Ingredients
For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 teaspoon salt
- 3/4 cup whole milk, warmed to 110°F
- 1/4 cup water, warmed to 110°F
- 1/4 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
For the Raspberry Filling:
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 3 tablespoons unsalted butter, softened
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon (optional)
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
- Make filling: Cook raspberries, sugar, cornstarch, lemon juice, and salt over medium heat 8-10 minutes until thick. Cool completely.
- Make dough: Mix 2 cups flour, sugar, yeast, and salt. Add warm milk, water, butter, eggs, and vanilla. Mix until combined. Add remaining flour gradually. Knead 8-10 minutes until smooth and elastic.
- First rise: Place dough in greased bowl, cover, and let rise 1-2 hours until doubled (or refrigerate overnight).
- Roll and fill: Roll dough into 16×12-inch rectangle. Spread with softened butter, sprinkle with brown sugar mixture, then spread raspberry filling. Roll up tightly from long edge.
- Cut and arrange: Cut into 12 equal pieces. Place in greased 9×13-inch pan. Cover and let rise 45-60 minutes until puffy.
- Bake: Preheat oven to 350°F. Bake 22-27 minutes until golden brown.
- Frost: Beat cream cheese and butter until fluffy. Add powdered sugar, vanilla, and milk. Beat until smooth. Spread over warm rolls.
Notes
- Make ahead: Prepare dough and refrigerate overnight. Or assemble rolls, refrigerate, and bake fresh in morning.
- Yeast: Instant yeast mixes directly into flour. Active dry yeast must be proofed in warm milk first.
- Filling: Can be made 3 days ahead. Must be completely cool before using.
- Cutting: Use dental floss for cleanest cuts without squishing rolls.
- Storage: Keep unfrosted rolls airtight 2 days at room temperature. Frosted rolls refrigerate 4 days.
- Freezing: Freeze baked unfrosted rolls up to 3 months. Thaw, warm, and frost before serving.
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian