Yogurt Raspberry Sweet Rolls with Cream Cheese Icing
Soft, fluffy sweet rolls made with yogurt-rich dough, swirled with juicy raspberry filling, and topped with smooth cream cheese icing. Perfect for breakfast, brunch, or dessert with a bakery-style texture and fresh fruity flavor.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Saucepan
- Rolling Pin
- Sharp knife or dough cutter
- Baking dish
- Hand mixer or whisk
Ingredients
For the Dough
- 3 ½ cups all-purpose flour
- 2 ¼ teaspoons active dry yeast
- ¾ cup warm milk
- ⅓ cup granulated sugar
- ½ cup plain yogurt
- ¼ cup melted butter
- 1 large egg
- ½ teaspoon salt
For the Raspberry Filling
- 1 ½ cups raspberries fresh or frozen
- ⅓ cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Cream Cheese Icing
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
- Combine warm milk, yeast, and sugar in a bowl and let sit for 5 minutes until foamy.
- Add yogurt, melted butter, egg, and salt, mixing well.
- Gradually add flour and knead until soft and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
- In a saucepan, cook raspberries, sugar, cornstarch, and lemon juice over medium heat until thickened. Let cool.
- Roll dough into a large rectangle on a floured surface.
- Spread raspberry filling evenly across dough.
- Roll tightly into a log and slice into 12 rolls.
- Place rolls in a greased baking dish, cover, and let rise 15 minutes.
- Bake at 350°F (175°C) for 22-25 minutes until golden.
- Beat cream cheese, powdered sugar, vanilla, and milk until smooth.
- Drizzle icing over warm rolls before serving.
Notes
Nutritional Info (Approximate per Roll)
- Calories: 310
- Carbohydrates: 45g
- Protein: 6g
- Fat: 12g
- Sugar: 22g
