Description
Raspberry Swirl Sweet Rolls are soft, fluffy yeast rolls filled with a vibrant, tangy raspberry swirl, then topped with creamy, luscious cream cheese icing. These showstopper rolls are impressive for breakfast, brunch, or dessert, featuring a homemade dough, a burst of sweet-tart raspberries, and a dreamy velvety topping.
Ingredients
Units
Scale
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 (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 (15ml) whole milk or heavy cream
- 1/2 teaspoon pure vanilla extract or vanilla bean paste
Instructions
- Activate the Yeast: In your stand mixer bowl, whisk together warm milk, 2 tablespoons sugar, and yeast. Cover and let sit for about 5 minutes, until foamy. (If mixing by hand, use a large bowl and a wooden spoon or spatula.)
- Mix the Dough: Add the remaining sugar and the softened butter; beat on medium until slightly broken up. Add eggs, vanilla, and salt; beat until combined. The butter may remain in pieces. Reduce speed and mix in the flour one cup at a time until fully incorporated. After all flour is added, beat until dough forms and pulls away from the sides (about 3 minutes). Dough will be soft.
- Knead the Dough: Using the dough hook, knead in the mixer for 5 minutes, or knead by hand on a floured surface. If sticky, add flour 1 teaspoon at a time until slightly tacky but not dry. Perform the windowpane test to ensure it’s ready: stretch a small piece—light passes through without tearing means it’s ready.
- First Rise: Lightly grease a large bowl with oil or nonstick spray. Place dough in bowl, turn to coat all sides, and cover. Let rise in a warm spot until doubled in size, about 2 hours.
- Prepare the Pan and Roll Out Dough: Grease or line a 9×13-inch baking dish. Punch down the dough and roll it on a lightly floured surface to a 12×18-inch rectangle. If dough resists stretching, rest it for 10 minutes.
- Make the Filling and Shape Rolls: In a medium bowl, toss frozen raspberries with sugar and cornstarch. Evenly spread this mixture over the dough. Tightly roll up the dough (18-inch long log), then cut into 12 equal rolls (about 1.5 inches each). Arrange in the prepared baking pan.
- Second Rise: Cover rolls and let rise until puffy, about 90 minutes. (Berries will release juices in pan; this is fine.)
- Bake: Preheat oven to 350°F (177°C). Bake rolls for 28–32 minutes, tenting with foil halfway through to avoid over-browning. Remove from oven and let cool on a wire rack for 10 minutes.
- Prepare the Icing: In a medium bowl, beat cream cheese until smooth. Add confectioners’ sugar, milk/cream, and vanilla; beat for 30 seconds on low, then 1 minute on high, until fluffy.
- Ice and Serve: Spread icing over the warm rolls. Serve immediately. Store leftovers, covered, at room temp for up to 2 days, or refrigerate up to 5 days.
Notes
- If the dough shrinks when rolling out, let it rest covered for 10 minutes to relax the gluten.
- For overnight prep: After shaping the rolls, cover tightly and refrigerate overnight. In the morning, let them come to room temperature and rise, then bake as directed.
- You can use either all-purpose or bread flour.
- Berries will release juice during second rise and baking; this is expected and adds flavor.
- Rolls are best eaten fresh, but reheat gently if serving later.
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
