Introduction

These Easy Raspberry Sweet Rolls with Cream Cheese Icing are a delightful treat that combines tart raspberry swirls with a soft, sweet dough. Perfect for a weekend brunch or a special breakfast, they are surprisingly simple to make. If you enjoy recipes featuring cream cheese, you might also like this Sausage, Egg, and Cream Cheese Hashbrown Casserole Recipe.

Ingredients

These Raspberry Swirl Sweet Rolls combine a soft, buttery dough with a vibrant, jammy raspberry filling, all topped with a luscious cream cheese glaze for the perfect balance of sweet and tart.

• 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
• 12 ounces (340g) frozen raspberries (do not thaw)
• 1/3 cup (70g) granulated sugar
• 1 and 1/2 Tablespoons (12g) cornstarch
• 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
• 1/4 cup (60g) unsalted butter, softened to room temperature
• 1 and 1/2 cups (180g) confectioners’ sugar
• 1/4 cup (60ml) heavy cream or whole milk
• 1 teaspoon pure vanilla extract

Timing

Prep Time	1 hour 30 minutes (includes rising)
Cook Time	25 minutes
Total Time	1 hour 55 minutes

Context: This recipe for Raspberry Swirl Sweet Rolls is about 20% faster than many traditional sweet roll recipes due to a streamlined single-rise dough method.

Step-by-Step Instructions

Step 1 — Prepare the Dough

Combine warm milk, yeast, and a pinch of sugar in your mixer’s bowl and let it sit for 5–10 minutes until foamy. Add the remaining sugar, softened butter, egg, salt, and flour. Knead with a dough hook on medium speed for 6–8 minutes until the dough is smooth, elastic, and pulls away from the bowl’s sides.

Tip: The milk should be between 105–110°F (40–43°C) to properly activate the yeast without killing it.

Step 2 — First Rise

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

Tip: For a consistent rise, you can place the bowl in a turned-off oven with the light on.

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, mashing the berries, until the mixture thickens into a jam-like consistency, about 8–10 minutes. Let it cool completely before using.

Tip: A cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) can be stirred in during the last minute of cooking for a thicker, less runny filling.

Step 4 — Roll and Fill

Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a 10×15-inch rectangle. Spread the cooled raspberry filling evenly over the dough, leaving a ½-inch border along one long edge. Sprinkle with a light dusting of brown sugar if desired for extra sweetness.

Step 5 — Cut and Arrange

Starting from the long edge with filling, tightly roll the dough into a log, pinching the clean edge to seal. Using a sharp serrated knife or unflavored dental floss, cut the log into 9 even rolls. Place them cut-side up in a greased 9×13-inch baking dish, spacing them slightly apart.

Tip: For clean cuts that don’t squish the rolls, use a piece of dental floss—slide it under the log, cross the ends over the top, and pull.

Step 6 — Second Rise

Cover the baking dish and let the Raspberry Swirl Sweet Rolls rise again for 30–45 minutes, until puffy and nearly doubled. Toward the end of the rise, preheat your oven to 350°F (175°C).

Step 7 — Bake to Perfection

Bake the sweet rolls on the center rack for 22–28 minutes. They are done when the tops are golden brown and the centers are set. An instant-read thermometer inserted into the center of a roll should read at least 190°F (88°C).

Tip: If the tops are browning too quickly, loosely tent the pan with aluminum foil for the last 10 minutes of baking.

Step 8 — Glaze and Serve

Let the rolls cool in the pan for 10 minutes. Meanwhile, whisk together powdered sugar, milk or cream, and a dash of vanilla to create a simple glaze. Drizzle the glaze over the warm Raspberry Swirl Sweet Rolls and serve immediately.

Nutritional Information

Calories	~320 kcal
Protein	~5 g
Carbohydrates	~52 g
Fat	~11 g
Fiber	~2 g
Sodium	~220 mg

Note: These values are estimates for one Raspberry Swirl Sweet Roll, based on typical ingredients and serving size. Actual nutrition can vary based on specific brands and measurements used.

Healthier Alternatives

These simple swaps can help you tailor these Raspberry Swirl Sweet Rolls to various dietary needs without sacrificing the delicious swirl.

• Protein-Packed Flour — Replace half the all-purpose flour with white whole wheat or a scoop of vanilla protein powder for a more satisfying, nutrient-dense bake.
• Lower-Carb Sweetener — Use a monk fruit or erythritol blend in both the dough and the raspberry filling to significantly reduce the sugar and carb count.
• Dairy-Free Dough — Swap the milk and butter in the dough for unsweetened almond milk and a high-quality vegan butter stick to create rich, dairy-free sweet rolls.
• Gluten-Free Base — Use a 1:1 gluten-free flour blend for the dough and add 1 tsp xanthan gum if your blend doesn’t include it, ensuring a soft, non-crumbly texture.
• Low-Sodium Option — Omit the salt in the dough and use unsalted butter to control sodium levels, relying on the vanilla and raspberry for vibrant flavor.
• Seed Jam Filling — Make the raspberry swirl with chia seeds or ground flaxseed mixed into the puree for added fiber and a thicker, naturally-set consistency.
• Greek Yogurt Frosting — Top your rolls with a glaze made from powdered sugar and plain Greek yogurt instead of cream cheese for a tangy, protein-rich finish.
• Nutty Crunch Topping — Before baking, sprinkle chopped pecans or sliced almonds over the rolls for added healthy fats and a delightful textural contrast.

Serving Suggestions

• Pair these Raspberry Swirl Sweet Rolls with a hot cup of coffee or a glass of cold milk for a classic, comforting breakfast.
• For a brunch spread, serve alongside savory items like scrambled eggs or a crisp green salad to balance the sweetness.
• Elevate the occasion by drizzling with a simple vanilla glaze or a dollop of lightly sweetened whipped cream.
• Make them the star of a holiday or special celebration breakfast by arranging them on a tiered stand for a beautiful presentation.
• For a warm, gooey experience, serve the Raspberry Swirl Sweet Rolls fresh from the oven. Reheat briefly in the microwave if needed.
• Add a gourmet touch by garnishing with a few fresh raspberries and a light dusting of powdered sugar just before serving.

These Raspberry Swirl Sweet Rolls are versatile enough for a quiet morning treat or a festive gathering. Their vibrant swirl and soft texture make them a visually appealing and delicious centerpiece.

Common Mistakes to Avoid

• Mistake: Using cold ingredients for the dough, which inhibits yeast activity and leads to dense rolls. Fix: Ensure your milk, eggs, and butter are at true room temperature (70-75°F) before mixing.
• Mistake: Rolling the dough too thin, causing the raspberry swirl to leak out during baking. Fix: Roll to a consistent ¼-inch thickness to create sturdy, defined layers that hold the filling.
• Mistake: Spreading raspberry jam too thickly or using a runny preserve, which creates a soggy, unstable spiral. Fix: Use a thick, high-quality seedless raspberry jam and apply a thin, even layer, leaving a ½-inch border.
• Mistake: Cutting rolls with a knife, which squashes the delicate, swirled layers. Fix: Use unflavored dental floss or thread to slice cleanly through the dough log without compression.
• Mistake: Overcrowding the baking pan, preventing proper rise and browning. Fix: Space rolls about ½-inch apart in the pan to allow room for their final expansion in the oven.
• Mistake: Underproofing the shaped rolls, resulting in a tight crumb and less flavor. Fix: Let them proof until truly puffy and nearly doubled; they should hold a light indent when gently pressed.
• Mistake: Baking at too high a temperature, which burns the sugary raspberry filling before the dough is done. Fix: Bake at 350°F (175°C) for even cooking and a perfectly golden, non-burnt swirl.
• Mistake: Applying glaze to hot rolls, causing it to melt into a transparent, soggy mess. Fix: Let Raspberry Swirl Sweet Rolls cool for 15-20 minutes so the glaze sets beautifully on the warm surface.

Storing Tips

• Fridge: Cool rolls completely, then store in an airtight container for up to 3 days.
• Freezer: Wrap individual rolls tightly in plastic wrap and place in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator.
• Reheat: Warm in a 300°F oven until heated through, about 10 minutes, or microwave in 15-second intervals. Ensure the internal temperature reaches 165°F for food safety.

For best results, add any cream cheese frosting after reheating your Raspberry Swirl Sweet Rolls.

Conclusion

These Raspberry Swirl Sweet Rolls are a perfect treat for a special breakfast or brunch. The sweet-tart raspberry filling and soft, fluffy dough are sure to impress. We hope you love this recipe as much as we do! Give it a try and let us know how it turned out in the comments below. For another delicious baked roll idea, check out our Oven Fried Feta Rolls with Chili Honey Recipe.

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FAQs

Can I use frozen raspberries for the swirl in these sweet rolls?

Yes, frozen raspberries work perfectly. Thaw and drain them well to remove excess liquid before making the filling, as this prevents the Raspberry Swirl Sweet Rolls from becoming soggy during baking.

How can I make these sweet rolls ahead of time?

You can prepare the rolls up to the final proofing stage, cover them tightly, and refrigerate overnight. In the morning, let them come to room temperature and finish proofing before baking. This method helps develop flavor for your Raspberry Swirl Sweet Rolls.

What is the best way to store leftover raspberry sweet rolls?

Store cooled rolls in an airtight container at room temperature for up to two days. For longer storage, freeze them individually wrapped for up to a month. Reheat gently to restore their soft texture.