Description
Soft, yeasty rolls filled with tangy raspberry swirls and topped with sweet vanilla cream cheese icing. Ready in 4 hours with minimal hands-on time, perfect for cozy mornings or brunch.
Ingredients
2 large eggs, at room temperature
1 cup whole milk, warmed to 100°F
2/3 cup granulated sugar
1 and 1/2 tablespoons Platinum Yeast (Red Star, 2 packets)
1/2 cup unsalted butter, softened (cut into 4 pieces)
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
4 and 1/2 cups all-purpose flour
2 cups frozen raspberries
1 cup powdered sugar
7 ounces cream cheese, softened
2 tablespoons unsalted butter (for icing)
1 teaspoon vanilla extract
2–4 tablespoons milk (to adjust icing)
Instructions
Whisk warm milk, eggs, and 1/3 cup sugar in a bowl. Sprinkle yeast over the mixture and let sit 5-10 minutes.
Add butter, vanilla, and salt to the bowl. Gradually mix in 4 and 1/2 cups flour. Knead on a floured surface for 8-10 minutes until smooth.
Let dough rise in a warm place for 1 hour, doubled in size.
Mash 2 cups frozen raspberries in a bowl, drain slightly. Mix in remaining 1/3 cup sugarg.
Roll dough into 16×12 inch rectangle. Spread half the raspberry filling on one half, fold the dough, and roll into a log. Slice into 24 pieces and place in a baking dish.
Bake at 350°F (180°C) for 25 minutes or until golden. Let cool slightly.
Beat cream cheese, 2 tablespoons butter, powdered sugar, and 1 teaspoon vanilla until smooth. Thin with 2-4 tablespoons milk to desired consistency. Spread over warm rolls.
Notes
Ensure milk is warm (100°F) to activate the yeast.
Let rolled dough rest 10 minutes before slicing for cleaner cuts.
Freeze baked rolls in airtight containers for up to 3 months. Thaw before glazing if desired.
For a tangier fillng, add 1 teaspoon lemon juice to the raspberry mixture.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg