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Raspberry Swirl Sweet Rolls

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Buttery soft yeast dough spirals filled with a juicy sweet-tart raspberry filling made from frozen raspberries, topped with cream cheese icing. Perfect for breakfast or brunch, with an option for overnight preparation.[2]

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)
  • 1/3 cup (8g) 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: 2 and 1/2 cups (340g) frozen raspberries (do not thaw)
  • 1/3 cup (70g) granulated sugar
  • 2 and 1/2 Tablespoons (20g) cornstarch
  • 1 Tablespoon (15ml) warm water
  • Cream Cheese Icing: 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream or whole milk
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prepare the dough: 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. Add the remaining sugar, butter, eggs, and salt. Add 1 cup flour at a time, mixing until combined. After 4 cups, add the last 1/2 cup and beat until the dough pulls away from the sides, about 3 minutes.
  2. Knead the dough on low for 5 minutes. Shape into a ball and place in a lightly greased bowl. Cover loosely and let rest in a warm environment for 1-2 hours or until doubled in size. Punch down the dough and turn out onto a lightly floured surface.
  3. Prepare the filling: Mix cornstarch and water to make a slurry. Combine frozen raspberries and sugar in a saucepan over medium heat. Stir in slurry and simmer until thickened, about 3-5 minutes. Cool completely.
  4. Roll dough into a 12×18 inch rectangle. Spread cooled filling evenly over dough, leaving a 1/2 inch border. Tightly roll up starting with the long edge. Cut into 10-12 rolls. Place in a greased 9×13 inch pan, cover, and let rise for 90 minutes or refrigerate overnight.
  5. Bake at 350°F (177°C) for 28-32 minutes until lightly browned, tenting with foil halfway. Cool for 10 minutes then spread with cream cheese icing: beat cream cheese until smooth, add confectioners’ sugar, cream, and vanilla.

Notes

For overnight option, after shaping rolls, cover and refrigerate up to 15 hours before baking; let sit at room temperature for 1-2 hours before baking. Use dental floss for clean cuts through the dough. Filling can be made ahead and stored in fridge for up to 3 days.

Nutrition

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