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Raspberry Cream Cheese Sweet Rolls with Vanilla Glaze

A single, fluffy Raspberry Cream Cheese Sweet Roll topped with thick vanilla glaze, showing the bright red raspberry filling.
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Follow this recipe to make soft, homemade sweet rolls filled with a tangy cream cheese and sweet raspberry mixture, topped with a simple vanilla glaze.

Ingredients

  • For the Dough: 1 cup whole milk, 1/4 cup granulated sugar, 2 1/4 teaspoons active dry yeast, 1/2 cup unsalted butter (melted), 1 large egg, 1 teaspoon salt, 4 cups all-purpose flour, plus more for dusting.
  • For the Filling: 8 ounces cream cheese (softened), 1/2 cup granulated sugar, 1 large egg yolk, 1 teaspoon vanilla extract, 1/2 cup raspberry jam or preserves.
  • For the Glaze: 2 cups powdered sugar, 1/4 cup whole milk, 1 teaspoon vanilla extract.

Instructions

  1. Activate the yeast: Warm the milk until it is lukewarm (about 105-115°F). Stir in the sugar and yeast. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: In a large bowl, combine the melted butter, egg, and salt with the yeast mixture. Gradually add the flour, mixing until a shaggy dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, beat the softened cream cheese, sugar, egg yolk, and vanilla extract together until smooth. Set aside.
  5. Roll out the dough: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, approximately 12×18 inches.
  6. Assemble the rolls: Spread the cream cheese mixture evenly over the dough, leaving a 1-inch border on one long edge. Spoon the raspberry jam over the cream cheese layer and gently spread it out.
  7. Shape and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls.
  8. Second rise: Place the rolls cut-side up in a greased 9×13 inch baking pan. Cover loosely and let them rise again for 30 to 45 minutes until puffy.
  9. Bake the rolls: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until golden brown.
  10. Make the glaze: While the rolls cool slightly, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust milk for desired consistency.
  11. Glaze and serve: Drizzle the vanilla glaze over the warm rolls before serving.

Notes

  • For a make-ahead option, assemble the rolls, place them in the pan, cover tightly, and refrigerate overnight. Remove them from the fridge 1 hour before baking and add 5 to 10 minutes to the bake time.
  • If you prefer a swirl effect instead of a layer, mix the jam into the cream cheese filling before spreading.
  • Use room temperature ingredients for the dough and filling to ensure proper mixing and rising.

Nutrition

Find it online: https://delishdiarist.com/raspberry-cream-cheese-sweet-rolls-with-vanilla-glaze/