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Raspberry Cream Cheese Sweet Rolls are soft, buttery rolls spread with a sweet cream cheese mixture and stuffed with juicy raspberries.
A fun twist on traditional cinnamon rolls, these delicious sweet rolls are sure to go fast at any brunch this summer.
Raspberry Sweet Rolls
I made this raspberry cream cheese sweet roll recipe the first time several years ago for Easter brunch. You probably aren’t surprised that I didn’t bring a single one home.
Needless to say, they were a favorite with everyone. The tangy cream cheese and raspberry filling complemented the buttery sweet yeast bread beautifully.
What’s not to love about raspberries, cream cheese, and buttery yeast bread? It’s pretty much the perfect food.
This basic dough recipe is a family favorite used in our traditional cinnamon rolls. The raspberry and cream cheese filling in these rolls is a fun variation, making them perfect for a summertime brunch.
I especially like that the cream cheese glaze and raspberry filling aren’t sickly sweet but they actually bring their own essence to the overall flavor of the roll.
These Raspberry Cream Cheese Sweet Rolls taste delicious and look amazing on a pretty plate.
Sweet Roll Recipe
I’m partial to my basic sweet yeast dough recipe. This is a rich dough made with butter and eggs that is very easy to prepare. The resulting rolls are super soft and moist.
If you’re preparing for a big brunch, you can make the dough for these rolls the night before and let it rise in the refrigerator until you need it the next day. In the morning, simply take the dough out of the fridge and roll it out.
For extra tips and tricks and a tutorial on how to make the perfect dough, be sure to check out the basic sweet yeast dough post before you make these! Especially if you’re a little uncomfortable with yeast breads.
If you’re ready to bake, I’ve included the sweet roll dough recipe below so you don’t have to jump around the site in order to make your raspberry cream cheese sweet rolls.
For the raspberry filling, I normally use frozen raspberries that have been allowed to thaw. The cornstarch keeps them from getting too runny.
You can use fresh raspberries in season and the results are excellent. When using frozen berries, it’s important to allow time for them to thaw so that they won’t freeze the dough.
Raspberry Rolls
I love bringing these to potluck dinners or family brunches. They are so easy to make and everyone loves them. That’s reward enough for any home cook!
I have more sweet roll recipes where this one came from, check out my Sweet Roll Archives for more delicious brunch inspiration.
That’s where you can learn how to make the Best Cinnamon Rolls, or another Sunday Brunch favorite, Lemon Blueberry Sweet Rolls among many other fabulous and easy recipes.
Raspberry Sweet Rolls
Ingredients
For the Dough
- 1/2 tablespoon instant yeast
- 1/2 cup warm milk
- 3 tablespoons sugar
- 1/4 cup butter well softened, but not melted
- 1/2 teaspoon salt
- 1 egg
- 2 cups all purpose flour
For the Cream Cheese Filling
- 4 ounces cream cheese softened
- 2 tablespoons butter softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
For the Raspberry Filling
- 1 and 1/2 cups frozen raspberries
- 1/2 tablespoon cornstarch
Cream Cheese Glaze
- 1/4 cup butter softened
- 1 ounce cream cheese
- 1/2 teaspoon vanilla
- 3/4 cup powdered sugar
- 2-4 tablespoons of milk.
Instructions
- Proof the yeast in the warm milk for 10-15 minutes or until bubbly. Whisk in the sugar, butter, salt and egg. Stir in the flour until the dough comes together.
- Knead the dough on a floured surface for a few minutes until it is smooth and elastic. Place in a greased bowl and let rise until double in size.
- To make the cream cheese filling, beat together the cream cheese, butter and sugar until smooth. Stir in the vanilla. Toss the raspberries in the cornstarch right before rolling out the dough.
- Roll the dough into an 10 by 18 inch rectangle. Spread the cream cheese mixture over the dough with a butter knife. Sprinkle with the raspberries and roll up tightly starting on the short edge.
- Using thread or a very sharp knife, cut the log into 8 or 9 rolls. Place them in a greased 12 inch skillet or 11 x 7 baking pan. Let rise in a warm place until double. Bake at 375 F for 15-16 minutes. Double check the center rolls to make sure they are not doughy before removing from the oven.
- Let the rolls cool slightly before drizzling with the glaze. Add more milk if necessary to thin the glaze.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 4/7/15 – recipe notes and photos updated 2/18/21}
Taste is amazing. Cool the dough after you roll it out and the filling. Its easier to work with and the filling doesn’t goo out and the dough doesn’t smooch down stretching away from the edges. Only use 3 tbls of milk for glaze and then add more if needed. After assembled, cut and put in the pan. The rising will need a little longer due to chilling it before hand.
I’m happy to hear that the sweet rolls were a hit!
First let me say how well you articulated the process for making the rolls. Excellent and appreciated!!!!
To the rolls themselves, impressive, outstanding, fantastic, marvelous!!!! Hands down the best rolls I’ve ever eaten or made….and I’ve made a few!
Thank you for sharing your knowledge and recipe. Kudos!
I’m so glad you are enjoying the rolls!
Hi, I would love to make these for Christmas but I’m going to be short on time. Is there a point in which I can freeze them to pick back up and bake them on Christmas Day?
Thank you!
Freezing before the final rise should be fine. All it means is they will have to thaw, then proof before they bake. You can do that at room temp for a few hours or you can thaw them overnight before the final proof and bake.
I’d give it 10 stars if I could! Even before it cooled enough for the topping, I couldn’t resist and it was so DELECTABLE. I’m making these for every future party!
I’m glad the sweet rolls have been such a hit, Rachel!
Sooo good! We ate the whole batch in less than an hour and I miss them already!
Hoping I did the glaze right; didn’t see that step above but maybe it was as easy as stirring together. Tasted great either way!
I’m so glad you enjoyed the rolls, Morgan!
I have now tried this 4 times with no luck. I bought new yeast, I put a thermometer in like to make sure its the right temperature and the 1 time it worked i did everything and made the dough but after 2 hohrs it never doubled in size? What am I doing wrong 4 times
These are by far the best rolls ever ! Only thing I do different is leave my berries frozen until I roll them out.
Hey, did you use salted or unsalted butter? Recipe doesn’t say
I use salted butter in my recipes, Leah.
I have been making these for months. I double the receipe and get raves ! I have tried many, but, these are perfection ! I am making cinnamon rolls right now. Going to roll, season, put on giant cookie sheet, freeze then pop them off and put in ziplock bags. Christmas morning will pop them in baking dish, let rise , and bake. Thank you for the “perfect” basic dough receipe !
I have tried many recipes for a good easy recipe for my sweet roll creations. THIS is IT!!!! Didn’t have raspberries but did have freshly made mango ginger marmalade to create absolutely wonderful mango cream cheese rolls. The bread is tender and tasty. This is now my go to yeast bread. I do have a question about how many eggs does the buttery dinner rolls call for? Is it 2 + 1 for a total of 3?