Description
These Raspberry Cream Sweet Rolls are soft, fluffy, and filled with a sweet and tangy raspberry cream cheese filling. They are perfect for breakfast, brunch, or a special treat. Topped with a luscious glaze, these homemade rolls taste just like a bakery favorite!
Ingredients
Scale
For 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
For the Filling:
- 1 cup fresh raspberries (or raspberry jam)
- ½ cup cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk (adjust for thickness)
- ½ tsp vanilla extract
Instructions
- Make the Dough: Mix flour, sugar, yeast, and salt. In another bowl, whisk warm milk, melted butter, and eggs. Combine wet and dry ingredients until a soft dough forms.
- Knead & Rise: Knead the dough on a floured surface for 5-7 minutes. Place in a greased bowl, cover, and let it rise for 1 hour until doubled.
- Prepare the Filling: Mix cream cheese, powdered sugar, and vanilla. Fold in raspberries carefully.
- Roll & Shape: Roll the dough into a 16×12-inch rectangle. Spread the filling evenly, then roll tightly into a log and cut into 12 pieces.
- Second Rise & Bake: Place rolls in a greased baking dish, cover, and let rise for 30-45 minutes. Bake at 350°F (175°C) for 25-30 minutes until golden brown.
- Make the Glaze & Serve: Whisk together powdered sugar, milk, and vanilla. Drizzle over warm rolls and enjoy!
Notes
- You can use frozen raspberries; just thaw and drain them first.
- If using active dry yeast, proof it in warm milk with a teaspoon of sugar before adding it to the dough.
- For a make-ahead option, refrigerate the shaped rolls overnight and bake in the morning.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American