Raspberry Morning Buns
Prep time
Cook time
Total time
These delicious raspberry morning buns have a rich dough, sweet and tart raspberry filling, and dreamy cream cheese glaze.
Serves: 12 buns
For the dough:
  • 2¼ teaspoons active dry yeast
  • ¼ cup lukewarm water
  • 1 cup milk
  • 1 teaspoon salt
  • ¼ cup sugar
  • ¼ cup butter (4 tablespoons)
  • 2 eggs, lightly beaten
  • 3½ cups all purpose flour
For the filling:
  • 4 tablespoons butter, softened
  • ½ cup brown sugar
  • 2 cups frozen raspberries
  • 1 teaspoon cornstarch
  • 1 tablespoon sugar
For the cream cheese glaze:
  • 4 oz. cream cheese, at room temperature
  • 1 cup powdered sugar
  • 4 tablespoons butter, at room temperature
  • ½ teaspoon vanilla extract
  1. Pour the milk in a small saucepan over high heat. Heat until just starting to boil, then remove from the heat. Add the sugar, salt, and butter and allow the mixture to cool to lukewarm, stirring occasionally.
  2. In a large mixing bowl, add the lukewarm water and sprinkle the yeast over it. Add the milk mixture and beaten egg and stir well with a wooden spoon.
  3. Add the flour and stir the mixture together, then turn it out onto a lightly floured counter and knead it until it is smooth and satiny. If you do this by hand, it could take up to 20 minutes; don’t give up! If you have a stand mixer, place the dough in the bowl and use the dough attachment, and it should get smooth more quickly.
  4. Put the dough in a lightly oiled bowl and cover it loosely with plastic wrap or a kitchen towel. Allow the dough to rise until it is doubled in bulk, about 1.5 to 2 hours. Punch down the dough and let it rise again for another 45 minutes.
  5. Turn the dough out onto a lightly floured counter and knead it slightly, then roll it out into a rectangle until it is ⅓ inch thick. The rectangle should be 18 inches long and about 8 to 10 inches tall.
  6. Spread the softened butter over the dough, leaving a small ¼ inch margin on the sides. Toss the frozen raspberries and brown sugar together in a bowl, then spread it on top of the butter.
  7. Cut the dough into 12 pieces, each 1.5" wide. Roll each strip up, and place it in a buttered 9” by 13” baking pan. Cover the pan with a kitchen towel or plastic wrap and allow the dough to rise for another 30 minutes. Preheat the oven to 375°F.
  8. Bake the rolls for 25-35 minutes, until the rolls are golden brown. Allow the rolls to cool slightly and make the cream cheese glaze. Use a stand mixer or a hand mixer and, working on medium-high speed, mix together the cream cheese and butter. Add the powdered sugar and vanilla and mix until light and creamy. Spread the glaze over the rolls, and serve them warm.
Recipe by Today We Bake at http://www.todaywebake.com/raspberry-morning-buns/