These fluffy Raspberry Brioche Sweet Rolls feature buttery brioche, sweet raspberry filling, and tangy cream cheese frosting on top.
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Raspberry Brioche Sweet Rolls
These rolls have everything you could possibly want in a sweet roll! The brioche dough is super fluffy, rich, sweet, buttery, and flavourful. The raspberry filling made with real raspberries, butter, and sugar is incredible and creates a sticky raspberry syrup on the bottom of the rolls in the pan. Ah-mazing!! Last, but not least, the cream cheese frosting on top really seals the deal! It is buttery, whipped and just really delicious!
Love raspberries? Here are some more recipes to try!
- Chocolate Raspberry Cheesecake {no bake} -- This easy no-bake raspberry chocolate cheesecake is one of my favourite summertime cheesecakes! It is so decadent yet so simple to make!!
- White Chocolate Raspberry Scones -- Raspberry and white chocolate is such a yummy flavour combo! These scones are delightful!!
- Raspberry Lemon Coffee Cake -- This summery coffee cake is full of lemon flavour and fresh raspberries!
- 2-Ingredient Raspberry Sauce -- It's always good to have a recipe for homemade raspberry sauce on hand! Try this on top of cheesecake. SO good!
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Raspberry Brioche Sweet Rolls
These fluffy Raspberry Brioche Sweet Rolls feature buttery brioche, sweet raspberry filling, and tangy cream cheese frosting on top.
Equipment
- electric stand mixer
- measuring cups & spoons
- rolling pin
- sharp knife or pizza cutter
- 9x13-inch baking pan
- non-stick cooking spray
Ingredients
For the Dough:
- ½ cup warm milk (110℉), I use whole milk
- 1 teaspoon sugar
- 1 tablespoon active dry yeast
- 3 ½ cups bread flour (you may substitute all-purpose)
- ¼ cup granulated white sugar
- ½ teaspoon salt
- 4 eggs, room temperature
- 1 cup salted butter, softened
For the Filling:
- ¼ cup salted butter, softened
- ½ cup granulated white sugar
- 2 cups fresh or frozen raspberries
For the Frosting:
- ¼ cup salted butter, softened
- 4 ounces cream cheese, softened
- 1 ½ cups powdered sugar (confectioners sugar)
Instructions
- Add the warm milk, 1 teaspoon of sugar, and yeast to a small bowl and stir just until combined. Let sit for 10 minutes or until bubbly and frothy. (If the mixture doesn't bubble, your yeast is probably expired and you will need to start over with new yeast.)
- In the bowl of the stand mixer, combine the 3 cups of bread flour (reserve ½ cup for later), ¼ cup of sugar, and salt. Make a well in the center of the flour mixture and add the room temperature eggs and bubbly yeast mixture.
- Start mixing the dough at low speed, using the hook attachment on the stand mixer. Mix on low until all the flour is incorporated before adding the remaining ½ cup of flour. Mix until incorporated then increase the speed to medium and gradually add the softened butter, 2 tablespoons at a time, allowing each addition of butter to incorporate before adding more. Once all the butter is in, keep mixing at medium speed for about 10 more minutes until a smooth and satiny dough forms.
- Form the dough into a smooth ball and place it back in the bowl and cover it with plastic wrap. Let rise in a warm place for 1 hour or until doubled in size. After 1 hour, punch down, form into a ball, cover again and place in the refrigerator to rise/rest for 1 hour or until doubled in size.
- After 1 hour in the refrigerator, punch down the dough again and transfer to a lightly floured countertop. Use a rolling pin to roll the dough into a large rectangle, approximately 12X16 inches. Spread the softened butter all over the dough, then sprinkle the sugar, lastly distribute the raspberries, pressing them into the dough slightly.
- Roll the dough up tightly, starting from the long side of the rectangle. When you get to the end, pull the loose flap up over the roll and pinch the dough together to create a seam.
- Prepare a 9X13-inch pan with non-stick spray. Slice into 8 even rolls and place in the prepared pan. Cover with plastic wrap and let rise in a warm place for 45 minutes.
- Preheat the oven to 350℉. Once the rolls are done rising, bake in the preheated oven for 35-40 minutes or until golden brown. Let cool for at least 20 minutes before topping with the frosting.
To make the frosting:
- In a large mixing bowl using an electric handheld mixer, beat the softened butter and cream cheese on high speed for 1 minute. Add the powdered sugar and mix on low speed until incorporated before turning the mixer up to high speed and beating for another 1 minute until fluffy. Spread onto the slightly cooled rolls. Enjoy!
Love,
Naomi ♡
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