Baking | Breakfast | Brunch | Snack | Uncategorized | Valentine's Day

Raspberry Cream Cheese Sweet Rolls

April 22, 2017

My hubby had been asking for these delicious Raspberry Sweet Rolls for weeks, and I finally managed to put them together, and boy oh boy am I glad I did. Raspberries are my favourite fruit/berry ever! When I was young my Omi would make this delicious dessert that she called Raspberry Pudding which was the beautiful marriage of a yellow cake top with a delicious raspberry sauce, and this will always be my favourite dessert and one of the things I miss most about my Omi. This flavours of this recipe totally reminded me of my Omi’s raspberry pudding, which of course made these a new favourite. You can find the recipe here.

These sweet rolls are perfect to add to a lunch, to have for breakfast or add to your lovely brunch party. I love the bright red/pink colour of the raspberries. I also think these would make a lovely breakfast for Valentine’s Day. I know it is a little late for Valentine’s Day, but it comes around every year. This recipe would be super amazing with freshly picked berries, and could easily be adapted to your favourite berry whether it be strawberries, blueberries or blackberries. I loved the cream cheese spread in the middle of these rolls. I found the flavour was really balanced, but it really depends on the flavour/sweetness of your berries. The original recipe has a recipe for a cream cheese glaze which I’m sure would be delicious. I didn’t make it this time as I found the flavour was great on its own, and I was too tired to make it haha.

Raspberry Cream Cheese Sweet Rolls
Prep Time
4 hrs
Cook Time
15 mins
Total Time
4 hrs 15 mins

A delicious addition to any breakfast or brunch, and a nice twist on the classic cinnamon roll.

Course: baking, Breakfast, brunch
Servings: 12
  • 1 1/2 tsp active dry yeast
  • 1/2 cup warm milk
  • 3 tbsp sugar
  • 1/4 cup butter softened
  • 1/2 tsp salt
  • 1 egg
  • 2 cups flour
Cream Cheese Filling:
  • 4 oz cream cheese
  • 2 tbsp butter
  • 1/4 cup sugar
  • 1 tsp vanilla
Raspberry Filling:
  • 1 1/2 cup frozen raspberries
  • 1/2 tbsp cornstarch
  • 1 tsp sugar
Cream Cheese Glaze:
  • 1/4 cup butter softened
  • 1 oz cream cheese
  • 1/2 tsp vanilla
  • 3/4 cup powdered sugar
  • 2-4 tbsp milk
  1. In the warm milk place the yeast to proof it. This should take 10-15 minutes. It will be bubbly. Whisk in the sugar, butter, salt and egg. Once combined add the flour to create the dough. Turn out onto floured surface and knead for about 2 minutes. Place in a greased bowl and allow to rise until doubled in size.
  2. To make the cream cheese filling use an electric hand mixer to beat together cream cheese, butter, vanilla and sugar. Beat until creamy and smooth, set aside until time to assemble rolls.
  3. Once the dough has risen, roll it out into a rectangle. Spread the cream cheese filling onto the rectangle, leaving about 1/2 an inch around the edges. In a small bowl combine the raspberries, cornstarch and sugar. Sprinkle evenly over the cream cheese filling. Roll up the dough tightly into a log like cinnamon rolls. Cut into 8-9 even pieces. Place the rolls into a greased dish.
  4. Preheat oven to 375 and allow the rolls to rise once again in a warm spot, I put mine on my stove as my oven is reheating.
  5. Once doubled in size bake for 15-16 minutes, ensure that the centre is no longer doughy before removing from the oven. Let the rolls cool as you make the glaze.
  6. In a small bowl use a hand electric mixer beat together the glaze ingredients. Drizzle over the rolls if you wish once they have cooled slightly.
  7. ENJOY!
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