Raspberry Sweet Rolls

Raspberry jam and cream cheese fill these soft, fluffy Raspberry Sweet Rolls. Top with raspberry cream cheese frosting for a delicious breakfast!

For as much as Matt is crazy for my homemade cinnamon rolls, there is one type of roll that makes him swoon even more. Raspberry Sweet Rolls with cream cheese inside and cream cheese fresh raspberry frosting. He loves anything raspberry and has a weak spot for cheesecake also, so these breakfast buns are a match made in heaven.

Sweet Roll Dough

One dough, many delicious recipes. That’s how I feel about this sweet roll dough recipe. It’s slightly sweet and buttery and makes the perfect base for any kind of sweet roll. In fact, we’ve even taken this dough and made it into dinner rolls before. Delicious!

We like to use a stand mixer to mix and knead the dough because it is mostly hands off and easy. If you don’t have a stand mixer, you can knead the dough by hand. It is a very soft dough and is easy to knead. Don’t be tempted to add too much flour if kneading by hand. You want the dough to be slightly stick so the rolls bake up soft.

And…if you have a bread machine, you can add the ingredients and set it to the dough setting. Start it and step away. When the dough is done it is ready to roll. Easiest ever!

Raspberry Cream Cheese Filling

To get the cream cheese flavor, we simply soften cream cheese and spread it on the rolled out dough. If you’d like, you could mix in ¼ or ⅓ cup of powdered sugar to the cream cheese before spreading to give it a little more sweetness. We find that with the raspberry jam and cream cheese frosting, that extra sugar is just not needed, but raspberries do have a tartness to them so if you like super sweet, add sugar.

I wanted to keep this recipe easy, so just used raspberry jam to spread on the rolls. No-fuss is good. If you’d like something homemade, try our easy raspberry sauce as a filling.

Secret Ingredient!

Just as with all of our other sweet rolls, we use warmed heavy cream to pour over the rolls after they have risen for the last time, right before baking. The cream soaks around the rolls and keeps them soft and gooey. My favorite type of roll. The dough will be soft without this step, but I recommend you give our secret ingredient a try!

Sweet Raspberry Frosting

This frosting will melt in your mouth! Here’s how to make it:

• In a medium bowl, combine the softened cream and powdered sugar using a hand mixer. The mixture will be crumbly.
• Add in vanilla extract raspberries. Beat until combined. Don’t add any liquid…the berries as you mix will create juice to thin the frosting.

An alternative to the pink raspberry frosting would be cream cheese frosting. It also melts in your mouth and would add a more mellow flavor to the rolls.

Raspberry Sweet Rolls

4.91 from 11 votes

Raspberry jam and cream cheese fill these soft, fluffy Raspberry Sweet Rolls. Top with cream cheese frosting for a delicious breakfast!

Servings 15

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Rise Time 1 hour hour 15 minutes minutes

Total Time 49 minutes minutes

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Ingredients

 

US Customary – Metric

For the Dough:

• 1 cup warm milk (105-115 degrees F)
• 2 1/2 teaspoons instant dry yeast (I like Red Star Platinum)
• 2 large eggs (at room temperature)
• 1/2 cup salted butter (melted)
• 1 teaspoon salt
• 1/2 cup granulated sugar
• 4 1/2 cups all-purpose flour (divided)

For the Filling:

• 6 ounces cream cheese (softened)
• 3/4 cup raspberry jam**
• 1/2 cup warmed heavy cream (to be poured over risen rolls)

For the Frosting:

• 2 ounces cream cheese (softened)
• 2 cups powdered sugar
• 1/2 cup fresh raspberries (softened)
• 1/2 teaspoon vanilla extract

Instructions

 

• Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
• Add the eggs, butter, salt and sugar.
• Add 4 cups of flour to start and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
• Scrape the dough off the beater blade and remove it. Attach the dough hook.
• Beat the dough on medium speed, adding in up to ½ cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That's ok!
• Spray a large bowl with cooking spray.
• Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
• Cover the bowl with a towel or wax paper.
• Set the bowl in a warm place and allow the dough to rise until almost double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30-40 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
• Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
• Flour a rolling pin and roll the dough to about a 12×15″ rectangle.
• Use a rubber spatula to smooth the softened cream cheese and then the raspberry jam over the whole dough rectangle.
• Starting on the long end, roll the dough up tightly jelly roll style.
• Cut into 12-15 slices and place in a greased 9×13 baking pan.*
• Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
• Preheat the oven to 375 degrees Fahrenheit.
• Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch.
• Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
• Bake for 20-25 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 25-27 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
• While the rolls are cooling, prepare the frosting.
• In a medium bowl, combine the softened cream and powdered sugar using a hand mixer. The mixture will be crumbly.
• Add in vanilla extract raspberries. Beat until combined. Don't add any liquid…the berries as you mix will create juice to thin the frosting.
• Spread the frosting over the cooled rolls.
• Store in an airtight container.

Notes

*For smaller rolls, cut the dough into 15 slices and use a 10×15″ baking pan.

*The calories shown are based on the recipe making 15 rolls, with 1 serving being 1 slice frosted roll. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

*The Calorie count shows the amount with ALL of the frosting used. There will be less calories in the rolls if you don’t use all of the frosting at once.

**You may find you need up to 1 cup of raspberry jam depending on how big your rectangle is. 

Nutrition

Calories: 427kcal | Carbohydrates: 65g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 284mg | Potassium: 119mg | Fiber: 1g | Sugar: 32g | Vitamin A: 572IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 2mg

Author Julie Clark

Course Breakfast

Cuisine American

Calories 427

Keyword breakfast, brunch

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What You Need to Make Raspberry Sweet Rolls

Stand Mixer: Ok, you don’t 100% need this, but it does make life easier.
Red Star Yeast: My favorite yeast! It’s so forgiving and I have perfect baked goods, every time.
Pastry Mat: This makes clean-up a breeze.
Dough Cutter: I JUST got one of these. What have I done without it all these years? Works as a scraper too, to get stuck-on dough off surfaces.
Baking Pan 9×13 or 10×15, depending on what you need.

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