Raspberry Swirl Sweet Rolls are a delightful treat that combines the sweetness of dough with the tartness of fresh raspberries. Soft and fluffy, these rolls are perfect for breakfast, brunch, or a sweet snack. They are beautifully swirled with raspberry goodness and topped with a creamy icing that makes each bite a blissful experience.
Why Make This Recipe
Making Raspberry Swirl Sweet Rolls at home allows you to enjoy fresh, warm pastries straight from your oven. The combination of homemade dough and juicy raspberries creates a unique and indulgent flavor that store-bought rolls just can’t match. Plus, the process of baking these rolls can be a fun and rewarding activity, making them perfect for baking with family or friends.
How to Make Raspberry Swirl Sweet Rolls
Ingredients
- 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)
- One 10-oz. package (about 2.5 cups or 300g) frozen raspberries (do not thaw)
- 1/3 cup (67g) granulated sugar
- 1 teaspoon cornstarch
- 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
Directions
- In the bowl of your stand mixer, whisk the warm milk, 2 tablespoons of sugar, and yeast together. Cover and let it sit for about 5 minutes until foamy.
- Beat in the remaining sugar (1/2 cup) and softened butter. Then add the eggs, vanilla, and salt. Mix until combined.
- Slowly add flour, one cup at a time, ensuring each cup is fully mixed in before adding the next. After adding 4 cups, beat until the dough forms and pulls away from the sides of the bowl, about 3 minutes.
- Knead the dough for an additional 5 minutes in the mixer (or by hand if you prefer). If it is too sticky, sprinkle with a small amount of flour.
- Lightly grease a large bowl with oil. Place the dough inside, cover, and let it rise in a warm spot for about 2 hours or until it has doubled in size.
- Grease a 9×13-inch baking dish.
- Punch down the dough to release air. On a floured surface, roll it into a 12×18-inch rectangle.
- In a medium bowl, toss the frozen raspberries with sugar and cornstarch. Spread the raspberries over the dough and roll it tightly into a log.
- Cut the log into 12 even rolls and place them into the prepared baking pan. Cover and let them rise until puffy, about 90 minutes.
- Preheat your oven to 350°F (177°C) and bake the rolls for 28-32 minutes until lightly browned. Cover with foil halfway through if they are browning too fast.
- After baking, let the rolls cool for about 10 minutes. While cooling, prepare the icing by mixing cream cheese, confectioners’ sugar, milk, and vanilla until smooth.
- Spread the icing over the warm rolls and enjoy!
How to Serve Raspberry Swirl Sweet Rolls
Serve these sweet rolls warm, drizzled with cream cheese icing. They are excellent on their own or paired with a cup of coffee or tea. They make for a delightful breakfast or a comforting afternoon snack.
How to Store Raspberry Swirl Sweet Rolls
Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat them in the microwave for a few seconds for a warm treat.
Tips to Make Raspberry Swirl Sweet Rolls
- Ensure your milk is warm, not hot, before adding the yeast; too hot can kill the yeast.
- Don’t rush the rising time; it helps the rolls become fluffy and light.
- If using fresh raspberries, reduce the sugar slightly to balance the sweetness.
Variation
Try substituting the raspberries with blueberries or strawberries for a different fruity flavor. You could also experiment with adding chocolate chips for a chocolate-berry combination!
FAQs
- Can I make these rolls ahead of time?
Yes! You can prepare the rolls the night before and let them rise in the fridge overnight. Just bake them in the morning. - What if I don’t have bread flour?
All-purpose flour works perfectly fine. You might need to adjust the amount slightly to get the right dough consistency. - Can I freeze the assembled rolls?
Yes, you can freeze the rolls before they bake. Just cover them well and freeze. When ready to bake, let them thaw and rise for about 2 hours before baking.
Enjoy your delightful Raspberry Swirl Sweet Rolls! They are sure to become a favorite in your baking repertoire.
Raspberry Swirl Sweet Rolls
Raspberry Swirl Sweet Rolls are a delightful treat that combines the sweetness of dough with the tartness of fresh raspberries, topped with a creamy icing.
Ingredients
Dough Ingredients
- 1 cup whole milk, warmed to about 100°F (38°C) Ensure it is warm, not hot.
- 2/3 cup granulated sugar, divided Used in both dough and raspberry filling.
- 1 and 1/2 Tablespoons Platinum Yeast from Red Star (2 standard-size packets) For best results, use fresh yeast.
- 1/2 cup 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 all-purpose flour or bread flour (spooned & leveled), plus more as needed Adjust based on dough consistency.
- 2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray)
Raspberry Filling Ingredients
- 10 oz. frozen raspberries (do not thaw) Provide a tart flavor.
- 1/3 cup granulated sugar
- 1 teaspoon cornstarch
Icing Ingredients
- 4 oz. full-fat brick cream cheese, softened to room temperature
- 1 cup confectioners’ sugar
- 1 Tablespoon whole milk or heavy cream
- 1/2 teaspoon pure vanilla extract or vanilla bean paste
Instructions
Preparation
- In the bowl of your stand mixer, whisk the warm milk, 2 tablespoons of sugar, and yeast together. Cover and let it sit for about 5 minutes until foamy.
- Beat in the remaining sugar (1/2 cup) and softened butter. Then add the eggs, vanilla, and salt. Mix until combined.
- Slowly add flour, one cup at a time, ensuring each cup is fully mixed in before adding the next. After adding 4 cups, beat until the dough forms and pulls away from the sides of the bowl, about 3 minutes.
- Knead the dough for an additional 5 minutes in the mixer (or by hand if you prefer). If it is too sticky, sprinkle with a small amount of flour.
- Lightly grease a large bowl with oil. Place the dough inside, cover, and let it rise in a warm spot for about 2 hours or until it has doubled in size.
Rolling and Filling
- Grease a 9×13-inch baking dish.
- Punch down the dough to release air. On a floured surface, roll it into a 12×18-inch rectangle.
- In a medium bowl, toss the frozen raspberries with sugar and cornstarch. Spread the raspberries over the dough and roll it tightly into a log.
- Cut the log into 12 even rolls and place them into the prepared baking pan. Cover and let them rise until puffy, about 90 minutes.
Baking
- Preheat your oven to 350°F (177°C) and bake the rolls for 28-32 minutes until lightly browned. Cover with foil halfway through if they are browning too fast.
- After baking, let the rolls cool for about 10 minutes.
Icing
- While cooling, prepare the icing by mixing cream cheese, confectioners’ sugar, milk, and vanilla until smooth.
- Spread the icing over the warm rolls and enjoy!
Notes
Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat them in the microwave for a few seconds for a warm treat.
