Raspberry Sweet Rolls

Serves 9

50 mins prep

25 mins cook

75 mins total

These Raspberry Sweet Rolls rich, buttery, fluffy brioche is filled with tart raspberry filling made from freeze-dried raspberries and slathered with tangy raspberry cream cheese frosting.

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Brioche Dough: Add the milk and butter in a small saucepan and heat on low until the mixture reaches 90°F but no warmer than 110°F. Add the milk and butter to the bowl of a stand mixer fitted with a dough hook attachment. Stir in the yeast.
Add the flour, sugar, and salt, followed by the eggs to the bowl. Mix on low speed until the dough comes together then scrape down the sides of the bowl. Continue mixing for about 5 minutes. The dough should get smoother and pull away from the sides of the bowl. Scrape the bottom of the bowl well then mix for another 30 seconds to a minute until the dough is smooth and only slightly sticky.
Form the dough into a ball and place it in a large bowl greased with cooking spray or oil. Cover with plastic wrap and allow it to rise in a warm spot until doubled in size, about 1 hour. Alternatively, you can let the dough rise in the fridge overnight, making it easier to work with.
Raspberry Filling: In a small bowl, combine the butter, sugar, freeze-dried raspberries, and lemon zest. Set aside.
Assembly & Shaping: Line a 9” x 9” square baking pan with parchment paper. Once the dough has risen, press out any excess air and transfer it to a lightly floured surface.
Use a rolling pin to roll out the dough into a rectangle measuring approximately 13” x 15”. Spread the raspberry filling evenly across the dough, leaving about a ½-inch border without filling on one of the short sides. Starting on the short side with filling, roll up the dough tightly into a log. Place the seam side down and use a sharp knife to trim off the ends. Slice the log into 9 equal-sized pieces, each measuring about 1½” wide. Place the pieces cut-side up into the prepared baking pan.
Loosely cover the rolls with plastic wrap and allow them to rise in a warm spot until slightly puffed, about 30 minutes. Preheat oven to 350°F.
Once the rolls have puffed, bake for about 25 minutes or until golden brown. The internal temperature should be 190°F. While the rolls are baking, make the frosting.
Raspberry Cream Cheese Frosting: Beat the cream cheese with an electric mixer until smooth. Add the powdered sugar, freeze-dried raspberries, heavy cream, vanilla, and lemon zest. Mix until all the ingredients are well incorporated and the frosting is thick and smooth.
Allow the rolls to cool for about 15 minutes before spreading the frosting on top. Enjoy warm!