Raspberry Sweet Rolls

If you love starting your day off with a sweet breakfast, you'll love these Raspberry Sweet Rolls. They're soft and fluffy with delicious raspberry filling. Tangy cream cheese frosting is spread on top to compliment the sweet, yet slightly tart raspberry filling.

These rolls have three basic components: the dough, the raspberry filling, and the cream cheese frosting.

The dough is easy to make and will need two chances to rise, once after it's first made and a second time once the rolls are formed.

The raspberry filling is made from frozen raspberries, sugar, and cornstarch. I use frozen raspberries because they let off less liquid than fresh raspberries.

Lastly, the cream cheese is really easy to make and is the final step. Cream cheese, powdered sugar, and a little bit of milk are blended together for a light and fluffy frosting that's perfect for the raspberry filled rolls.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Egg: You want to make sure that the egg is at room temperature to ensure that it is properly incorporated into your dough. If you forget to leave it out before you start baking, place it in a bowl of warm water for about 15 minutes until it becomes room temperature.

• Measuring Your Ingredients:I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

• Oven Temperature:Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
• Check out My Favorite Baking Tools to see what I use when I bake.

Warm milk in a small bowl until it reaches 105-110.º Sprinkle yeast on top and whisk together. Set aside for 10 minutes until it starts to look foamy. If the mixture does not foam, start over with a new packet of yeast. In a stand mixer fitted with a paddle attachment, mix together the flour, sugar, and salt together. Slowly add the yeast mixture to the flour mixture, followed by the melted butter and egg.

Scrape down the sides of the bowl as needed and mix on low-medium speed until the dough starts to stick together and pull away from the sides of the bowl. You may need to add a little more flour at this point. Once dough starts to stick to the paddle, switch out the paddle for the hook attachment and mix on medium speed for 8 minutes. Dough should be tacky but not sticky.

Coat a large bowl with cooking spray or vegetable oil. Shape the dough into a ball and gently place in bowl, flipping the dough over to coat the top of it as well. Cover bowl with plastic wrap and let dough rise for one hour, until it has doubled in size. Coat a 13 x 9 inch pan or a 9? round pan with cooking spray and line with parchment.

To prepare the filling, gently whisk together the frozen raspberries, sugar, and cornstarch in a medium bowl. On a lightly floured surface, roll the dough into a flat rectangle that’s about 12 x 18 inches. Spoon raspberry mixture onto dough and spread around evenly, except for that same inch border at the top.

With the long side of the dough closest to you, carefully roll up the dough into a tight log. When you have reached the other end, pinch the seam of the roll by pressing down to ensure that it is sealed. Gently cut the log into 12 large rolls with a serrated knife. Do your best not to flatten them as you cut down by cutting them in a sawing motion.

Arrange rolls in pan, cover in plastic wrap, and let them rise for another hour. While the rolls rise, preheat oven to 350º F and remove cream cheese from the fridge for it to soften. Once rolls have risen, bake them for 45-47 minutes. Let rolls cool completely on a cooling rack.

While the rolls bake, mix the cream cheese on low in a stand mixer fitted with a paddle attachment until it is smooth. Scrape down the sides of the bowl and add powdered sugar and milk, mixing on medium low until it is smooth. Drizzle the icing over the rolls and spread out until all rolls are evenly covered. Enjoy!