Raspberry Sweet Rolls

Raspberry Sweet Rolls puts 2% or whole milk, instant yeast and egg at the center of a roll recipe and finishes in about 250 minutes, enough for 12 sweet rolls.

• Yield 12 sweet rolls
• Ready in 250 minutes
• Prep 40 minutes
• Cook 30 minutes

Ingredients

Dough

• ¼ cup ( 57 g ) salted butter
• ¼ cup ( 53 g ) granulated sugar
• 1 cup 2% or whole milk
• 3 ½ cups ( 497 g ) all-purpose flour
• 2 ¼ teaspoons instant yeast
• 1 large egg
• ½ teaspoon salt

Filling

• 2 tablespoons ( 29 g ) salted butter, softened
• 2 to 2 ¼ cups ( 226 to 255 g ) frozen raspberries
• ⅓ cup ( 71 g ) granulated sugar
• 2 teaspoons cornstarch
• 1 teaspoon fresh lemon zest

Frosting

• 2 ounces ( 57 g ) cream cheese, softened to room temperature
• 6 tablespoons ( 85 g ) salted butter, softened to room temperature
• 1 teaspoon lemon zest (optional)
• ½ teaspoon vanilla extract
• 1 ½ cups ( 171 g ) powdered sugar
• 1 tablespoon milk or heavy cream (optional)

Instructions

1. For the dough, place the butter and sugar in the bowl of a stand mixer fitted with the dough hook.
2. Heat the milk on the stove or in the microwave until the milk is scalded (small bubbles will form around the edges and the milk will be steaming). Pour the milk over the butter and sugar.
3. Let the mixture sit for 5 to 6 minutes until the butter is melted and the mixture is warm to the touch (an instant-read thermometer should register between 105 and 110 degrees F.).
4. Add 2 cups of the flour, yeast, egg, and salt. Mix until combined.
5. With the mixer on medium speed, gradually add the flour until the dough clears the sides of the bowl. The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Add additional flour only if the dough is overly sticky. Knead the dough for 2 to 3 minutes.
6. Cover the bowl and let the dough rise until doubled, 45 to 60 minutes.
7. Lightly grease the countertop with cooking spray. Gently deflate the dough and turn out onto the countertup. Roll the dough into a 16X12-inch rectangle. Spread the softened butter evenly across the top.
8. For the filling, in a medium bowl, add the frozen raspberries, sugar, cornstarch and lemon zest. Toss until evenly combined.
9. Sprinkle the raspberry filling evenly over the dough.
10. Starting with one long end, roll the dough into a tight log pinching the seam to seal.
11. Using a sharp serrated knife, cut the large roll in half. Then cut each half into six pieces.
12. Lightly grease a 9X13-inch baking dish. Place the rolls in the pan (3 across, 4 down). Cover the pan with lightly greased plastic wrap or a kitchen towel and let the rolls rise until nearly, about 2 to 3 hours. Note: the rising time will be longer than a traditional cinnamon roll because of the cold filling, and the rolls may not fully double. As the rolls rise, the liquid from the thawing raspberries will spread across the bottom of the pan - that's normal - as they bake, the filling and liquid thickens to form a jammy glaze.
13. Preheat the oven to 350 degrees F. Bake the rolls for 25 to 30 minutes until baked through and lightly golden on top.
14. For the icing, in a medium bowl with a handheld electric mixer (or in a stand mixer fitted with the paddle attachment), mix the softened cream cheese and butter (and lemon zest, if using) together until thick and creamy, 1 to 2 minutes. Add the vanilla and mix again. Add half of the powdered sugar and mix until light and creamy. Add the remaining powdered sugar and mix until well-combined and very creamy, 1 to 2 minutes. Add milk or cream to thin, if desired (the frosting should be thick, creamy, and spreadable).
15. Let the rolls cool for about 15 minutes until still warm but not hot. Spread evenly with icing. Serve warm or at room temperature.

Cool the bake on a rack until the crumb sets, then slice.