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Raspberry Swirl Sweet Rolls Recipe

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4.4 from 7 reviews

These Raspberry Swirl Sweet Rolls are soft, fluffy, and filled with a luscious raspberry filling swirled throughout the dough. Topped with a creamy, tangy cream cheese icing, they make a perfect treat for breakfast or dessert. The dough is enriched with butter, eggs, and vanilla, and features a tender crumb thanks to a careful kneading and rising process. Baking them at 350°F ensures a golden crust with juicy raspberry pockets inside.

Ingredients

Dough

  • 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 (113g) unsalted butter, softened to room temperature and cut into 4 pieces
  • 2 large eggs, at room temperature
  • 1/2 teaspoon pure vanilla extract or vanilla bean paste
  • 1/2 teaspoon salt
  • 4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
  • 2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray)

Filling

  • one 10-oz. package (about 2.5 cups or 300g) frozen raspberries (do not thaw)
  • 1/3 cup (67g) granulated sugar
  • 1 teaspoon cornstarch

Icing

  • 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
  • 1 cup (120g) confectioners’ sugar
  • 1 Tablespoon (30ml) whole milk or heavy cream
  • 1/2 teaspoon pure vanilla extract or vanilla bean paste

Instructions

  1. Prepare the dough: Whisk the warm milk, 2 tablespoons of sugar, and yeast together in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Cover and let sit for about 5 minutes until foamy.
  2. Mix remaining dough ingredients: On medium speed, beat in the remaining sugar and softened butter until slightly broken up. Add eggs, vanilla, and salt, and beat until combined. Lower to low speed and add flour 1 cup at a time until dough pulls away from bowl sides and comes together, about 3 minutes; dough is soft.
  3. Knead the dough: Switch to dough hook and knead for 5 minutes or knead by hand on a lightly floured surface for 5 minutes until dough feels soft and is slightly tacky but elastic. Use the windowpane test to check readiness.
  4. First rise: Lightly grease a large bowl with oil. Place dough inside, turning to coat all sides. Cover and let rise in a warm place for about 2 hours until doubled in size.
  5. Prepare pan: Grease a 9×13-inch baking dish or line with parchment paper.
  6. Roll out dough: Punch down dough to release air and place on a lightly floured surface. Roll into a 12×18-inch rectangle, smooth and even. If shrinking, let rest 10 minutes before continuing.
  7. Make filling: In a medium bowl, toss frozen raspberries with sugar and cornstarch. Spread evenly over rolled dough.
  8. Form rolls: Tightly roll dough into an 18-inch log. Using a sharp knife, cut into 12 even rolls (~1.5 inches each). Arrange rolls in prepared pan.
  9. Second rise: Cover rolls tightly and let rise until puffy, about 90 minutes. Berries will release juice at the bottom, which is normal.
  10. Preheat oven: Set oven to 350°F (177°C).
  11. Bake rolls: Bake for 28–32 minutes until tops are lightly browned. Halfway through, tent with foil to prevent over-browning. Remove from oven and cool on wire rack for 10 minutes.
  12. Make icing: Beat cream cheese until smooth. Add confectioners’ sugar, milk or cream, and vanilla. Beat on low for 30 seconds, then high for 1 minute until creamy.
  13. Serve: Spread icing over warm rolls and serve immediately.
  14. Storage: Cover leftover rolls tightly and store at room temperature for up to 2 days or refrigerate for up to 5 days.

Notes

  • Ensure milk is warmed but not hot to activate yeast properly.
  • If dough shrinks while rolling, resting it for 10 minutes relaxes gluten, making it easier to stretch.
  • You can let the shaped rolls rise overnight in the refrigerator as a slow proof for convenience.
  • Use parchment paper in the pan to prevent sticking and make cleanup easier.
  • Tenting with foil mid-bake prevents the tops from browning too darkly before centers are done.
  • Fresh or frozen raspberries can be used, but do not thaw frozen berries to avoid sogginess.

Find it online: https://cookedbygrace.com/raspberry-swirl-sweet-rolls-recipe/