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Raspberry Sweet Rolls are Soft, pillowy rolls, stuffed with raspberries (and a little lemon zest and sugar), and drizzled with cream cheese frosting – these will delight everyone!
I had been thinking of how to change up my regular cinnamon rolls, and thought adding fruit would be awesome and these Raspberry Sweet Rolls were born Spoiler: I was right!
These rolls are DIVINE. Just the right amount of raspberries, enhanced by lemon zest, and topped with that yummy cream cheese frosting… I brought these to a girls’ brunch last weekend. It was Mother’s Day, and a friend was visiting from Canada.
Part of an original group of friends I made when I first came to the USA, we decided to forgo trying to eat at a restaurant, and instead to do a potluck brunch. It was awesome. Plenty of mimosas (hold the orange juice), bacon, sausage, a quiche, fruit, an amazing buttermilk bundt, mini lemon meringue pies, and these raspberry sweet rolls.Love Raspberry Sweet Rolls? Tweet it!
Check out that raspberry-y deliciousness!Obviously, with that kind of spread – a good time was had by all! Give these raspberry sweet rolls a try – you owe it to yourself! [Tweet “Soft, pillowy rolls, stuffed with raspberries, and drizzled with cream cheese frosting – these pretty little rolls will delight everyone! #recipe #foodblogger @kyleecooks”]
KITCHEN HACK: Use unflavored dental floss to cut your raspberry sweet rolls cleanly!
For the visual folks…
Want more Breakfast Recipes? Of course you do!
Raspberry Sweet Rolls
- 1 cup warm milk 110 degrees F/45 degrees C
- 2 eggs room temperature
- 1/3 cup butter melted
- 4 1/2 cups bread flour
- 1 tsp salt
- 1/2 cup sugar
- 2 1/2 tsp bread machine yeast
- 1/2 cup butter
- 1/2 cup dark brown sugar
- 3 cups frozen raspberries
- 1/2 cup sugar
- 2 tsp cornstarch
- 1 tsp lemon zest
- 3 oz cream cheese softened
- 1/4 cup butter softened
- 1 1/2 cups powdered sugar
- 1 tsp lemon zest
- 1/8 tsp salt
- 1 Tbs milk
- 1 Tbs lemon juice optional
- Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- After the dough cycle is done, turn it out onto a lightly floured surface, cover and let rest for 10 minutes - this is an important step, don't skip!
- Combine the raspberries, sugar, and lemon zest.
- Roll dough into a 16x21-inch rectangle.
- Spread dough with butter and sprinkle evenly with brown sugar, then the raspberry mixture.
- Roll up dough and cut into 12 rolls. I use (plain, unflavoured) dental floss to do this.
- Place a piece of dental floss under the rolled dough, 1 inch from the end. Bring the floss
- up around the dough and cross it over the top, cutting through the dough and filling. Repeat at 1-inch intervals.
- Place rolls in 2 lightly greased deep dish pie pans (or use a 9x13 pan). Cover and let rise until nearly doubled, about 30 minutes.
- Preheat oven to 400 degrees F
- Bake rolls in preheated oven until golden brown, about 15 minutes.
- While rolls are baking, beat together cream cheese, butter, confectioners' sugar, zest, salt and milk (and lemon juice, if using)
- Spread frosting on warm rolls before serving.
Stand Mixer/Dough Hook instructions:
- Combine milk and sugar in a bowl, and put in microwave until the temp is reached (it's supposed to be lukewarm, not hot).
- Sprinkle yeast over the surface, and let it sit for 5-10 minutes until foamy.
- (Tiny bubbles should begin to appear on the surface or around the edge of the container and it should start to smell yeasty).
- Add the yeast mixture to the bowl of your stand mixer with the dough hook attached.
- Add the flour, salt, eggs and butter and knead for 8-10 minutes. It should form a ball, and be relatively smooth.
- Let sit in a warm place, until doubled in size (about an hour?). Punch down - follow from Step 2 above)