Raspberry Cream Cheese Sweet Rolls
Pillowy sweet rolls filled with cream cheese and fresh raspberries, topped with a luxurious raspberry cream cheese frosting. The dough rises until golden, then receives a cream bath before baking to achieve tender, indulgent rolls. Fresh raspberries folded into the frosting just before serving keep the texture perfect and the flavor bright.
Ingredients
- ¼ cup warm water
- 1 Tbsp dry active yeast
- 1 Tbsp sugar
- ¾ cup warm milk
- ½ cup butter
- 1 tsp salt
- ½ cup sugar
- 2 eggs
- 4 cup flour
- ½ cup flour, or as needed
- 6 oz cream cheese, softened
- ⅓ cup raspberry jam
- 3 Tbsp sugar
- 2 cup raspberries
- 2 tsp cornstarch
- ½ cup heavy whipping cream
- 4 oz cream cheese, softened
- 2 Tbsp butter, softened
- 2 cup powdered sugar
- 2 Tbsp milk
- ½ tsp vanilla extract
Instructions
- 1
Mix warm water, yeast, and sugar together. Let sit about 5 minutes until foamy.
- 2
Heat milk and butter in microwave for 1-2 minutes until butter begins to melt.
- 3
In stand mixer bowl, combine milk mixture, yeast mixture, salt, sugar, and eggs.
- 4
Add 4 cups flour and mix on low speed with dough hook until dough forms. Add up to 1/2 cup more flour as needed. Dough should be tacky.
- 5
Knead for 5-7 minutes.
- 6
Preheat oven to lowest temperature for 2 minutes, then turn off. Cover bowl with towel and place in oven to rise for 30 minutes.
- 7
Punch down dough and place on lightly floured surface.
- 8
Roll dough to approximately twice as wide as it is tall.
- 9
Spread cream cheese filling evenly over dough, leaving 1/4 inch border on all edges.
- 10
Sprinkle raspberries evenly over filling.
- 11
Roll up dough starting from long edge.
- 12
Cut into 1 to 1 1/2 inch slices.
- 13
Place slices in baking dish.
- 14
Cover with towel and let rise in warm place for 20 minutes.
- 15
Drizzle heavy cream over rolls and spread with pastry brush until covered.
- 16
Bake at 375 until top just begins to brown, about 20 minutes.
- 17
Cool completely.
- 18
For raspberry filling: combine cream cheese, raspberry jam, and sugar until smooth.
- 19
Toss raspberries with cornstarch and stir gently to distribute.
- 20
For frosting: mix cream cheese and butter until combined.
- 21
Add powdered sugar, milk, and vanilla. Mix until smooth and creamy.
- 22
Chop raspberries into smaller pieces.
- 23
Gently fold raspberries into frosting just before using.
- 24
Frost cooled rolls with raspberry cream cheese frosting.
Tips
Do not skip the cream bath before baking; it transforms the rolls from good to excellent by creating a tender crumb.
Add raspberries to frosting just before serving to prevent berry juices from altering frosting consistency.
Dough should remain tacky after mixing; do not add excess flour.
Good to Know
Cover and refrigerate up to 3 days. Frosting may be prepared ahead but add raspberries just before serving.
Dough can be prepared through first rise. Frosting base (without raspberries) can be made 1 day ahead.
Serve at room temperature or slightly warm. Pairs well with coffee or milk.
Common Mistakes
Do not overmix dough after adding flour to avoid tough rolls.
Do not skip the cream bath to avoid dense, dry rolls.
Do not add raspberries to frosting too far in advance to avoid soggy frosting.
Do not exceed 1/2 cup additional flour to avoid stiff dough that won't rise properly.
Do not overbake to avoid dry rolls; bake only until top begins to brown.