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!
ROLL OUT THE RASPBERRY RED CARPET
If you’re a fan of cinnamon rolls then just wait until you try my raspberry infused sweet rolls! I love baking a warm batch of pastries, especially on the weekends. The aroma of coffee brewing in the background with these sweet rolls baking is heavenly to me. A labor of love first thing in the morning is something to be appreciated, especially when that involves an amazing breakfast. My Raspberry Sweet Rolls are an easy and exciting way to wake up the family!
SOFT, FLUFFY, AND SWEET ROLLED INTO ONE TREAT
The base for this recipe is rather simple and should be familiar if you consider yourself a baker. For the dough base of these sweet fruit buns, I use the same recipe as my Perfect Cinnamon Rolls. When I perfected this recipe I knew I could use it in so many ways, and this is only one of them. The main difference is with this recipe I use a tart and sweet raspberry filling. I guarantee this will brighten your day and palate.
TO USE FRESH OR FROZEN FRUIT? THAT IS THE QUESTION.
For those of you who have followed me for a while now know that I am going to say FRESH! Whenever you can, incorporate as many fresh ingredients into your recipes as possible.
BUT, sometimes our favorite fruits are not in season so that’s when I will use frozen. I actually used frozen raspberries when I photographed these rolls. They turned out so wonderful!
When in season, I highly suggest you go down to your local fruit market and pick out the perfect batch to put in these amazing treats. You won’t regret it!
DON’T FORGET THE FROSTING!
This simple frosting recipe comes together in no time at all. It’s so fantastic you’ll want to spread it on top of everything. 😉 You can either frost your rolls right out of the oven so the frosting melts and creates a thin glaze, OR wait until they cool for a thick and creamy frosting. That’s what I like to do. I love my frosting thick!
4 ounces cream cheese – Bring to room temperature and soften before mixture to ensure proper consistency.
1/4 cup butter – Softened to bring together a creamy texture to the frosting. I’m a salted butter fan. I use salted butter for everything.
1 teaspoon vanilla – A simple note of flavor and elegance.
1/8 teaspoon salt – Yes, salt. For flavor balance in the frosting. If you are using unsalted butter then up this amount to a 1/4 teaspoon.
1 pound powdered sugar – Airy and light to make sure everything comes out sweet.
A splash of milk – If your frosting is too thick, you can always add a splash of milk to thin it out.
ENJOY THIS RECIPE? HERE ARE A FEW MORE BAKED SWEET TREATS!
Pumpkin Cinnamon Rolls – Fall in love with fall and this sweet pumpkin infused treat.
Sticky Lemon Rolls with Lemon Cream Cheese Glaze – A zesty, tart, and bright sweet roll with a decadent glaze.
S’mores Crescent Rolls – Savory crescent dough stuff with marshmallow and chocolate with a rich chocolate drizzle.
Raspberry Orange Rolls – The ultimate sweet and zesty flavor combination with these warm glazed pastries.
Raspberry Sweet Rolls
Ingredients
Sweet Rolls:
- 2 cups milk (I use 2%)
- 1/2 cup salted butter
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 3/4 Tablespoon instant yeast
- 2 large eggs, beaten
- 6 cups all-purpose flour
Raspberry Filling:
- 1/3 cup salted butter, softened
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 ½ cups fresh OR frozen raspberries
- the zest of one lemon
- 1 teaspoon cornstarch
Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup salted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- splash of milk, if needed for thinning frosting
Instructions
- For Sweet Rolls: 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.)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. 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 18×12 inch rectangle.
- For Raspberry Filling: Spread 1/3 cup softened butter over the rectangle.Mix together the brown sugar, granulated sugar, raspberries, lemon zest and cornstarch in a small bowl. Sprinkle evenly over the rectangle.Starting with the longer end, roll up tightly then pinch at the seam. Cut roll into 12 equal portions. Grease a 9×13-inch baking dish OR one large baking sheet. Place rolls onto prepared pan. (3 across, 4 down) Cover pan with a kitchen towel and let rolls rise until doubled in size.Meanwhile preheat oven to 350° F. *If using a 9×13-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.
- For Cream Cheese Frosting: 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
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