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Raspberry Sweet Rolls

cream cheese frosted sweet rolls on plate with raspberries and pistachios

If you love cinnamon rolls, then you must try these Raspberry Sweet Rolls! Fresh raspberries get tossed together to create a simple filling for these fluffy yeast rolls. Top with cream cheese frosting for the best treat. A simple recipe that can easily be made dairy-free friendly using simple ingredient swaps.

Ingredients

Scale

Dough

  • 1 cup unsweetened non-dairy milk (such as oat, soy, cashew, coconut, or almond)
  • 1 large egg
  • 1 packet (2.25 teaspoons) instant yeast (quick rise)
  • ¼ cup granulated sugar
  • 3 tablespoons butter, melted and cooled
  • 3.253.75 cups unbleached all-purpose flour
  • 1/4 tsp salt

 

Raspberry Filling

  • 12 ounces fresh raspberries
  • 2.5 tablespoons granulated sugar
  • ½ tablespoon tapioca flour

 

Frosting

  • 4 ounces cream cheese, softened at room temperature 
  • 2 tablespoons milk of choice (can also sub yogurt)
  • 1.25 cups confectioners sugar

 

Instructions

Read through the entire recipe instructions before beginning, then gather your ingredients and start. This will make the process much smoother and all of the steps will flow easier.

  1. In a microwave safe bowl or glass measuring cup, heat milk for about 20-30 seconds. Allow temperature of milk to reach 100-110ºF (or lukewarm). If it’s too hot it will kill the yeast.
  2. Add yeast and sugar into large mixing bowl of stand mixer and gently add milk. Stir until combined and allow to sit for 10 minutes, until top is foamy. Then stir in melted butter and egg until fully combined. Begin adding flour, about 1/2 cup at a time. You will likely need about 3 cups here. Dough should be elastic and start to pull away from the edge of the bowl when its ready. At this time, change the attachment to the dough hook, and allow the hook to knead the dough on low speed for about 5 minutes. Dough should remain soft but not overly sticky. Note: This is typically where I add another 1/4 cup or so of flour with the mixer running, then stop the mixer once the flour has mixed in slightly, reposition the dough and start the mixer again to continue kneading the dough. I used a total of 3.5 cups.
  3. Lightly grease a large bowl with oil or butter. Shape dough into ball, place in bowl and cover with towel and let rise in warm environment until dough has doubled in size, about 45 minutes. TIP: While you’re getting the dough ready, set the oven to warm or preheated to 170ºF then turn off. Place bowl in the warmed oven and allow to rise.
  4. During the last 10 minutes of rise time, make the raspberry filling by tossing the fresh raspberries with sugar and tapioca flour.
  5. Grease a 9×13″ baking dish with butter or coconut oil, set aside. Once the dough has doubled in size, lightly cover a flat surface with flour. Place the dough onto floured surface and sprinkle a little flour on the dough. Roll into a 15×9 inch rectangle, sprinkling more flour on as needed so rolling pin doesn’t stick. Use spoon to place raspberry filling onto dough, going almost all the way to the edges. It’s okay to lightly mash them slightly here; see image in post for reference.
  6. Using the heels of your hands and thumbs, gently and somewhat tightly, roll dough into a long roll, placing seam side down. Use floss method to slice rolls (this video helps for a visual) or a serrated knife to gently cut into about 1″ width. Discard the ends. You should get 12 rolls for a 9×13 pan. Place rolls in greased pan, leaving room to rise, and put pan in draft-free environment until rolls have almost doubled in size, about another 20 minutes. You can use the warm oven tip above. See notes below for overnight adaptation. Remove rolls from oven after they’ve risen and preheat oven to 350ºF.
  7. Once oven has fully preheated, place pan back in oven and bake uncovered, for about 25-30 minutes until tops are lightly golden.
  8. While the rolls are cooling, make the cream cheese frosting: In a medium bowl using electric mixer, combine softened cream cheese with powdered sugar and add in milk or yogurt – mix on low-medium speed until smooth. Add frosting to rolls and enjoy!

Notes

Make this recipe completely dairy-free by using a vegan cream cheese and non-dairy milk if you’d like to keep the frosting the same. Or use a simple confectioners sugar glaze by mixing one cup powdered sugar with 3 tablespoons milk or lemon juice.

This recipe has not been tested egg-free, but you could potentially use a flax-seed egg option. I have not tested this but let me know if you do!

You could easily make 9 large rolls in a 9×9 baking dish (or a similar size baking dish), just know you’ll have more waste. Sometimes if I have extra dough, I’ll create little twists and bake in my toaster oven while the rolls are baking in the big oven.

Keywords: sweet rolls, fresh raspberry recipes, cinnamon rolls recipe