Are you a cinnamon roll lover? Step away from the ordinary with this Easy & Delicious Raspberry Sweet Rolls recipe! Soft, fluffy rolls filled with tart and juicy raspberry filling, and topped with silky cream cheese icing, perfect for summer holidays. As delicious as it sounds!
Can I make the dough ahead of time?
Yes, you can make the dough for raspberry sweet rolls ahead of time. Follow the recipe instructions below and arrange the raspberry sweet rolls in the baking dish, cover tightly with plastic wrap, and place in the refrigerator for up to 48 hours.
When ready to bake, remove from the oven and let the rolls rise for 2 hours. Then, bake according to the instructions.
How can I ensure the dough is kneaded enough?
You can ensure the dough is kneaded enough by pressing the dough with your finger, if the dough springs back and doesn’t stick to your finger – the dough is kneaded enough.
Freeze the baked rolls?
You can freeze the leftover raspberry sweet rolls. Let them cool completely, then cover them tightly with a plastic wrap.
Freeze for up to 3 months. When ready to serve, remove from the freezer and thaw overnight in the refrigerator.
Reheat the raspberry sweet rolls in the microwave or in the oven before serving.
Quick & Easy Raspberry Swirl Sweet Rolls
Ingredients
- 1 cup whole milk
- ½ cup unsalted butter
- ½ cup + 2 tbsp granulated sugar, divided
- 1 tbsp active dry yeast
- 4 ¾ cups all-purpose flour
- ½ tsp salt
- zest from one lemon
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 1 tsp vanilla extract
For the raspberry filling:
- 2 cups frozen raspberries
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon zest
For the cream cheese topping:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- 1 ¼ cups powdered sugar
Instructions
- In a small saucepan, heat the butter and milk until the mixture is just warm to the touch. (about 100°F). Turn off the heat and add 2 tbsp sugar and active dry yeast. Whisk until the yeast has dissolved. Cover with a plastic wrap or a towel. Set aside for 5 minutes while mixing the dry ingredients. Do not overheat the milk or it will kill the yeast.
- In a bowl of a stand mixer, mix together the flour, and the remaining 1/2 cup of granulated sugar, salt, and lemon zest. Add the cooled yeast mixture, eggs, egg yolk, and vanilla extract. Using a dough hook attachment, mix on a medium speed until the soft dough forms. The dough should be slightly sticky. If the dough is too sticky, add an additional 1 tbsp of flour at a time. You can check if the dough is kneaded enough by pressing the dough with your finger, if the dough springs back and doesn't stick to your finger - the dough is kneaded enough.
- Grease a large bowl with vegetable oil or a non-stick cooking spray. Transfer the dough to this bowl and cover with a plastic wrap or a towel. Let rise for about 1 hour in a warm, draft-free place.
- Line a 9x13-inch baking dish with parchment paper or grease with non-stick cooking spray. Set aside.
- On a lightly floured surface, roll out the dough into a 12x16-inch rectangle. In a medium bowl, combine frozen raspberries with granulated sugar, cornstarch, and lemon zest. Spread over the rolled dough. Then, tightly roll up the dough into a 16-inch long log. Using a sharp knife, slice into 12 equal pieces. Carefully transfer to the prepared baking dish. Cover with plastic wrap and allow the rolls to rise for at least 1 hour in a warm, draft-free place.
- Preheat the oven to 350°F. Remove the plastic wrap from the baking dish. Bake the raspberry sweet rolls for 15 minutes. Then, cover with aluminum foil and bake for an additional 15-20 minutes or until golden brown on top.
- While the raspberry sweet rolls are baking, prepare the cream cheese topping. In a bowl, whisk together softened cream cheese, softened butter, heavy cream, and vanilla extract. Then, whisk in the powdered sugar. You can also use an electric mixer for this step.
- When the raspberry sweet rolls are done baking, Remove them from the oven and let cool slightly. Then, spread the cream cheese frosting over the warm rolls. Sprinkle with lemon zest. Serve warm.
Nutrition
Frequently Asked Questions about Raspberry Swirl Sweet Rolls
1. What can I substitute for whole milk?
You can substitute whole milk with 2% milk, skim milk, buttermilk, or plant-based milk. The taste and texture may change.
2. Can I use a different type of yeast?
Yes, you can use instant yeast and active dry yeast for this recipe. If using instant yeast, the dough may rise quickly.
3. Can I use fresh raspberries instead of frozen ones?
No, I can’t recommend using fresh raspberries as they will release more juices during the baking process and the texture of the sweet rolls will change. You can freeze your fresh raspberries and use them.
4. What if I don’t have a stand mixer?
No problem. You can use a rubber spatula or a wooden spoon to mix ingredients. Then, continue to knead the dough with your hands on a lightly floured surface. Knead for about 8-10 minutes until a soft and smooth ball of dough forms. The dough should be slightly sticky. Add 1 tbsp of flour at a time if the dough is too sticky and continue kneading.
5. What if the dough is too sticky?
Add 1 tbsp of flour at a time if the dough is too sticky and continue kneading. Don’t add too much flour to the dough to prevent it from being too dry and hard.
6. How do I prevent the rolls from browning too much?
You can cover the baking dish with aluminum foil after 15 minutes of baking to prevent the sweet rolls from browning too much.
7. Can I add something extra to the filling or icing?
Yes, feel free to use your favorite icing or add other frozen berries to the filling.