Introduction

These Raspberry Swirl Sweet Rolls are a delightful treat combining soft, fluffy dough with a tangy raspberry filling and creamy cream cheese icing. Perfect for breakfast or brunch, they strike the ideal balance between sweet and fruity.

A single cinnamon roll topped with thick white icing that slightly drips down the sides, revealing hints of red raspberry pieces embedded within the swirl layers. The cinnamon roll itself has a golden brown color with visible soft, fluffy layers rising in a spiral. It is placed on a white plate with small, round indents around the edge. There are a few whole raspberries scattered around the cinnamon roll on a white marbled surface. A woman's hand is reaching towards the pastry from the upper left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: In the bowl of a stand mixer fitted with a dough hook or paddle attachment, whisk together warm milk, 2 tablespoons sugar, and yeast. Cover and let sit for about 5 minutes until foamy. (If mixing by hand, use a large bowl and mix with a wooden spoon or spatula.)
Step 2: On medium speed, add the remaining 1/2 cup sugar and softened butter, beating until butter breaks up slightly. Add eggs, vanilla, and salt, and mix until combined.
Step 3: Reduce mixer speed to low and add flour 1 cup at a time, waiting until fully incorporated before adding more. After adding 4 cups, add the remaining 1/2 cup and beat for about 3 minutes until dough comes together and pulls away from bowl sides. Dough will be soft.
Step 4: Switch to dough hook if using paddle and knead for 5 minutes on medium speed; or knead by hand on lightly floured surface for 5 minutes. Add flour sparingly if dough is too sticky. Dough should be soft and pass the windowpane test when stretched thin without tearing.
Step 5: Lightly oil a large bowl and place dough inside, turning to coat with oil. Cover with plastic wrap, foil, or towel and let rise in a warm place for about 2 hours until doubled in size.
Step 6: Grease a 9×13-inch baking dish or line it with parchment paper.
Step 7: Punch down the dough and place on a floured surface. Roll with a floured rolling pin into a 12×18-inch rectangle. If dough shrinks back, cover and let rest 10 minutes before continuing.
Step 8: In a bowl, toss frozen raspberries with sugar and cornstarch. Spread evenly over the dough rectangle.
Step 9: Roll dough tightly from the long side into an 18-inch log. Using a sharp knife, cut into 12 equal rolls about 1.5 inches each. Arrange rolls in prepared pan.
Step 10: Cover rolls tightly and let rise until puffy, about 90 minutes. The berries may release juice into the pan; this is normal.
Step 11: Preheat oven to 350°F (177°C).
Step 12: Bake rolls for 28–32 minutes until lightly browned. About halfway through baking, tent foil over the pan to prevent over-browning.
Step 13: Remove from oven and cool on a wire rack for 10 minutes as you prepare the icing.
Step 14: Beat cream cheese in a bowl at medium speed until smooth. Add confectioners’ sugar, milk or cream, and vanilla; beat on low for 30 seconds then high for 1 minute until creamy.
Step 15: Spread icing over warm rolls and serve immediately.

Tips & Variations

For a softer dough, be careful not to add too much extra flour while kneading; the dough should remain slightly tacky.
If the dough resists rolling out, resting it covered for 10 minutes helps relax the gluten.
Use full-fat cream cheese for the richest icing texture and flavor.
Substitute fresh raspberries for frozen in season, but be careful not to overdampen the dough.

Storage

Keep leftover rolls covered tightly at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in a microwave or oven before serving. Frosted rolls should be stored in the fridge to keep the cream cheese icing fresh.

How to Serve

The image shows a close-up of a single cinnamon roll covered in thick white icing that drips slightly down the sides. The cinnamon roll has a swirled texture with layers clearly visible, dark brown and reddish spots of berries or fruit pieces scattered inside the dough. It is placed on a white plate with a raised dotted edge, and the background is a white marbled surface with a red cloth blurred in the back. The overall look is soft, sweet, and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand without a mixer?

Yes. You can mix the dough using a large bowl and wooden spoon or silicone spatula. It will require more elbow grease, but it’s entirely doable. Avoid using a hand mixer as the sticky dough can get caught in the beaters.

What if I want to prepare the rolls the night before baking?

After shaping the rolls and placing them in the pan, cover tightly and refrigerate overnight for the second rise. The next day, allow the rolls to come to room temperature and rise slightly before baking.