Let’s talk about these Raspberry Sweet Rolls. To start off, you must understand how much I adore cinnamon rolls. They have always ranked the charts as one of my top desserts. Because I love them so much, I have had a hard time giving any other kind of sweet roll a chance. I mean, I have wanted to give other sweet rolls a try, but I have just been too afraid to risk giving up the ultimate comfort contained in a beautiful, rounded cinnamon roll, dripping with cream cheese frosting, to try something different! There have been worries in my mind that other sweet rolls just wouldn’t compare. When you love a certain treat so much, it can really be a leap of faith to break the mold. 

Well, I did it.

In fact, I’ve done it twice in the last few months. Raspberry Sweet Rolls were such a good combination of the original roll of a treat and one of the best fruits on the planet. They are certainly different than a regular cinnamon roll, but have surely found their own rightful place in my palate! Baking with raspberries totally made it seem like summer really is here. Raspberries=summer. Plus I think our temperatures have finally climbed for good. 

Need a killer dessert for Memorial Day weekend? Then don’t pass up these Raspberry Sweet Rolls! You could even squeeze them in for a breakfast one day. I just know it 😉

I think regular cinnamon rolls pair super well with cream cheese frosting, but I would go so far as to say Raspberry Sweet Rolls paired with it super DUPER well!

Let’s get real. Those picture worthy rolls don’t have nearly enough frosting.

That’s more like it.

Raspberry Sweet Rolls

2017-05-25 18:49:24

Yields 24

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For the Rolls

1. 2 tablespoons instant yeast
2. 6 cups flour
3. 3/4 cup sugar
4. 1/4 teaspoon salt
5. 1/4 cup butter, melted
6. 1 1/2 teaspoons vanilla
7. 2 cups warm water

For the Raspberry Filling

1. 4 cups frozen raspberries, NOT THAWED
2. 4 teaspoons cornstarch
3. 2/3 cup sugar
4. 1/2 cup butter
5. 2 cups brown sugar

For the Cream Cheese Frosting

1. *1-2 (8 oz) packages cream cheese, softened
2. 1/2 cup butter, softened
3. 1 1/2 teaspoons vanilla
4. 2-3 teaspoons lemon juice
5. 3-4 cups powdered sugar

Instructions

1. 1. Mix the yeast with one cup of flour in a small-medium size bowl. Place sugar, salt, melted butter, vanilla, warm water, and the yeast/flour mixture in a mixer. Mix until combined.
2. 2. Gradually add the remaining five cups of flour until a soft dough forms. Let raise in a large, lightly greased bowl until doubled in size. This will take about an hour.
3. 3. While the dough is rising, begin preparing the filling. Melt the butter and brown sugar over low-medium heat. Only heat it until the butter is just melted and combined with the brown sugar. Do not melt it long enough it becomes liquid, or else the filling will drain from the cinnamon rolls while they raise the second time. Set aside to cool a few minutes.
4. 4. Punch down the dough and roll into a large rectangle. Spread the brown sugar/butter mixture all over the rectangle. Make sure you spread it all the way out to the edges of the dough.
5. 5.In a medium size bowl, stir the FROZEN raspberries, cornstarch, and sugar. Make sure the raspberries are frozen to ensure easier rising and baking. The filling will stay inside the roll better. Spread the raspberry mixture evenly all over the rectangle, to the edges. Roll up the dough and cut into about 24 1-2 inch rolls. They should squeeze about perfectly onto one standard size cookie sheet, or two 9x13 pans. Raise in a warm place until doubled. This takes anywhere from about 30-60 minutes.
6. 6. Shortly before the rolls finish rising, preheat the oven at 350 degrees F. When rolls finish raising, bake 20-22 minutes. Make sure the centers are not doughy. The raspberry filling makes the centers more susceptible to be underdone.
7. 7. To prepare the frosting, beat the cream cheese and butter 2-3 minutes, until smooth and creamy. Add the vanilla and lemon juice and combine. You can add more or less of these based on your personal preference. Add the powdered sugar, one cup at a time, until the desired sweetness is reached. Beat at least 3 minutes, or until the frosting begins to appear more of a white color. My Mom taught me this little trick for cream cheese frosting and I love it! It gives it an amazing texture and combines the flavors even better.
8. 8. Frost the warm rolls and enjoy!

Notes

1. *Two packages of cream cheese make for an extra cream cheese flavored frosting and is delicious! One package will make a yummy frosting as well, it just won't be as strongly flavored. The more cream cheese you add, the more likely you will need all four cups of powdered sugar.

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