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Raspberry Swirl Sweet Rolls

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Buttery soft yeast dough spirals filled with a juicy sweet-tart raspberry filling made from frozen raspberries, topped with cream cheese icing. Perfect for breakfast or brunch with an overnight option available.

Ingredients

Scale
  • 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

Instructions

  1. Prepare the dough: Whisk the warm milk, 2 Tablespoons sugar, and yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes or until foamy on top. Add butter, remaining sugar, eggs, and salt. Add 1 cup flour and beat on low speed for 30 seconds. Scrape down sides, then add remaining flour. Beat on medium speed until dough comes together and pulls away from sides, about 3 minutes. Dough will be soft. Transfer to lightly floured counter, knead lightly for 2 minutes, shape into ball.
  2. 1st Rise: Place dough into lightly greased bowl, coat top, cover tightly. Rise in warm environment for 1-2 hours or until doubled. Punch down dough, turn onto floured surface. Roll into 12×18 inch rectangle, about 1/4 inch thick.
  3. Prepare filling: Mix frozen raspberries, sugar, and cornstarch. Sprinkle evenly over dough. Tightly roll up starting at long edge into tight log. Pinch seam to seal. Cut into 12 even rolls (1.5 inches each) using sharp knife or floss. Arrange in greased 9×13 inch pan. Cover and let rise until puffy, about 90 minutes.
  4. Preheat oven to 350°F (177°C). Bake for 28-32 minutes until lightly browned on top, tenting with foil halfway to prevent over-browning. Cool for 10 minutes while making icing.
  5. Make icing: Beat cream cheese and butter until smooth. Add confectioners’ sugar, cream, and vanilla; beat until smooth. Spread over warm rolls. Serve warm.

Notes

For overnight option, after shaping rolls, cover tightly and refrigerate 8-12 hours. Next morning, remove from fridge 1-2 hours before baking to reach room temperature and puff up. Do not thaw raspberries before mixing filling to avoid excess juice. Tent foil during baking to keep tops soft.

Nutrition

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