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Raspberry Sweet Rolls
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Raspberry Sweet Rolls

Raspberry Sweet Rolls are soft, fruit-filled pastries that are perfect for a weekend morning. A homemade batch of these rolls will win over your stomach and heart!

Prep Time
2 hrs
Cook Time
30 mins
Servings: 12
Course: Dessert, Breakfast, Snacks, Bread, Brunch, Others
Cuisine: Canadian

Ingredients

Sweet Rolls
  • 2 cups milk (I use 2%)
  • 1/2 cup butter salted
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 3/4 Tablespoon instant yeast
  • 2 large egg beaten
  • 6 cups all-purpose flour
Raspberry Filling
  • 1/3 cup butter softened, salted
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 ½ cups raspberries fresh or frozen
  • lemon zest of one
  • 1 teaspoon cornstarch
Cream Cheese Frosting
  • 4 ounces cream cheese softened
  • 1/4 cup butter salted
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • plash milk if needed for thinning the frosting

Instructions

Sweet Rolls
    Cup of Yum
  1. Heat the milk in a saucepan until milk is scalded. (Heating right before the boiling point) Pour scalded milk in the bowl of an electric stand-mixer. Add the butter, sugar and salt. Using the dough hook, mix until combined. Then let cool until warm. (If mixture is too hot it will kill the yeast.)
  2. Add the yeast and eggs and mix until combined. Gradually add in the flour. (I used exactly 6 cups of flour. You may need more or less depending on humidity and how you measure flour.) The dough should be soft but slightly sticky. Knead for 2 to 3 minutes.
  3. Transfer dough to a large greased bowl. Cover and let rise until doubled in size. Place dough onto a floured surface and roll dough out into an 18x12 inch rectangle.
Raspberry Filling
  1. Spread 1/3 cup softened butter evenly over the rectangle. In a small bow, mix together the brown sugar, granulated sugar, raspberries, lemon zest and cornstarch. Sprinkle evenly over the rectangle.
  2. Starting with the longer end, roll up tightly into a log then pinch at the seam. Cut into 12 equal portions. Grease a 9x13-inch baking dish OR one large baking sheet. Place rolls onto prepared pan. (3 across, 4 down) Cover pan with a kitchen towel and allow rolls rise until doubled in size.
  3. Meanwhile preheat oven to 350° F. *If using a 9x13-inch baking pan then bake rolls 28 to 30 minutes or until golden on top and done in the center. *If using a baking sheet then bake rolls for 22 to 25 minutes or until golden brown and done in the center. Remove from oven and let cool completely before frosting.
Cream Cheese Frosting
  1. In a medium bowl, beat cream cheese and butter together until combined. Gradually add in powdered sugar, vanilla and salt. Continue to beat until creamy and combined. Spread frosting over cooled rolls and enjoy!

Notes

  • **These rolls freeze beautifully! Place 2 frosted rolls in a large freezer ziplock bag. Squeeze out as much air as possible then seal shut. Freeze up to 1 month.
  • To reheat: Place one roll at a time in microwave and heat 40 to 60 seconds or until heated through.