Description
Raspberry Sweet Rolls are soft, fluffy homemade rolls filled with a luscious raspberry mixture and topped with a simple vanilla glaze or cream cheese frosting. Perfect for breakfast, brunch, or dessert, these rolls combine the tartness of fresh raspberries with a sweet, tender dough for a cozy and delicious treat anyone can enjoy.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour (can substitute half with whole wheat flour)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup milk, warmed to about 110°F (use plant-based milk for dairy-free)
- 1/4 cup unsalted butter, melted (vegan butter for dairy-free)
- 2 large eggs, room temperature
- 1/2 teaspoon salt
Raspberry Filling
- 1 1/2 cups fresh raspberries (or thawed frozen raspberries, drained)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest or 1 teaspoon fresh lemon juice (optional)
Glaze
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk (or plant-based milk)
Optional Toppings and Variations
- Cream cheese frosting (cream cheese, powdered sugar, vanilla, milk)
- Chopped almonds or pecans for topping
- Additional raspberry jam mixed with cream cheese for filling
Instructions
- Prepare the Dough: Warm the milk to about 110°F and dissolve the yeast with 1 teaspoon of sugar. Let it sit until foamy, about 5-10 minutes. In a large bowl, mix the flour, sugar, and salt. Add the melted butter, eggs, and the yeast mixture. Knead the dough until smooth and elastic, about 8-10 minutes by hand or 5 minutes with a stand mixer. Cover the dough and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
- Make the Raspberry Filling: While the dough rises, gently mash the fresh raspberries with sugar and lemon zest or juice if using, to create a sweet and tangy filling. Drain excess liquid carefully to avoid making the rolls soggy.
- Roll and Fill the Dough: Once the dough has risen, turn it out onto a lightly floured surface. Roll it into a large rectangle approximately 12 by 16 inches. Spread the raspberry filling evenly across the dough, leaving a small border around the edges for sealing.
- Shape and Slice: Beginning from one long edge, tightly roll the dough into a log. Pinch the seam closed, then slice into 12 even rolls. Place the rolls cut side up in a greased baking dish. Cover and let them rise again for 30 to 45 minutes until puffed.
- Bake to Perfection: Preheat the oven to 350°F. Bake the rolls for 25 to 30 minutes, or until golden brown and cooked through. Remove from oven and allow to cool slightly before glazing.
- Glaze and Serve: Whisk powdered sugar, vanilla extract, and milk together to make a simple glaze. Drizzle the glaze over the warm rolls or spread cream cheese frosting if preferred. Serve warm and enjoy the melty, fruity goodness.
Notes
- Use fresh, ripe raspberries for the best flavor and color without too much liquid.
- Don’t skip the second rise to ensure fluffy, tender rolls rather than dense ones.
- Bring eggs and milk to room temperature to help activate the yeast properly.
- Avoid overfilling the rolls to prevent leaks and soggy dough.
- Cool rolls slightly before glazing so they absorb the glaze without melting it away.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Raspberry sweet rolls, raspberry rolls, breakfast rolls, fruit-filled rolls, homemade sweet rolls, raspberry dessert
