Description

Delight in these Iced Raspberry Honey Sweet Rolls, a fluffy, tender treat swirled with raspberry jam and fresh raspberries, then topped with a luscious honey cream cheese glaze dusted with vibrant raspberry powder. Perfect for breakfast, brunch, or an afternoon treat, these sweet rolls combine the richness of honey and cream cheese with the bright flavor of raspberries for a crowd-pleasing dessert.

Ingredients

Dough

1 cup warm milk
2 1/4 teaspoons active dry yeast
1 tablespoon honey
6 tablespoons salted butter, at room temperature
3 large eggs
4 cups all-purpose flour
1/2 teaspoon salt

Filling

1 jar (13 ounce) raspberry jam
1/3 cup fresh raspberries, torn (optional)

Raspberry Sugar

1 cup freeze-dried raspberries
1/2 cup granulated sugar

Honey Cream Cheese Glaze

2 ounces cream cheese, at room temperature
3 tablespoons honey
2 cups powdered sugar
1/4 cup hot milk
1 teaspoon vanilla extract

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Instructions

Prepare the yeast mixture: In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, active dry yeast, and honey. Let sit for 5-10 minutes until it becomes bubbly on top, indicating the yeast is activated.
Make the dough: Add the softened butter, eggs, all-purpose flour, and salt to the yeast mixture. Knead the dough using the mixer until it forms a smooth ball, about 4 minutes.
First rise: Cover the bowl and let the dough rest at room temperature for 1 hour, or until it has doubled in size.
Prepare for shaping: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Lightly dust your work surface with flour. Turn out the dough and roll it into a rectangle approximately 18 by 20 inches and 1/4 inch thick.
Add filling and shape rolls: Spread the raspberry jam evenly over the dough, using as much as needed. If using, sprinkle torn fresh raspberries evenly over the jam. Cut the dough into 18-20 strips. Roll each strip into a coil similar to a cinnamon roll and place them spaced on the prepared baking sheets.
Second rise: Cover the rolls and let them rise for 20 minutes to puff up slightly before baking.
Bake the rolls: Bake the sweet rolls in the preheated oven for 15-20 minutes or until they turn lightly golden brown.
Make raspberry sugar: Using a blender or food processor, process the freeze-dried raspberries into a fine powder. Reserve 3 tablespoons of this powder for the glaze. Mix the remaining raspberry powder with granulated sugar to create raspberry sugar.
Prepare the glaze: In a bowl, combine the cream cheese, honey, powdered sugar, hot milk, vanilla extract, and 2-3 tablespoons of the reserved raspberry powder. Mix well and add additional milk if needed to reach a dip- or drizzle-able consistency.
Glaze and garnish: Dip or drizzle the baked rolls with the honey cream cheese glaze. Sprinkle generously with the raspberry sugar. Serve and enjoy your fruity, sweet raspberry honey rolls!

Notes

Warm milk should be around 110°F to properly activate the yeast without killing it.
Use room temperature butter and cream cheese for easier mixing and better texture.
The fresh raspberries in the filling are optional but add a wonderful burst of freshness.
For a stronger raspberry flavor, consider adding more raspberry powder to the glaze.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
The dough can be made a day ahead and refrigerated after the first rise; bring to room temperature before shaping.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Baking
Method: Baking
Cuisine: American