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White 9X13-inch pan of baked raspberry sweet rolls spread with sweet cream cheese icing.

Raspberry Sweet Rolls

Yield: 12 sweet rolls
Prep Time: 40 minutes
Cook Time: 30 minutes
Rising Time:: 3 hours
Total Time: 4 hours 10 minutes

Ingredients

Dough:

  • ¼ cup (57 g) salted butter
  • ¼ cup (53 g) granulated sugar
  • 1 cup 2% or whole milk
  • 3 ½ cups (426-568 g) all-purpose flour (see note)
  • 2 ¼ teaspoons instant yeast
  • 1 large egg
  • ½ teaspoon salt

Filling:

  • 2 tablespoons (85-99 g) salted butter, softened
  • 2 to 2 ¼ cups (141 g) frozen raspberries (see note)
  • ⅓ cup granulated sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon fresh lemon zest

Frosting:

  • 2 ounces (43 g) cream cheese, softened to room temperature
  • 6 tablespoons (85 g) salted butter, softened to room temperature
  • 1 teaspoon lemon zest (optional)
  • ½ teaspoon vanilla extract
  • 1 ½ cups (143 g) powdered sugar
  • 1 tablespoon milk or heavy cream (optional)

Instructions 

  • For the dough, place the butter and sugar in the bowl of a stand mixer fitted with the dough hook.
  • Heat the milk on the stove or in the microwave until the milk is scalded (small bubbles will form around the edges and the milk will be steaming). Pour the milk over the butter and sugar.
  • Let the mixture sit for 5 to 6 minutes until the butter is melted and the mixture is warm to the touch (an instant-read thermometer should register between 105 and 110 degrees F.).
  • Add 2 cups of the flour, yeast, egg, and salt. Mix until combined.
  • With the mixer on medium speed, gradually add the flour until the dough clears the sides of the bowl. The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Add additional flour only if the dough is overly sticky. Knead the dough for 2 to 3 minutes.
  • Cover the bowl and let the dough rise until doubled, 45 to 60 minutes.
  • Lightly grease the countertop with cooking spray. Gently deflate the dough and turn out onto the countertup. Roll the dough into a 16X12-inch rectangle. Spread the softened butter evenly across the top.
  • For the filling, in a medium bowl, add the frozen raspberries, sugar, cornstarch and lemon zest. Toss until evenly combined.
  • Sprinkle the raspberry filling evenly over the dough.
  • Starting with one long end, roll the dough into a tight log pinching the seam to seal.
  • Using a sharp serrated knife, cut the large roll in half. Then cut each half into six pieces.
  • Lightly grease a 9X13-inch baking dish. Place the rolls in the pan (3 across, 4 down). Cover the pan with lightly greased plastic wrap or a kitchen towel and let the rolls rise until nearly, about 2 to 3 hours. Note: the rising time will be longer than a traditional cinnamon roll because of the cold filling, and the rolls may not fully double. As the rolls rise, the liquid from the thawing raspberries will spread across the bottom of the pan - that's normal - as they bake, the filling and liquid thickens to form a jammy glaze.
  • Preheat the oven to 350 degrees F. Bake the rolls for 25 to 30 minutes until baked through and lightly golden on top.
  • For the icing, in a medium bowl with a handheld electric mixer (or in a stand mixer fitted with the paddle attachment), mix the softened cream cheese and butter (and lemon zest, if using) together until thick and creamy, 1 to 2 minutes. Add the vanilla and mix again. Add half of the powdered sugar and mix until light and creamy. Add the remaining powdered sugar and mix until well-combined and very creamy, 1 to 2 minutes. Add milk or cream to thin, if desired (the frosting should be thick, creamy, and spreadable).
  • Let the rolls cool for about 15 minutes until still warm but not hot. Spread evenly with icing. Serve warm or at room temperature.

Notes

Yeast: If using active dry yeast, it's likely you can do so without any modifications to the recipe (it used to be that active dry yeast needed to be dissolved and proofed in warm water before using, but more recently, active dry yeast has been formulated with smaller granules and it can be used much like instant yeast). However, if you'd like to be sure the yeast is active and working, dissolve the active dry yeast in about 1/4 cup warm water with a pinch of sugar and let it foam and bubble before using in the recipe (if doing so, decrease the milk in the recipe by 1/4 cup). 
Raspberries: This recipe works best with frozen raspberries. Fresh raspberries will result in a slightly less "jammy" filling, but they can be used if that's what you have on hand or prefer. If using fresh raspberries, reduce the cornstarch to 1 teaspoon.
Don't let the raspberry filling sit and thaw before rolling up in the dough. It is much, much less messy to roll and cut the rolls while the raspberries are frozen/semi-frozen.