Homemade Raspberry Sweet Rolls with Light Cream Cheese Glaze
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There’s something special about the smell of fresh sweet rolls baking in the oven. These homemade raspberry sweet rolls are soft, fluffy, and filled with a bright, fruity filling that makes every bite feel like a treat!
The dough is light and buttery, the raspberry filling adds the perfect amount of sweetness and tang, and the cream cheese glaze melts over the warm rolls for a comforting finish. This is the kind of recipe that feels extra special, whether you’re making it for a weekend breakfast, a brunch with friends, or just because you want something delicious to enjoy with a cup of coffee.
Tips to Help You Make Them
- Use the Right Temperature for the Milk – The milk should be about 110°F to properly activate the yeast. If it’s too hot, it can kill the yeast, and if it’s too cool, the dough won’t rise as well. A quick way to check is to touch the milk—it should feel warm but not hot.
- Knead Until Smooth and Elastic – Kneading the dough for 8-10 minutes helps develop gluten, giving the rolls their soft, fluffy texture. If using a stand mixer, let it run on medium-low speed with a dough hook until the dough is smooth and slightly tacky but not sticky.
- Let the Dough Rise in a Warm Spot – Yeast dough rises best in a warm environment. If your kitchen is cool, place the covered dough bowl on top of a warm (not hot) heating pad or inside an oven with the light on. It should double in size in about an hour.
- Use Dental Floss or a Sharp Knife to Slice – For clean cuts, use unflavored dental floss or a very sharp knife to slice the rolls. If using floss, slide it under the roll, cross the ends over the top, and pull to slice. This helps keep the shape intact without squishing the dough.
- Let the Rolls Cool Slightly Before Adding Glaze – Adding the cream cheese glaze while the rolls are still warm allows it to melt slightly, but if they’re too hot, it will become too runny. Let them cool for 5-10 minutes before drizzling.
How to Make Raspberry Sweet Rolls
This recipe is broken down into three parts: making the dough, preparing the raspberry filling, and finishing with the glaze.
Step 1: Make the Dough
The dough comes together easily and creates that soft, bakery-style texture. Warm milk activates the yeast, while eggs and butter add richness. After kneading, let it rise in a warm spot until doubled in size.
Step 2: Prepare the Raspberry Filling
Frozen raspberries are combined with sugar, cornstarch, and vanilla extract to create a simple but flavorful filling. The cornstarch helps thicken the mixture, so it stays in place when rolling and slicing the dough.
Step 3: Roll, Fill, and Slice
Once the dough has risen, roll it into a rectangle, spread the raspberry filling evenly, and roll it into a log. Use a sharp knife or floss to slice into 12 even rolls and place them in a prepared baking dish. Let them rise again until puffy.
Step 4: Bake Until Golden
The rolls bake at 350°F until golden brown and soft. Let them cool slightly before adding the glaze to keep it from melting too much.
Step 5: Drizzle with Cream Cheese Glaze
A simple glaze of cream cheese, powdered sugar, milk, and vanilla adds a finishing touch without overpowering the rolls. Drizzle over warm rolls and enjoy.
Storage and Make-Ahead Instructions
Refrigerator:
Store leftover sweet rolls in an airtight container in the fridge for up to 3 days. Reheat individual rolls in the microwave for 15-20 seconds before serving.
Freezing:
Freeze baked sweet rolls for up to 3 months. Let them cool completely, then wrap tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge and warm in the oven at 300°F for 10-15 minutes.
Overnight Option:
Prepare the rolls up to the second rise, then cover and refrigerate overnight. Let them come to room temperature for 30 minutes before baking in the morning.
These homemade raspberry sweet rolls bring together the perfect balance of soft dough, fruity filling, and light glaze. They’re easy to make with a little planning, and the results are well worth it. meals, prep all the ingredients ahead of time and assemble fresh when ready to eat!
Recipe FAQs
Can I use fresh raspberries instead of frozen for the filling?
It’s recommended to use frozen raspberries for the filling. Fresh raspberries are more delicate and juicy, which can make the filling too wet and challenging to work with. If you only have fresh raspberries, it’s advisable to freeze them first before using.
How do I prevent the raspberry filling from leaking out during baking?
To minimize filling leakage, ensure you leave a small border without filling on one edge of the dough when spreading the raspberry mixture. Rolling the dough tightly and sealing the edge well can also help prevent leaks.
How can I make sure my dough rises properly?
Make sure your yeast is fresh and active. Dissolve active dry yeast in warm milk (about 100°F or 38°C) with a bit of sugar and let it sit for 5–10 minutes until foamy. Additionally, let the dough rise in a warm, draft-free environment. If your kitchen is cool, you can place the dough in an oven that’s turned off but with the light on to create a slightly warm environment.
