Light and fluffy Raspberry Cream Cheese Rolls will be your new breakfast go-to recipe. Buttery soft dough filled to the brim with a delicious raspberry cream cheese mixture and smothered in a cream cheese glaze for an over the top finish. If you love a sweet breakfast treat, try my Orange Sweet Rolls or Quick Cinnamon Rolls!
Raspberry Sweet Rolls
When I need to pull together a sweet breakfast treat, I tend to fall back on my tried and true cinnamon rolls. Sometimes I want to shake things up a bit. Don’t get me wrong, they are amazing, but I am always looking to expand my baking into other territories. I have always loved the idea of combining two things I love to make something totally different. That was the case with this amazing breakfast roll recipes. I combined a sweet bread dough (traditionally used for breakfast rolls) and raspberries. Let me tell you, cinnamon rolls have met their match with this combo.
Raspberry Cream Cheese Sweet Rolls Recipe
There are three primary sections to this recipe. The dough, the filling, and the glaze. Start by preparing your ingredients:
- Granulated Sugar
- Active Dry Yeast
- Cream Cheese
- Sugar Vanilla
The Cream Cheese Glaze
- Cream Cheese
- Confectioners Sugar
Sweet Roll Dough
The base for this sweet roll dough is the same as our orange rolls recipe. It is one of the easiest doughs to work in part due to the ingredients and in part due to the process. To make this dough whisk together the milk, 1 tablespoon of sugar, and the yeast. Let that sit at room temperature for about 5 minutes. The mixture will get a little foamy. Add in eggs and whisk until the mixture is smooth.
Next, move to your stand mixer. Make sure it is fitted with a dough hook. In the bowl, combine the remaining sugar, flour, and salt. Add the milk mixture and turn the mixer on low. Slowly add pads of butter, blending well between additions. Once everything is combined, turn the mixer to medium for 1 minute and then switch to medium-high to knead until the dough is soft (about 5 minutes).
Rise and Prepare the Dough
Transfer the dough to a medium-sized buttered dish. Brush the top of the dough with melted butter and cover with plastic wrap. Let the dough rise in a warm area until doubled in size (about 1 hour). Give the dough a good punch and turn it out onto a floured surface. Roll out a 10×15 rectangle, that is about 1/4 inch thick.
How to Make Raspberry Cream Cheese Sweet Rolls
Once your dough is rolled out the rest is easy peasy! Just combine the cream cheese, butter, sugar, and vanilla. Spread that on top of your dough. Then, in a separate bowl, mix together the frozen raspberries and cornstarch. Spread that over the cream cheese mixture (leaving about a 1/2 inch on the top edge clear for sealing at the end). Tightly roll the dough into a log using the bottom long edge as a starting point. Using a very sharp knife, cut the rolls into 8-12 equal pieces. Place each roll into a greased 9×13 pan. Put the pan in a warm, dry place and let them rise again (about 1 hour) and then pop them in the oven for about 25 minutes. You are going for a golden-brown crust. Remove them from the oven and let them sit on the counter for about 5 minutes while you prepare the glaze.
Cream Cheese Glaze
The glaze in this recipe is what dreams are made of. To prepare, grab a small bowl and mix together the butter, cream cheese, vanilla, confectioners sugar, and milk until smooth. Add more milk if you want the glaze to be thinner or more confectioners sugar to thicken. Pour this mixture over the warm rolls and serve!
Light and fluffy Raspberry Cream Cheese Rolls will be your new breakfast go-to recipe. Buttery soft dough filled to the brim with a delicious raspberry cream cheese mixture and smothered in a cream cheese glaze for an over the top finish.
- 2/3 cup whole milk, warmed in microwave for about 30 seconds
- 5 tablespoons sugar, divided
- 2 teaspoons active dry yeast
- 2 large eggs, room temperature
- 2 3/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 cup unsalted butter, cut into 1-inch pieces, room temperature
- 1/2 tablespoon unsalted butter, melted
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- 1 1/2 cups frozen raspberries
- 1/2 tablespoon cornstarch
- 1/4 cup butter, softened
- 1 ounce cream cheese
- 1/2 teaspoon vanilla
- 3/4 cup powdered sugar
- 3 tablespoons of milk
- In a medium bowl, combine milk and 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth.
Combine remaining 4 tablespoons sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add the milk mixture. With the mixer running, add butter, 1 piece at a time, blending well between additions.
Knead on medium speed for 1 minute. Knead on medium-high speed until the dough is soft, about 5 minutes.
Brush a medium bowl with some melted butter; place the dough in the bowl. Brush the top of the dough with the remaining melted butter; cover with plastic wrap.
Let dough rise in a warm, draft-free area until doubled in size, about 1 hour.
When you are ready, punch the dough, turn out onto a floured surface, and roll into a 10x15 rectangle (it should be about 1/4 inch thick).
- To make the cream cheese filling, beat together the cream cheese, butter, and sugar until smooth. Stir in the vanilla.
- Toss the raspberries in the cornstarch, evenly coating the raspberries.
Spread the cream cheese mixture over the dough. Sprinkle with the raspberries and roll up tightly starting on the long edge.
Using a very sharp knife, cut the log into 12 rolls. Place them into a greased 9x13 baking pan. Let rise in a warm place until double.
Bake at 350°F for 25-30 minutes.
- Remove the rolls from the oven and let them cool for 5 minutes.
- While the rolls cool, in a medium bowl mix together the glaze ingredients. Add more milk if necessary to thin the glaze.
Pour the glaze over the warm rolls and serve.
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