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.
Equipment
- Stand mixer
- Dough hook
- Paddle Attachment
- Large Mixing Bowl
- Rolling Pin
- Extra sharp knife
- 9x13 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 9x13-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 12x18-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.