Raspberry Swirl Sweet Rolls

Name: Raspberry Swirl Sweet Rolls
Prep time: 240 min
Cook time: 28 min
Total time: 280 min
Yield: 12, 12 rolls
Cuisine: american
Ingredients: 1 cup (240ml) whole milk, warmed to about 100°F (38°C); 2/3 cup (135g) granulated sugar, divided; 1 and 1/2 Tablespoons (14g) Platinum Yeast from Red Star (2 standard-size packets)*; 1/2 cup (113g) unsalted butter, softened to room temperature and cut into 4 pieces; 2 large eggs, at room temperature; 1/2 teaspoon pure vanilla extract or vanilla bean paste; 1/2 teaspoon salt; 4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed; 2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray); one 10-oz. package (about 2.5 cups or 300g) frozen raspberries (do not thaw); 1/3 cup (67g) granulated sugar; 1 teaspoon cornstarch; 4 ounces (113g) full-fat brick cream cheese, softened to room temperature; 1 cup (120g) confectioners’ sugar; 1 Tablespoon (30ml) whole milk or heavy cream

Nutrition Facts

Per serving · recipe makes 12 · 4h 40m total

Servings

Calories

21% of a 2,000 cal day

425KCAL

Protein

8g16% DV

% DAILY VALUE

Total Fat14g

18%

Saturated7g

37%

Unsaturated6g

—

Total Carbs68g

25%

Fiber3g

Total Sugars30g

—

incl. Added Sugars27g

53%

Starch36g

—

Sodium155mg

% Daily Value is based on a 2,000 calorie day.

Buttery sweet rolls swirled with tart-sweet raspberry filling and topped with cream cheese glaze. A showstopper breakfast or dessert that can be prepped overnight.

Ingredients

12 SERVINGS

1 cupwhole milk — warmed to about 100°f (38°c), 240 ml
135 ggranulated sugar — divided, ⅔ cup
14 gPlatinum Yeast from Red Star — instant, dry, 1½ tbsp
113 gunsalted butter — softened, ½ cup
2large eggs — at room temperature
½ tsppure vanilla extract — or vanilla bean paste
½ tspsalt
563 gall-purpose flour — spooned and leveled, 4½ cup, or bread flour
2 tspcanola oil — or vegetable oil or olive oil or nonstick spray
300 gfrozen raspberries — 1 package
67 ggranulated sugar — ⅓ cup
1 tspcornstarch
113 gfull-fat brick cream cheese — softened, 4 oz
120 gconfectioners’ sugar — 1 cup
1 tbspwhole milk — 30 ml, or heavy cream

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

4h 40m total

Read the method on Sally's Baking AddictionSally’s original page

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dessertamericanbaked goodvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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