Introduction

These Raspberry Sweet Rolls are a delightful treat that combines fluffy dough with a tangy raspberry filling. Perfect for breakfast or dessert, they bring a fresh burst of fruitiness wrapped in soft, buttery goodness.

Raspberry Sweet Rolls Recipe - Recipe Image

Ingredients

Dough (prepared or homemade, amount as needed)
Raspberry filling (fresh or jam, about 1 cup)
Sugar (for sweetening, 2 tablespoons)
Butter (softened, 2 tablespoons)

Instructions

Step 1: Roll out the dough into a rectangle on a floured surface. Spread the softened butter evenly over the dough, then sprinkle the sugar and spread the raspberry filling on top.
Step 2: Starting from one edge, carefully roll the dough into a tight log. Slice the roll into individual rolls about 1 to 1.5 inches thick.
Step 3: Place the slices on a baking sheet lined with parchment paper, leaving space between each. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, or until golden brown.
Step 4: Optionally, glaze the rolls with a simple icing or melted butter and sugar mixture after baking for extra sweetness and shine.

Tips & Variations

Use fresh raspberries mixed with a little lemon juice and sugar for a brighter, fresher filling instead of jam.
For extra richness, brush the rolls with melted butter before baking.
Add a sprinkle of cinnamon or vanilla extract to the filling for a spice twist.

Storage

Store leftover raspberry sweet rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the filling?

Yes, frozen raspberries can be used. Just thaw and drain excess liquid before using to avoid a soggy dough.

Do I need to use a special dough for this recipe?

No special dough is required. A basic sweet yeast dough or even pre-made dough works well for these rolls.

Raspberry Sweet Rolls Recipe

Print Recipe

★★★★★

4.9 from 86 reviews

Delight in these Raspberry Sweet Rolls, a perfect balance of soft, fluffy dough filled with vibrant raspberry filling, baked to golden perfection, and optionally glazed for an extra touch of sweetness. Ideal for breakfast, brunch, or a sweet snack.

Author: Stella
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours 45 minutes
Yield: 12 sweet rolls 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dough

3 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast (1 packet)
1/2 teaspoon salt
1/2 cup whole milk, warmed
1/4 cup unsalted butter, melted
2 large eggs

Raspberry Filling

1 cup fresh or frozen raspberries
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice

Additional Ingredients

3 tablespoons unsalted butter, softened (for spreading on dough)
Optional: 1/2 cup powdered sugar (for glaze)
Optional: 1-2 tablespoons milk or lemon juice (for glaze)

Instructions

Prepare the Dough: In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy. Add the melted butter, eggs, salt, and gradually mix in the flour, kneading until a smooth and elastic dough forms. Cover and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Make the Raspberry Filling: In a small saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently until the mixture thickens and becomes syrupy. Remove from heat and let it cool to room temperature.
Roll Out the Dough and Add Filling: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle approximately 12×16 inches. Spread the softened butter evenly over the dough, then spoon and spread the cooled raspberry filling on top.
Shape the Rolls: Starting from a long edge, tightly roll the dough into a log shape. Slice the roll into 12 equal pieces and place them cut side up in a greased or parchment-lined baking pan, spaced slightly apart.
Second Rise: Cover the rolls with a clean kitchen towel and let them rise for another 30 to 45 minutes until puffy.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until golden brown and cooked through.
Glaze (Optional): For an optional glaze, whisk powdered sugar with a small amount of milk or lemon juice until smooth. Drizzle over warm rolls before serving.

Notes

Using fresh raspberries will give a brighter flavor, but frozen raspberries work well too—just thaw and drain excess juice before cooking.
Ensure the milk is warm, not hot, when activating the yeast to avoid killing it.
For a dairy-free option, substitute melted butter with coconut oil and use a plant-based milk.
These rolls are best served warm but can be stored in an airtight container for up to 2 days.
Adding chopped nuts like almonds or pecans to the filling can add a nice crunch.

Keywords: sweet rolls, raspberry rolls, breakfast pastries, baked raspberry rolls, homemade sweet rolls