Raspberry Sweet Rolls
User Reviews
4.9
33 reviews
Excellent
Raspberry Sweet Rolls
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Raspberry jam and cream cheese fill these soft, fluffy Raspberry Sweet Rolls. Top with cream cheese frosting for a delicious breakfast!
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Ingredients
For the Dough:
- 1 cup warm milk (105-115 degrees F)
- 2 1/2 teaspoons instant dry yeast (I like Red Star Platinum)
- 2 large eggs (at room temperature)
- 1/2 cup salted butter (melted)
- 1 teaspoon salt
- 1/2 cup granulated sugar
- 4 1/2 cups all-purpose flour (divided)
For the Filling:
- 6 ounces cream cheese (softened)
- 3/4 cup raspberry jam**
- 1/2 cup warmed heavy cream (to be poured over risen rolls)
For the Frosting:
- 2 ounces cream cheese (softened)
- 2 cups powdered sugar
- 1/2 cup fresh raspberries (softened)
- 1/2 teaspoon vanilla extract
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Instructions
- Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
- Add the eggs, butter, salt and sugar.
- Add 4 cups of flour to start and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
- Scrape the dough off the beater blade and remove it. Attach the dough hook.
- Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That's ok!
- Spray a large bowl with cooking spray.
- Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
- Cover the bowl with a towel or wax paper.
- Set the bowl in a warm place and allow the dough to rise until almost double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30-40 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
- Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
- Flour a rolling pin and roll the dough to about a 12x15" rectangle.
- Use a rubber spatula to smooth the softened cream cheese and then the raspberry jam over the whole dough rectangle.
- Starting on the long end, roll the dough up tightly jelly roll style.
- Cut into 12-15 slices and place in a greased 9x13 baking pan.*
- Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
- Preheat the oven to 375 degrees Fahrenheit.
- Warm the heavy cream until the chill is off. Don't make it hot...you just don't want it cold. It should be warm to the touch.
- Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
- Bake for 20-25 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 25-27 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
- While the rolls are cooling, prepare the frosting.
- In a medium bowl, combine the softened cream and powdered sugar using a hand mixer. The mixture will be crumbly.
- Add in vanilla extract raspberries. Beat until combined. Don't add any liquid...the berries as you mix will create juice to thin the frosting.
- Spread the frosting over the cooled rolls.
- Store in an airtight container.
Notes
- *For smaller rolls, cut the dough into 15 slices and use a 10x15" baking pan.
- *The calories shown are based on the recipe making 15 rolls, with 1 serving being 1 slice frosted roll. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
- *The Calorie count shows the amount with ALL of the frosting used. There will be less calories in the rolls if you don't use all of the frosting at once.
- **You may find you need up to 1 cup of raspberry jam depending on how big your rectangle is.
Nutrition Information
Show Details
Calories
427kcal
(21%)
Carbohydrates
65g
(22%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Trans Fat
1g
Cholesterol
70mg
(23%)
Sodium
284mg
(12%)
Potassium
119mg
(3%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
572IU
(11%)
Vitamin C
3mg
(3%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 65g | 22% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 284mg | 12% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 572IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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