Description
Delicious raspberry sweet rolls topped with a creamy glaze.
Ingredients
Scale
- 1 cup whole milk
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 4 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1/3 cup unsalted butter, softened
- 1 cup freeze-dried raspberries
- 1/2 cup brown sugar
- 1/3 cup unsalted butter, softened (for filling)
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Warm the milk to 110°F. Stir in 1 teaspoon of sugar and sprinkle the yeast over the top. Let it sit until foamy, about 5–10 minutes.
- In a stand mixer, combine flour, remaining sugar, salt, eggs, and the yeast mixture. Mix using a dough hook.
- Add softened butter and knead for 7–10 minutes until smooth and elastic.
- Transfer dough to a greased bowl, cover, and let rise until doubled (1 to 1 hours).
- Blend freeze-dried raspberries into powder. Mix with brown sugar and softened butter to make the filling.
- Roll out the dough into a rectangle. Spread filling evenly. Roll up tightly from the long side and cut into 12 equal pieces.
- Place rolls in a greased 9×13 pan. Cover and let rise for 30–45 minutes until puffy.
- Bake at 350°F for 25–30 minutes, until lightly golden. Let cool slightly.
- Make glaze by beating cream cheese, powdered sugar, lemon juice, and vanilla until smooth.
- Spread glaze over warm rolls and sprinkle with extra raspberry powder if desired.
Notes
- This recipe yields 12 rolls.
- Feel free to adjust the amount of raspberries based on personal preference.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg