered sugar, milk, and vanilla. Drizzle over warm rolls and enjoy!
Notes
- You can use frozen raspberries, but drain them first.
- The dough can be made ahead and refrigerated overnight.
- Store leftovers in an airtight container for up to 2 days at room temperature or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American