Raspberry Cream Cheese Sweet Rolls

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.

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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.

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4.83 from 17 votes

Raspberry Sweet Rolls

Mary Younkin

Soft, buttery rolls spread with a cream cheese mixture and stuffed with juicy raspberries. These Raspberry Cream Cheese Sweet Rolls make a special treat.

Prep Time: 30 minutes mins

Cook Time: 15 minutes mins

Additional Time: 2 hours hrs

Total Time: 2 hours hrs 45 minutes mins

Servings: 8 -9 rolls

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Ingredients 

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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

Serving: 1 roll | Calories: 419 kcal | Carbohydrates: 50 g | Protein: 7 g | Fat: 22 g | Saturated Fat: 13 g | Polyunsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 81 mg | Sodium: 324 mg | Fiber: 2 g | Sugar: 22 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

{originally published 4/7/15 – recipe notes and photos updated 2/18/21}