Raspberry Sweet Rolls with Cream Cheese Glaze
Raspberry Sweet Rolls with Lemon Cream Cheese Glaze are a fun twist on a breakfast favorite. Discover the best recipe for homemade raspberry sweet rolls from scratch. These raspberry sweet rolls are perfect for breakfast, brunch or an afternoon treat.
Ingredients
For the Dough
- 1 cup milk
- 1/2 cup granulated sugar
- 1 1/2 tbsp active dry yeast
- 6 tbsp unsalted butter softened
- 2 large eggs
- 1 tsp freshly grated lemon zest
- 1/2 tsp salt
- 4 1/4 cups bread flour
For the Raspberry Filling
- 12 oz package frozen raspberries
- 1/3 cup granulated sugar
- 1 tsp cornstarch
For the Lemon Cream Cheese Glaze
- 4 oz cream cheese
- 1 lemon, zest and juice
- 1 cup powdered sugar
Instructions
- In a small saucepan over low heat, warm the milk to a temperature of 95 degrees. Fit an electric stand mixer with a dough hook and add the warm milk, yeast, sugar and stir to combine. Let rest until the yeast forms small bubbles, about 5 minutes. Add the flour, butter, eggs, lemon zest and salt; beat at a medium speed until a soft dough forms (about 3 minutes). Increase the speed to medium and knead the dough for an addition 8 minutes, the dough should form a ball and will be slightly sticky.
- Using lightly floured hands, form the dough into a ball and transfer to an oiled bowl. Cover and allow to rise for 60-90 minutes or until the dough has doubled in size.
- In a medium bowl combine the raspberries, sugar and cornstarch and set aside.
- On a floured surface roll the dough into a 10x18 in rectangle. Spread the raspberry mixture in an even layer leaving a 1/2 inch border of dough uncovered. From the 18 inch side tightly roll the dough. Using a serrated knife or dental floss cut the roll into 12 1.5 inch slices, arrange the slices in a greased 9x 13 baking dish. Cover and allow to rise 90 minutes (the rolls should be doubled in size and fill the baking dish). You can bake immediately or place in the refrigerator overnight to bake the next morning.
- Preheat oven to 425 degrees. If you refrigerated the rolls overnight allow them to come to room temperature before baking (about 20-30 minutes). Bake for 25 minutes until the rolls are puffy and golden. Check the baking process at about 15 minutes, if the rolls are getting too brown cover with foil for the remainder of the baking time. Transfer to a cooling rack and let cool for 10-15minutes.
- Using an electric mixer combine the cream cheese, powdered sugar, lemon zest and lemon juice. Spread the cream cheese glaze evenly over the raspberry sweet rolls. Serve warm or at room temperature.
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