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middle of raspberry sweet roll
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Small Batch Raspberry Sweet Rolls

The most tender, better than Cinnabon sweet rolls, now in small batch form to yield 6 perfect rolls, wrapped up in my favorite homemade raspberry sauce. 
Prep Time: 40 minutes
Cook Time: 20 minutes
1 hour 30 minutes
Total Time: 2 hours 30 minutes
Servings: 6 sweet rolls
Author: Lori Vaughn

Ingredients

DOUGH

  • ½ cup warm whole milk (or milk of choice; fattier the better)
  • 1 ½ tsp instant yeast
  • 2 tbsp granulated sugar
  • 2 tbsp unsalted butter softened
  • 1 large egg
  • ¼ tsp salt
  • About 1 ½ cups (155 grams) all purpose flour (+/- 2 tbsp flour)

RASPBERRY FILLING

  • 1 cup raspberries frozen or fresh
  • ¼ cup granulated sugar (or more to taste)
  • ¼ cup brown sugar
  • ½ tsp lemon juice
  • 1 tbsp butter
  • 1 tbsp E-Z gel thickener or corn starch

CREAM CHEESE FROSTING

  • 4 oz cream cheese softened
  • ¼ cup butter softened
  • 1 cup powdered sugar
  • ½ tsp vanilla extract
  • ½ tsp lemon juice (optional)
  • 1 tbsp milk if needed

Instructions

  • Preparing the dough: Heat milk to be warm to the touch (about 110° F). Using a stand mixer* with a dough hook, combine the warm milk, yeast, and sugar together.
    *If you are using a Bosch, I recommend using the dough hook extender attachment due to it being a small batch. You can also knead by hand.
  • Add about 1/2 cup of flour and mix together. Once it's mostly incorporated, add softened butter, eggs, and salt. Continue to mix on low.
  • Slowly add the remaining flour. Carefully watch the dough. You may need a few tablespoons less or more than the recipe indicates depending on your altitude, brand of flour, and humidity. When you've added enough flour, the dough will be soft and slightly tacky - not wet and also not tough.
  • When you've added enough flour, knead for 8 minutes if using a mixer, or about 10 minutes if kneading by hand.
  • Take your dough hook out, and cover the bowl to let the dough rest and rise for about 30-60 minutes.
  • Filling: In a medium sauce pan over the stove, combine all of the filling ingredients and let it simmer for about 8-10 minutes and let it begin to thicken. Remove from the heat and store in refrigerator while you wait to assemble your rolls. (This is an easy step to make in advance earlier in the week as well!)
  • Assembly: When the dough has about doubled, punch it down and place on a clean, floured work surface. Use a rolling pin to roll the dough out into about a rectangle about 1/4-1/2 inch thick, making sure the dough is smooth and even in the corners. Spread an even layer of the chilled raspberry filling.
    PRO TIP: Because raspberry sauce can be a bit slippery, I've found great results in chilling the dough first before assembling. The cold dough helps keep it in place more. Cover and stick in the fridge for an hour, or even up to 24 hours in advance. *Such a great way to prep in advance!
  • Gently roll it up into a log, using the long end of the rectangle.
    Use a strand of floss to cut into 1 inch sections and place in an 8" or 9" pan. You should yield about 6 rolls.
  • Rest & Bake:
    Overnight Instructions: Cover well with sprayed plastic wrap and let them rest in the fridge overnight. The next morning, preheat the oven to 350°F and let the rolls get back to room temperature and rise (usually takes about 1 hour).
    Baking immediately: Keep the rolls in a draft free place and let them rise until they've grown and the dough gets soft and puffy, usually about 25 minutes. While they're resting, preheat the oven to 350°F.
    Bake for 16-20 minutes. I like to cover them with foil about half way through so they don't brown as much on top. They're done when the tops and bottoms are starting to get lightly golden and it doesn't look doughy.
  • Frosting: While the rolls bake, make the frosting (or make in advance night before). Beat the butter and cream cheese together, then add remaining ingredients and beat until light and spreadable. Add milk if needed to get to desired consistency. Spread the frosting on while warm and serve immediately.
  • Storing: Store airtight for up to 5 days. You can freeze them, but I recommend freezing the rolls plain and adding the glaze day-of for best results. Heat up slightly before serving for the ultimate gooey treat! Enjoy!

Notes

Heart shaped pan: I used this fun 8" pan for Valentine's Day.
Favorite yeast: My favorite brand is SAF instant yeast.