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Iced Raspberry Honey Sweet Rolls Recipe

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3.8 from 37 reviews

These Iced Raspberry Honey Sweet Rolls are a delightful twist on classic sweet rolls, featuring a luscious raspberry jam filling, optional fresh raspberries, and a tangy raspberry cream cheese glaze sweetened with honey. Perfectly soft and fluffy, these rolls are ideal for brunch, dessert, or a special treat with tea or coffee.

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

Glaze

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

Instructions

  1. Activate the yeast: In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, active dry yeast, and honey. Let the mixture sit for 5-10 minutes until it becomes bubbly on top, indicating the yeast is active.
  2. Prepare the dough: Add the softened salted butter, eggs, all-purpose flour, and salt to the yeast mixture. Knead with the mixer for about 4 minutes until a smooth dough ball forms.
  3. First rise: Cover the bowl and let the dough sit at room temperature for 1 hour, or until it doubles in size, allowing the dough to proof.
  4. Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking during baking.
  5. Roll and fill dough: Lightly dust a work surface with flour. Turn out the risen dough and roll it into a large rectangle approximately 18 by 20 inches, about 1/4 inch thick. Spread raspberry jam evenly over the dough, using as much as you like. Sprinkle torn fresh raspberries over the jam if using.
  6. Shape the rolls: Cut the dough into 18-20 strips, then roll each strip tightly into a coil resembling a cinnamon roll. Place these rolls spaced on the prepared baking sheets.
  7. Second rise: Cover the rolls and let them rise for another 20 minutes to puff up before baking.
  8. Bake the rolls: Bake the rolls in the preheated oven for 15-20 minutes, or until they are lightly golden and cooked through.
  9. Prepare raspberry sugar: While rolls bake, pulse freeze-dried raspberries in a blender or food processor until finely powdered. Reserve 3 tablespoons of this powder for the glaze and mix the remaining powder with granulated sugar to create raspberry sugar for sprinkling.
  10. Make the glaze: In a bowl, combine the softened cream cheese, honey, powdered sugar, hot milk, vanilla extract, and 2-3 tablespoons of the reserved raspberry powder. Mix until smooth, adding more milk as needed to reach a drizzle-able consistency.
  11. Glaze and finish: Once the rolls have cooled slightly, either dip them into the glaze or drizzle it over the top. Sprinkle the raspberry sugar over the glazed rolls. Serve and enjoy the vibrant flavors of raspberry and honey in every bite.

Notes

  • For best results, use fresh warm milk to properly activate the yeast.
  • The fresh raspberries in the filling are optional but add a nice texture and fresh burst of flavor.
  • You can prepare the dough the night before and allow the first rise in the refrigerator overnight for convenience.
  • If you don’t have freeze-dried raspberries, you can substitute with raspberry powder or finely crushed freeze-dried berries purchased separately.
  • Use room temperature cream cheese to ensure a smooth and creamy glaze.
  • Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat gently before serving to refresh the softness of the rolls and glaze.

Find it online: https://justsosavory.com/iced-raspberry-honey-sweet-rolls-recipe/