17/09/2026
Raspberry Cream Cheese Sweet Rolls
Soft, fluffy homemade rolls filled with creamy vanilla cheesecake filling and juicy raspberries, then finished with a sweet glaze.
Ingredients
For the dough
3 ½ cups all-purpose flour
¼ cup granulated sugar
2 ¼ teaspoons active dry yeast
¾ cup warm milk
1 large egg
¼ cup unsalted butter, melted
½ teaspoon salt
Raspberry filling
1 ½ cups fresh raspberries
¼ cup granulated sugar
1 teaspoon lemon juice
1 tablespoon cornstarch
Cream cheese filling
8 oz cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
Glaze
1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract
Instructions
Make the dough:
Mix warm milk, yeast, and a pinch of the sugar. Let stand for 5–10 minutes until foamy.
Add the egg, melted butter, remaining sugar, and salt. Gradually mix in the flour until a soft dough forms.
Knead for about 6–8 minutes, until smooth and elastic. Place in a lightly greased bowl, cover, and let rise for 1–1½ hours, or until doubled.
Prepare the raspberry filling:
Add raspberries, sugar, lemon juice, and cornstarch to a small saucepan. Cook over medium heat for about 4–6 minutes, gently crushing some of the berries. Let cool completely.
Make the cream cheese filling:
Beat softened cream cheese with sugar, vanilla, and flour until smooth and creamy.
Roll out the dough:
Place the risen dough on a lightly floured surface and roll into approximately a 12 × 18-inch rectangle.
Spread the cream cheese mixture evenly over the dough. Spoon the cooled raspberry mixture over the cream cheese.
Starting from one long side, carefully roll the dough into a tight log.
Cut into 10–12 rolls and place them in a greased 9 × 13-inch baking dish. Cover and let rise for another 30–45 minutes.
Bake:
Bake at 350°F (175°C) for approximately 25–30 minutes, until golden brown and cooked through.
Make the glaze:
Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the warm raspberry rolls.
Serving
Let the rolls cool for about 10 minutes, then serve warm while the cream cheese filling is soft and the raspberry swirls are still juicy.
Tip: Fresh raspberries give the strongest homemade flavor, but frozen raspberries can also be used—just thaw and drain them first.