Raspberry Sweet Rolls

There is an amazing place that makes the best Raspberry Sweet Rolls and so this is my interpretation and I think they turned out pretty good!

There is a place in Utah County that makes the most amazing sweet rolls and cinnamon rolls. I wanted to try and recreate my version of their raspberry sweet rolls. Matt had never had raspberry in rolls before and told me they were interesting. I thought they turned out pretty good! You should try these!

Raspberry Sweet Rolls

Ingredients

Roll Dough

• 1/2 package active dry yeast
• 1/4 c. warm water
• 1 c. milk, scalded then cooled to room temperature
• 2 Tbsp. melted butter, slightly cooled
• 1/4 c. sugar
• 3-4 c. flour
• 1 eggs
• 1 tsp. salt
• 1/4 c. honey

Filling

• 1/2 stick salted butter, softened
• 1/4 cup brown sugar
• 2 cups frozen raspberries
• 3 tablespoons granulated sugar
• 1 teaspoon cornstarch
• zest of 1/2 a large lemon
• 1 teaspoon fresh squeezed lemon

Frosting

• 1 8oz block of cream cheese, softened
• 1 stick of salted butter, softened
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 cups powdered sugar

Raspberry Sweet Rolls

Directions

1. In a mixing bowl or stand mixer, combine yeast, warm water, and 1 Tbsp. sugar. Let the yeast get bubbly. 
2. Place milk in a saucepan over medium heat. Bring to a boil and remove from heat. Allow cooling slightly.
3. Melt the butter in the microwave and set aside.
4. Add the sugar, honey, milk, and 1/2 the flour to the yeast mixture. Beat together for two minutes.
5. Add butter, eggs, and salt. Stir well.
6. Add the rest of the flour a half a cup at a time until the dough begins to separate from the sides of the bowl. Let it rest for 3-5 minutes.
7. Knead the dough in the bowl for 5 minutes. If the dough seems sticky to you add a tablespoon of flour at a time until it reaches a good consistency.
8. Remove dough from the bowl and grease the inside of the bowl.
9. Place the dough back in the bowl and flip it around till the entire outside is nice and shiny with the oil.
10. Loosely cover the bowl with plastic wrap and allow the dough to double in size, which takes a little over an hour and sometimes longer in my cold house.
11. Once the dough has doubled, smash it down with your fists for about a minute. 
12. Roll out in a 1/4 inch,  12 inch x 18 inches. Spread the butter for the filling and sprinkle the brown sugar on top.
13. In a medium bowl, mix together the raspberries, sugar, lemon zest, lemon and cornstarch and then spread over the brown sugar.
14. Roll up tightly and then cut into 1 inch rolls and place into a greased 9×13 inch dish. Then cover with plastic and let rise once again for an hour or two. You can also put in the fridge for up to 24 hours. 
15. When you are ready to bake, preheat the oven to 350 degrees. Bake for 25 to 30 minutes, or until golden brown on top.
16. Once the rolls are done, allow to cool for 15 to 20 minutes, before frosting.
17. Put all the ingredients for the frosting in a bowl and blend until smooth. Top your rolls with the frosting and enjoy!

Did you try our Raspberry Sweet Rolls recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

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