Raspberry Sweet Rolls with Raspberry Filling and Cream Cheese Frosting
Comfort food. The food that reminds you of home, Grandma’s kitchen, or just food that makes you feel better after a rough day. Bread will always be one of my comfort foods as my Mom has been making homemade bread and sweet rolls my entire life.
These Raspberry Sweet Rolls with Cream Cheese Frosting are made with a light dough and rolled with frozen raspberries and sugar, baked until golden, and topped with a homemade cream cheese icing. They will literally melt in your mouth.
I experimented with this recipe and started off making the homemade dough. I decided to try raspberry jam because of the simplicity of it. Raspberry jam was in my pantry and would spread so nicely on the dough. I baked them up and they looked beautiful.
The rolls were completely cooked all the way through and it was the moment of truth — it was time to taste test the Raspberry Jam Rolls. They were excellent. The texture was just right BUT there wasn’t enough raspberry flavor.
If you are in a pinch and want to make Sweet Rolls with Raspberry Jam, they will still taste amazing.
It was time to go straight to the source — use frozen raspberries instead of jam. This could be a home run as the true raspberry flavor would come through or a disaster and the raspberries could make the rolls a gooey mess. It was risky, but I wanted to try both methods. I used frozen raspberries instead of fresh to give the raspberries the best chance of holding up when they hit the hot oven.
Drumroll please….the rolls came out and they were soft, light, fluffy, and full of raspberry flavor. We had success!
How to make Homemade Raspberry Sweet Rolls:
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Pin ItPlace milk in a microwave-safe bowl. Microwave for about 90 seconds or until the milk is warmed to about 110 degrees.
Add yeast and sugar and stir. Let it begin to foam and bubble. This will show that the yeast is working. Let yeast proof for 5-10 minutes.
Meanwhile, add remaining eggs, melted butter, and salt in large mixing bowl. Once yeast is activated, add mixture to a bowl. Stir in flour. Watch for the dough to start coming off the sides of the bowl.
Place dough in a warm place to rise to double in size. (For an expedited option, preheat oven to 200 degrees. Once it is heated, turn off oven. Place dough in an oven-safe bowl. Cover bowl with a moist towel. Put in oven to rise until double in size).
Once the dough has doubled in size, roll out on a floured surface into a large rectangle.
Spread softened butter all over the dough.
In a medium bowl, stir together frozen raspberries (do NOT let thaw), sugar, and cornstarch.
Spread raspberries all over the dough.
Tightly roll up dough and slice into rolls.
Place on greased baking sheets and cover loosely with towel or saran wrap.
Let rise for at least 1 hour or until double in size.
Bake at 400 degrees for 12-15 minutes. ***Check to ensure the rolls don't become too brown without the center being fully cooked through. If they are getting too brown, cover with aluminum foil for the last few minutes of baking.
To make frosting: Cream together butter and cream cheese for 4 minutes. Stir in powdered sugar and vanilla.
Spread over slightly cooled raspberry sweet rolls.
Serve warm.
Nutrition information is automatically calculated, so should only be used as an approximation.
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Happy Baking, my friends!
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