Incredibly, soft and flavorful raspberry sweet rolls are a deliciously special treat! Made with a sweet yeast dough that is swirled with a tart raspberry jam filling, these rolls are so easy to make. For added flavor, rolls are finished with a perfectly sweetened cream cheese frosting and fresh raspberries and strawberries.
Why You Will Love These Sweet Rolls
- Pillowy, soft sweet bread base
- Sweet and tart raspberry filling
- Creamy and perfectly sweet cream cheese frosting
- Loads of fresh raspberries and strawberries which adds a nice pop of color and freshness to rolls
- So easy to make
Homemade Raspberry Sweet Rolls
These pillowy, soft sweet rolls filled with perfectly sweet and tart raspberry jam are absolutely scrunptious. Bonus, these rolls are so easy to make and are great for serving at any breakfast or brunch gathering. To make rolls, you will need:
Key Ingredients
- Unbleached All-Purpose Flour
- Active Dry Yeast (May use Instant or Rapid-Acting Yeast)
- Granulated Sugar
- Salt
- Egg
- Whole Milk
- Unsalted Butter
- Neutral Flavored Oil i.e. Vegetable or Avocado Oil
- Heavy Cream
How to Activate Yeast
- Heat – the liquid (water or milk) yeast will be activated in should be heated/warmed up to a temperature that averages between 100-110F(38-43C). You want to be careful to not overheat the liquid as this will kill the yeast. Always read the back of the yeast package to verify the correct temperature to heat up the liquid for yeast activation.
- Mix – a small amount of sweetener, for example, sugar should be whisked into the warmed liquid with the yeast for activation. Adding a sweetener to the warmed liquid mixture will fasten up the activation process as the yeast feeds on the sweetener to create energy. Yeast can most certainly be activated without the addition of sweeteners but activation will be slightly longer.
- Rest – yeast mixture should be left to activate at room temperature for 8-10 minutes. If the resulting mixture looks frothy and bubbly in appearance with a fermented aroma, then yeast is good to use. However, if the mixture does not take on a frothy, bubbly appearance, yeast is not good to use.
Cream Cheese Frosting
Put simply, this cream cheese frosting is amazing! With its smooth and creamy texture, it complements the flavor of these sweet rolls beautifully. Here is what you will need to make frosting:
Key Ingredients
- Full-Fat Cream Cheese
- Unsalted Butter
- Confectioners’ Sugar
- Vanilla Extract
To make cream cheese frosting, add the cream cheese and butter into a mixing bowl and whisk to combine. Next, whisk in the confectioners’ sugar followed by the vanilla extract. You should end up with a frosting with a smooth, spreadable consistency.
Sweet Rolls Assembly
- Roll sweet dough into an 16×8 inch rectangle
- Using an offset spatula, evenly spread the raspberry jam over rolled dough
- Roll the dough into a log shape pinching the joining ends close
- Cut filled log of dough into 8 equal pieces
- Transfer cut rolls into a greased baking pan and bake until golden brown
- Cool rolls before spreading frosting on top and topping with fresh raspberries and strawberries (optional)
How to Store Raspberry Sweet Rolls
- Baked, frosted rolls are best eaten the day it is baked. However, leftover rolls stored in an airtight container will last 1-2 days in the fridge.
- Baked, unfrosted rolls stored in an airtight container will last 1-2 months in the freezer. When ready to serve, thaw the rolls overnight in the fridge to restore soft texture and glaze with cream cheese frosting.
- Sweet rolls may be made the night before and baked the next day. To do so, simply place shaped and cut rolls in a greased baking pan, cover with plastic/cling wrap and keep in the fridge overnight. Rolls may be baked straight from the fridge. No second rise is required.
Looking for More Scrumptious Eats, Checkout the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintRaspberry Sweet Rolls
Incredibly, soft and flavorful raspberry sweet rolls are a deliciously special treat! Made with a sweet yeast dough that is swirled with a tart raspberry jam filling, these rolls are so easy to make. For added flavor, rolls are finished with a perfectly sweetened cream cheese frosting and fresh raspberries and strawberries.
- Prep Time: 1 Hour 45 Minutes
- Cook Time: 30 Minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 Rolls 1x
Ingredients
Raspberry Sweet Rolls
- 2 3/4 Cups (344 g) Unbleached All-Purpose Flour, Spooned and Leveled, Divided
- 2 1/2 Tablespoons (31 g) Granulated Sugar, Divided
- 1 1/2 Teaspoons Active Dry Yeast
- 1/2 Teaspoon Salt
- 1 Large Egg, Room Temperature
- 3/4 Cup (177 ml) Warm Whole Milk, 100-110F(38-43C)
- 1/4 Cup (57 g) Unsalted Butter, Softened
- 1/4 Cup + 2 Tablespoons (138 g) Good Quality Raspberry Jam
- 2 Tablespoons (30 ml) Heavy Cream
- 1 Teaspoon Neutral Flavored Oil i.e. Vegetable Oil
Cream Cheese Frosting
- 4 Ounces (113 g) Full-Fat Cream Cheese, Room Temperature
- 1/4 Cup (57 g) Unsalted Butter, Room Temperature
- 1/2 Cup (60 g) Confectioners’ (Powdered) Sugar, Sifted
- 1 Teaspoon Vanilla Extract
Assembly
- Fresh Raspberries, Optional
- Fresh Strawberries, Optional
Instructions
Raspberry Sweet Rolls
- In the bowl of a stand mixer, add the warmed milk, 1/2 tablespoon (6.25 g) sugar and the yeast. Whisk ingredients together to combine.
- Cover the bowl with a large plate and allow the yeast mixture to sit untouch for 8-10 minutes. Yeast mixture is ready to use when it appears bubbly with a fermented aroma.
- In a large mixing bowl, add 2 1/2 cups of the flour, all of the remaining sugar and salt. Whisk dry ingredients together to combine.
- In a separate small bowl, add and whisk the egg.
- With the dough hook attached, add the whisked egg into the bowl with the activated yeast mixture and mix at medium speed, about 30-60 seconds to combine.
- Reduce the mixer speed to low and add all of the dry ingredients into the liquid mixture. Continue to mix on low until dough starts to come together and form into a shaggy looking ball, about 1 minute.
- At this point, start to add and mix the softened butter 1 tablespoon at a time into the dough allowing the previous piece of butter to be fully incorporated before mixing in the next piece of butter.
- Increase mixer speed to medium high and knead dough for 6 minutes. Dough will be quite soft and tacky to touch.
- If sweet dough is too soft and difficult to handle, add the remaining 1/4 cup of flour 1 tablespoon at a time. May not need to use all of the additional flour, just use enough to prevent the dough from being too sticky and more manageable to work with.
- Transfer dough to a lightly floured surface and shape into a ball.
- Grease a large mixing bowl with 1 teaspoon of oil. Place shaped dough in the greased bowl.
- Use your hand to turn and flip the dough in the greased bowl. You want all sides of the dough to be coated in oil.
- Cover bowl with plastic wrap and place in a warm part of the kitchen to rest and rise until it has doubled in size. This can take up to 1 hour or more depending on the warmth of your kitchen.
- Generously grease a baking dish of choice. I used a 8×11 inch baking pan but any baking or cast iron pan will work.
- Deflate risen dough by gently knocking it down with a fisted hand.
- Transfer dough to a lightly floured work surface and cover the top of the dough with plastic wrap.
- Allow the dough to rest for 5 minutes before using. This will help relax the gluten in the dough and make it easier to roll into rectangle shape.
- Lightly flour the top of the dough and roll into a 16 x 8 inch rectangle. Measurement does not need to be precise.
- Evenly spread the raspberry jam over the top surface of the rolled dough leaving a 1/4 inch border.
- Starting at the long end, roll the dough onto itself until you end up with a log shape. Pinch the joining ends of the dough to seal.
- Using a sharp knife or clean dental floss, cut the filled dough log into 8 equal pieces.
- Transfer cut rolls into the prepared baking pan and lightly cover the pan with plastic/cling wrap. Allow the rolls to undergo a second rise for 25-30 minutes.
- Preheat the oven to 350F(175C) during the last 15 minutes of the second rise.
- With a pastry brush, brush the heavy cream onto the rolls and bake for 30-35 minutes, rotating the pan halfway through bake time. Rolls are ready when they appear golden brown and a toothpick inserted into one comes out clean.
- Cool sweet rolls to room temperature before topping with frosting. Alternatively, rolls may be topped with frosting while still warm from the oven.
Cream Cheese Frosting
- In a medium mixing bowl, add the cream cheese and butter. Whisk ingredients together until smooth.
- Next, whisk in the confectioners’ sugar followed by the vanilla extract into frosting. You should end up with a creamy, smooth and spreadable frosting.
Assembly
- Spoon and spread cream cheese frosting on top of the sweet rolls.
- Organically top the rolls with fresh raspberries and halved strawberries (optional) before serving.
Notes
- Baked, frosted rolls are best eaten the day it is baked. However, leftover rolls stored in an airtight container will last 1-2 days in the fridge.
- Baked, unfrosted rolls stored in an airtight container will last 1-2 months in the freezer. When ready to serve, thaw the rolls overnight in the fridge to restore soft texture and glaze with cream cheese frosting.
- Sweet rolls may be made the night before and baked the next day. To do so, simply place shaped and cut rolls in a greased baking pan, cover with plastic/cling wrap and keep in the fridge. Rolls may be baked straight from the fridge. No second rise is required.
- Sweet rolls are super versatile, you may use any jam you prefer like strawberry or blueberries.
- For a lemon cream cheese frosting, whisk in the zest of 1 small lemon in with the cream cheese and butter before the sugar and vanilla extract are whisked in.
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