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 9x13-inch baking dish.
- Punch down the dough to release air. On a floured surface, roll it into a 12x18-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.