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Raspberry Cream Cheese Rolls
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4.97 from 28 votes

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.
Prep Time20 mins
Cook Time30 mins
Rising Time2 hrs
Course: Breakfast
Cuisine: American
Keyword: breakfast, raspberry rolls, Sweet Rolls
Servings: 12
Author: Amanda Rettke - iambaker.net

Ingredients

Dough

  • 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
  • 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

  • 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.