Raspberry Cream Sweet Rolls – A Dreamy Breakfast Treat

There’s something incredibly special about homemade sweet rolls. The soft, buttery dough, the rich and creamy filling, and the irresistible glaze that drips down the sides make every bite an experience. These Raspberry Cream Sweet Rolls take all of that goodness to the next level with a sweet and tangy raspberry cream cheese filling that perfectly balances the flavors. Whether you’re making these for a holiday brunch, a weekend treat, or just because, they are guaranteed to impress.

I first made these rolls on a lazy Sunday morning when I was craving something warm and comforting. The smell of fresh dough rising, the burst of raspberries in the filling, and the sticky-sweet glaze made the entire kitchen feel like a cozy bakery. Since then, they’ve become a go-to for special occasions and those mornings when I just want to treat myself.

Why You’ll Love This Raspberry Cream Sweet Rolls Recipe

Soft and Fluffy Texture

These rolls are light, airy, and perfectly tender. The dough is enriched with milk, butter, and eggs, which gives it that bakery-style softness. Plus, letting the dough rise properly ensures a beautiful, pillowy texture that makes each bite melt in your mouth.

Sweet and Tangy Filling

The raspberry cream cheese filling is what makes these rolls truly special. The raspberries add a fresh, slightly tart flavor that cuts through the richness of the cream cheese. If you love the contrast of flavors in a cheesecake, you’ll adore these rolls.

Easy to Make

If you’ve never made sweet rolls before, don’t worry! This recipe is beginner-friendly and walks you through each step. The dough is straightforward to make, and rolling it up with the filling is easier than you think.

Versatile for Any Occasion

These rolls aren’t just for breakfast! They’re perfect for brunch, dessert, or even as a mid-afternoon snack. Whether you serve them warm out of the oven or enjoy them later with a cup of tea, they’re always a delight.

Make-Ahead Friendly

Want to prep these the night before? You can! Simply make the dough, let it rise, shape the rolls, and refrigerate overnight. The next morning, let them come to room temperature, then bake and enjoy.

Preparation Time and Servings

• Total Time: 3 hours (includes rising time)
• Servings: Makes 12 rolls
• Calories per serving: 320
• Protein: 6g
• Carbs: 48g
• Fat: 11g

Ingredients of this Raspberry Cream Sweet Rolls

The Dough:

• 4 cups all-purpose flour
• ¼ cup granulated sugar
• 1 packet (2 ¼ tsp) instant yeast
• 1 tsp salt
• ½ cup whole milk, warmed
• ½ cup unsalted butter, melted
• 2 large eggs

The Filling:

• 1 cup fresh raspberries (or raspberry jam)
• ½ cup cream cheese, softened
• ¼ cup powdered sugar
• 1 tsp vanilla extract

The Glaze:

• 1 cup powdered sugar
• 2-3 tbsp milk (adjust for thickness)
• ½ tsp vanilla extract

Step-by-Step Instructions to make this Raspberry Cream Sweet Rolls

Make the Dough

In a large mixing bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, mix the warm milk, melted butter, and eggs until combined. Slowly add the wet ingredients to the dry ingredients and stir until a soft dough forms.

Knead & First Rise

Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Filling

In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the fresh raspberries, being careful not to mash them too much. If using raspberry jam, simply spread it over the dough later.

Roll & Shape

Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a 16×12-inch rectangle. Spread the raspberry cream cheese mixture evenly over the dough, leaving a small border along the edges. Starting from one of the long sides, roll the dough tightly into a log. Use a sharp knife or dental floss to cut the log into 12 equal pieces.

Second Rise & Bake

Place the rolls in a greased 9×13-inch baking dish, leaving some space between each one. Cover with a towel and let them rise again for 30-45 minutes until puffy. Meanwhile, preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown and cooked through.

Make the Glaze & Serve

While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm rolls right after they come out of the oven. Serve warm and enjoy every bite!

Tips for Success

Use Frozen Raspberries?

Yes! If using frozen raspberries, make sure to thaw and drain them well to avoid excess moisture in the filling.

What If I Only Have Active Dry Yeast?

You can use active dry yeast instead of instant yeast. Just proof it first by mixing it with the warm milk and a teaspoon of sugar. Let it sit for about 5-10 minutes until foamy, then add it to the dough.

Make-Ahead Instructions

If you want to prepare these in advance, shape the rolls and place them in the baking dish, then cover and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes before baking.

How to Store Leftovers

Keep leftover rolls in an airtight container at room temperature for up to 2 days. If you need to store them longer, freeze them for up to 2 months. Reheat in the microwave for 20-30 seconds or in a 300°F oven for 10 minutes.

Raspberry Cream Sweet Rolls Recipe Variations

Blueberry Cream Sweet Rolls

Swap raspberries for fresh or frozen blueberries for a delicious variation.

Cinnamon Sugar Rolls

For a classic twist, replace the raspberry filling with a mix of brown sugar and cinnamon.

Chocolate Hazelnut Rolls

Spread Nutella instead of the raspberry filling for an indulgent treat.

Serving Suggestions of this Raspberry Cream Sweet Rolls

Pair these rolls with a cup of hot coffee or tea for a perfect breakfast treat. For a full brunch spread, serve alongside scrambled eggs and turkey bacon. If serving as dessert, add a scoop of vanilla ice cream or a dollop of whipped cream.

Freezing and Storage

Store any leftover rolls in an airtight container for up to 2 days at room temperature. To freeze, place the baked and cooled rolls in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag for up to 2 months. To reheat, bake at 300°F for 10 minutes or microwave for 20-30 seconds.

FAQ

Can I use whole wheat flour?

Yes, but the texture will be denser. To maintain a soft texture, use half whole wheat and half all-purpose flour.

Can I make these dairy-free?

Absolutely! Use plant-based milk, vegan butter, and dairy-free cream cheese.

What can I use instead of cream cheese?

Greek yogurt or mascarpone cheese makes a great substitute.

Final Thoughts

These Raspberry Cream Sweet Rolls are everything you could want in a homemade treat—soft, sweet, tangy, and absolutely irresistible. Whether you’re baking them for a special breakfast, brunch, or just because, they’ll bring warmth and joy to your kitchen. Try them out and let me know how they turn out! If you make them, tag me on social media—I’d love to see your delicious creations! 😊

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