Raspberry Swirl Sweet Rolls

In this recipe, tender, buttery dough spirals around a juicy, sweet-tart raspberry filling made from frozen raspberries. You can make the raspberry sweet rolls within a few hours, or get started the night before using the overnight option in the Note below.

Ingredients

Dough

• 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
• 2/3 cup (135g) granulated sugar, divided
• 1 and 1/2 Tablespoons (14g) Platinum Yeast from Red Star (2 standard-size packets)*
• 1/2 cup (113g) unsalted butter, softened to room temperature and cut into 4 pieces
• 2 large eggs, at room temperature
• 1/2 teaspoon pure vanilla extract or vanilla bean paste
• 1/2 teaspoon salt
• 4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
• 2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray)

Filling

• one 10-oz. package (about 2.5 cups or 300g) frozen raspberries (do not thaw)
• 1/3 cup (67g) granulated sugar
• 1 teaspoon cornstarch

Cream Cheese Icing

• 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
• 1 cup (120g) confectioners’ sugar
• 1 Tablespoon (30ml) whole milk or heavy cream
• 1/2 teaspoon pure vanilla extract or vanilla bean paste

Instructions

1. Prepare the dough: Whisk the warm milk, 2 Tablespoons sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow mixture to sit for about 5 minutes or until foamy on top. *If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*
2. On medium speed, beat in the remaining sugar (which should be 1/2 cup/100g) and the softened butter until it is slightly broken up. Add the eggs, vanilla, and salt and beat on medium speed until combined. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. Switch the mixer down to low speed and with it running, add 1 cup of flour at a time, making sure it’s fully incorporated before adding the next. After 4 cups have been added, add the last 1/2 cup and beat until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. Dough will be soft