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Raspberry Cream Cheese Sweet Rolls

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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!

Ingredients

Scale

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)
  • â…“ 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

  1. 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.
  2. 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.
  3. Prepare the Cream Cheese Filling:
    • In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  4. 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.
  5. 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.
  6. Make the Glaze:
    • Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth.
  7. 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.

Find it online: https://recipe.newsvks.com/raspberry-cream-cheese-sweet-rolls/