Raspberry Cream Cheese Sweet Rolls
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.
Servings: 12
Ingredients
Dough
- ⅔ cup (184g) whole milk, warmed in microwave for about 30 seconds
- 5 tablespoons sugar, divided
- 2 teaspoons active dry yeast
- 2 large eggs, room temperature
- 2¾ cups (344g) all-purpose flour
- 1 teaspoon kosher salt
- ½ cup (1 stick, 113g) unsalted butter, cut into 1-inch pieces, room temperature
- ½ tablespoon unsalted butter, melted
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla
Raspberry Filling
- 1½ cups frozen raspberries
- ½ tablespoon cornstarch
Cream Cheese Glaze
- ¼ cup (½ stick, 57g) butter, softened
- 1 ounce cream cheese, softened
- ½ teaspoon vanilla
- ¾ cup (94g) confectioners' sugar
- 3 tablespoons milk, room temperature
Instructions
Dough
- 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).
Cream Cheese Filling
- To make the cream cheese filling, beat together the cream cheese, butter, and sugar until smooth. Stir in the vanilla.
Raspberry Filling
- 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.
Baking
- Bake at 350°F for 25-30 minutes.
- Remove the rolls from the oven and let them cool for 5 minutes.
Cream Cheese Glaze
- 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.