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Raspberry Sweet Rolls
5 from 3 votes

Raspberry Sweet Rolls

Homemade Raspberry Sweet Rolls with Cream Cheese Frosting

Prep Time
2 hrs
Cook Time
10 mins
Total Time
2 hrs 10 mins
Servings: 8
Course: Bread

Ingredients

  • 1 cup milk heated in the microwave until warm to the touch, about 110 degrees, warm
  • 1 Tablespoon yeast
  • 1/2 cup sugar
  • 2 egg
  • 6 Tablespoons butter melted
  • 1 teaspoon salt
  • 4 1/4 - 4 1/2 cups flour
  • Raspberry filling:
  • 2 Tablespoons butter softened (to spread over dough)
  • 12 ounces raspberries frozen
  • 1/3 cup sugar
  • 1 1/2 teaspoons cornstarch
  • CREAM CHEESE FROSTING:
  • 1 cup butter softened
  • 1 - 8- ounce cream cheese softened, packaged
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla or vanilla bean

Instructions

    Cup of Yum
  1. Place milk in a microwave-safe bowl. Microwave for about 90 seconds or until the milk is warmed to about 110 degrees.
  2. Add yeast and sugar and stir. Let it begin to foam and bubble. This will show that the yeast is working. Let yeast proof for 5-10 minutes.
  3. Meanwhile, add remaining eggs, melted butter, and salt in large mixing bowl. Once yeast is activated, add mixture to a bowl. Stir in flour. Watch for the dough to start coming off the sides of the bowl.
  4. Place dough in a warm place to rise to double in size. (For an expedited option, preheat oven to 200 degrees. Once it is heated, turn off oven. Place dough in an oven-safe bowl. Cover bowl with a moist towel. Put in oven to rise until double in size).
  5. Once the dough has doubled in size, roll out on a floured surface into a large rectangle.
  6. Spread softened butter all over the dough.
  7. In a medium bowl, stir together frozen raspberries (do NOT let thaw), sugar, and cornstarch.
  8. Spread raspberries all over the dough.
  9. Tightly roll up dough and slice into rolls.
  10. Place on greased baking sheets and cover loosely with towel or saran wrap.
  11. Let rise for at least 1 hour or until double in size.
  12. Bake at 400 degrees for 12-15 minutes. ***Check to ensure the rolls don't become too brown without the center being fully cooked through. If they are getting too brown, cover with aluminum foil for the last few minutes of baking.
  13. To make frosting: Cream together butter and cream cheese for 4 minutes. Stir in powdered sugar and vanilla.
  14. Spread over slightly cooled raspberry sweet rolls.
  15. Serve warm.