My Favorite Raspberry Sweet Rolls

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There is something about pastries that is so elegant, but also kind of intimidating, at least from a self-taught home baker’s perspective. I have not had the courage to really dabble in the pastry or bread making world yet. My absolute favorite pastry is a raspberry cream cheese danish. It is so flaky, buttery and the raspberry and cream cheese are the perfect pair. 

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Cinnamon rolls are good, but I do find sometimes they are just a bit too sweet. Now there are so many different variations. You can fill sweet rolls with some many different possibilities. Orange & cranberry, strawberry cheesecake and chocolate just to name a few. 

This week’s baking adventure was raspberry cream cheese sweet rolls, and honestly, they came out way better than I thought they would for my first time using dry active yeast. It did take time because of proofing and such, but overall, I tried to make it easy as possible. I don’t think you will regret making these and as always, you can put your own twist on these with different flavor combinations. I have linked most of the products that I used so it’s easy for you to buy the ingredient and make these delicious sweet rolls! 

I hope you make and enjoy this sweet rolls recipe as much as I do and share it with friends and family. Be sure to share some photos with me on instagram of your creations @emilygetstobaking.

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My Favorite Raspberry Sweet Rolls

Delicious raspberry sweet rolls topped with a creamy whipped cream cheese icing
Prep Time 30 minutes
Cook Time 20 minutes
1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American

Ingredients
  

Sweet Rolls

  • 1 tbsp Honey
  • 1 cup Warm milk
  • 2 ¼ tsp Active dry yeast
  • 6 tbsp Salted butter
  • 3 Eggs
  • 4 cups AP flour
  • ½ tsp Sea salt
  • 18 oz Raspberry jam
  • Optional, handful of fresh raspberries, chopped up

Cream Cheese Icing

  • 8 oz Bar of cream cheese
  • ½ cup Salted butter
  • 3 cups Powdered sugar
  • 3 tbsp Milk
  • 1 ½ tsp Vanilla
  • 1 pinch Sea salt

Instructions
 

To make the sweet rolls:

  • In a mixer fitted with a dough hook, combine the honey, milk and active dry yeast. Let it sit until it starts to look bubbly, about 7 minutes.
  • Add the butter, eggs, flour, and sea salt. Mix until it starts to form a ball-like shape. This takes about 5 minutes.
  • Cover the bowl and let it sit at room temperature for at least an hour.
  • Line two baking sheets with parchment paper and preheat your oven to 350℉.
  • Dust your work space with a little bit of AP flour. Turn out your dough.
  • With a lightly floured rolling pin, roll out your dough into a rectangle shaped flat dough. About 18"x20" or so. The dough should be about ¼" thick.
  • Spread out your jam on to the dough using a spoon. Add your additional fresh raspberries, if you want.
  • Using a pizza cutter, cut into even strips – about 18-20 should do it.
  • Roll up in round buns and place on to your baking sheet. I left about 3-4 inches in between each rolls.
  • Cover again and let rise for an additional 20 minutes.
  • Bake for 17-20 minutes or until golden brown.

To make the icing:

  • In a mixer with a whisk attachment, combine cream cheese, butter, powdered sugar, salt, milk and vanilla.
  • Beat on a low speed then gradually increase your mixer speed to medium. Whip until light and fluffy. It the icing it still too thick, add a little milk and mix again.

Assembly:

  • While the rolls are still warm, spoon the icing on to the top and spread with the back of the spoon.
  • Serve and enjoy!!!

Notes

I recommend refrigerating the rolls in an airtight container for up to a week. Take out when ready to eat and microwave for 15-20 seconds to enjoy. 
Keyword Cream Cheese, Cream cheese icing, Crowd pleasing, delicious desserts, Easy Dessert, Easy to make, Pastries, Raspberry, Raspberry Sweet Rolls, Scrumptious buns