These raspberry cream cheese rolls are soft, fluffy, and bursting with juicy berries and tangy lemon zest, all swirled into tender yeast dough and topped with a smooth vanilla glaze. They’re a fresh, fruity twist on classic cinnamon rolls!
Why You’ll Love This Recipe:
If you love homemade sweet rolls but want something lighter and fruitier, these raspberry rolls are it. The dough is pillowy, the cream cheese adds richness, and the raspberries bring a tart pop that balances the sweetness. Perfect for brunch, holidays, or a weekend baking treat.
Soft and Fluffy Raspberry Cream Cheese Rolls
These raspberry rolls combine everything you love about sweet rolls—soft dough, swirled filling, a creamy glaze—but with a bright berry twist. Raspberries and lemon zest offer a juicy, tangy counterpoint to the rich cream cheese layer, making each bite feel fresh and indulgent without being heavy.
The dough is a classic enriched yeast dough, softened with milk, butter, and a touch of sugar. It’s kneaded until smooth and stretchy, then left to rest while you prep the dreamy filling.
Instead of cinnamon-sugar, we go with a silky cream cheese spread and frozen raspberries tossed with sugar and cornstarch. The berries break down during baking into little pools of jammy goodness. Add a hit of lemon zest and you’ve got a flavor profile that screams spring—but honestly, it works all year round.
Rolling the dough into a log captures all the flavor into those beautiful, berry-streaked spirals. After a short rise, they’re baked until golden, then topped with a quick vanilla icing that soaks into the warm rolls.
The result is gooey, fluffy, sweet-tart perfection.
And did we mention these are freezer-friendly? You can make them ahead, freeze after slicing, then bake fresh when ready. Whether you’re serving guests or treating yourself, these are a bakery-style treat straight from your oven.
Servings: Makes 12 rolls
Time:
- Prep Time: 30 minutes
- Rise Time: 45 minutes
- Bake Time: 20 minutes
- Total Time: 1 hour 35 minutes
Ingredients:
For the Dough:
- 1 cup milk
- 4 tablespoons butter, cut into chunks
- 3 1/4 to 3 1/2 cups all-purpose flour
- 1 packet instant or rapid-rise yeast (2 1/4 tsp)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg
For the Filling:
- 8 oz cream cheese, room temperature
- 5 tablespoons granulated sugar, divided
- 1 teaspoon vanilla extract
- 12 oz frozen raspberries (not thawed)
- 1 tablespoon cornstarch
- Zest of 1 lemon
For the Icing:
- 1 1/2 cups confectioners’ sugar
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions:
- Grease a 9×13-inch baking pan and set aside.
- Heat milk and butter in a microwave-safe bowl until milk is warm and butter is almost melted. Stir to fully melt butter.
- In a stand mixer with paddle attachment, combine 2 cups flour, yeast, sugar, and salt.
- Add warm milk mixture and egg. Mix until combined. Switch to dough hook.
- Gradually add more flour until dough pulls away from bowl sides, then knead for 5 minutes.
- Transfer dough to a floured surface, shape into a ball, and let rest for 10 minutes.
- Mix cream cheese with 3 tbsp sugar and vanilla. In another bowl, toss raspberries with remaining 2 tbsp sugar and cornstarch.
- Roll dough into a 12×14-inch rectangle. Spread with cream cheese mixture, top with raspberry mix, and sprinkle lemon zest.
- Roll into a log from the long edge and pinch seam closed. Slice into 12 pieces.
- Place rolls in prepared pan, cover, and let rise 30–60 minutes until doubled.
- Preheat oven to 350°F. Bake for 20 minutes or until golden.
- Mix icing ingredients until smooth. Spread over warm rolls. Serve and enjoy!
Tips:
- Don’t thaw the raspberries—they bake perfectly from frozen.
- Use a serrated knife or unflavored dental floss for clean cuts.
- Add chopped white chocolate for a richer version.
- Make ahead: assemble, cover, and chill overnight; bake fresh in the morning.
