Indulgent Raspberry Swirl Sweet Rolls with Cream Cheese Icing

These Raspberry Swirl Sweet Rolls are pure comfort in a pastry. The dough stays ultra-tender, the raspberry filling delivers juicy brightness, and the cream cheese icing brings a creamy tang that makes every bite irresistible. Best of all, you can bake these as a few-hour treat or prep them overnight for the morning. This is a classic recipe—improved for beginners and busy parents who crave something special without the fuss.

Why You’ll Love These Raspberry Swirl Sweet Rolls

• Texture: Ultra-soft, fluffy dough that melts in your mouth.
• Flavor: Berry brightness from the raspberry swirl paired with a rich cream cheese icing.
• Ease: Straightforward steps with plenty of downtime for hands-off rise and chill.
• Make-Ahead: Overnight option and freezing paths keep mornings calm.
• Secret to success: Strong yeast gives reliable rise and a springy crumb.

Ingredients

Dough

• 1 cup (240ml) whole milk warmed to about 100°F (38°C)
• 2/3 cup (135g) granulated sugar divided
• 1 and 1/2 Tablespoons (14g) Platinum Yeast from Red Star (2 standard-size packets)*
• 1/2 cup (113g) unsalted butter softened to room temperature and cut into 4 pieces
• 2 large eggs at room temperature
• 1/2 teaspoon pure vanilla extract or vanilla bean paste
• 1/2 teaspoon salt
• 4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
• 2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray)

Filling

• one 10-oz. package (about 2.5 cups or 300g) frozen raspberries do not thaw
• 1/3 cup (67g) granulated sugar
• 1 teaspoon cornstarch

Cream Cheese Icing

• 4 ounces (113g) full-fat brick cream cheese softened to room temperature
• 1 cup (120g) confectioners’ sugar
• 1 Tablespoon (30ml) whole milk or heavy cream
• 1/2 teaspoon pure vanilla extract or vanilla bean paste

Notes & Substitutions

Milk options: whole milk is best, buttermilk works, nondairy milks can fit.
Yeast: active dry can be used, but rise times may stretch a bit.
Vanilla: vanilla bean paste gives visible flecks and depth.
Raspberries: must be frozen for clean rolling; fresh berries release too much juice.
Flour: all-purpose for softness, bread flour for a chewier bite.

Instructions

1. Activate Yeast: Warm milk, 2 tablespoons sugar, and yeast in the mixer bowl until foamy. If you don’t own a mixer, mix by hand in a large bowl.
2. Mix Dough: On medium speed, add the remaining sugar, softened butter, eggs, vanilla, and salt. Beat until combined.
3. Add Flour: With the mixer on low, add flour 1 cup at a time until the dough comes together. It will be soft.
4. Knead: Knead 5 minutes with the mixer or by hand until the dough is smooth and slightly tacky. If needed, add flour sparingly to manage stickiness.
5. First Rise: Lightly oil a large bowl, coat the dough, cover, and rise 2 hours until doubled.
6. Prepare Pan: Grease a 9×13-inch dish or line with parchment.
7. Roll Out Dough: Punch down, roll to a 12×18-inch rectangle. If dough shrinks, rest 10 minutes to relax gluten.
8. Make Filling: Toss frozen raspberries with sugar and cornstarch. Spread evenly over the dough.
9. Roll and Slice: Tightly roll into an 18-inch log. Cut into 12 even rolls (about 1.5 inches each) and place in the pan.
10. Second Rise: Cover and rise 90 minutes until puffy. Juice from the berries will collect in the pan; this is normal.
11. Preheat Oven: 350°F (177°C).
12. Bake: 28–32 minutes, until tops are lightly browned. If needed, tent with foil after halfway. Move to a rack to cool slightly while you make icing.
13. Make Icing: Beat cream cheese until smooth, add sugar, milk, vanilla. Mix until creamy.
14. Frost and Serve: Spread icing over warm rolls and serve.
15. Storage: Cover leftovers and store at room temperature up to 2 days or in the fridge up to 5 days.

Pro Tips & Troubleshooting

• Perfect Dough: Verify yeast is active; avoid over-flouring the dough.
• Dough Shrinks: If it pulls back, rest 10 minutes to relax gluten.
• Freezing Berries: Frozen raspberries are essential for clean cutting and minimal leakage.
• Juicy Surprise: Raspberry juice caramelizes slightly in the pan, making a tasty glaze at the bottom.
• Icing Consistency: Thin with more milk or thicken with more sugar as needed.

Serving, Storage & Variations

• Serving: Best warm, with coffee or tea on the side.
• Storage: Frosted or unfrosted rolls keep at room temp up to 2 days or in the fridge up to 5 days.
• Make-Ahead/Freezing Options: Overnight dough rise; freeze unbaked rolls after slicing and bake later; par-bake and finish later; fully baked and reheated.
• Flavor Variations: Vanilla icing instead of cream cheese, other frozen berries, lemon-raspberry twist with zest and juice, or add chocolate chips for a Raspberry-Chocolate riff.

Nutrition

Approximate per-roll values (based on 12 servings):

FAQ

Conclusion

Raspberry Swirl Sweet Rolls offer cozy, homemade charm with minimal fuss. The contrast of tart berries and creamy icing makes every bite memorable for family and friends. Give this flexible recipe a try and enjoy the process as much as the outcome. You’ll love how simple it is to serve a warm, indulgent treat that tastes truly special.

Indulgent Raspberry Swirl Sweet Rolls with Cream Cheese Icing

These indulgent raspberry swirl sweet rolls feature a soft, fluffy dough filled with a vibrant raspberry-sugar mixture and topped with a luscious cream cheese icing, perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Cook Time 30 minutes mins

Total Time 4 hours hrs 30 minutes mins

Servings 12 rolls

Calories 310 kcal

Equipment

• Stand mixer
• Dough hook
• Paddle Attachment
• Large Mixing Bowl
• Rolling Pin
• Extra sharp knife
• 9×13 inch baking dish
• wire rack
• Aluminum foil
• Hand mixer

Ingredients

  

Dough

• 1 cup (240ml) whole milk warmed to about 100°F (38°C)
• 2/3 cup (135g) granulated sugar divided
• 1 and 1/2 Tablespoons (14g) Platinum Yeast from Red Star (2 standard-size packets)*
• 1/2 cup (113g) unsalted butter softened to room temperature and cut into 4 pieces
• 2 large eggs at room temperature
• 1/2 teaspoon pure vanilla extract or vanilla bean paste
• 1/2 teaspoon salt
• 4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
• 2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray)

Filling

• one 10-oz. package (about 2.5 cups or 300g) frozen raspberries do not thaw
• 1/3 cup (67g) granulated sugar
• 1 teaspoon cornstarch

Cream Cheese Icing

• 4 ounces (113g) full-fat brick cream cheese softened to room temperature
• 1 cup (120g) confectioners’ sugar
• 1 Tablespoon (30ml) whole milk or heavy cream
• 1/2 teaspoon pure vanilla extract or vanilla bean paste

Instructions

 

Prepare Dough

• In a stand mixer, whisk warm milk, 2 Tablespoons sugar, and yeast together; cover and let sit for about 5 minutes until foamy.
• Beat in the remaining sugar and softened butter, then add eggs, vanilla, and salt, beating until combined. Gradually add flour, 1 cup at a time, until the dough comes together and pulls away from the sides of the bowl.

Knead Dough

• Knead the dough in the mixer with a dough hook or by hand on a lightly floured surface for 5 minutes. Add flour sparingly if needed to maintain a soft, slightly tacky dough.

First Rise

• Lightly grease a large bowl, place the dough in it, and turn to coat all sides. Cover the bowl and allow the dough to rise in a warm environment for 2 hours or until doubled in size.
• Grease the bottom and sides of a metal or glass 9×13-inch baking dish or line with parchment paper.

Assemble Rolls

• Punch down the dough to release air, then place it on a lightly floured surface and roll into a 12×18-inch rectangle. If the dough shrinks, let it rest for 10 minutes.
• In a medium bowl, toss frozen raspberries with sugar and cornstarch, then spread evenly over the dough. Tightly roll the dough into an 18-inch-long log and cut into 12 even rolls, arranging them in the prepared baking pan.

Second Rise

• Cover the rolls tightly and allow them to rise until puffy, about 90 minutes. It is normal for the berries to release juice.

Bake

• Preheat the oven to 350°F (177°C). Bake for about 28–32 minutes or until lightly browned on top, tenting with aluminum foil halfway through to prevent over-browning.
• Remove the pan from the oven and place it on a wire rack for about 10 minutes while preparing the icing.

Make Icing and Serve

• In a medium bowl, beat softened cream cheese until smooth, then add confectioners’ sugar, milk/cream, and vanilla extract. Beat until creamy and spread over the warm rolls, then serve immediately.
• Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes

For an overnight option for the second rise, allow rolls to rise in the refrigerator overnight. Store leftover frosted or unfrosted rolls tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.