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Raspberry Swirl Sweet Rolls

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★★★★

4 from 7 reviews

Buttery dough spirals around a juicy, sweet-tart raspberry filling made from frozen raspberries. Topped with cream cheese icing for an unforgettable breakfast treat.[4]

Ingredients

Scale
  • 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
  • 2/3 cup (135g) granulated sugar, divided
  • 1 and 1/2 Tablespoons (14g) Platinum Yeast from Red Star (2 standard-size packets)
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon salt
  • 4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more for dusting/rolling
  • Filling: 12 ounces (about 2 and 1/4 cups) frozen raspberries (do not thaw)*
  • 1/3 cup (67g) granulated sugar
  • 1 and 1/2 Tablespoons (12g) cornstarch
  • Icing: 6 ounces (168g) full-fat brick cream cheese, softened to room temperature
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners’ sugar
  • 2 Tablespoons (30ml) heavy cream or whole milk
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Whisk the warm milk, 2 Tablespoons sugar, and yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes or until foamy on top.[4]
  2. Add the remaining sugar, butter, eggs, and salt to the yeast mixture. Add 1 cup flour and beat until smooth. Continue adding flour 1 cup at a time until a soft dough forms that pulls away from the sides of the bowl, about 3 minutes. Knead on low speed for 2 minutes or by hand for 3-4 minutes. Place in a greased bowl, cover, and let rise in a warm environment until doubled in size, about 1-2 hours.[4]
  3. Prepare the filling: Mix frozen raspberries, sugar, and cornstarch together. Set aside. Punch down dough and divide in half. Roll each into a 12×18 inch rectangle on a floured surface. Spread softened butter on dough, then sprinkle with half the raspberry filling. Roll up tightly starting from long edge. Cut into 10-12 rolls using floss. Place in greased 9×13 inch pan. Cover and let rise for 1-2 hours until puffy.[4]
  4. Preheat oven to 350°F (177°C). Bake for 28-32 minutes until lightly browned, tenting with foil halfway. Cool for 10 minutes.[4]
  5. Make icing: Beat cream cheese and butter until creamy. Add confectioners’ sugar, cream, vanilla, and salt. Beat until smooth. Spread over warm rolls and serve.[4]

Notes

Use frozen raspberries straight from the freezer for the filling to prevent excess liquid. For overnight option, refrigerate shaped rolls after second rise and bake in the morning. Tent with foil during baking to avoid over-browning tops.[4]

Nutrition

Find it online: https://www.rapidrecipes.blog/raspberry-swirl-sweet-rolls-2/