If you love cinnamon rolls then chances are, you will also love these sweet raspberry rolls. Raspberry rolls are very similar to cinnamon rolls except instead of a cinnamon and butter filling they contain a raspberry and cream cheese filling. The rolls are baked then covered with a simple sweet icing that complements the rolls well.
Like cinnamon rolls, these sweet raspberry rolls are soft and fluffy with a lovely texture. The raspberry rolls are filled with a cream cheese filling that is mixed with raspberries which give the rolls a creamy and fruity flavour.
The processes of making these raspberry rolls are very similar to making cinnamon rolls which may seem time consuming. Most of the time the dough will be resting so you will have time to complete others tasks in-between the processes.
These raspberry sweet rolls are perfect for a sweet breakfast or an after dinner treat and a great way to make use of any leftover raspberries. You can enjoy these raspberry sweet rolls alone or you can reheat them and enjoy with a scoop of ice-cream.
Ingredients for Raspberry Rolls
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
Dough
- Flour - I use a combination strong bread flour and plain flour which I find gives the rolls a great texture.
- Sugar - I use granulated sugar.
- Salt - use any type of salt.
- Yeast - for this recipe, I use fast action dried yeast.
- Milk - use whole milk for this recipe.
- Vanilla - vanilla extract or vanilla bean paste.
- Butter - I use unsalted butter that is very soft at room temperature.
- Eggs - use room temperature eggs.
Cream Cheese Filling
- Cream cheese - use full fat cream cheese.
- Butter - use soft unsalted butter.
- Vanilla - use good quality vanilla extract.
Raspberry Filling
- Raspberries - use frozen or fresh.
- Sugar - for the raspberry filling, I use granulated sugar.
- Cornflour - also known as cornstarch.
Glaze
- Icing sugar - also known as powdered sugar.
- Milk - use whole milk.
How to Make Raspberry Rolls
Make the dough
1. To a mixing bowl (preferably a stand mixer bowl) add both flours, granulated sugar and yeast. Whisk with a balloon whisk and set aside.
2. To a microwaveable bowl add the milk, vanilla extract and butter then microwave for 50 secs or until the milk is warm but not hot. Once you remove the bowl from the microwave, add the eggs and whisk, ensure the milk is warm but not hot (around 43oC).
3. Pour the wet ingredients into the mixing bowl with the dry ingredients and bring the mixture to a dough. If you’re using a stand mixer then use the dough hook on a low setting. If you’re doing this by hand then use a large spoon and stir the ingredients together until a dough begins to form. The dough maybe slightly sticky at this point. Scrap the dough from the bowl onto a floured surface then sprinkle a teaspoon of flour onto the dough and begin to knead for around 4 minutes or until the dough is smooth and slightly springy.
Allow the dough to rise
4. To a bowl, add a couple drops of vegetable oil and use your hand to spread the oil to ensure it covers all the inside of the bowl, this is to ensure the dough doesn’t stick. Add the dough to the bowl and cover with cling film (plastic wrap). Leave the dough to proof in a warm area for 1 – 2 hours or until the dough has doubled in size.
Make the cream cheese filling and raspberry filling
5. You will need two bowls for the fillings. To one of the bowls, add the cream cheese, butter and vanilla and mix until well combined then set aside. To the next bowl which should be larger, add the raspberries, granulated sugar and cornflour and also mix until combined.
Add the fillings to the dough
6. Once your dough has doubled in size, flour a surface and roll out the dough into a rectangle approximately 18 x 14 inches. Smooth the cream cheese filling onto the dough using a spatula or knife. Ensure it covers the whole surface. Lay the raspberry filling on top of the cream cheese filling and gently spread to cover the surface.
7. Tightly roll up the dough and cut into even rolls (firstly, mark where you want to cut with a knife). This part can be slightly messy as the raspberries may leak out in places. Place the cut rolls in a baking dish (approximately 11 x 8) and ensure there is equal space between them all as they will expand. Cover them and place them somewhere warm and draft free for 1 – 2 hours.
Bake the rolls
8. Once the rolls have expanded, preheat oven to gas mark 4/350oF/180oC/160oC fan and bake for 30 minutes until lightly browned. If after 20 minutes they look like they are browning to quick, then cover them with foil for the last 10 minutes.
Make the glaze
9. Whisk the icing sugar and milk together and drizzle or spread over the warm rolls. Cover with foil until you’re ready to serve.
Recipe Tips
- For this these raspberry cream cheese rolls, I use a 11 x 8 inch baking dish or pan.
- To activate the yeast, it is important that the milk is warm as cold liquids will shut the yeast down. Even though the yeast needs to be warm, be careful not to raise the temperature too much as hot milk will also shut down the yeast. If you accidentally heat the milk too much then leave it to cool for a few minutes before you combine it with the dry ingredients. It should be around 43oC.
- When the dough is proofing, it needs to be placed in a warm area. If your home doesn’t have any warm areas, then turn your oven on to gas mark 3/325oF/170oC for around 5 minutes then turn it off and put the bowl in the oven covered with a dish towel. The oven should be slightly warm.
- When rolling up the dough, roll from whatever end you wish. If you roll from the shorter end you will get thicker sweet rolls but less rolls. If you roll from the longer end, you’ll get more rolls but they will be smaller.
- To cut the raspberry rolls, you can use a sharp knife but you will have to shape the rolls back with your fingers as using a knife slightly squashes the dough. For the best result, use floss to cut the sweet rolls.
Nutrition
Nutrition based on 1 serving - Calories: 366kcal | Fat: 14.1g | Saturates: 8.5g | Carbs: 54.6g | Sugar: 28.9g | Fibre: 2.5g | Protein: 6.1g | Salt: 0.41g.
Storage
These rolls can sit at room temperature for 2 days or stored in the refrigerator for 4 days. If they are stored in the fridge you can reheat them to soften them again. The rolls are best consumed within 2 days.
Recipes You May Like!
- The Best Home-made Cinnamon Rolls
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- Glazed Raspberry Cake
- Raspberry Swirl Loaf Cake (1lb tin recipe)
Raspberry Swirl Sweet Rolls
Ingredients
For the dough
- 200g strong bread flour
- 200g plain flour (all-purpose flour)
- 120g granulated sugar
- 1 teaspoon salt
- 7g fast action dried yeast (1 sachet)
- 180ml whole milk
- 1 teaspoon vanilla extract
- 80g unsalted butter
- 2 medium eggs
For the cream cheese filling
- 120g full fat cream cheese
- 45g unsalted butter very soft
- 1 teaspoon vanilla extract
For the raspberry filling
- 300g raspberries fresh or frozen
- 50g granulated sugar
- 1 teaspoon cornflour
For the glaze
- 150g icing sugar
- 25ml whole milk
Instructions
- Make the dough: To a mixing bowl (preferably a stand mixer bowl) add both flours, granulated sugar and yeast. Whisk with a balloon whisk and set aside.
- To a microwaveable bowl add the milk, vanilla extract and butter then microwave for 50 secs or until the milk is warm but not hot. Once you remove the bowl from the microwave, add the eggs and whisk, ensure the milk is warm but not hot (around 43oC).
- Pour the wet ingredients into the mixing bowl with the dry ingredients and bring the mixture to a dough. If you’re using a stand mixer then use the dough hook on a low setting. If you’re doing this by hand then use a large spoon and stir the ingredients together until a dough begins to form. The dough maybe slightly sticky at this point. Scrap the dough from the bowl onto a floured surface then sprinkle a teaspoon of flour onto the dough and begin to knead for around 4 minutes or until the dough is smooth and slightly springy.
- Allow the dough to rise: To a bowl, add a couple drops of vegetable oil and use your hand to spread the oil to ensure it covers all the inside of the bowl, this is to ensure the dough doesn’t stick. Add the dough to the bowl and cover with cling film (plastic wrap). Leave the dough to proof in a warm area for 1 – 2 hours or until the dough has doubled in size.
- Make the filling: You will need two bowls for the fillings. To one of the bowls, add the cream cheese, butter and vanilla and mix until well combined then set aside. To the next bowl which should be larger, add the raspberries, granulated sugar and cornflour and also mix until combined.
- Fill the dough: Once your dough has doubled in size, flour a surface and roll out the dough into a rectangle approximately 18 x 14 inches. Smooth the cream cheese filling onto the dough using a spatula or knife. Ensure it covers the whole surface. Lay the raspberry filling on top of the cream cheese filling and gently spread to cover the surface.
- Tightly roll up the dough and cut into even rolls (firstly, mark where you want to cut with a knife). This part can be slightly messy as the raspberries may leak out in places. Place the cut rolls in a baking dish (approximately 11 x 8) and ensure there is equal space between them all as they will expand. Cover them and place them somewhere warm and draft free for 1 – 2 hours.
- Bake the rolls: Once the rolls have expanded, preheat oven to gas mark 4/350oF/180oC/160oC fan and bake for 30 minutes until lightly browned. If after 20 minutes they look like they are browning to quick, then cover them with foil for the last 10 minutes.
- Make the glaze: Whisk the icing sugar and milk together and drizzle or spread over the warm rolls. Cover with foil until you’re ready to serve.
Judy says
I made these yesterday but used frozen blueberries instead. Very delicious.