Raspberry Cream Cheese Sweet Rolls

filed under: Breakfast on August 14, 2019

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 Rolls

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:

The Dough

  • Milk
  • Granulated Sugar
  • Active Dry Yeast
  • Eggs–Out of eggs? No problem! Try one of my Egg Substitutes for this recipe!
  • Flour
  • Salt
  • Butter

The Filling

  • Butter
  • Cream Cheese
  • Sugar Vanilla
  • Raspberries
  • Cornstarch

The Cream Cheese Glaze

  • Butter
  • Cream Cheese
  • Vanilla
  • Confectioners Sugar
  • Milk

Sweet rolls before baking

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).

Sweet rolls prepared before baking

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.

Baked Raspberry Cream Cheese Sweet Rolls

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.

Raspberry Cream Cheese Sweet Rolls with 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!

One Raspberry Cream Cheese Sweet Roll

4.88 from 16 votes
Raspberry Cream Cheese Rolls
Raspberry Cream Cheese Sweet Rolls
Prep Time
20 mins
Cook Time
30 mins
Rising Time
2 hrs

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.

Course: Breakfast
Cuisine: American
Keyword: breakfast, raspberry rolls, Sweet Rolls
Servings: 12
Author: Amanda Rettke - iambaker.net
  • 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
Cream Cheese Filling
  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
Raspberry Filling
  • 1 1/2 cups frozen raspberries
  • 1/2 tablespoon cornstarch
Cream Cheese Glaze
  • 1/4 cup butter, softened
  • 1 ounce cream cheese
  • 1/2 teaspoon vanilla
  • 3/4 cup powdered sugar
  • 3 tablespoons of milk
  1. 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.
  2. 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.

  3. Knead on medium speed for 1 minute. Knead on medium-high speed until the dough is soft, about 5 minutes.

  4. 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.

  5. Let dough rise in a warm, draft-free area until doubled in size, about 1 hour.

  6. 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).

Cream Cheese Filling
  1. To make the cream cheese filling, beat together the cream cheese, butter, and sugar until smooth. Stir in the vanilla.
Raspberry Filling
  1. Toss the raspberries in the cornstarch, evenly coating the raspberries.
  2. Spread the cream cheese mixture over the dough. Sprinkle with the raspberries and roll up tightly starting on the long edge.

  3. 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.

  1. Bake at 350°F for 25-30 minutes.

  2. Remove the rolls from the oven and let them cool for 5 minutes.
Cream Cheese Glaze
  1. While the rolls cool, in a medium bowl mix together the glaze ingredients. Add more milk if necessary to thin the glaze.
  2. Pour the glaze over the warm rolls and serve.

Looking for More Breakfast Recipes?

Loaded Hashbrown Breakfast Nachos

Breakfast Donut Ball Coffee Cake

Blueberry Breakfast Cake

Ham and Cheese Breakfast Casserole

Pecan Sticky Buns

Cut Raspberry Cream Cheese Sweet Roll


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  • Susan says:

    These look delish!! I am thinking of making them for my church’s coffee bar.

  • Kerrie says:

    What dough or what would I buy if I do not make the dough for this recipe homemade? I have never used the dough hook on my mixer.

  • Chris says:

    Can you use a hand mixer? I don’t own the stand mixer.

    • Amanda Rettke says:

      You will want to knead by hand. 🙂

  • Amelia says:

    Wow these look incredible! I have a sourdough cinnamon roll recipe I use, think it will work ok for the dough part of this recipe?

  • Michelle Roberts says:

    Can the rolls be prepped the night before and baked the next morning? What are those directions?

    • Amanda Rettke says:

      Yes, you can make the bread and in place it in the refrigerator overnight then remove in the morning, allow to come to room temperature, and fill and bake.

  • Sadia jabeen says:

    Can you not make a video to show how it is made

  • Diana L Wilson says:

    11 x 7 pan or 9 x 13? You reference both sizes. I have already prepared the frosting and the cream cheese filling. They are delicious!!! Looking forward to making this tomorrow.

    • Elizabeth Keeney says:

      Hi, Diana! I work with iambaker and am happy to help with questions. We used a 9×13-inch baking dish for the sweet rolls. Have a great day!

  • Kristin says:

    Hi Amanda,
    Have you ever tried to use a strawberry remade filling? Would you still need cornstarch? I thought maybe with frozen berries containing water vs a filling you might not need to?

  • Diana L Wilson says:

    If you don’t make this dough, you’re missing out on the best part of the roll. It’s the best I’ve ever made. Next time I make them, I will cut the cream cheese filling in half, though.

  • Mary Flanigan says:

    Love Love Love your recipes!
    Do you have printed recipe books?

  • Carol says:

    Could we use frozen strawberries instead of raspberries

  • Judith Wandrey Fiedler says:

    Can this recipe be made in my bread maker?

  • Jaleesa says:

    These are so delicious and so easy to make. I did use fresh raspberries and added some fresh diced peaches to the fruit mix because it’s peach season in West Michigan, and they were amazing! I also added some almond extract to the frosting. Thanks for this perfect base that can be used in so many delicious ways!

  • Angie says:

    I do not have a stand mixer

  • Mike says:

    Do you have to scald the milk first? I always thought there were enzymes in milk that killed yeast

  • Shannon says:

    Does the milk need to be warmed? My yeast did not foam

  • Ivy says:

    They look Delicious

  • Marcia says:

    Can you make these without a mixer with s dough hook

    • Amanda Rettke says:

      You could… it will take a little elbow grease!

  • Laurie J Krotz says:

    Have you tried to make these gluten free?

    • Amanda Rettke says:

      Yes! Slightly less soft, but still great. 🙂

  • Matty Briggs says:

    Fantastic!! This is definitely my new go to sweet roll! I added some cape gooseberries with the raspberries for an added sour punch! ❤️

  • Melanie Kersten says:

    Do you heat the milk?

  • Sukhi says:

    This is a fabulous recipe. I had to use more flour than it called for but other than that it was perfect. I will be making these for years to come.

  • K T. says:

    Should 1% milk work with the yeast? (I’ve always used water before to make dough) – yet 10 min and still not foamy…???

    • Amanda Rettke says:

      It should! Your yeast might have died 🙁

  • KT says:

    Do we heat the milk?

  • Lisa Gottschalk says:

    I’ve made these 3 times and they always come out PERFECT! This is definitely my go-to recipe for sweet rolls. I always get a lot of compliments and will continue to keep this recipe at the top. Your directions are clear and no adjustments are needed for these delicious raspberry cream cheese sweet rolls.

    • Amanda Rettke says:

      That’s awesome to hear Lisa!!