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Raspberry Cream Cheese Sweet Rolls with Vanilla Glaze

Two stacked Raspberry Cream Cheese Sweet Rolls, one broken open to show the filling and vanilla glaze dripping down.
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Follow this recipe to make soft, homemade sweet rolls filled with a tangy cream cheese mixture and fresh raspberries, topped with a simple vanilla glaze.

Ingredients

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  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 cup fresh or frozen raspberries, lightly dusted with flour
  • 1/2 cup powdered sugar, for glaze
  • 2 tablespoons milk, for glaze
  • 1/2 teaspoon vanilla extract, for glaze

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: Stir the remaining granulated sugar, melted butter, eggs, salt, and 3 1/2 cups of the flour into the yeast mixture. Mix until a shaggy dough forms. Knead on a lightly floured surface, adding the remaining flour gradually, until the dough is smooth and elastic, about 8 minutes.
  3. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, beat the softened cream cheese, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, and 1 egg yolk until smooth. Set aside.
  5. Roll out the dough: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches.
  6. Assemble the rolls: Spread the cream cheese mixture evenly over the dough, leaving a 1-inch border on one long edge. Sprinkle the raspberries evenly over the cream cheese layer.
  7. Shape and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal pieces.
  8. Second rise: Place the rolls cut-side up in a greased 9×13 inch baking dish. Cover and let rise for 30 to 45 minutes, or until puffy. Preheat your oven to 375°F (190°C) during the last 15 minutes of rising.
  9. Bake: Bake for 20 to 25 minutes, or until golden brown. Let cool in the pan for 10 minutes.
  10. Make the glaze: Whisk together the 1/2 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. If the glaze is too thick, add milk a few drops at a time.
  11. Glaze and serve: Drizzle the vanilla glaze over the warm rolls before serving.

Notes

  • If you use frozen raspberries, do not thaw them; lightly toss them in flour before sprinkling them on the dough to help prevent excess moisture.
  • For a lump-free cream cheese filling, ensure your cream cheese is fully softened to room temperature before mixing.
  • If you prefer a thicker glaze, reduce the milk amount slightly.

Nutrition

Find it online: https://savorsensations.com/raspberry-cream-cheese-sweet-rolls-vanilla-glaze/