Description
Delicious rolls combining soft, buttery dough with a raspberry filling and topped with white chocolate cream cheese frosting.
Ingredients
Scale
- 1 cup (240ml) whole milk, warmed to 105-115°F (40-46°C)
- 2 ¼ teaspoons (7g) active dry yeast
- ¼ cup (50g) granulated sugar, plus 1 teaspoon for the dough
- 1 large egg, at room temperature
- ¼ cup (56g) unsalted butter, melted and cooled slightly
- ½ teaspoon salt
- 3 ½ – 4 cups (420-480g) all-purpose flour
- 2 cups (250g) fresh or frozen raspberries
- ½ cup (100g) granulated sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water
- 2 tablespoons unsalted butter, softened
- ¼ cup (50g) granulated sugar
- 4 ounces (113g) white chocolate, finely chopped or in chips
- 4 ounces (113g) cream cheese, softened
- ¼ cup (56g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 2 cups (240g) powdered sugar, sifted
- 2–3 tablespoons whole milk or heavy cream, as needed
Instructions
- Prepare Dough Starter: Warm 1 cup of milk to the right temperature (105-115°F) and stir in 2¼ teaspoons of yeast and 1 teaspoon of sugar. Let it foam for 5-10 minutes. Add the remaining sugar, egg, melted butter, and salt; whisk until combined.
- Mix & Knead Dough: Gradually add 3½-4 cups of flour, stirring until the dough comes together. Knead for 8-15 minutes until the dough is soft and elastic.
- First Dough Rise: Grease a large bowl and place the dough inside, turning to coat. Cover and let rise in a warm place for 1-1½ hours, or until it has doubled in size.
- Prepare Raspberry Filling: In a saucepan, combine raspberries, sugar, and lemon juice. Simmer for 5-7 minutes. Stir in the cornstarch slurry, continue cooking for 1-2 minutes until thickened, then transfer to a bowl to cool completely.
- Prepare Butter-Sugar Spread: In a small bowl, mix softened butter with sugar until it becomes a spreadable paste.
- Assemble Rolls: Punch down the risen dough and roll it out into an 18×12 inch rectangle on a floured surface. Spread the butter-sugar paste over the dough, leaving a ½-inch border. Layer with the cooled raspberry filling.
- Roll Log & Slice: Starting from the long edge without the border, tightly roll the dough into a log, pinching the seam gently to seal. Slice the log into 12 rolls, about 1½ inches thick.
- Arrange & Second Rise: Place the sliced rolls in a greased 9×13 inch baking dish, leaving space between them. Cover and let them rise again for 30-45 minutes until puffy. Preheat your oven to 375°F (190°C).
- Bake Rolls: Bake uncovered for 20-25 minutes until golden brown. Let them cool in the pan for 10-15 minutes.
- Prepare White Chocolate Frosting: Melt the white chocolate and let it cool slightly. Beat cream cheese and softened butter until fluffy. Add melted white chocolate, vanilla, and powdered sugar; beat until smooth.
- Frost & Serve: Generously spread the white chocolate cream cheese frosting over the rolls while still slightly warm. Serve immediately for the best experience.
Notes
These rolls are perfect for special occasions or everyday treats. Adjust sweetness in frosting as per your preference.
- Prep Time: 90 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 24g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: white chocolate, raspberry, rolls, pastry, dessert, baking