Why You’ll Love This Recipe
Raspberry Sweet Rolls are soft, fluffy rolls filled with a vibrant raspberry filling and topped with a luscious cream cheese glaze. Perfect for brunch, dessert, or a special breakfast treat, these rolls combine the tartness of fresh raspberries with the sweetness of a rich, buttery dough. Their beautiful swirl and fruity flavor make them a standout addition to any table.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flourgranulated sugardry yeastwhole milkunssalted buttereggsaltfresh or frozen raspberriescornstarchlemon juicecream cheesepowdered sugarmilkvanilla extract
directions
Warm the milk until it’s lukewarm (about 110°F), then stir in sugar and yeast. Let sit for 5-10 minutes until foamy.
In a large bowl, combine the yeast mixture with melted butter, eggs, and salt. Gradually add flour and mix until a soft dough forms.
Knead the dough for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours or until doubled in size.
While the dough rises, prepare the filling by combining raspberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat until thickened, then let cool.
Roll out the dough into a large rectangle. Spread the raspberry filling evenly over the surface.
Roll the dough up tightly from the long side and slice into even rolls. Place in a greased baking dish.
Cover and let rise for another 30-45 minutes until puffy. Preheat oven to 350°F (175°C).
Bake for 25-30 minutes until golden brown. Let cool slightly.
Prepare the glaze by beating together cream cheese, powdered sugar, milk, and vanilla until smooth. Spread over the warm rolls.
Servings and timing
This recipe yields 12 rolls.Preparation time: 25 minutesRising time: 1.5-2 hoursBaking time: 25-30 minutesCooling and glazing time: 15 minutesTotal time: 2.5-3 hours
Variations
Add white chocolate chips to the filling for a creamy twist.
Use blackberries or blueberries for a different berry flavor.
Drizzle with lemon glaze instead of cream cheese frosting.
Top with chopped nuts like almonds or pecans for added texture.
storage/reheating
Store Raspberry Sweet Rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.Reheat in the microwave for 20-30 seconds or in the oven at 300°F (150°C) for 10 minutes.For longer storage, freeze the unglazed rolls and thaw before reheating and glazing.
FAQs
Can I use frozen raspberries?
Yes, just make sure to cook off the excess moisture to avoid a soggy filling.
Do I have to use cream cheese frosting?
No, you can use a simple powdered sugar glaze or enjoy them plain.
Can I make these rolls ahead of time?
Yes, assemble them the night before, refrigerate, and bake the next morning after letting them come to room temperature.
Why didn’t my dough rise?
Check that your yeast is fresh and that the milk wasn’t too hot, which can kill the yeast.
Can I make this without a stand mixer?
Yes, you can knead the dough by hand; it will just take a bit more effort.
Are these rolls very sweet?
They have a balanced sweetness from the filling and glaze, making them pleasant without being overwhelming.
Can I use jam instead of fresh raspberries?
Yes, but the texture and freshness of the filling will be different.
How do I keep the filling from leaking out?
Roll the dough tightly and avoid overfilling to help keep the raspberry mixture inside.
Can I make these gluten-free?
Yes, use a gluten-free flour blend, but the texture may vary slightly.
Can I add spices?
Yes, a pinch of cinnamon or cardamom can add a nice warmth to the flavor.
Conclusion
Raspberry Sweet Rolls offer a perfect combination of fluffy dough, fruity filling, and creamy glaze. They’re a delicious way to brighten up any morning or celebrate a special occasion. Whether you stick with the classic version or try a variation, these rolls are sure to be a hit with everyone at the table.
Print
Raspberry Sweet Rolls
- Prep Time: 30 minutes (plus rising)
- Cook Time: 20–25 minutes
- Total Time: Approximately 2¾ hours including rises
- Yield: 12 rolls 1x
- Category: Breakfast, Brunch, Dessert
- Method: Baking, Dough Rolling
- Cuisine: American
- Diet: Vegetarian
Description
Soft and fluffy sweet rolls swirled with fresh raspberry filling and topped with a light glaze – perfect for breakfast or brunch.
Ingredients
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 cup warm milk (110 °F/43 °C)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted and cooled
- 1 egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 1/2 tsp salt
- 1 cup fresh or frozen raspberries
- 3 Tbsp granulated sugar (for filling)
- 1 Tbsp cornstarch
- 1/4 cup raspberry jam (optional, for extra filling)
- For glaze: 1 cup powdered sugar, 2-3 Tbsp milk, 1/2 tsp vanilla extract
Instructions
- In a small bowl, dissolve yeast in warm milk with a pinch of sugar; let it bloom for 5–10 minutes until foamy.
- In a large bowl, whisk together sugar, melted butter, egg, and vanilla. Add the foamy yeast mixture and combine.
- Stir in flour and salt until a soft dough forms. Knead on a lightly floured surface for 5–7 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
- Meanwhile, prepare the raspberry filling: in a saucepan, combine raspberries, sugar, and cornstarch. Cook over medium heat, stirring, until thickened (about 5 minutes). Let cool.
- Punch down the risen dough and roll into a 12×16‑inch rectangle on a floured surface.
- Spread cooled raspberry filling evenly over the dough, leaving a ½‑inch border. Optionally dot with raspberry jam.
- Starting from a long side, tightly roll the dough into a log. Pinch the seam to seal.
- Slice the log into 12 equal rolls and arrange cut-side up in a greased 9×13‑inch baking pan.
- Cover and let rise 30–35 minutes until puffy.
- Preheat oven to 350 °F (175 °C). Bake for 20–25 minutes until golden brown.
- While rolls bake, whisk together glaze ingredients until smooth.
- Remove rolls from oven, let cool 5 minutes, then drizzle glaze over warm rolls. Serve slightly warm or at room temperature.
Notes
- You can swap fresh raspberries for frozen; thaw and drain excess liquid first.
- For a tangier twist, add a squeeze of lemon juice to the filling.
- Rolls can be stored in an airtight container at room temperature for up to 2 days, or frozen after baking.
Nutrition
- Serving Size: 1 roll
- Calories: 280 kcal
- Sugar: 16 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
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