Ingredients
Dough
- 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
- 2/3 cup (135g) granulated sugar, divided
- 1½ Tablespoons (14g) Platinum Yeast from Red Star (about 2 standard packets)
- ½ cup (113g) unsalted butter, softened to room temperature and cut into 4 pieces
- 2 large eggs, at room temperature
- ½ teaspoon pure vanilla extract or vanilla bean paste
- ½ teaspoon salt
- 4½ cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
- 2 teaspoons canola, vegetable, or olive oil for bowl (or nonstick spray)
Filling
- One 10-oz. package (about 2.5 cups or 300g) frozen raspberries (do not thaw)
- ⅓ cup (67g) granulated sugar
- 1 teaspoon cornstarch
Cream Cheese Icing
- 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
- ½ teaspoon pure vanilla extract or vanilla bean paste
Instructions
- Prepare the dough: Whisk warm milk, 2 tablespoons sugar, and yeast together in the bowl of a stand mixer fitted with a dough hook or paddle. Cover and let sit 5 minutes until foamy. If mixing by hand, combine in a large bowl.
- Mix dough ingredients: Beat in the remaining ½ cup sugar and softened butter on medium speed until butter breaks up. Add eggs, vanilla, and salt; beat on medium speed until combined. Gradually add flour, 1 cup at a time, mixing fully before adding more. After adding all flour, beat until dough pulls away from bowl sides, about 3 minutes; dough will be soft.
- Knead the dough: Switch to dough hook and knead 5 minutes or knead by hand on floured surface for 5 minutes until dough is soft and elastic. Add small amounts of flour if too sticky. Check with windowpane test to ensure proper gluten development.
- First rise: Lightly oil a large bowl and place dough inside, turning to coat. Cover and let rise in warm place for about 2 hours or until doubled in size.
- Prepare pan and roll dough: Grease a 9×13-inch metal or glass baking dish or line with parchment paper. Punch down dough and roll on floured surface into a 12×18-inch rectangle. If dough resists, rest 10 minutes before continuing.
- Make filling and assemble rolls: Toss frozen raspberries with sugar and cornstarch in a bowl. Spread evenly over dough. Roll dough tightly into an 18-inch log. Slice into 12 equal rolls (about 1.5 inches each) and arrange in baking pan.
- Second rise: Cover rolls tightly and let rise until puffy, about 90 minutes, or use overnight rise option (see notes). Berry juices will seep into pan, which is normal.
- Bake: Preheat oven to 350°F (177°C). Bake rolls 28–32 minutes until lightly browned. Halfway through, tent with foil to prevent top over-browning. Cool on wire rack 10 minutes.
- Make icing: Beat cream cheese until smooth. Add confectioners’ sugar, milk or cream, and vanilla, mixing first low speed 30 seconds then high speed 1 minute. Spread icing over warm rolls and serve immediately.
- Storage: Store leftover rolls, frosted or unfrosted, tightly covered at room temperature up to 2 days or refrigerated up to 5 days.
Notes
- For an overnight rise, after shaping rolls, cover tightly and refrigerate for 8-12 hours before baking.
- Use frozen raspberries directly; do not thaw to prevent soggy dough.
- Butter pieces might not fully incorporate during mixing; this is normal and contributes to tenderness.
- Use a sharp serrated knife to slice rolls cleanly without squishing.
- Ensure milk is warmed properly to activate yeast but not kill it (around 100°F/38°C).
- Check dough elasticity with a windowpane test to confirm proper kneading.
- Cover rolls with foil mid-baking to avoid over-browning.
- Prep Time: 4 hours (includes rises)
- Cook Time: 28 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking, Yeast dough preparation
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 18g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
