Chocolate Raspberry Sweet Rolls are an indulgent, tasty way to start the day. Sweet rolls are filled with crushed raspberries, chopped chocolate and topped with a creamy, sweet cream cheese frosting. These are what Sunday breakfasts are made for!
Are you an indulgent weekend breakfast eater? Or maybe just for special occasions? I am thinking Easter might just be the perfect excuse to make these Chocolate Raspberry Sweet Rolls! There is no yeast needed, so that means you can make these the morning of and not have any waiting time for rising.
These sweet rolls are wonderfully tender on the inside, filled with crushed raspberries and chopped semi-sweet chocolate. Since sweet rolls must have a frosting, I decided to go with a little sweet, a little tangy, but an incredibly creamy cream cheese frosting. Pure indulgence at its best! The recipe for these chocolate raspberry sweet rolls does take a little time to put together, but it’s well worth the effort. You won’t regret these for your weekend breakfast.
What you’ll need to make the Chocolate Raspberry Sweet Rolls
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- unsalted butter
- whole milk
- heavy cream
- vanilla extract
- fresh raspberries, or frozen, thawed and drained
- semi-sweet chocolate
- powdered sugar
- cream cheese
Start with preheating your oven and greasing a 9×13-inch baking dish.
In the bowl of a stand mixer fitted with the dough hook, mix together the flour, sugar, baking powder, baking soda and salt. With the mixer on low, mix in the melted butter, warmed milk and heavy cream, and the vanilla extract. Knead the dough until smooth and pulls away from the sides of the bowl, about 5 minutes. If the dough is too dry, add a tablespoon of heavy cream, or if it’s too wet, add a tablespoon of flour until the dough is smooth.
Place the dough on a lightly floured surface and roll out to a 12×20-inch rectangle. Brush melted butter over the surface, then spread the crushed raspberries over the butter. Sprinkle the chopped chocolate over the raspberries. Roll the dough up, starting with the long end, into a tight spiral. Slice the dough into 12 equal sized rounds and place in the greased baking dish.
Place in the oven and bake until the rolls are golden brown on top. Remove from the oven and let cool while you make the frosting.
Let’s make the frosting!
The frosting for the Chocolate Raspberry Sweet Rolls might be a little over the top, but it’s sooo worth it.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Then, beat in the heavy cream with the powdered sugar and vanilla extract until smooth and thick.
Generously spread the frosting over the rolls and serve!
Notes & tidbits
If you use frozen raspberries, be sure to thaw and drain them, as the excess liquid may make the dough soggy.
These will last several days wrapped in the refrigerator. Just bring to room temperature before serving.
For the dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 8 Tablespoons unsalted butter, melted
- 1 cup whole milk, warmed
- 3/4 cup full heavy cream, warmed
- 1 1/2 teaspoons vanilla extract
For the filling
- 2 Tablespoons unsalted butter, melted
- 10 ounces fresh raspberries, crushed with 3 Tablespoons sugar
- 6 ounces semi-sweet chocolate, chopped
For the frosting
- 6 ounces full-fat cream cheese at room temperature
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 400ºF. Grease a 9x13-inch baking dish and set aside.
- In the bowl of a stand mixer fitted with the dough hook, mix together the flour, sugar, baking powder, baking soda, and salt just until combined. With the mixer on low speed, mix in the melted butter, milk, heavy cream and vanilla extract.
- Knead the dough on low speed until the dough is smooth and pulls away from the side of the bowl, about 5-8 minutes. If the dough is too sticky, add another tablespoon of flour. If the dough is too dry, add another teaspoon of milk until the correct consistency is reached. You want the dough to be smooth and supple.
- Turn the dough out on to a well floured surface. Knead into a ball. Roll the dough into a 12x20-inch rectangle.
- Spread the melted 2 tablespoons of butter evenly over the dough. Then, spread the crushed raspberries over the butter, then sprinkle the chocolate over the raspberries. Roll the dough, starting with a long side, into a tight cylinder. Slice the dough into 12 even rounds. Place the spirals face down in the prepared baking dish.
- Place the dish in the preheated oven and bake until the dough is a light golden brown and a toothpick inserted into the dough comes out clean, about 25-30 minutes. Remove the sweet rolls from the oven and let cool for a few minutes.
- While the rolls are cooling, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Then, mix in the heavy cream with the powdered sugar and vanilla extract. Beat on medium-high speed until smooth and thick. Generously spread the frosting over the sweet rolls and serve.
Store any leftovers wrapped in the refrigerator for several days, bringing to room temperature before eating.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 564
Nutritional information is only an estimate.