Soft, pillowy rolls, stuffed with raspberries (and a little lemon zest and sugar), and drizzled with cream cheese frosting. Perfect for breakfast or brunch or Tuesday afternoons, these pretty little rolls will delight everyone!
Combine milk and sugar in a bowl, and heat gently 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.
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.
Brush 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 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.
Kylee's Notes & FAQs
Room temperature eggs, butter and cream cheese do best in this recipe.If you don't have a 9x13 baking dish, just use two pie plates.Storing Raspberry Sweet RollsCover with plastic wrap and store at room temperature. May also be refrigerated.Freezing sweet rolls is not recommended (the filling makes them soggy upon thawing)Substitutions/Additions
You can use fresh raspberries OR frozen raspberries. Fresh ones will "bleed" a little more You will need to cool the rolls completely before attempting to separate them.
Can I use a bread machine for this sweet roll recipe? Yes! 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, punch down and turn it out onto a lightly floured surface, cover and let rest for 10 minutes - this is an important step, don't skip!
Continue at the filling step, then assemble, cut and bake.
Cutting the rollsUse a sharp serrated knife to cut the rolls for a clean edge (don’t press down and squish!Use dental floss to cut your raspberry sweet rolls cleanly. Place a piece of (plain, unflavored) 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.