Description
Fluffy, golden sweet rolls swirled with frozen raspberries and topped with tangy cream cheese icing, perfect for breakfast or dessert.
Ingredients
1 cup whole milk, warmed to 100°F (38°C)
2/3 cup granulated sugar, divided
1½ tablespoons Platinum Yeast from Red Star (2 packets)
½ cup unsalted butter, softened to room temperature
2 large eggs, at room temperature
½ teaspoon pure vanilla extract
½ teaspoon salt
4½ cups all-purpose flour, plus more for dusting
2 teaspoons canola/vegetable/olive oil for bowl
2 teaspoons canola/vegetable/olive oil for bowl
2 teaspoons canola/vegetable/olive oil for bowl
10-oz (300g) frozen raspberries (do not thaw), â…“ cup sugar, 1 teaspoon cornstarch for filling
4 oz full-fat cream cheese for icing
1 cup confectioners’ sugar for icing
1 tbsp whole milk/cream for icing
½ teaspoon vanilla for icing
Instructions
Whisk warm milk, 2 tablespoons sugar, and yeast in a stand mixer bowl with a dough hook. Let rest 5 minutes.
Add remaining ½ cup sugar and softened butter on medium speed until smooth. Blend in eggs, vanilla, and salt.
Gradually add flour, 1 cup at a time, mixing until dough is smooth and elastic (8–10 minutes). Lightly oil bowl; cover and let rise until doubled.
Roll dough into a rectangle, brush with 2 teaspoons oil. Spread raspberry filling (mix raspberries, sugar, and cornstarch). Roll up tightly, cut into 12 pieces. Place in greased pan, cover, and let rise until puffy.
Preheat oven to 375°F (190°C). Bake rolls 15–18 minutes, until golden. Cool slightly, then drizzle with cream cheese icing (blend cream cheese, confectioners’ sugar, milk, and vanilla).
Notes
Use frozen raspberries (unthawed) to preserve tartness. Dough can be refrigerated overnight for a slow rise. Brush with oil before rolling for even filling distribution. Brush pan with oil to prevent sticking.
Nutrition
- Serving Size: 1 roll
- Calories: 400
- Sugar: 35g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg