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#BrunchWeek: Raspberry Sweet Rolls

Raspberries are added to these sweet rolls for the perfect summer taste.
Prep Time35 minutes
Cook Time18 minutes
Total Time53 minutes
Course: Breakfast, Brunch
Keyword: breakfast, brunch, BrunchWeek, dessert, raspberries, sweet rolls
Servings: 12 -16
Calories:
Author: NicholeL

Ingredients

for the rolls:

  • 1 packet yeast such as Red Star Premium Yeast
  • 1 cup warm water
  • 2 tablespoon granulated sugar such as Dixie Crystals
  • 1 teaspoon salt
  • 6 tablespoon unsalted butter softened
  • 3 cups all purpose flour

for the filling:

  • ½ cup frozen blueberries
  • ½ cup frozen raspberries
  • ¼ cup granulated sugar such as Dixie Crystals
  • ½ teaspoon cornstarch

for the glaze:

  • 3 tablespoon cream cheese softened
  • 2 cups powdered sugar
  • 1-2 tablespoon milk

Instructions

  • 1. In the bowl of your stand mixer, combine yeast, water, and sugar and allow to sit for 15 minutes.
  • 2. Meanwhile, cut two rounds of parchment paper to fit in the bottom of 2 8-inch round cake pans. Place the parchment in the pans and spray with non-stick cooking spray.
  • 3. Prepare the filling mixture by tossing blueberries and raspberries in a bowl with sugar and cornstarch until coated. Set aside.
  • 4. Preheat the oven to 400 degrees.
  • 5. Add salt and butter to the yeast mixture in the stand mixer. Mix with a dough hook and add flour ½ cup at a time until a soft dough forms. Add more flour if needed. Dough should be tacky, but not sticky.
  • 6. Turn out the dough onto a lightly floured surface and divide into two pieces. Roll out each piece into a 9x11 rectangle.
  • 7. Spread half of the berry mixture ½ inch from one edge, lengthwise. Pull the border over the berry mixture and keep rolling dough up tightly. Repeat with remaining dough.
  • 8. Slice each log into 6-8 evenly sized rolls and place in the prepared baking pans. Let rest for 5 minutes.
  • 9. Bake for 15-18 minutes or until the tops of the rolls are golden.
  • 10. Remove from the oven and place pans on a wire rack.
  • 11. Prepare the glaze by combining the cream cheese and powdered sugar together in the bowl of a stand mixer and mixing on low speed until fully combined. Add in milk a little at a time until the glaze reaches a consistency where it can be poured over the rolls.
  • 12. Pour glaze over the rolls and enjoy warm. Uneaten rolls can be refrigerated for 2-3 days if covered. Reheat by microwaving in 30 second intervals. Additional glaze may need to be added if rolls are dry.