Ingredients:

  • 1 cup Whole Milk (warmed)
  • 2 ¼ teaspoons Active Dry Yeast
  • 1 teaspoon Granulated Sugar (for yeast)
  • 4 cups All-Purpose Flour (plus extra for dusting)
  • ½ cup Granulated Sugar
  • 1 teaspoon Fine Sea Salt
  • 6 tablespoons Unsalted Butter (melted and cooled)
  • 2 Large Eggs (room temperature)
  • 2 cups Fresh or Frozen Raspberries
  • ¼ cup Granulated Sugar (for filling)
  • 1 tablespoon Lemon Juice (freshly squeezed, for filling)
  • 1 teaspoon Cornstarch mixed with 1 tbsp cold water (for slurry)
  • 4 tablespoons Unsalted Butter (softened, for spreading)
  • ½ cup Light Brown Sugar (packed, for filling)
  • 4 oz Cream Cheese (softened)
  • 2 tablespoons Unsalted Butter (softened, for glaze)
  • 2 cups Powdered Sugar (sifted)
  • 2–3 tablespoons Milk or Cream (for glaze)
  • 1 teaspoon Lemon Zest
  • 1 tablespoon Lemon Juice (for glaze)

Instructions:

  1. Activate Yeast: Warm milk slightly (105–115°F). Whisk in 1 tsp sugar and yeast. Let stand 5-10 minutes until frothy.
  2. Mix Dry Ingredients: In a stand mixer bowl, combine flour, remaining sugar, and salt.
  3. Combine and Knead: Add the yeast mixture, melted butter, and eggs to the dry ingredients. Mix on low until shaggy, then knead with the dough hook for 6–8 minutes until smooth and elastic.
  4. First Rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size (approximately 1.5 hours).
  5. Make Raspberry Jam: Combine raspberries, ¼ cup sugar, and 1 tbsp lemon juice in a saucepan. Simmer until berries break down. Whisk in the cornstarch slurry and cook until thickened. Cool completely.
  6. Roll Out Dough: Gently punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle (approx. 12x18 inches).
  7. Layer Filling: Spread the 4 tbsp softened butter evenly over the dough, leaving a half-inch border on one long edge. Sprinkle evenly with brown sugar, then drizzle the cooled raspberry jam over the sugar.
  8. Roll and Cut: Tightly roll the dough lengthwise into a log. Pinch the seam closed. Slice the log into 12 equal pieces using unflavored dental floss.
  9. Second Rise: Arrange rolls cut-side up in a greased 9x13 inch baking dish. Cover loosely and let rise until puffy (approx. 45–60 minutes).
  10. Bake: Preheat oven to 375°F (190°C). Bake for 22–28 minutes until the tops are golden brown.
  11. Prepare Glaze: While rolls cool slightly, beat cream cheese, 2 tbsp butter, lemon zest, and juice until smooth. Gradually add sifted powdered sugar and enough milk/cream until a smooth, drizzly consistency is reached.
  12. Finish: Drizzle generously over the warm Raspberry Swirl Sweet Rolls. Serve immediately.