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Raspberry Cream Sweet Rolls

Raspberry Cream Sweet Rolls


  • Author: Marina Savoy
  • Total Time: 2 hours (including rising time)
  • Yield: 12 rolls 1x
  • Diet: Vegetarian

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
  • 23 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