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Baked raspberry sweet rolls topped with thick, glossy cream cheese icing and filled with ruby-red fruit swirls.

Raspberry Sweet Rolls

Rebecca Blumer
These buttery, pillowy sweet rolls are swirled with tart raspberries and topped with a rich cream cheese icing. They are perfectly structured to hold the bright berry filling without turning soggy.
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Prep Time 4 hours
Cook Time 28 minutes
Second Rise Time 1 hour 30 minutes
Total Time 5 hours 58 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 264 kcal

Equipment

  • Stand mixer with dough hook
  • 9x13 inch baking pan
  • Rolling Pin
  • Sharp knife or dental floss

Ingredients
 

Dough

  • 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
  • 2/3 cup (135g) granulated sugar, divided
  • 1 1/2 Tablespoons (14g) Platinum Yeast from Red Star (2 standard-size packets)
  • 1/2 cup (113g) unsalted butter, softened to room temperature and cut into 4 pieces
  • 2 large eggs, at room temperature
  • 1/2 teaspoon pure vanilla extract or vanilla bean paste
  • 1/2 teaspoon salt
  • 4 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
  • 2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray)

Filling

  • 1 10-oz. package frozen raspberries (do not thaw) about 2.5 cups or 300g
  • 1/3 cup (67g) granulated sugar
  • 1 teaspoon cornstarch

Cream Cheese Icing

  • 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
  • 1 cup (120g) confectioners' sugar
  • 1 Tablespoon (30ml) whole milk or heavy cream
  • 1/2 teaspoon pure vanilla extract or vanilla bean paste

Instructions
 

Preparation

  • Whisk warm milk, 2 tablespoons sugar, and yeast in a stand mixer bowl. Cover and let sit 5 minutes until foamy.
  • Beat in remaining sugar and softened butter. Add eggs, vanilla, and salt. Beat on medium until combined.
  • Switch to low speed and gradually add flour 1 cup at a time. Beat until dough pulls away from the bowl.
  • Knead dough with dough hook for 5 minutes (or 5 minutes by hand) until soft, smooth, and slightly tacky.
  • Place dough in a greased bowl, cover, and let rise in a warm spot for 2 hours or until doubled in size.
  • Punch down dough, roll on a floured surface into a 12x18-inch rectangle.
  • Toss frozen raspberries with sugar and cornstarch. Spread evenly over the dough.
  • Roll up tightly into an 18-inch log and cut into 12 even rolls. Arrange in a greased 9x13-inch pan.
  • Cover and let rise for 90 minutes until puffy. Preheat oven to 350°F (177°C).
  • Bake for 28 to 32 minutes until golden, tenting with foil halfway through. Cool on rack for 10 minutes.
  • Beat cream cheese until smooth, then beat in confectioners' sugar, milk, and vanilla. Spread over warm rolls.

Notes

Dough texture: A well-kneaded dough should feel tacky but not sticky, passing the windowpane test to ensure a strong gluten structure before rising.
Berry tip: Use frozen raspberries straight from the freezer. Toss them with sugar and cornstarch right before spreading to prevent them from softening and turning mushy, which can lead to soggy rolls.
Baking cue: If the tops are browning too quickly, loosely tent the pan with foil halfway through baking. The rolls are done when the center rolls look set and spring back lightly when touched.
Make-ahead: To prepare overnight, shape the rolls and place them in the pan, then cover tightly and refrigerate for up to 16 hours. Let them sit on the counter for 45 to 60 minutes to lose their chill and puff up before baking.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 264kcalCarbohydrates: 38gProtein: 5gFat: 10gSaturated Fat: 6gCholesterol: 45mgSodium: 145mgPotassium: 115mgFiber: 2gSugar: 18gVitamin A: 320IUVitamin C: 6mgCalcium: 45mgIron: 2mg
Keyword berry breakfast rolls, raspberry sweet rolls, sweet yeast rolls
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