Raspberry Cheesecake Sweet Rolls
If you love the creamy richness of cheesecake and the soft, pillowy texture of homemade sweet rolls, these Raspberry Cheesecake Sweet Rolls are about to become your new favorite recipe. Filled with a smooth cream cheese mixture and bursts of juicy raspberries, these rolls bake up golden, fluffy, and perfectly sweet. They’re ideal for holiday mornings, weekend brunch, baby showers, or whenever you want a bakery-style treat that’s homemade.
Why You’ll Love This Recipe:
- Ultra soft and fluffy homemade dough
- Creamy cream cheese filling in every bite
- Sweet and tart raspberry flavor
- Perfect for brunch or dessert
Ingredients:
For the dough:
- 1/4 cup butter
- 1 tsp salt
- 1/4 cup sugar
- 1 cup milk, scalded
- 1 tbsp Active Dry Yeast
- 1/2 tsp sugar
- 1/3 cup warm water
- 2 large eggs,
- 3 1/2 cups all purpose flour, divided
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
Raspberry layer:
- 2 heaping cups frozen raspberries (keep them frozen until use)
- 1 1/2 tbsp cornstarch
Glaze:
- 2 cups powdered sugar
- 2-3 tbsp milk
- 1 tsp vanilla extract
How to make Raspberry Cheesecake Sweet Rolls:
Prepare the dough:
- In bowl of stand mixer with paddle attachment, place 1/4 cup butter, 1 tsp salt and 1/4 cup sugar.
- In a saucepan, scald the milk by heating over medium heat to hot but not boiling. Will start forming a film on the bottom so stir and watch so it doesn’t burn. Cool to warm baby bath water temperature for about 20-30 minutes.
- In a small bowl, dissolve yeast and 1/2 tsp sugar in 1/3 cup warm water. Let stand about 5 minutes or until foamy.
- Pour the yeast, eggs and 2 cups of the flour into the mixer bowl on top of butter, salt and sugar. Mix on low until combined, then beat on medium high for 5 full minutes. The batter will be glossy and smooth.
- Add remaining 1 1/2 cups flour and mix until incorporated. Batter will be a little sticky and gooey. Cover and let dough rise until doubled (about 1 1/2 hours).
- Punch down the dough with your fist, let it recover, cover the dough and let rise until double again (will take half time of the first rise).
- While dough is rising, spray a 9 x 13 baking pan with non-stick spray and mix the cream cheese filling.
Make the cream cheese filling mixture:
- In a medium bowl beat the cream cheese, butter, sugar, and vanilla together until smooth and creamy. Set aside.
Prepare the raspberries:
- Place frozen raspberries in a Ziploc bag with the cornstarch and shake gently until raspberries are coated.
Assemble the rolls:
- Place dough on generously floured surface and knead a little flour into the dough just until it is less sticky. Roll dough into an 14 x 18 inch rectangle.
- Spread the cream cheese mixture onto the dough evenly with an offset spatula or knife.
- Sprinkle the raspberries evenly on top of the cream cheese layer.
- Starting from the long edge, roll dough tightly into a log. Slice into 12 equal rolls and place into the greased baking dish.
- Cover and let rise for 30-40 minutes. Will not double in size because of raspberries. Heat oven to 350 degrees and bake rolls for 25-30 minutes or until golden brown.
- Allow to cool slightly before adding the glaze (about 15 minutes).
Make the glaze:
- Whisk powdered sugar, milk and vanilla together until smooth.
- Drizzle over the warm rolls and serve.
Tips for Perfect Sweet Rolls:
- Don’t overheat the milk or you’ll kill the yeast. Let it cool until bath water temperature.
- Use room temperature cream cheese for a smooth filling.
- For extra raspberry flavor, add 1 tsp lemon zest to the raspberries in the Ziloc bag.
Make Ahead & Storage:
- After assembling the rolls, cover and refrigerate overnight. In the morning, let them sit at room temperature for 30-45 minutes before baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze baked (unglazed) rolls for up to 2 months. Thaw overnight and warm and glaze before serving.
Variations:
- Swap raspberries for strawberries or blueberries.
- Add white chocolate chips for extra sweetness.
- Top with a lemon glaze (add a little lemon zest to glaze mixture).
Original recipe from https://mindeescookingobsession.com/raspberry-cheesecake-sweet-rolls/
Other yummy recipes to try:
Raspberry Cheesecake Sweet Rolls
If you love the creamy richness of cheesecake and the soft, pillowy texture of homemade sweet rolls, these Raspberry Cheesecake Sweet Rolls are about to become your new favorite recipe.
Equipment
- 1 Stand Mixer May mix by hand if desired.
- 1 9 x 13 baking pan
- 1 Medium saucepan
- 1 small bowl
Ingredients
For the dough:
- 1/4 cup butter
- 1 tsp salt
- 1/4 cup sugar
- 1 cup milk, scalded
- 1 tbsp Active Dry Yeast
- 1/2 tsp sugar
- 1/3 cup warm water
- 2 large eggs
- 3 1/2 cups all purpose flour, divided
For cream cheese layer:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
Raspberry layer:
- 2 heaping cups frozen raspberries (keep frozen until use)
- 1 1/2 tbsp cornstarch
Glaze:
- 2 cups powdered sugar
- 2-3 tbsp milk
- 1 tsp vanilla extract
Instructions
Prepare the dough:
- In bowl of stand mixer with paddle attachment, place 1/4 cup butter, 1 tsp salt and 1/4 cup sugar.
- In a saucepan, scald the milk by heating over medium heat to hot but not boiling. Will start forming a film on the bottom so stir and watch so it doesn't burn. Cool to warm baby bath water temperature for about 20-30 minutes.
- In a small bowl, dissolve yeast and 1/2 tsp sugar in 1/3 cup warm water. Let stand about 5 minutes or until foamy.
- Pour the yeast, eggs and 2 cups of the flour into the mixer bowl on top of butter, salt and sugar. Mix on low until combined, then beat on medium high for 5 full minutes. The batter will be glossy and smooth.
- Add remaining 1 1/2 cups flour and mix until incorporated. Batter will be a little sticky and gooey. Cover and let dough rise until doubled (about 1 1/2 hours).
- Punch down the dough with your fist, let it recover, cover the dough and let rise until double again (will take half time of the first rise).
- While dough is rising, spray a 9 x 13 baking pan with non-stick spray and mix the cream cheese filling.
Make cream cheese filling:
- In a medium bowl beat the cream cheese, butter, sugar, and vanilla together until smooth and creamy. Set aside.
Prepare the raspberries:
- Place frozen raspberries in a Ziploc bag with the cornstarch and shake gently until raspberries are coated.
Assemble the rolls:
- Place dough on generously floured surface and knead a little flour into the dough just until it is less sticky. Roll dough into an 14 x 18 inch rectangle.
- Spread the cream cheese mixture onto the dough evenly with an offset spatula or knife.
- Sprinkle the raspberries evenly on top of the cream cheese layer.
- Starting from the long edge, roll dough tightly into a log. Slice into 12 equal rolls and place into the greased baking dish.
- Cover and let rise for 30-40 minutes. Will not double in size because of raspberries. Heat oven to 350 degrees and bake rolls for 25-30 minutes or until golden brown.
- Allow to cool slightly before adding the glaze (about 15 minutes).
Make glaze:
- Whisk powdered sugar, milk and vanilla together until smooth. Drizzle over the rolls and serve warm.
Tips for Perfect Sweet Rolls:
*Don't overheat the milk or you'll kill the yeast. Let it cool until bath water temperature. *Use room temperature cream cheese for a smooth filling. *For extra raspberry flavor, add 1 tsp lemon zest to the raspberries in the Ziloc bag.Make Ahead & Storage:
*After assembling the rolls, cover and refrigerate overnight. In the morning, let them sit at room temperature for 30-45 minutes before baking. *Store leftovers in an airtight container in the refrigerator for up to 4 days. *Freeze baked (unglazed) rolls for up to 2 months. Thaw overnight and warm and glaze before serving.Variations:
*Swap raspberries for strawberries or blueberries. *Add white chocolate chips for extra sweetness. *Top with a lemon glaze (add a little lemon zest to glaze mixture).
Tried this recipe?Let us know how it was!