These fluffy Raspberry Brioche Sweet Rolls feature buttery brioche, sweet raspberry filling, and tangy cream cheese frosting on top.
Author: Naomi Andres
electric stand mixer
measuring cups & spoons
sharp knife or pizza cutter
9x13-inch baking pan
non-stick cooking spray
For the Dough:
½cupwarm milk (110℉), I use whole milk
1tablespoonactive dry yeast
3 ½cupsbread flour (you may substitute all-purpose)
¼cupgranulated white sugar
4eggs, room temperature
1cupsalted butter, softened
For the Filling:
¼cupsalted butter, softened
½cupgranulated white sugar
2cupsfresh or frozen raspberries
For the Frosting:
¼cupsalted butter, softened
4ouncescream cheese, softened
1 ½cupspowdered sugar (confectioners sugar)
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!
Raspberry Brioche Sweet Rolls https://www.kneadsomesweets.com/raspberry-brioche-sweet-rolls/ August 13, 2021