Quick & Easy Raspberry Swirl Sweet Rolls

Step away from the ordinary with this Easy & Delicious Raspberry Sweet Rolls recipe!

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Course: Dessert

Cuisine: American

Prep Time: 2 30

Cook Time: 30

Total Time: 3

Servings: Servings

Calories: 487kcal

Author: Kathy

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.

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