These Raspberry Cream Cheese Sweet Rolls are the perfect blend of tangy raspberries and creamy, rich filling, all wrapped up in a soft, pillowy dough. Ideal for breakfast, brunch, or a sweet snack, these rolls are as delightful to eat as they are to make.
Why You’ll Love This Recipe
- Combines fresh raspberries with creamy cheese for an indulgent flavor.
- The soft dough is easy to work with and yields bakery-quality results.
- Perfect for special occasions or a weekend treat.
- Make-ahead friendly for minimal morning prep.
- A stunning presentation that’s sure to impress.
Ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
- All-purpose flour
- Sugar
- Salt
- Yeast
- Milk
- Butter
- Eggs
- Cream cheese
- Fresh or frozen raspberries
- Powdered sugar
- Vanilla extract
Directions
- Prepare the Dough: In a mixing bowl, combine flour, sugar, salt, and yeast. Heat milk and butter until warm, then mix with dry ingredients along with eggs. Knead until smooth. Let rise in a warm place until doubled in size.
- Make the Filling: Mix cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- Roll Out the Dough: Once risen, roll the dough into a large rectangle on a floured surface.
- Add Filling and Raspberries: Spread the cream cheese filling over the dough, then sprinkle raspberries evenly on top.
- Roll and Cut: Roll the dough tightly into a log and cut into individual rolls.
- Second Rise: Place rolls in a greased baking dish, cover, and let rise again until puffy.
- Bake: Bake in a preheated oven at 350°F (175°C) until golden brown and cooked through.
- Glaze: Drizzle with a simple glaze made of powdered sugar and milk while still warm.
Servings and Timing
- Servings: Makes 12 rolls
- Prep Time: 30 minutes
- Rise Time: 1.5 hours
- Cook Time: 25-30 minutes
Variations
- Fruity Swap: Substitute raspberries with blueberries, strawberries, or blackberries.
- Nutty Addition: Add chopped nuts like pecans or walnuts for a crunch.
- Lemon Twist: Incorporate lemon zest into the filling or glaze for a citrusy touch.
- Chocolate Delight: Sprinkle mini chocolate chips over the filling for a sweeter treat.
- Gluten-Free Option: Use a gluten-free flour blend suitable for yeast baking.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheating: Warm in the microwave for 20-30 seconds or in a 300°F oven for 5-7 minutes to refresh their soft texture.
- Freezing: Freeze unglazed rolls for up to 3 months. Thaw overnight and glaze before serving.
FAQs
How do I make the dough rise faster?
Place the bowl in a warm environment, such as a slightly heated oven or near a warm stove, to speed up the rising process.
Can I use frozen raspberries?
Yes, frozen raspberries work well. Do not thaw them to avoid excess moisture.
Can I prepare these rolls the night before?
Absolutely. Assemble the rolls and let them rise in the refrigerator overnight. Bake the next morning.
What if I don’t have cream cheese?
Mascarpone or ricotta cheese can be used as a substitute, though the flavor will vary slightly.
Can I make this recipe vegan?
Yes, substitute plant-based milk, vegan butter, and vegan cream cheese for their respective ingredients.
How do I prevent the filling from leaking?
Roll the dough tightly and avoid overfilling. Seal the edges well before slicing.
Can I use a stand mixer for the dough?
Yes, use the dough hook attachment and knead until the dough is smooth and elastic.
How can I tell when the rolls are done baking?
The rolls should be golden brown, and the center should feel set, not doughy.
What’s the best way to glaze the rolls?
Pour the glaze while the rolls are still warm for the best absorption.
Can I double the recipe?
Yes, this recipe doubles easily. Use a larger baking dish or multiple pans to accommodate.
Conclusion
Raspberry Cream Cheese Sweet Rolls are a delightful way to brighten your day with their irresistible flavors and tender texture. Whether you enjoy them fresh out of the oven or warmed up later, they’re sure to become a favorite treat. Perfect for gatherings, gifting, or simply indulging, these rolls are a must-try!
PrintRaspberry Cream Cheese Sweet Rolls
These Raspberry Cream Cheese Sweet Rolls are soft, fluffy, and filled with a sweet-tart raspberry filling and creamy cream cheese. Perfect for breakfast, brunch, or as a delightful dessert. Topped with a luscious glaze, these rolls are irresistible!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 rolls 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Dough:
- 1 cup whole milk, warmed
- 2 ¼ tsp active dry yeast
- ¼ cup granulated sugar
- 4 cups all-purpose flour
- 1 tsp salt
- 1 large egg
- 4 tbsp unsalted butter, melted
For the Filling:
- 1 cup fresh or frozen raspberries (thawed if frozen)
- ⅓ cup granulated sugar
- 2 tbsp cornstarch
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Prepare the Dough:
- In a small bowl, combine warm milk and yeast. Let sit for 5-10 minutes until foamy.
- In a large bowl, mix sugar, flour, and salt. Add the yeast mixture, egg, and melted butter. Stir until a dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until smooth. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
- Prepare the Raspberry Filling:
- In a small saucepan over medium heat, combine raspberries, sugar, and cornstarch. Cook until the mixture thickens, about 5 minutes. Let cool completely.
- Prepare the Cream Cheese Filling:
- In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Assemble the Rolls:
- Roll out the dough into a 12×16-inch rectangle on a floured surface. Spread the cream cheese mixture evenly over the dough.
- Spread the raspberry filling on top of the cream cheese layer.
- Roll the dough tightly into a log from the long edge. Slice into 12 even rolls.
- Bake the Rolls:
- Arrange the rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes.
- Preheat the oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown.
- Make the Glaze:
- Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Serve:
- Drizzle the glaze over the warm rolls before serving. Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, microwave individual rolls for 15-20 seconds.
- You can substitute raspberries with strawberries or blueberries for a different flavor.