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Raspberry Swirl Sweet Rolls Recipe

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★★★★★

4.9 from 60 reviews

These Raspberry Swirl Sweet Rolls are delightfully soft and fluffy, swirled with a sweet and tangy raspberry filling, then topped with a creamy, smooth cream cheese icing. Made from scratch with a rich dough enhanced by warm milk, butter, and eggs, these rolls offer a perfect balance of sweetness and tartness, ideal for breakfast, brunch, or dessert.

Ingredients

Scale

Dough

  • 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)

Filling

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

Icing

  • 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

  1. Prepare the dough: Whisk the warm milk, 2 tablespoons of sugar, and yeast together in a stand mixer bowl fitted with a dough hook or paddle attachment. Cover and let sit for about 5 minutes until foamy on top. If no mixer is available, mix in a large bowl with a wooden spoon or silicone spatula.
  2. Mix dough: On medium speed, beat in the remaining sugar (1/2 cup) and softened butter until slightly broken up. Add eggs, vanilla, and salt; beat on medium until combined. The butter may remain in pieces. Lower speed and gradually add flour 1 cup at a time until all is incorporated and dough pulls away from bowl sides, about 3 minutes. Dough will be soft.
  3. Knead the dough: Using the dough hook, knead for 5 more minutes or knead by hand on a floured surface for 5 minutes. If sticky, sprinkle small amounts of flour to maintain a soft, tacky texture. Dough should be elastic, passing the windowpane test.
  4. First rise: Grease a large bowl with oil or nonstick spray, place dough inside, turning to coat all sides. Cover with foil, plastic wrap, or towel. Let rise in a warm spot for 2 hours or until doubled in size.
  5. Prepare baking pan: Grease all sides of a 9×13-inch metal or glass baking dish or line with parchment paper.
  6. Roll out dough: Punch down dough and place on lightly floured surface. Roll into 12×18-inch rectangle evenly thick and smooth. If dough resists stretching, let rest covered for 10 minutes, then continue rolling.
  7. Make filling: Toss frozen raspberries with sugar and cornstarch in a medium bowl. Spread evenly over rolled dough.
  8. Form rolls: Tightly roll dough into an 18-inch log. Using a sharp knife, cut into 12 equal rolls (~1.5 inches each). Arrange rolls in prepared pan.
  9. Second rise: Cover rolls tightly and let rise until puffy, about 90 minutes. The raspberries will release juices at the bottom—this is expected.
  10. Preheat oven: To 350°F (177°C).
  11. Bake rolls: Bake for 28–32 minutes until lightly browned on top. Tent with foil halfway through baking to prevent excessive browning. Remove and cool on wire rack for 10 minutes.
  12. Make icing: Beat cream cheese on medium speed until smooth. Add confectioners’ sugar, milk or cream, and vanilla, mixing on low for 30 seconds, then high for 1 minute until creamy.
  13. Serve: Spread icing over warm rolls and enjoy immediately.
  14. Storage: Cover leftover frosted or unfrosted rolls tightly. Store at room temperature up to 2 days or refrigerated for up to 5 days.

Notes

  • For a shorter second rise, place the covered rolls in the refrigerator overnight; bake the next day for fresh rolls.
  • If dough is difficult to roll out due to elasticity, allow it to rest covered for 10 minutes to relax the gluten.
  • Use an extra sharp knife to cut the rolls cleanly without squishing them.
  • The raspberry juice will seep to the bottom of the pan during rising and baking; this adds extra flavor and moisture to the rolls.
  • Ensure cream cheese and eggs are at room temperature for the best mixing results.
  • Use bread flour for a chewier texture or all-purpose flour for a softer result.

Keywords: raspberry sweet rolls, raspberry swirl rolls, cream cheese icing, homemade sweet rolls, breakfast rolls, brunch desserts, yeast dough rolls

Find it online: https://freshrecipehub.com/raspberry-swirl-sweet-rolls-recipe/