Raspberry Cream Brioche Rolls

A pot of hot coffee and a plate of these golden brioche rolls are all you need for a perfectly cozy morning. They’re made from a classic brioche dough recipe that is easy to master and infinitely customizable for both sweet and savory fillings and flavorings. In this version, the rolls are filled with a sweet cream cheese and fresh raspberry filling and drizzled with a vanilla glaze for a cleverly refined twist on classic cinnamon rolls.

Dough

1 cup milk

4 tablespoons butter, plus more for greasing

3–3 1/2 cups all purpose flour

1 package (2 1/4 teaspoons) instant yeast

1/4 cup granulated sugar

1/2 teaspoon kosher salt

1 large egg

Filling

8 ounces cream cheese, softened at room temperature

5 tablespoons granulated sugar, divided

2 teaspoons lemon zest

1 teaspoon vanilla extract

2 cups fresh raspberries

1 tablespoon cornstarch

Glaze

2 1/4 cups powdered sugar, sifted

3 tablespoons butter, melted

1 1/2 tablespoons milk

1 teaspoon vanilla

For the dough:

Generously brush a large rectangular casserole dish with lid with butter and set aside.

Heat the milk and 4 tablespoons of butter in a small saucepan set over medium-low heat until the butter is melted and the milk is warm. Remove from heat and set aside.

In the bowl of a stand mixer fitted with the dough hook, place 3 cups flour, yeast, sugar and salt. Add the egg and the milk mixture to the flour mixture, and mix until thoroughly combined. If dough seems too wet, add remaining flour 1/4 cup at a time, until dough starts to pull away from the sides of the bowl. Continue kneading dough for 5 minutes. Cover dough lightly with plastic wrap or a kitchen towel and allow to rest while making the filling.

For the filling:

Place cream cheese, 3 tablespoons sugar, lemon zest and vanilla and a medium mixing bowl and stir to combine well. In another small mixing bowl, stir together the raspberries, remaining 2 tablespoons sugar, and cornstarch.

For the rolls and glaze:

Place dough on a lightly floured work surface and roll evenly into a 12x14-inch rectangle. Spread the cream cheese filling evenly over the dough. Evenly top with the raspberry mixture. Starting with the longer end, tightly roll up dough to form a 14-inch long log. Using a sharp knife, cut the log into 12 equal slices.

Place the rolls evenly spaced into the prepared pan and cover with the lid. Let rise in a warm place until doubled in size, about 60 minutes.

Meanwhile, make the glaze. Place powdered sugar, butter, milk and vanilla in a small mixing bowl and stir to combine.

Preheat oven to 350°F. When the rolls are finished rising, remove lid and place baking dish in preheated oven. Bake for 20-25 minutes, or until the tops are golden-brown. Remove from the oven and set rolls on a wire rack to cool slightly. Spread glaze over the top of the warm rolls.