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Raspberry Swirl Sweet Rolls

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Buttery soft sweet rolls with a juicy sweet-tart raspberry filling swirled inside, topped with cream cheese icing for a perfect breakfast treat.

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
  • 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

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. On low speed, add 1 cup of flour at a time, mixing until fully incorporated before adding the next. After 4 cups, add the last 1/2 cup and beat until dough pulls away from sides, about 3 minutes. Knead by hand on floured surface for 2 minutes if sticky.
  2. Place dough in lightly greased bowl, cover tightly, and let rise in warm environment for 90 minutes or until doubled. Punch down dough and turn onto lightly floured surface. Roll into 16×12-inch rectangle, about 1/4-inch thick.
  3. Make filling: Mix cornstarch and water. In saucepan over medium heat, stir raspberries, sugar, and cornstarch mixture until thickened, about 5-7 minutes. Cool slightly. Spread evenly over dough, leaving 1/4-inch border. Tightly roll up starting from long edge. Cut into 10-12 rolls using unflavored dental floss. Place in greased 9×13-inch pan, cover, and rise for 60-90 minutes until puffy.
  4. Preheat oven to 350°F (177°C). Bake for 28-32 minutes until lightly browned, tenting with foil halfway. Cool for 10 minutes.
  5. Make icing: Beat cream cheese until smooth. Add butter, confectioners’ sugar, cream, and vanilla; beat until creamy. Spread over warm rolls and serve.

Notes

For overnight option, after shaping rolls, cover and refrigerate up to 15 hours before rising and baking. Use frozen raspberries to prevent soggy filling. Tent foil during baking to avoid over-browning tops.

Nutrition

Find it online: https://www.receipster.com/raspberry-swirl-sweet-rolls/

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