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

4.89 from 17 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


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Beverley says:

    I am making these for a special breakfast in the morning. Can I make the rolls through the second rise and then place them in the refrigerator overnight OR should I not fill them and only place the dough in the refrigerator leaving the rolling, filling, and second rise until morning. Trying to do as much today as possible but was unsure if I placed the filled rolls in the refrigerator after filling (before the second rise) whether they would rise overnight and just leave the baking step in the morning.

    • Elizabeth Keeney says:

      Hi, Beverley! I work with iambaker and am happy to help with questions. You can make the dough and place it in the refrigerator overnight. Then, remove it in the morning, allow it to come to room temperature, and then fill it and let it rise before you bake it. I hope that helps, and have a great day!

  • Suzzann says:

    Can you freeze at some point?

  • Edna says:

    Instead of frozen raspberries could I spread it with Raspberry jam

  • Dani says:

    The dough was so wet! It rose some, (yes I warmed the milk and had the eggs at room temp) but it was so sticky and gooey there was absolutely no way to roll it out. I had to knead another cup or so into it for it to get a consistency to roll out, I’m afraid it’s a flop, I’m not sure what I missed unless the 2 3/4 cup of flour is wrong? Most other sweet dough recipes call for a bigger flour to wet ratio.

    • Amanda Rettke says:

      Adding flour to adjust to your circumstances is a good idea! The dough is soft, it has more sugar than a normal cinnamon roll dough. Did they turn out ok?

  • Jeri radcliffe says:

    Thank you I have enjoyed the way you did everything with your sight
    You are short and brief
    Thoughtful your writing is great the recipes are the best thank you for helping to make a fun Christmas you had everything plus more you are one who has gone far and beyond

  • Jennifer says:

    Hoping they turn out ok. The dough was very wet and sticky impossible to roll out. While I completely understand the need to adjust I had to add more than a normal adjustment, seemed like about a cup. I def followed the recipe. Crossing my fingers they turn out.

  • Elizabeth says:

    Could Raspberry jam be substituted for the frozen raspberries?

  • Lori Johnson says:

    I had trouble with the dough. It was super tacky. I did add extra flour, but didnt want to make them tough. In the end though, they were delicious and i will definitely be making again

    • Amanda Rettke says:

      Great job! Yes, the stickiness of the dough may vary from kitchen to kitchen and climate to climate. A little extra flour was the perfect solution. 🙂

  • Valerie says:

    I made these and they were wonderful! I did add a little more flour before rolling out. Thanks for the recipe. It’s a keeper!

  • Carolyne Banford says:

    These look fabulous! My son in law doesn’t like raspberries. Would blueberries work?
    Love your site.

    • Amanda Rettke says:

      I do believe blueberries would work. 🙂

  • Mandy says:

    Great recipe! Next time I make it though, I’ll break the raspberries into smaller pieces. I might add some lemon to the glaze as well!

  • Pbell says:

    Great recipe, but may try doubling the cream filling or use a raspberry jam next time.

  • Noemi says:

    My mouth is watering! Hmm, I can feel the taste of these rolls in my mouth 🙂

  • Pam says:

    Awesome job. These look amazing ❤️❤️ You’re just the best ❤️❤️

  • Rhonda says:

    Has anyone used canned cherry pie filling? Looking at these, it really makes me miss the old Hostess sweet cherry rolls …

  • Kelley S. Stahl says:

    If I let the dough sit overnight in the fridge do I let the dough rise before refrigerating or does it need to rise after removing from the refrigerator? If it’s after removing from the fridge how long does it need to rise?

  • Kim says:

    Can you use bread machine for dough?

  • Carol Graybill says:

    Love your recipes

  • Carol Graybill says:

    Very good

  • Eman Anwar says:

    Amazing Recipe👏👏
    Thank u ❤❤

  • Nathalie Wehinger says:

    Can I use gluten-free flour

  • Sydney says:

    Your site is my absolute favorite baking site … look forward to your recipes! Question on type of milk for raspberry cream cheese sweet rolls … is whole a necessity? I can buy some but always have 2% in my fridge … thanks again for all the amazing recipes!

    • Elizabeth Keeney says:

      Hi, Sydney! I work with iambaker and am happy to help with questions. We have not made the recipe with 2% milk, but you could definitely use that in place of whole milk. Have a great day!

  • Denice Moen says:

    I have made these twice now…turned out delicious both times. Made exactly to the recipe with a few tweaks.
    My modifications were:
    1.Used bread flour instead of AP flour (this was on accident but not sure if this made any difference in the texture or not…)
    2.Used seedless raspberry preserves instead of frozen raspberries & cornstarch (don’t like seeds!)
    3.Assembled rolls, let them rise in the fridge overnight, and baked ‘em in the morning. Delicious with rave reviews from everyone!

    • Amanda Rettke says:

      Awesome feedback, Denice!! Love those adaptations. 🙂

  • Janet Aho says:

    These are absolutely wonderful! I made them and everyone went wild! Thank you!

  • Susan says:

    Can I just se blueberries instead of rasp?