Description
These Raspberry Sweet Rolls are soft, fluffy, and bursting with fresh raspberry filling and a hint of lemon zest. Topped with a creamy, tangy cream cheese frosting, they make the perfect breakfast treat or dessert for any occasion.
Ingredients
Scale
Dough
- 2 cups milk (2%)
- 1/2 cup salted butter
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 3/4 tablespoon instant yeast
- 2 large eggs (beaten)
- 6 cups all-purpose flour
Filling
- 1/3 cup salted butter (softened)
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 ½ cups fresh or frozen raspberries
- Zest of one lemon
- 1 teaspoon cornstarch
Cream Cheese Frosting
- 4 ounces cream cheese (softened)
- 1/4 cup salted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Splash of milk (if needed for thinning the frosting)
Instructions
- Prepare the Sweet Roll Dough: Heat the milk in a saucepan until just scalded, just below boiling. Pour the hot milk into the bowl of an electric stand mixer, then add the butter, granulated sugar, and salt. Using the dough hook, mix until combined, and allow the mixture to cool until warm to the touch to avoid killing the yeast.
- Add Yeast and Eggs: Add the instant yeast and beaten eggs to the warm milk mixture and mix until combined. Gradually incorporate the all-purpose flour, mixing until you achieve a soft but slightly sticky dough. Knead the dough for 2 to 3 minutes on medium speed.
- First Rise: Transfer the dough to a large greased bowl, cover it, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours depending on room temperature.
- Roll Out Dough: On a floured surface, roll the risen dough into an 18 by 12-inch rectangle, ensuring it’s evenly shaped.
- Prepare Raspberry Filling: Spread 1/3 cup of softened butter evenly over the dough rectangle. In a small bowl, combine the light brown sugar, granulated sugar, fresh or frozen raspberries, lemon zest, and cornstarch. Sprinkle this raspberry mixture evenly over the buttered dough.
- Form Rolls: Starting from the longer edge, tightly roll the dough into a log shape and pinch the seam to seal it. Using a sharp knife, cut the log into 12 equal portions.
- Second Rise: Grease a 9×13-inch baking dish or a large baking sheet. Arrange the rolls in the pan with 3 across and 4 down. Cover with a kitchen towel and let them rise again until doubled in size, about 30 to 45 minutes.
- Bake the Rolls: Preheat your oven to 350°F (175°C). If using a 9×13-inch pan, bake for 28 to 30 minutes until the tops are golden and the centers are cooked through. If using a baking sheet, reduce baking time to 22 to 25 minutes. Remove from the oven and allow the rolls to cool completely before frosting.
- Make Cream Cheese Frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and salt, beating until creamy and well combined. Add a splash of milk as needed to achieve a spreadable consistency.
- Frost and Serve: Spread the cream cheese frosting generously over the cooled raspberry rolls. Serve and enjoy your delicious homemade Raspberry Sweet Rolls!
Notes
- The amount of flour needed may vary slightly due to humidity and measuring methods, so add gradually.
- Use fresh or frozen raspberries; if frozen, do not thaw to avoid excess moisture.
- Ensure the milk mixture is warm but not hot before adding yeast to prevent killing it.
- Let the rolls cool completely before frosting to prevent the frosting from melting.
- The frosting can be thinned with a splash of milk if it becomes too thick to spread easily.
- For softer rolls, brush the tops with melted butter immediately after baking.
