Raspberry Swirl Sweet Rolls: Soft, Fluffy, and Irresistible

There’s nothing quite like the smell of freshly baked sweet rolls filling your kitchen. These Raspberry Swirl Sweet Rolls take your classic cinnamon roll and give it a fruity twist with a luscious raspberry filling and a creamy, tangy cream cheese glaze. Perfect for breakfast, brunch, or even dessert, these rolls are soft, fluffy, and bursting with flavor.

These Raspberry Swirl Sweet Rolls are fluffy, fruity, and topped with a rich cream cheese glaze. Perfect for brunch or dessert!

Ingredients Overview

For the Dough: All-purpose flour provides the structure for the soft, pillowy rolls. Granulated sugar adds sweetness to the dough and helps feed the yeast. Active dry yeast helps the dough rise and gives the rolls their fluffy texture. Warm milk activates the yeast and creates a rich, tender dough. Ensure it’s not too hot (around 110°F). Unsalted butter adds richness and moisture to the dough. Egg helps bind the dough together while adding richness.

For the Raspberry Filling: Raspberries, fresh or frozen, bring the tart, fruity punch. Granulated sugar sweetens the filling. Cornstarch thickens the filling to prevent it from oozing out during baking.

For the Cream Cheese Glaze: Cream cheese is the star of the glaze, adding a tangy richness. Powdered sugar sweetens the glaze without adding grit. Milk helps thin the glaze to the perfect consistency. Vanilla extract adds depth and warmth to the glaze.

Step-by-Step Instructions

1. Make the Dough: In a large mixing bowl, whisk together the flour, sugar, yeast, and salt. Add the warm milk, melted butter, and egg. Mix until the dough starts to come together. Transfer the dough to a floured surface and knead for 5–7 minutes, or until it’s smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.

2. Prepare the Raspberry Filling: In a small saucepan over medium heat, combine the raspberries, sugar, and cornstarch. Cook, stirring frequently, until the mixture thickens and resembles a jam-like consistency. This should take about 5–7 minutes. Remove from heat and let the filling cool completely before spreading it onto the dough.

3. Assemble the Rolls: Once the dough has risen, punch it down gently and roll it out on a floured surface into a rectangle approximately 12×15 inches. Spread the cooled raspberry filling evenly across the dough, leaving a 1/2-inch border around the edges. Starting from one of the long edges, roll the dough tightly into a log. Pinch the seam to seal it. Slice the log into 12 equal pieces using a sharp knife or dental floss for clean cuts. Place the rolls into a greased 9×13-inch baking dish, leaving a little space between each roll. Cover and let rise again for 30 minutes, or until puffy.

4. Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until they’re golden brown on top and cooked through. Be careful not to overbake, as you want the rolls to stay soft and tender. Let the rolls cool slightly in the pan.

5. Make the Cream Cheese Glaze: In a mixing bowl, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy. Drizzle the glaze generously over the warm rolls. The warmth of the rolls will help the glaze spread easily, coating them perfectly.

Tips & Tricks for Success

Perfect Dough Every Time: Make sure your milk is warm, not hot—too high a temperature can kill the yeast, preventing the dough from rising. If the dough feels sticky while kneading, add flour 1 tablespoon at a time until it’s manageable, but avoid adding too much to keep the rolls soft.

Filling and Rolling Tips: Let the raspberry filling cool completely before spreading it on the dough to prevent it from thinning out and becoming runny. Roll the dough tightly to ensure the filling stays inside and doesn’t leak out during baking.

Flavor Variations: For lemon raspberry rolls, add 1 teaspoon of lemon zest to the raspberry filling for a citrusy twist. For chocolate raspberry rolls, sprinkle mini chocolate chips over the filling before rolling up the dough. For mixed berry rolls, substitute half the raspberries with blueberries or strawberries for a mixed berry version.

Serving Suggestions

These Raspberry Swirl Sweet Rolls are perfect for breakfast, brunch, or an afternoon snack. Pair them with coffee or tea for the perfect sweet and tangy treat. A fresh fruit salad makes a refreshing side dish to balance the richness of the rolls. For dessert-worthy rolls, add a dollop of whipped cream or a scoop of vanilla ice cream.

Storage and Leftovers

Refrigeration: Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat individual rolls in the microwave for 15–20 seconds to enjoy them warm.

Freezing: These rolls freeze well! After baking and cooling, wrap each roll tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

FAQs

Can I make the dough ahead of time? Yes! After the first rise, cover the dough tightly and refrigerate overnight. Let it come to room temperature for about 30 minutes before rolling it out.

Can I use frozen raspberries? Absolutely! Frozen raspberries work perfectly—just cook them down the same way as fresh ones for the filling.

What’s the best way to cut the rolls cleanly? Use unflavored dental floss to cut the dough. Slide the floss under the roll, cross it over the top, and pull to slice through without squishing the dough.

Conclusion

These Raspberry Swirl Sweet Rolls are the ultimate indulgence for any occasion. The fluffy dough, sweet-tart raspberry filling, and creamy glaze come together to create a pastry that’s as beautiful as it is delicious. Whether you’re serving these at a weekend brunch, holiday gathering, or just treating yourself, they’re guaranteed to impress. Try them out today, and don’t forget to share your experience! Tag your creations with #RaspberrySwirlRolls and spread the love.

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Raspberry Swirl Sweet Rolls: Soft, Fluffy, and Irresistible

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  • Author: Maria
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 12 rolls 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Breakfast/Brunch

Description

There’s nothing quite like the smell of freshly baked sweet rolls filling your kitchen. These Raspberry Swirl Sweet Rolls take your classic cinnamon roll and give it a fruity twist with a luscious raspberry filling and a creamy, tangy cream cheese glaze. Perfect for breakfast, brunch, or dessert, these rolls are soft, fluffy, and bursting with flavor.


Ingredients

Scale

For the Dough:

  • 3 ½ cups All-purpose flour
  • ¼ cup Granulated sugar
  • 2 ¼ tsp Active dry yeast
  • ½ cup Warm milk (around 110°F)
  • 3 tbsp Unsalted butter (melted)
  • 1 Large egg
  • ½ tsp Salt

For the Raspberry Filling:

  • 2 cups Raspberries (fresh or frozen)
  • ½ cup Granulated sugar
  • 1 tbsp Cornstarch

For the Cream Cheese Glaze:

  • 4 oz Cream cheese (softened)
  • 1 cup Powdered sugar
  • 23 tbsp Milk
  • 1 tsp Vanilla extract

Instructions

  • Make the Dough:
    • Mix flour, sugar, yeast, and salt. Add warm milk, butter, and egg, combining into a dough. Knead until smooth and let rise for 1 hour.
  • Prepare the Raspberry Filling:
    • Cook raspberries, sugar, and cornstarch in a saucepan until thickened. Let cool.
  • Roll and Assemble:
    • Roll dough into a 12×15-inch rectangle. Spread filling, roll into a log, and cut into 12 rolls. Arrange in a greased baking dish and let rise for 30 minutes.
  • Bake:
    • Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden.
  • Glaze and Serve:
    • Mix glaze ingredients and drizzle over warm rolls.

Notes

  • For clean cuts, use unflavored dental floss to slice rolls.
  • Refrigerate leftovers and reheat in the microwave for 15–20 seconds.

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