Ingredients
Equipment
Method
- In a large mixing bowl or the bowl of a stand mixer, combine the warm milk and the 1 teaspoon of granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes, or until it becomes foamy and bubbly. This indicates the yeast is alive and ready to work its magic, forming the foundation for fluffy rolls.1 cup warm milk (105-115°F / 40-46°C), ½ cup granulated sugar, 2 ¼ teaspoons active dry yeast
- To the activated yeast mixture, add the remaining ½ cup of granulated sugar, the room-temperature egg, melted butter, and vanilla extract. Whisk gently to combine everything.½ cup granulated sugar, 1 large egg, at room temperature, ¼ cup unsalted butter, melted and slightly cooled, 1 teaspoon vanilla extract
- Gradually add 3 ½ cups of the all-purpose flour and the salt to the wet ingredients. If using a stand mixer, attach the dough hook and mix on low speed until a shaggy dough forms. If mixing by hand, stir with a wooden spoon or spatula until just combined, then turn the dough out onto a lightly floured surface.3 ½ to 4 cups all-purpose flour, ½ teaspoon salt
- Stand Mixer Method: Increase the mixer speed to medium-low and knead for 6-8 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. Add the remaining ½ cup of flour, a tablespoon at a time, if the dough is too sticky to handle.
Hand Kneading Method: Knead the dough on a lightly floured surface for 8-10 minutes, pushing, folding, and turning it. The dough should become smooth, pliable, and elastic. Add small amounts of flour if it becomes too sticky, but avoid adding too much as this can lead to dry rolls.3 ½ to 4 cups all-purpose flour - Lightly grease a clean large bowl with oil or cooking spray. Place the kneaded dough into the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. A slightly warm oven (turned off) or a spot near a sunny window works well.
- While the dough is rising, prepare the filling. In a medium bowl, beat the softened cream cheese and ½ cup of granulated sugar together until smooth and creamy. Add the egg yolk and lemon zest (if using) and beat until well combined. Gently fold in the raspberry jam or preserves. Be careful not to overmix at this stage; you want to maintain some ribbons of raspberry color.8 ounces cream cheese, softened, ½ cup granulated sugar, 1 large egg yolk, ½ teaspoon lemon zest, ¼ cup raspberry jam or preserves
- Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches and about ¼ inch thick. Spread the prepared raspberry cream cheese filling evenly over the surface of the dough, leaving a small border (about ½ inch) along the edges.
- Starting from one of the long sides, tightly roll up the dough jelly-roll style. Pinch the seam to seal it. Using a sharp knife or dental floss (which provides cleaner cuts), slice the rolled dough into 12 equal rolls, about 1.5 inches thick.
- Lightly grease a 9x13 inch baking pan or an equivalent baking dish. Arrange the sliced rolls cut-side up in the prepared pan, leaving a little space between them as they will expand. Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise for another 30-45 minutes, or until they are puffy and have nearly doubled in size again.
- Preheat your oven to 350°F (175°C). Remove the cover from the rolls and bake for 20-25 minutes, or until the tops are golden brown and cooked through. The internal temperature should reach around 190-200°F (88-93°C). If the tops start browning too quickly, you can loosely tent the pan with aluminum foil.
- While the rolls are baking or cooling slightly, prepare the cream cheese glaze. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the sifted powdered sugar, mixing until well combined and smooth. Stir in the vanilla extract. Add milk or heavy cream, one tablespoon at a time, until the glaze reaches your desired drizzling consistency.4 ounces cream cheese, softened, ¼ cup unsalted butter, softened, 1 ½ cups powdered sugar, sifted, 1 teaspoon vanilla extract, 2-4 tablespoons milk or heavy cream
- Once the rolls are out of the oven and have cooled slightly (warm but not hot), drizzle the cream cheese glaze generously over the tops. Garnish with fresh raspberries and mint leaves, if desired. Serve the Raspberry Cream Cheese Sweet Rolls warm.Fresh raspberries, Fresh mint leaves
Notes
To keep your Raspberry Cream Cheese Sweet Rolls tasting their best, proper storage is key. Room Temperature: Unfrosted or lightly frosted rolls can be stored at room temperature in an airtight container for up to 2 days. Refrigeration: For longer storage, particularly if they are heavily frosted with a cream cheese glaze, store them in an airtight container in the refrigerator for up to 4-5 days. Freezing: Wrap each roll individually in plastic wrap, then place them in a freezer-safe bag or container. They will keep in the freezer for up to 2-3 months. Reheating: Gently warm them in a microwave for 10-20 seconds, or in a low oven (around 250°F / 120°C) for a few minutes.