My Favorite Raspberry Sweet Rolls
Delicious raspberry sweet rolls topped with a creamy whipped cream cheese icing
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.