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Home ยป Recipes ยป Bread Recipes

Raspberry Cheesecake Sweet Rolls

Updated: Oct 4, 2023 by Mindee ยท This post may contain affiliate links ยท 19 Comments

If you're bored with traditional cinnamon rolls and are ready to venture out and try a new sweet roll recipe, then you're in luck! These raspberry sweet rolls are what you need! Smooth cream cheese filling and juicy raspberries wrapped in soft, fluffy rolls! Trust me, they are as good as they look!

Plate of raspberry cheesecake sweet rolls.
Raspberry Cheesecake Sweet Rolls
Jump to:
  • Why You'll Love This Recipe
  • Ingredient Notes and Substitutions
  • Couple Things You'll Need
  • Step by Step Instructions
  • Recipe FAQs
  • More Unique Sweet Roll Recipes
  • Raspberry Cheesecake Sweet Rolls Recipe

Why You'll Love This Recipe

  • Whether you call them raspberry rolls or raspberry cream cheese rolls, this family favorite is a fun twist on classic cinnamon rolls!
  • A sweet treat for Easter brunch or Christmas morning!
  • This sweet roll dough recipe is soft, moist, and never dry!

Ingredient Notes and Substitutions

  • Flour - All-purpose flour, not bread flour.
  • Butter - I used salted butter, but unsalted butter can be used as well.
  • Yeast - Active dry yeast is the same as instant yeast or rapid-rise yeast.
  • Raspberries - You may use fresh raspberries in place of the frozen raspberries.
Ingredients needed to make this raspberry sweet roll recipe.
Ingredients needed to make this raspberry sweet roll recipe.

Couple Things You'll Need

Step by Step Instructions

  • 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.
  • In the bowl of a stand mixer, place the butter, salt, and sugar.
  •  In a small saucepan, 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 babyโ€™s bath water).  
Pour scalded milk over butter, sugar and salt.
Pour scalded milk over butter, sugar, and salt.
  • In a small bowl, dissolve 1 Tbs. active dry yeast and ยฝ teaspoon sugar in โ…“ cup warm water and let stand for 5 minutes until foamy.  
  • Pour the foamy yeast, 2 eggs, and 2 cups of flour into the mixing bowl with the warm milk mixture.
  • Mix on low just to get everything mixed together, then beat at a medium-high speed for 5 minutes.  Donโ€™t skimp on the time.  You need to beat the batter for 5 minutes.
Add yeast mixture, eggs and some flour to make a the batter dough.
Add yeast mixture, eggs, and some flour to make the batter dough.
  • Following 5 minutes of beating, add 1  ยฝ cups more flour and mix just until incorporated.
  • Picture 12 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 dough.  It will be sticky and gooey.
  • Remove the paddle attachment and cover the bowl with a clean kitchen towel, not plastic wrap.
  • Let the dough rise until doubled.  This should take an hour to an hour and a half.  
  • Gently punch down the dough, recover, and allow it to rise a 2nd time until doubled.  This time, it will rise in about half the time it took before.
Punch dough dough and allow for a second rise.
Punch dough dough and allow for a second rise.
  • While the dough is rising for a second time, make the cream cheese filling by beating the room-temperature cream cheese, softened butter, sugar, and vanilla together.
  • Also, prepare a 9ร—13 baking dish by spraying it with non-stick cooking spray.
Whip up cream cheese filling!
Whip up cream cheese filling!
  • Dump the risen dough onto a generously floured surface.  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 stiff dough like regular bread dough.  
  • Roll the dough out with the help of a rolling pin 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 nicely, and the juice runs everywhere.
  • Sprinkle the cornstarch-coated raspberries across the cream cheese filling and roll up the dough jelly-roll style, starting with the long side.  
  • Slice into  1 ยฝ-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 1 ยฝ inches under the end, cross the 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 9x13 baking dish. Cover and let rise in a warm place for 30 minutes.  These won't double in size.  The frozen raspberries will slow the rising down a bit.  
Roll the sweet raspberry filing up in the soft dough.
Roll the sweet raspberry filling up in the soft dough.
  • Preheat your oven to 350 degrees while they rise.
  • After 30 minutes, you should see that they have risen some, but probably not doubled. ย That's fine. ย 
  • Bake at 350 degrees for 25-35 minutes. ย The tops should be lightly browned, and the center roll should be done. ย 
  • Make the icing while these bake.  Allow to cool on a wire rack for 15 minutes before drizzling with icing.
  • Store by covering the baking pan with a lid or with plastic wrap. No need to transfer to an airtight container.
Drizzle icing over warm sweet rolls.
Drizzle icing over warm sweet rolls.

Recipe FAQs

Can these sweet rolls be frozen?

Yes, just make sure they are completely cool before freezing.ย  Thaw at room temperature.

More Unique Sweet Roll Recipes

  • Lemon Danish Sweet Rolls
  • Homemade Cinnamon Rolls
  • Orange Sweet Rolls
  • Maple Bacon Sticky Buns
  • Nutella Rolls

Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!

Raspberry Cheesecake Sweet Rolls

Raspberry Cheesecake Sweet Rolls Recipe

Mindee
If you're bored with traditional cinnamon rolls and are ready to venture out and try a new sweet roll recipe, then you're in luck!ย  These raspberry sweet rolls are what you need!ย  Smooth cream cheese filling and tart raspberries wrapped in soft, fluffy rolls!ย  Trust me, they are as good as they look!
4.91 from 10 votes
Print Recipe Pin Recipe
Prep Time 4 hours hrs
Cook Time 35 minutes mins
Total Time 4 hours hrs 35 minutes mins
Course Breakfast
Cuisine American
Servings 12 serving
Calories 405 kcal

Ingredients
  

Roll Dough

  • ยผ Cup Butter
  • 1 teaspoon Salt
  • ยผ Cup Sugar
  • 1 Cup Scalded Milk
  • 1 Tbs. Active Dry Yeast
  • ยฝ teaspoon Sugar
  • โ…“ Cup Warm Water
  • 2 Large Eggs
  • 3 ยฝ Cups Flour divided

Cream Cheese Filling

  • 8 oz Cream Cheese softened
  • ยผ Cup Butter softened
  • ยฝ Cup Sugar
  • 1 teaspoon Vanilla Extract

Raspberries

  • 2 Cups heaping Frozen Raspberries (leave them in your freezer until it is time to use them)
  • 1 ยฝ Tbs. Cornstarch

Icing

  • 2 Cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1 Cup Milk

Instructions
 

Roll Dough

  • In the bowl of a stand mixer fitted with the paddle attachment (you can make these with hand beaters, too), place the ยผ cup of butter, 1 teaspoon Salt, and ยผ 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 ยฝ teaspoon sugar in โ…“ cup warm water. Let stand until foamy. About 5 minutes.
  • Pour the foamy yeast, 2 eggs, and 2 cups of 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 ยฝ 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 recipe 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 be ยฝ 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. ย Sprinkle over the top of the cream cheese filling.
  • Roll up the dough jelly roll style and slice into 1 ยฝ inch slices. ย Refer to my post for instructions on how to slice these with dental floss.
  • Place the slices into the prepared baking dish. ย I can only fit 12 in my 9x13 pan, so if you have more than 12, you will need an additional smaller pan. ย Cover and let rise in a warm place for 30 minutes. ย Preheat the oven to 350 degrees and make the icing.
  • These will probably not double in size. ย The frozen raspberries will make them rise slower. ย After 30 minutes, they will have risen some, but probably not doubled.
  • Bake at 350 degrees for 25-35 minutes. ย The tops should be lightly browned, and the center roll should be done. ย Cool for about 15 minutes before drizzling with icing.

Cream Cheese Filling

  • Beat the cream cheese, butter, sugar, and vanilla together until smooth.

Icing

  • Using a fork, mix together the powdered sugar, vanilla, and enough milk to bring to a drizzly consistency.

Notes

  • If you have questions, be sure to read the recipe post. There are many pictures that are very helpful

Nutrition

Calories: 405kcalCarbohydrates: 76gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 52mgSodium: 189mgPotassium: 149mgFiber: 2gSugar: 41gVitamin A: 366IUVitamin C: 7mgCalcium: 152mgIron: 2mg
Keyword cream cheese rolls, raspberry cream cheese rolls, raspberry rolls, raspberry sweet rolls
Tried this recipe?Let us know how it was!

Thanks for stopping by! Before you go, be sure to check out a few of my most popular recipes!

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Reader Interactions

Comments

  1. JP

    November 26, 2022 at 4:39 pm

    One of my favorites

    Reply
  2. Michael

    September 14, 2022 at 8:49 am

    Can I use fresh berries

    Reply
    • Mindee

      September 14, 2022 at 8:50 am

      Yes, you can ๐Ÿ™‚

      Reply
  3. Sonya Capate

    April 16, 2022 at 4:27 pm

    Probably some of the best rolls Iโ€™ve ever made!

    Reply
    • Mindee

      April 18, 2022 at 6:12 am

      Thank You! Your kind words made my day!

      Reply
  4. Josh

    June 09, 2020 at 11:27 pm

    Can this be refrigerated until morning of baking?

    Reply
    • mindeescookingobsession

      June 11, 2020 at 9:29 am

      I wouldn't advise doing that because the raspberries will thaw overnight and all the juice would go to the bottom of the pan. Plus the sweet rolls with rise way too high overnight in the fridge. These sweet rolls are actually almost better cold than warm. I would just bake them the night before and serve them chilled the next day or you can always reheat them.

      Reply
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4.91 from 10 votes

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