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Raspberry Cream Cheese Sweet Rolls with Vanilla Raspberry Frosting Recipe

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3.8 from 83 reviews

  • Author: Ava
  • Total Time: 49 minutes
  • Yield: 15 servings
  • Diet: Vegetarian

Description

Delight in the homemade goodness of these Raspberry Sweet Rolls, featuring a soft, tender dough rolled with a luscious cream cheese and raspberry jam filling. Finished with a creamy raspberry-infused frosting, these sweet rolls are perfect for brunch, breakfast, or a special treat any time of day. The recipe uses a stand mixer for easy dough preparation and bakes to a golden perfection with a rich, fruity glaze.

Ingredients

Dough

  • 1 cup warm milk (105-115 degrees F)
  • 2 1/2 teaspoons instant dry yeast (Red Star Platinum recommended)
  • 2 large eggs (at room temperature)
  • 1/2 cup salted butter (melted)
  • 1 teaspoon salt
  • 1/2 cup granulated sugar
  • 4 1/2 cups all-purpose flour (divided)

Filling

  • 6 ounces cream cheese (softened)
  • 3/4 cup raspberry jam

Topping and Glaze

  • 1/2 cup warmed heavy cream (to be poured over risen rolls)
  • 2 ounces cream cheese (softened)
  • 2 cups powdered sugar
  • 1/2 cup fresh raspberries (softened)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Activate Yeast and Combine Wet Ingredients: Pour the warm milk into the bowl of a stand mixer and sprinkle the instant dry yeast over the top. Add in the eggs, melted butter, salt, and granulated sugar.
  2. Add Initial Flour and Rest: Add 4 cups of flour to the mixer. Using the beater blade, mix just until ingredients are barely combined. Let the mixture rest for 5 minutes so the flour can absorb liquids.
  3. Knead the Dough: Remove the beater blade and attach the dough hook to the stand mixer. Beat the dough on medium speed, gradually adding up to 1/2 cup more flour as needed until a tacky, elastic dough forms, kneading for 5-7 minutes.
  4. First Rise: Spray a large bowl with cooking spray. Transfer the dough into the greased bowl using a rubber spatula. Cover with a towel or wax paper and place in a warm environment (like inside a slightly warmed oven) to rise until nearly doubled, about 30-40 minutes.
  5. Roll Out the Dough: Flour a pastry mat generously and turn out the risen dough onto it. Sprinkle additional flour over the dough top and roll it out using a floured rolling pin to a 12×15 inch rectangle.
  6. Apply Filling: Spread the softened cream cheese evenly over the dough rectangle using a rubber spatula, then spread the raspberry jam on top of the cream cheese layer.
  7. Form Rolls: Starting from the long edge, tightly roll the dough jelly-roll style into a log. Cut this log into 12-15 slices and place them in a greased 9×13 inch baking pan.
  8. Second Rise: Cover the pan and allow the rolls to rise for 20 minutes or until nearly doubled in size.
  9. Preheat Oven: Preheat the oven to 375 degrees Fahrenheit.
  10. Prepare for Baking: Warm the heavy cream until it’s just warm to the touch (not hot). Once rolls have risen, pour the warm heavy cream evenly over them, allowing it to soak into and around the rolls.
  11. Bake the Rolls: Bake for 20-25 minutes until the rolls are lightly golden brown and cooked through. If browning too quickly, loosely cover with foil for the remaining time.
  12. Prepare Frosting: While rolls cool, combine softened cream cheese and powdered sugar in a medium bowl using a hand mixer. The mixture will appear crumbly.
  13. Add Flavor to Frosting: Add fresh softened raspberries and vanilla extract to the frosting and beat until combined. The berries will release juice that naturally thins the frosting; do not add any liquid.
  14. Frost the Rolls: Once rolls are cooled, spread the raspberry cream cheese frosting evenly over the top.
  15. Storage: Store the sweet rolls in an airtight container to maintain freshness.

Notes

  • Ensure milk is between 105-115°F for proper yeast activation.
  • The dough should be slightly tacky and sticky; avoid adding too much flour to keep rolls soft.
  • Do not over-rise the dough, or the rolls will become too airy and lose structure.
  • Rolling the dough into a tight log is crucial for well-shaped rolls.
  • Pouring warm heavy cream over the risen rolls before baking helps keep them moist and tender.
  • Check rolls at 20 minutes during baking to prevent over-browning; use foil if necessary.
  • Use fresh raspberries for the frosting for best flavor and natural thinning effects.
  • Store leftovers tightly covered to prevent drying out; rolls are best consumed within 2-3 days.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/raspberry-cream-cheese-sweet-rolls-with-vanilla-raspberry-frosting-recipe/