Description
Experience the delightful aroma of fresh-baked sweet rolls with a perfect balance of pillowy dough and vibrant raspberry filling. These rolls are a crowd-pleaser, perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 4 cups All-Purpose Flour
- 2 1/4 teaspoons Active Dry Yeast
- 1 cup Whole Milk
- 1/2 cup Unsalted Butter, melted
- 1 large Egg, beaten
- 1/2 cup Granulated Sugar, divided
- 1 teaspoon Salt
- 2 cups Fresh or Frozen Raspberries, thawed and drained if frozen
- 2 tablespoons Cornstarch
- 4 ounces Cream Cheese, softened
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
- In a large bowl, warm the milk until it’s lukewarm (about 105-115°F / 40-46°C). Sprinkle in the active dry yeast and a pinch of granulated sugar. Let it sit for about 5-10 minutes until it gets foamy.
- To the yeast mixture, add melted butter, a beaten egg, the remaining granulated sugar, and salt. Mix well. Gradually add the all-purpose flour, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. If using a stand mixer, knead for about 5 minutes.
- Place the kneaded dough into a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
- While the dough is rising, combine the raspberries, granulated sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and the raspberries break down, about 5-7 minutes. Let it cool completely.
- Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it into a large rectangle, roughly 12×18 inches. Spread a thin layer of softened butter over the dough, leaving a small border. Spread the cooled raspberry filling over the butter, again leaving a small border.
- Starting from one of the long edges, roll the dough tightly into a log. Cut the log into 12 equal slices, about 1.5 inches thick, using a sharp knife or unflavored dental floss.
- Arrange the rolls in a lightly greased 9×13-inch baking dish, leaving space between each roll. Cover with plastic wrap or a kitchen towel and let rise again for 30-45 minutes, or until puffy.
- Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown on top and cooked through. Tent with foil if they brown too quickly.
- While the rolls are baking, beat softened cream cheese and softened butter together until smooth. Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
- Once the rolls are out of the oven, let them cool for 5-10 minutes. Generously spread the cream cheese frosting over the warm rolls.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
Keywords: Ensure the raspberry filling cools completely before spreading it on the dough to prevent a soggy filling. Use dental floss for clean cuts when slicing the rolls.