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Raspberry Sweet Rolls
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Raspberry Sweet Rolls

Prep Time 2 hours
Cook Time 30 minutes
Servings 12

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 18x12 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 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 let rolls rise until doubled in size.
    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.
  • 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

**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.