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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.
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.
Some of my Favorite Products used:
![](http://<a target="_blank" href="https://shareasale.com/r.cfm?b=2137616&u=3874950&m=130131&urllink=&afftrack="><img src="https://static.shareasale.com/image/130131/DTC_Ad_c4_300x250.jpg" border="0" alt="Shop King Arthur Baking for all your baking needs!" /></a>” target=”_blank” rel=”noreferrer noopener”>AP Flour</a></p>
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![](http://<a target="_blank" href="https://shareasale.com/r.cfm?b=2452625&u=3874950&m=130131&urllink=&afftrack="><img src="https://static.shareasale.com/image/130131/DigitalBanners_M4M_110623_320x50.jpg" border="0" alt="Discover the Joy of Baking with King Arthur" /></a>” target=”_blank” rel=”noreferrer noopener”>Active Dry Yeast</a></p>
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My Favorite Raspberry Sweet Rolls
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!!!