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Raspberry Sweet Rolls Recipe

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★★★★

4 from 26 reviews

These Raspberry Sweet Rolls are soft, fluffy, and filled with a tangy-sweet raspberry mixture combined with lemon zest and sugar. Topped with a creamy lemon-infused cream cheese frosting, they make a delightful treat perfect for breakfast or dessert. The dough is enriched with butter, eggs, and yeast, giving the rolls a tender crumb and beautifully golden crust after baking.

Ingredients

Scale

Yeast Mixture

  • 2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water

Dough

  • 6 tablespoons shortening or unsalted butter
  • 1 cup granulated sugar
  • 9 cups unbleached all-purpose flour
  • 2 cups hot water
  • 2 eggs, beaten
  • 1 tablespoon salt

Filling

  • 1/2 cup softened butter
  • 1/2 cup light brown sugar
  • 3 1/2 cups raspberries
  • 1/3 cup granulated sugar
  • Zest of 1 large lemon
  • 1 1/2 teaspoons cornstarch

Frosting

  • 4 ounces cream cheese, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • 1 cup powdered sugar
  • 1 teaspoon lemon zest

Instructions

  1. Activate yeast: Add yeast to 1 cup of lukewarm water, stir gently, and set aside for about five minutes until it becomes frothy.
  2. Prepare dough base: In a stand mixer bowl, combine shortening, granulated sugar, and salt with hot water. Beat for 30 seconds and then let cool to lukewarm temperature. Stir in 2 cups of flour until smooth. Mix in the yeast mixture and then the beaten eggs for a well-combined batter.
  3. Add remaining flour and knead: Gradually add the rest of the flour and mix with the dough hook attachment for about 2 minutes. Remove dough and knead by hand on a floured surface, adding a little extra flour if sticky, until the dough feels satiny and smooth.
  4. First rise: Place dough in a greased bowl, cover with a towel, and let it rise in a warm place for 30 minutes or until doubled in size.
  5. Roll out first half: Remove dough, divide in half. Roll one half into a rectangle on a floured counter. Spread evenly with 4 tablespoons softened butter and sprinkle with 1/4 cup brown sugar. Mix raspberries, granulated sugar, lemon zest, and cornstarch gently and sprinkle half over the dough.
  6. Form rolls: Carefully roll dough into a long log, then cut into 2-inch thick slices with dental floss or thread. Place slices into a greased 9×13 baking pan.
  7. Repeat rolling and filling: Repeat the rolling, buttering, sprinkling, filling, rolling, and cutting process with the other half of the dough and remaining filling ingredients. Place rolls in a greased baking pan.
  8. Second rise and bake: Cover rolls with a towel and let them rise in a warm spot for about 1 hour until doubled in bulk. Preheat oven to 350°F (175°C) and bake the rolls for 25-32 minutes until golden brown on top and soft inside. Remove from oven and cool on wire racks.
  9. Make frosting: While rolls cool, beat cream cheese, butter, powdered sugar, and lemon zest in a medium bowl with an electric mixer until smooth and creamy.
  10. Frost and serve: Spread the cream cheese frosting evenly on the warm rolls and serve.

Notes

  • Use fresh or frozen raspberries; if using frozen, thaw and drain excess moisture to avoid soggy filling.
  • For best results, allow dough to rise in a warm, draft-free area.
  • Dental floss or thread is recommended for cleanly slicing the rolls without squashing.
  • Ensure butter and cream cheese are at room temperature before making frosting for smooth texture.
  • Store leftover rolls in an airtight container; they can be refrigerated for up to 3 days and warmed before serving.

Keywords: Raspberry sweet rolls, yeast rolls, raspberry filling, cream cheese frosting, lemon zest, breakfast pastry, sweet rolls recipe

Find it online: https://epicrecipebox.com/raspberry-sweet-rolls-recipe/