Raspberry Cream Cheese Sweet Rolls
Light and fluffy Raspberry Cream Cheese Rolls will be your new breakfast go-to recipe. Buttery soft dough filled to the brim with a delicious raspberry cream cheese mixture and smothered in a cream cheese glaze for an over the top finish.
Light and fluffy Raspberry Cream Cheese Rolls will be your new breakfast go-to recipe. Buttery soft dough filled to the brim with a delicious raspberry cream cheese mixture and smothered in a cream cheese glaze for an over the top finish.
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon kosher salt
- 2 3/4 cups all-purpose flour
- 2 teaspoons active dry yeast
- 1 ounce cream cheese
- 1/2 teaspoon vanilla
- 2 tablespoons butter (softened)
- 2/3 cup whole milk
- 3/4 cup powdered sugar
- 5 tablespoons sugar (divided)
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter, (cut into 1-inch pieces, room te
- 1/2 tablespoon unsalted butter (melted)
- 4 ounces cream cheese (softened)
- 1 1/2 cups frozen raspberries
- 1/2 tablespoon cornstarch
- 1/4 cup butter (softened)
- 3 tablespoons of milk
- Carbohydrate 30.1215108333788 g
- Cholesterol 102.055371713747 mg
- Fat 13.2300943294467 g
- Fiber 3.01618751460581 g
- Protein 6.58323516471018 g
- Saturated Fat 7.24512778691732 g
- Serving Size 1 1 Serving (112g)
- Sodium 2024.63881837695 mg
- Sugar 27.105323318773 g
- Trans Fat 1.54766192752518 g
- Calories 265 calories
Step-by-step
- Prepare the dough by combining the flour, granulated sugar, active dry yeast, and kosher salt in a bowl.
- Warm the whole milk and butter, then add them along with the eggs and vanilla to the dry ingredients to form a dough.
- Knead the butter pieces into the dough until smooth and elastic, then let it rise until doubled in size.
- Make the filling by cooking the frozen raspberries with sugar and cornstarch until thickened, then let cool.
- Prepare the cream cheese mixture by beating the softened cream cheese, butter, powdered sugar, and vanilla until smooth.
- Roll out the dough into a rectangle, spread the cream cheese mixture evenly over it, and scatter the raspberry filling on top.
- Roll the dough tightly into a log, slice into individual rolls, and place them in a baking pan to rise again.
- Bake until golden brown, then drizzle with a simple glaze made from powdered sugar, melted butter, and milk.
Removing yeast pastries from the oven requires precise visual monitoring rather than relying solely on a timer, because ambient kitchen temperatures directly alter proofing speed. Baking in a compact space demands careful management of thermal zones, particularly when handling enriched doughs containing dairy and butter.
- Use frozen raspberries directly from the package without thawing; excess moisture will bleed into the dough and prevent proper setting during the bake.
- Mix cornstarch thoroughly with the fruit filling to bind escaping juices before the temperature reaches 212 degrees Fahrenheit.
- Watch for a golden perimeter and an internal roll temperature reaching 190 degrees Fahrenheit as your primary doneness indicator.
- Substitute plant-based milk at a precise one-to-one ratio if modifying the dairy components for dietary needs.
- Store finished pastries in an airtight container at room temperature for up to two days before refrigeration becomes necessary.
Visual indicators remain the most reliable method for tracking progress when specialized equipment is unavailable. Proper cooling on a wire rack prevents condensation from degrading the texture of the crumb.
