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Raspberry Sweet Rolls

Raspberry Sweet Rolls

Soft, fluffy homemade raspberry sweet rolls filled with a sweet-tart raspberry filling and topped with creamy cream cheese frosting. Perfect for breakfast, brunch, holidays, or whenever you're craving a bakery-style treat made from scratch.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 2 hours
Total Time 2 hours 55 minutes
Servings 12 Rolls

Ingredients
  

Dough

  • 4 cups all-purpose flour
  • 1 cup warm milk
  • 2¼ teaspoons 1 packet active dry yeast
  • ¼ cup granulated sugar
  • 1 large egg
  • ¼ cup unsalted butter softened
  • 1 teaspoon salt

Raspberry Filling

  • 2 cups fresh raspberries
  • ⅓ cup raspberry jam
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch

Cream Cheese Frosting

  • 4 ounces cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk

Instructions
 

  • In a large bowl, combine the warm milk, yeast, and a teaspoon of sugar. Let sit for 5–10 minutes until foamy.
  • Add the remaining sugar, butter, egg, salt, and flour. Mix until a soft dough forms, then knead for 8–10 minutes until smooth and elastic.
  • Place the dough in a lightly greased bowl, cover, and let it rise for about 1–1½ hours, or until doubled in size.
  • Meanwhile, combine the raspberries, raspberry jam, sugar, and cornstarch in a saucepan. Cook over medium heat until thickened, then let cool completely.
  • Roll the risen dough into a large rectangle about ¼-inch thick.
  • Spread the cooled raspberry filling evenly over the dough, leaving a small border around the edges.
  • Starting from the long side, roll the dough tightly into a log and cut into 12 equal rolls.
  • Arrange the rolls in a greased 9x13-inch baking dish. Cover and let rise for 30–45 minutes.
  • Bake at 350°F (175°C) for 25–30 minutes, or until the tops are lightly golden.
  • Beat together the cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
  • Spread the frosting over the warm rolls and serve.

Notes

 
  • Fresh or frozen raspberries both work well. If using frozen berries, thaw and drain excess liquid first.
  • Allow the raspberry filling to cool completely before spreading it over the dough to prevent it from becoming too soft.
  • For neat slices, use unflavored dental floss instead of a knife.
  • These rolls taste best served warm with freshly spread cream cheese frosting.
  • Leftovers can be stored in an airtight container for up to 5 days in the refrigerator and reheated before serving.
 

Nutrition Facts

 
  • Calories: 356 kcal
  • Carbohydrates: 56 g
  • Protein: 7 g
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Polyunsaturated Fat: 1 g
  • Monounsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Cholesterol: 41 mg
  • Sodium: 247 mg
  • Potassium: 128 mg
  • Fiber: 2 g
  • Sugar: 24 g
  • Vitamin A: 392 IU
  • Vitamin C: 5 mg
  • Calcium: 63 mg
  • Iron: 2 mg