As the sun sets over bustling markets and vibrant street corners, the world wakes up in color, flavors dancing like confetti in the wind. Each bite teases the taste buds into travel: a taste of sun-ripened berries here, a swirl of creamy decadence there. Today, my fellow culinary explorers, we’re making a stop on this global gourmet tour with Raspberry Cream Cheese Sweet Rolls, an indulgent treat that wraps layers of sweet, tart, and buttery joy into one heavenly package.
Why make this recipe? Because life is too short for boring breakfasts! These sweet rolls are not merely pastries; they are a passport to pastry paradise. Soft and fluffy with a tangy cream cheese filling and a burst of fresh raspberries, every roll is a gooey morsel of happiness that transports you straight to the heart of a charming café in Paris or a bustling bakery in Istanbul. Your breakfast will never be the same again.
How to make Raspberry Cream Cheese Sweet Rolls
Ingredients:
- 1 cup milk
- 4 tablespoons butter (cubed)
- 3 1/4 – 3 1/2 cups all-purpose flour
- 1 package (2 1/4 teaspoons instant or rapid rise yeast)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg
- 8 ounces cream cheese (softened)
- 5 tablespoons granulated sugar (divided)
- 1 teaspoon vanilla
- 12 ounces fresh raspberries
- 1 tablespoon cornstarch
- 2 teaspoons lemon zest
- 1 1/2 cups powdered sugar
- 2 tablespoons butter (melted)
- 1/2 teaspoon vanilla
- 1-2 tablespoons milk
Directions:
- Grease a 9 x 13 inch baking pan and set it aside. This is where the magic will unfold!
- In a small saucepan, heat the milk and butter over medium-low heat until the butter melts and the milk warms to just above lukewarm. Set aside and let the romance begin!
- In the bowl of a stand mixer fitted with a paddle attachment, combine 2 cups of flour, instant yeast, 1/4 cup sugar, and salt. It’s like a party for dry ingredients—mix it up!
- Add the egg and that lovely milk concoction to the dry mix, and continue blending until thoroughly combined.
- Switch to a dough hook and gradually add the remaining flour, just until the dough starts pulling away from the sides (you might not need all of it). Knead for 5 minutes, letting your dough show off its elasticity.
- Plop that dough onto a lightly floured surface and let it rest for 10 minutes while we prepare the filling. Go ahead and shake it out, you’ve earned it!
- In a medium bowl, beat together the cream cheese, 3 tablespoons of sugar, and the vanilla. Whip it good!
- In a small bowl, combine the raspberries, the remaining 2 tablespoons of sugar, cornstarch, and lemon zest. It’s like a fruity fiesta in there!
- Roll out the dough into a 12 x 14 inch rectangle. Spread that luscious cream cheese filling evenly across your dough canvas, then sprinkle the raspberry mixture atop like it’s confetti.
- Start at the long end and roll the dough into a log, pinching the edges as you go (no escaping here, my delicious roll!). Slice into 12 equal pieces and place them into your prepared pan, covering them with a clean kitchen towel.
- Let those rolls rise in a warm place for 40-60 minutes, until they double in size. This is their chance to shine!
- While they’re dreaming of becoming sweet rolls, preheat the oven to 350 degrees. When they’ve puffed up beautifully, bake for 20-25 minutes until they are golden brown, like a glorious sunrise.
- Prepare the glaze by mixing the powdered sugar, melted butter, vanilla, and milk in a small bowl until smooth and dreamy. Let the rolls cool on a wire rack for about 2 minutes before drizzling that glossy goodness over the top.
How to serve Raspberry Cream Cheese Sweet Rolls
Slice them warm, plate them up, and add a sprig of mint for that extra flair. Serve alongside a steaming cup of coffee or tea, and voilà! You’ve just created the perfect breakfast or brunch spread. Who knew you could be a culinary genius in one morning?
How to store Raspberry Cream Cheese Sweet Rolls
These rolls thrive in an airtight container at room temperature for 2-3 days. If you want to extend their life, pop them in the fridge for up to a week (but let’s be real, good luck keeping them around that long!) You can also freeze them after baking separately on a baking sheet. Once frozen, transfer to a zip-top bag and enjoy them later, warmed back to gooey glory.
Tips to make Raspberry Cream Cheese Sweet Rolls
- Rise up: If your kitchen is chilly, consider warming it up or placing the rolls in a slightly heated oven to help them rise.
- Berry selection: While fresh raspberries are fabulous, feel free to mix it up with strawberries or blueberries if you desire a fruity fusion!
- Creamy dreams: Make sure your cream cheese is softened to ensure a smooth filling. Nobody wants a chunky cream cheese surprise!
Variations
Feeling adventurous? Try adding white chocolate chips to the filling for a sweet twist or drizzle melted chocolate over the glaze for a decadent finish.
FAQs
1. Can I use frozen raspberries instead of fresh?
Absolutely! Just make sure to thaw and drain them well before mixing into your filling. No one wants a soggy sweet roll.
2. What should I do if my rolls didn’t rise?
Don’t fret! A warm, draft-free environment is key to successful rising. If they’re still too stubborn, sometimes a little extra time is all they need.
3. Can I prepare the dough ahead of time?
Yes, you can prepare the dough the night before, let it rise, then punch it down and refrigerate overnight. Just bring it back to room temperature before rolling out.
Now, my fellow food adventurers, it’s time to roll your sleeves up and dive into the delicious world of Raspberry Cream Cheese Sweet Rolls. Get ready to explore flavors that will make your taste buds sing — let’s bake our way to joy! 🌍🍇✨
Raspberry Cream Cheese Sweet Rolls
Ingredients
Method
- Grease a 9 x 13 inch baking pan and set it aside.
- In a small saucepan, heat the milk and butter over medium-low heat until the butter melts and the milk warms to just above lukewarm. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine 2 cups of flour, instant yeast, 1/4 cup sugar, and salt.
- Add the egg and the milk mixture to the dry ingredients and blend until thoroughly combined.
- Switch to a dough hook and gradually add the remaining flour until the dough starts pulling away from the sides, knead for 5 minutes.
- Let the dough rest on a lightly floured surface for 10 minutes.
- In a medium bowl, beat together the cream cheese, 3 tablespoons of sugar, and vanilla.
- In a small bowl, combine the raspberries, the remaining 2 tablespoons of sugar, cornstarch, and lemon zest.
- Roll out the dough into a 12 x 14 inch rectangle.
- Spread the cream cheese filling evenly across the dough, and sprinkle the raspberry mixture on top.
- Roll the dough into a log from the long end, pinching the edges to seal, and slice into 12 equal pieces.
- Place the pieces into the prepared pan and cover with a kitchen towel.
- Let the rolls rise in a warm place for 40-60 minutes or until doubled in size.
- Preheat the oven to 350 degrees Fahrenheit.
- Bake for 20-25 minutes until golden brown.
- Mix the powdered sugar, melted butter, vanilla, and milk until smooth.
- Let the rolls cool for about 2 minutes before drizzling with glaze.