Description
White Chocolate Raspberry Rolls are soft, fluffy sweet rolls swirled with raspberry filling and white chocolate, then topped with a luscious cream cheese glaze. These bakery-style rolls are perfect for breakfast, brunch, holidays, or dessert.
Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm milk
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup raspberry preserves
- 1 cup white chocolate chips, divided
- 4 tablespoons unsalted butter, softened (for filling)
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract (for glaze)
- 1/4 cup fresh raspberries for garnish (optional)
Instructions
- In a large bowl, combine warm milk and yeast. Let stand for 5 minutes until foamy.
- Add sugar, melted butter, egg, vanilla extract, salt, and flour. Mix until a soft dough forms.
- Knead for 6-8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Roll dough into a 12×18-inch rectangle.
- Spread softened butter evenly over the dough.
- Spread raspberry preserves over the butter layer.
- Sprinkle 3/4 cup white chocolate chips evenly over the filling.
- Roll the dough tightly into a log.
- Cut into 12 equal rolls and place in a greased 9×13-inch baking dish.
- Cover and let rise for 30 minutes.
- Preheat oven to 350°F (175°C).
- Bake for 22-25 minutes until golden brown.
- Beat cream cheese, powdered sugar, heavy cream, and vanilla extract until smooth.
- Spread glaze over warm rolls.
- Sprinkle with remaining white chocolate chips and garnish with fresh raspberries if desired.
- Serve warm.
Notes
- Use seedless raspberry preserves for the smoothest filling.
- Do not overheat the milk or it may deactivate the yeast.
- Fresh raspberries can be added to the filling, but pat them dry first.
- These rolls are best enjoyed warm on the day they are baked.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American