Introduction

These Raspberry Swirl Sweet Rolls are a delightful twist on a classic breakfast treat, featuring a vibrant raspberry filling swirled into soft, fluffy dough. Topped with a luscious and easy cream cheese icing, they offer the perfect balance of sweet and tart. For another impressive dessert, try the Vanilla Bean Creme Brulee Cheesecake Cupcakes Recipe. This recipe is straightforward and yields the best raspberry sweet rolls for any special occasion.

Ingredients

These Raspberry Swirl Sweet Rolls combine a soft, buttery dough with a vibrant, jammy raspberry filling, all topped with a luscious cream cheese icing for the ultimate sweet breakfast treat.

• 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
• 2/3 cup (135g) granulated sugar, divided
• 1 and 1/2 Tablespoons (14g) Platinum Yeast from Red Star (2 standard-size packets)
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 2 large eggs, at room temperature
• 1 teaspoon salt
• 4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more for dusting/rolling
• Filling: 3 cups frozen raspberries (about 450g), 1/3 cup (67g) granulated sugar, 2 Tablespoons (16g) cornstarch, 1 Tablespoon (15ml) warm water
• Cream Cheese Icing: 8 ounces (224g) full-fat brick cream cheese, softened to room temperature, 1/4 cup (60g) unsalted butter, softened to room temperature, 2 cups (240g) confectioners’ sugar, 2 Tablespoons (30ml) heavy cream or whole milk, 1 teaspoon pure vanilla extract

Timing

Prep Time	1 hour 30 minutes
Cook Time	25 minutes
Total Time	1 hour 55 minutes

Context: This Raspberry Swirl Sweet Rolls recipe is about 20% faster than similar recipes thanks to a streamlined dough process.

Step-by-Step Instructions

Step 1 — Prepare the Dough

Warm the milk to about 110°F (43°C)—it should feel comfortably warm to the touch, not hot. In the bowl of a stand mixer, combine the warm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy, proving the yeast is active.

Add the remaining sugar, eggs, melted butter, and salt to the yeast mixture. Using the dough hook, mix on low while gradually adding the flour until a shaggy dough forms. Increase speed to medium and knead for 6-8 minutes until the dough is smooth, elastic, and pulls away from the bowl’s sides.

Step 2 — First Rise

Place the kneaded dough in a lightly greased bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free spot until doubled in size, which typically takes 1 to 1.5 hours.

Tip: For a consistent rise, you can place the bowl in a turned-off oven with the light on. The gentle warmth creates the perfect environment.

Step 3 — Make the Raspberry Filling

While the dough rises, prepare the swirl. In a small saucepan, combine fresh or frozen raspberries, sugar, and a squeeze of lemon juice. Cook over medium heat, stirring frequently, until the berries break down and the mixture thickens to a jam-like consistency, about 8-10 minutes.

Let the filling cool completely. For a smooth swirl, you can press it through a fine-mesh sieve to remove the seeds, though leaving them in adds texture.

Step 4 — Roll and Fill

Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, roughly 18×12 inches. Spread the cooled raspberry filling evenly over the dough, leaving a half-inch border along one long edge.

Starting from the long edge with filling, tightly roll the dough into a log, pinching the clean edge to seal. Use a sharp serrated knife or unflavored dental floss to cleanly cut the log into 12 equal rolls.

Step 5 — Second Rise

Arrange the cut rolls in a greased 9×13-inch baking pan, leaving a little space between them for expansion. Cover the pan loosely and let the rolls rise again until puffy and nearly doubled, about 45-60 minutes.

They are ready to bake when they look pillowy and a gentle poke leaves a slight indentation that slowly springs back.

Step 6 — Bake to Perfection

Preheat your oven to 350°F (175°C) during the last 15 minutes of the second rise. Bake the raspberry swirl sweet rolls on the center rack for 25-30 minutes.

The rolls are done when the tops are a deep golden brown and the centers sound hollow when tapped. An instant-read thermometer inserted into the center of a roll should read at least 190°F (88°C).

Step 7 — Glaze and Serve

Let the baked rolls cool in the pan for about 10 minutes. Meanwhile, whisk together powdered sugar, a splash of milk or cream, and a dash of vanilla extract to create a simple glaze.

Drizzle the glaze over the warm rolls. Serve immediately while the raspberry filling is still soft and gooey for the ultimate experience.

Nutritional Information

Calories	320
Protein	6g
Carbohydrates	52g
Fat	10g
Fiber	2g
Sodium	280mg

Note: Nutritional values for these Raspberry Swirl Sweet Rolls are estimates based on typical ingredients and serving size. Actual values may vary depending on specific brands and measurements used.

Healthier Alternatives

These raspberry swirl sweet rolls are wonderfully adaptable. Here are several ingredient swaps to tailor them to different dietary needs without sacrificing their delightful swirl.

• Whole Wheat or White Whole Wheat Flour — Substitute half of the all-purpose flour for a nuttier flavor and a boost of fiber, which helps create a more satisfying roll.
• Greek Yogurt or Skyr — Replace some of the butter in the dough with an equal amount of plain, full-fat Greek yogurt. This adds protein for a more filling breakfast and creates a wonderfully tender crumb.
• Monk Fruit or Allulose Sweetener — Use a 1:1 baking blend in the dough and filling for a lower-carb, lower-sugar version. The raspberry flavor remains bright and tangy.
• Coconut Oil or Vegan Butter — A perfect one-to-one swap for dairy butter to make these raspberry sweet rolls completely dairy-free. Refined coconut oil has a neutral taste.
• Gluten-Free 1:1 Baking Flour — Use a trusted brand like Bob’s Red Mill or King Arthur to make gluten-free raspberry swirl rolls. Ensure your oats (if used in filling) are certified gluten-free.
• Unsweetened Applesauce or Mashed Banana — Replace up to half the sugar in the dough with these purees for natural sweetness and moisture, resulting in a slightly denser, cake-like texture.
• Low-Sodium Baking Powder — If managing sodium intake, seek out a low-sodium variety to reduce the overall salt content without affecting the rise of your sweet rolls.
• Chia or Flax “Egg” — Mix 1 tablespoon of ground chia or flaxseed with 2.5 tablespoons of water to replace one egg, making these rolls egg-free while adding beneficial omega-3s.

Serving Suggestions

• Pair these warm Raspberry Swirl Sweet Rolls with a cold glass of milk or a hot cup of coffee for a classic, comforting breakfast.
• For a special brunch, serve alongside savory dishes like scrambled eggs or crispy bacon to balance the sweetness.
• Transform them into an elegant dessert by plating a single roll with a scoop of vanilla ice cream and a drizzle of extra raspberry sauce.
• Perfect for holiday mornings or celebratory occasions, arrange them on a beautiful platter for a stunning centerpiece.
• Add a fresh touch by garnishing with a few whole raspberries and a light dusting of powdered sugar just before serving.
• For a fun twist, try a cream cheese glaze instead of a classic icing to complement the tangy raspberry swirl.

These Raspberry Swirl Sweet Rolls are versatile enough for a cozy family treat or a festive gathering. Their vibrant swirl makes them as beautiful as they are delicious.

Common Mistakes to Avoid

• Mistake: Using cold ingredients for the dough, which inhibits yeast activity and leads to dense rolls. Fix: Ensure milk, butter, and eggs are at true room temperature (70°F/21°C) before mixing.
• Mistake: Over-flouring the work surface when rolling, making the dough tough and difficult to shape. Fix: Use a light dusting of flour or roll the dough between two sheets of lightly floured parchment paper.
• Mistake: Spreading the raspberry filling too thickly or using a runny jam, causing leaks and a soggy bottom. Fix: Use a thick, seedless raspberry jam or preserves and spread a thin, even layer, leaving a ½-inch border.
• Mistake: Rolling the dough log too tightly, which can force the filling out the ends and create uneven swirls. Fix: Roll firmly but gently, starting from the long side, and pinch the seam to seal.
• Mistake: Cutting the rolls with a knife, which squashes the dough and ruins the spiral shape. Fix: Use unflavored dental floss or thread to slice cleanly by sliding it under the log and crossing the ends over the top.
• Mistake: Under-proofing the shaped rolls, resulting in small, dense baked goods. Fix: Let them rise in a warm, draft-free spot until puffy and nearly doubled, about 45-75 minutes.
• Mistake: Baking in an oven that hasn’t fully preheated, leading to inconsistent cooking and pale tops. Fix: Always use an oven thermometer to verify the temperature has reached 350°F (175°C) before baking.
• Mistake: Over-baking the sweet rolls, which dries out the tender crumb. Fix: Bake just until the tops are golden brown and the internal temperature reads 190°F (88°C), about 20-25 minutes.
• Mistake: Applying glaze or icing while the raspberry swirl sweet rolls are piping hot, causing it to melt and disappear. Fix: Let the rolls cool in the pan for at least 20 minutes before drizzling with a simple powdered sugar glaze.

Storing Tips

• Fridge: Store cooled Raspberry Swirl Sweet Rolls in an airtight container for up to 3 days.
• Freezer: Freeze unglazed rolls on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm in a 300°F oven until the internal temperature reaches 165°F, about 10 minutes, to restore softness.

For best food safety, never leave these sweet rolls at room temperature for more than 2 hours.

Conclusion

These Raspberry Swirl Sweet Rolls are a perfect blend of soft, fluffy dough and vibrant raspberry flavor. For another delicious raspberry treat, try our Pistachio-Crusted Brie Bites with Raspberry Honey Glaze Recipe. We hope you love this recipe—please leave a comment with your results!

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FAQs

Can I use frozen raspberries for these Raspberry Swirl Sweet Rolls?

Yes, frozen raspberries work perfectly. Thaw and drain them well to remove excess liquid before making the swirl filling. This prevents the dough from becoming soggy and ensures a beautiful, defined raspberry swirl in your sweet rolls.

How can I make the glaze for these sweet rolls?

A simple powdered sugar glaze complements the Raspberry Swirl Sweet Rolls wonderfully. Whisk together powdered sugar, a little milk or cream, and a splash of vanilla extract until smooth. Drizzle it over the cooled rolls for the perfect finishing touch.

Can I prepare these Raspberry Swirl Sweet Rolls the night before?

Absolutely. For an easy morning, assemble the rolls, cover the pan, and refrigerate overnight. The next day, let them sit at room temperature for about 30 minutes before baking. This overnight rise often enhances the flavor of your Raspberry Swirl Sweet Rolls.