These beautiful raspberry cheesecake sweet rolls are irresistibly delicious! Great for breakfast, brunch or a midnight snack!
I am so excited to post this recipe today! Mostly because I think the picture turned out so pretty! Seriously though, these raspberry cheesecake sweet rolls are soooo good. I am a big fan of berries and wanted something new to do with them. Since I’m in a sweet roll kinda mood lately this is what I came up with. I loved how pretty these turned out! I highly recommend trying them while they are warm. Totally ooey, gooey tastiness.
I prefer to use my stand mixer for my convenience, but this recipe can be done just as well with hand beaters. If using a stand mixer, fit it with the paddle attachment. So in the bowl of your mixer, place the butter, salt, and sugar. In a small pot, over medium high heat, scald the 1 cup of milk. To scald milk, heat it until nearly boiling then remove from the heat. Pour the scalded milk over the contents of the mixing bowl. Allow to cool down to a warm but not hot temperature (a bit warmer than a baby’s bath water). In a small measuring cup dissolve 1 Tbs. active dry yeast and 1/2 tsp sugar in 1/3 cup warm water and let stand 5 minutes until foamy. Pour the foamy yeast, 2 eggs, and 2 cups of flour into the mixing bowl. Mix on low just to get everything mixed together, then beat at a medium high speed for 5 minutes. Don’t skimp on the time. You need to beat the batter for 5 minutes.
Following 5 minutes of beating, add 1 1/2 cups more flour and mix just until incorporated. The left picture above is what your batter/dough should look like. This particular kind of roll is called a batter roll or batter bread. Meaning it is not going to come together in a ball like typical doughs. It will be sticky and gooey. Remove the paddle attachment and cover the bowl with a dish towel. Allow the dough to rise until doubled like shown above in the right hand picture. This should take an hour to an hour and a half. Gently punch down the dough, recover and allow to rise a 2nd time until doubled. This time it will rise in about half the time it took before. While the dough is rising for a second time make the cream cheese filling according to the recipe instructions. Also prepare a 9×13 baking dish by spraying it with non-stick cooking spray.
Dump the risen dough onto a generously floured surface. As you can see in the left hand picture above, this dough is very soft and kind of sticky. Gently knead the dough with a little flour just enough that it is not terribly sticky. Do not add a ton of flour. You really only need a bit. This dough should not toughen up and be a stiff dough like regular bread dough. Roll the dough out into roughly a 20 x 14 inch rectangle on a floured surface.
Spread the cream cheese filling on the rolled out dough. Place the frozen raspberries in a gallon size ziploc type bag, measure the cornstarch into the bag with them, close and shake to coat. You want to wait until this point to get the raspberries out of the freezer. If the raspberries thaw too much they just make a mess. The dough is harder to slice up nice, and the juice runs everywhere. Sprinkle the cornstarch coated raspberries across the cream cheese filling and roll up the dough jelly roll style. Slice into 1 1/2 inch thick slices. I usually get 12-15 sweet rolls. I also use dental floss to slice these because you will get a nice clean cut every time and it is faster. Just take a long string of floss, slide it an 1 1/2 inches under the end, cross end in your left hand with the one in your right making an X, and pull each end tight. It will cut right through the roll.
Place the slices in a greased 9×13 baking dish. Cover and let rise in a warm place for 30 minutes. Preheat your oven to 350 degrees while they rise. These won’t double in size. The frozen raspberries will slow the rising down a bit. After 30 minutes you should see that they have risen some, but probably not doubled. That’s fine. Bake at 350 degrees for 25-35 minutes. The tops should be lightly browned and the center roll should be done. Make the icing while these bake. Allow to cool on a wire rack for 15 minutes before drizzling with icing.
- 1/4 Cup Butter
- 1 tsp Salt
- 1/4 Cup Sugar
- 1 Cup Scalded Milk
- 1 Tbs. Active Dry Yeast
- 1/2 tsp Sugar
- 1/3 Cup Warm Water
- 2 Large Eggs
- 3 1/2 Cups Flour, divided
- 8 oz Cream Cheese softened
- 1/4 Cup Butter softened
- 1/2 Cup Sugar
- 1 tsp Vanilla Extract
- 2 heaping cups Frozen Raspberries (leave them in your freezer until it is time to use them)
- 1 1/2 Tbs. Cornstarch
- 2 Cups Powdered Sugar
- 1 tsp Vanilla Extract
In the bowl of a stand mixer fitted with the paddle attachment (you can make these with hand beaters, too) place the 1/4 cup of butter, 1 tsp Salt, and 1/4 cup of sugar.
In a small saucepan, scald the 1 cup of milk. To scald milk, heat the milk over medium heat high to nearly boiling. Remove from the heat and pour over the contents of the mixing bowl.
Allow to cool to a warm, but not hot temperature (a little warmer than a baby's bath water). This takes 20-30 minutes.
In a small bowl, dissolve the yeast and 1/2 tsp sugar in 1/3 cup warm water. Let stand until foamy. About 5 minutes.
Pour the foamy yeast, 2 eggs, and 2 cups of the flour into the mixing bowl. Mix on low just until everything is mixed together. Then beat on medium high for 5 minutes. Don't skimp on the time. You must beat it for 5 minutes.
Add the remaining 1 1/2 cups flour. Mix until incorporated. This is a batter dough so the dough is going to be sticky and gooey, it will not be a ball of dough. Refer to the pictures included in this recipes post to see what this should look like. Cover the dough and let rise until doubled. This will take an hour to an hour and a half.
Punch down the dough, recover, and let rise a second time until doubled. This will only time 1/2 the time of the first rise.
While the dough is rising for a second time, spray a 9x13 baking dish with non-stick cooking spray and mix up the cream cheese filling.
Dump the risen dough out onto a generously floured surface. Knead gently just enough so the dough is not sticky. This won't take a lot of flour. Remember this is a soft dough and should not be a stiff ball of dough like bread dough would be.
Roll out into a rectangle that is roughly 20x14 inches. Spread the cream cheese filling over the top of the rolled out dough.
Place the frozen raspberries in a gallon size ziploc type bag and add the cornstarch to them. Seal the bag and shake the raspberries until they are well coated. Sprinkle over the top of the cream cheese filling.
Roll up the dough jelly roll style and slice into 1 1/2 inch slices. Refer to my post for instructions on how to slice these with dental floss.
Place the slices into the prepared baking dish. I can only fit 12 in my 9x13 pan so if you got more than 12 you will need an additional smaller pan. Cover and let rise in a warm place for 30 minutes. Preheat the oven to 350 degrees and make the icing.
These will probably not double in size. The frozen raspberries will make them rise slower. After 30 minutes they will have risen some, but probably not doubled.
Bake at 350 degrees for 25-35 minutes. The tops should be lightly browned and the center roll should be done. Cool about 15 minutes before drizzling with icing.
Beat the cream cheese, butter, sugar and vanilla together until smooth.
Using a fork, mix together the powdered sugar, vanilla, and enough milk to bring to a drizzly consistency.