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Raspberry Swirl Sweet Rolls Recipe

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3.8 from 3 reviews

  • Author: Leila
  • Total Time: 4 hours 40 minutes
  • Yield: 12 rolls

Description

These Raspberry Swirl Sweet Rolls are soft, fluffy, and filled with a juicy raspberry filling, then topped with a luscious cream cheese icing. Perfect for breakfast or dessert, these rolls involve a yeast dough, two rises, and baking to golden perfection with a sweet, fruity swirl inside.

Ingredients

Dough 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)

Filling Ingredients

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

Icing Ingredients

  • 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 warm milk, 2 tablespoons sugar, and yeast in a stand mixer bowl with dough hook or paddle attachment. Cover and let sit 5 minutes until foamy. If no mixer, whisk in a large bowl and mix dough by hand.
  2. Mix dough ingredients: Beat in remaining sugar (1/2 cup) and softened butter at medium speed until butter breaks up. Add eggs, vanilla, and salt, and beat until combined. Reduce speed to low and add flour 1 cup at a time, mixing fully between additions. After all flour incorporated, beat 3 minutes until dough pulls from bowl sides but soft.
  3. Knead the dough: Using dough hook or by hand on floured surface, knead 5 minutes until dough is soft, tacky, and elastic. Add flour sparingly only if too sticky. Perform windowpane test to check readiness.
  4. First rise: Lightly oil a large bowl and place dough inside, turning to coat. Cover bowl with foil, plastic wrap, or towel. Let rise in warm place about 2 hours until doubled in size.
  5. Prepare baking dish: Grease or line a 9×13-inch metal or glass baking dish with parchment paper.
  6. Roll out dough: Punch down dough. On a floured surface, roll dough into a 12×18-inch smooth rectangle. If dough shrinks, rest covered for 10 minutes before continuing.
  7. Make filling: Toss frozen raspberries with sugar and cornstarch in a bowl. Spread evenly over rolled dough.
  8. Form rolls: Roll dough tightly into an 18-inch log. Use a sharp knife to cut into 12 equal rolls, about 1.5 inches each. Arrange rolls cut side up in prepared pan.
  9. Second rise: Cover pan tightly and let rise until puffy, about 90 minutes, or refrigerate overnight as alternative.
  10. Preheat oven: Heat oven to 350°F (177°C).
  11. Bake rolls: Bake rolls for 28–32 minutes until lightly browned. Halfway through baking, tent with foil to prevent over-browning. Remove and cool on wire rack 10 minutes while preparing icing.
  12. Make icing: Beat cream cheese until smooth in medium bowl using handheld or stand mixer. Add confectioners’ sugar, milk/cream, and vanilla. Beat on low 30 seconds, then high for 1 minute. Spread icing over warm rolls and serve immediately.
  13. Storage: Store leftover rolls, frosted or unfrosted, covered at room temperature up to 2 days, or refrigerated up to 5 days.

Notes

  • Use warmed milk (about 100°F/38°C) to activate yeast properly.
  • Do not thaw raspberries to avoid excess sogginess in filling.
  • Kneading is essential for proper gluten development to achieve soft, elastic dough. Avoid adding too much extra flour.
  • If dough shrinks when rolling, resting it for 10 minutes allows gluten to relax for easier handling.
  • For quicker rising, find a warm spot around 75–80°F (24–27°C) for proofing.
  • Overnight second rise option: Refrigerate covered rolls overnight, then bake directly from fridge, adding a few extra minutes if needed.
  • Tent foil halfway during baking prevents the tops from burning but still allows browning.
  • Use a sharp knife to cut rolls neatly without squashing.
  • Prep Time: 30 minutes
  • Cook Time: 32 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

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