These Raspberry Cream Sweet Rolls are a tasty treat with soft, fluffy dough and a sweet raspberry filling. Topped with creamy icing, they are perfect for breakfast or dessert!
Who can resist warm rolls filled with fruit? I love having them fresh out of the oven while sipping my morning coffee. It’s like a little party on a plate! 🎉
Making these rolls is easier than it seems! Just roll, fill, and bake. The delightful smell will have everyone in your kitchen eager for a bite!
Key Ingredients & Substitutions
All-Purpose Flour: This flour is perfect for sweet rolls, giving them the right texture. If you’re gluten-free, try a gluten-free all-purpose flour blend instead.
Raspberries: Fresh raspberries add a lovely tartness. If they’re out of season, use raspberry jam or even frozen raspberries—just thaw and drain excess liquid!
Cream Cheese: This gives the filling a creamy texture. If you need a lighter option, try using Greek yogurt or a dairy-free cream cheese alternative for a similar consistency.
Granulated Sugar: This sweetens the dough. You can substitute with brown sugar for a bit of molasses flavor or use a sugar alternative if you’re watching your sugar intake.
Milk: Whole milk helps the dough rise and stay moist. Almond or oat milk are great substitutes if you need a non-dairy option.
How Do I Make the Dough Smooth and Elastic?
Achieving a smooth and elastic dough is key in making these rolls. Here’s how you can master it:
- Combine dry ingredients well to ensure even yeast distribution.
- When adding the wet ingredients, mix just until combined. Overmixing can make the dough tough.
- Knead on a floured surface for 5-7 minutes. If it’s too sticky, sprinkle a little extra flour.
- Look for a soft, pliable texture that springs back when poked.
- Let the dough rise in a warm space until doubled in size; this takes about 1 hour.
How to Make Raspberry Cream Sweet Rolls
Ingredients You’ll Need:
For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1 tsp salt
- 1/2 cup whole milk, warmed
- 1/2 cup unsalted butter, melted
- 2 large eggs
For the Filling:
- 1 cup fresh raspberries (or raspberry jam)
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk (adjust for desired consistency)
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 1 hour and 15 minutes to rise and bake. After gathering your ingredients and mixing the dough, most of your time will be waiting for it to rise. These sweet rolls are great for breakfast or a delicious treat any time of day!
Step-by-Step Instructions:
1. Making the Dough:
In a large bowl, mix together the flour, granulated sugar, instant yeast, and salt. Make sure everything is combined well. In another smaller bowl, whisk the warmed milk, melted butter, and eggs until smooth. Pour this wet mixture into the dry ingredients and stir until a soft dough forms.
2. Kneading the Dough:
Transfer the dough to a floured surface and knead it for about 5-7 minutes. You’ll know it’s ready when it’s smooth and elastic. Shape the dough into a ball and place it in a greased bowl. Cover it with a cloth and let it rise in a warm spot until it doubles in size, which should take about 1 hour.
3. Preparing the Filling:
While the dough is rising, make the filling. In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until creamy. Gently fold in the fresh raspberries, being careful not to mash them too much.
4. Rolling and Shaping the Rolls:
After the dough has risen, punch it down gently to release the air. Roll it out on a floured surface into a large rectangle, roughly 16×12 inches. Spread the cream cheese and raspberry filling evenly over the dough, leaving a small border around the edges. Now, starting from one long edge, tightly roll the dough into a log shape. Slice the log into 12 equal pieces.
5. Second Rise and Baking:
Place the rolls in a greased baking dish and cover them with a cloth. Let them rise again for another 30-45 minutes until they look puffy. Meanwhile, preheat your oven to 350°F (175°C). Once the rolls are ready, bake them for 25-30 minutes until they’re golden brown on top.
6. Making the Glaze:
While your sweet rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk for your desired glaze thickness.
7. Drizzling and Serving:
When the rolls come out of the oven, let them cool for a few minutes. Then, drizzle the glaze generously over the warm rolls. Serve them warm and enjoy the delightful raspberry cream flavor in every bite!
Can I Substitute Frozen Raspberries for Fresh?
Yes! You can use frozen raspberries instead of fresh. Just make sure to thaw them completely and drain off any excess moisture before using them in the filling. This will prevent the dough from getting soggy.
What If I Don’t Have Instant Yeast?
No problem! You can use active dry yeast instead. Just proof it first by dissolving it in the warmed milk with a bit of sugar. Let it sit for about 5-10 minutes until frothy before mixing it into the dough ingredients.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough in advance and refrigerate it after the first rise. Just be sure to cover it tightly with plastic wrap. When you’re ready to bake, let the dough come to room temperature and proceed with rolling and filling as directed.
How Do I Store Leftover Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, consider freezing them. Place the cooled rolls in a freezer-safe bag, and they can be frozen for up to 2 months. Thaw them at room temperature before reheating!
