Raspberry Sweet Rolls take traditional sweet rolls to a whole new level This delicious treat is filled with raspberries, topped with a sweet icing and are perfect for breakfast or brunch.
Fresh or frozen raspberries are the star of the filling in these sweet rolls.
Why make these sweet rolls
These raspberry sweet rolls take full advantage of raspberry season!
You know how I love to use produce fresh out of the garden. Right now the raspberries are producing like crazy. But you can also make these sweet rolls all year long using frozen raspberries.
These rolls are filled with raspberries that create a tasty filling that is almost like a jam. Then everything is drizzled with a sweet icing for just the perfect balance of sweetness.
Raspberry sweet rolls are a delicious breakfast pastry that isn't always the same ol' cinnamon roll. I do love cinnamon rolls, but sometimes a little variety is great.
This recipe uses the same dough I use in my cinnamon rolls and apricot sweet rolls.
It's a pretty versatile dough. It's also used in these blueberry sweet rolls and cranberry sweet rolls. I think I may have an addiction to sweet rolls!
Key ingredients
- Raspberries - Fresh or frozen
- Flour - all purpose flour
- Butter - I use salted butter
- Sugar
- Eggs
- Milk - whole milk or 2%
- Yeast - Active dry yeast
Step by step directions
- Mix warm milk, yeast and sugar together
- Let yeast sit for 3-5 minutes until bubbly
- Add eggs, melted butter and salt and one cup of flour
- Continue adding flour one cup at a time until dough forms a ball and is slightly tacky, but not sticky
- Knead for 10 minutes
- Form into a ball and place in a greased bowl. Cover and let rise until doubled
- Roll out dough into a rectangle - about 12x18 inches
- Brush with melted butter and sprinkle with sugar
- Place raspberries in a bowl and gently toss with flour
- Add raspberries to the dough
- Roll up jelly roll style and pinch seam together
- Slice into 1 inch slices and place in a greased baking dish
- Cover and let rise for 30 minutes
- Bake in a preheated 375° oven for 20-25 minutes
- All sweet rolls to cool in pan
- Add glaze while still warm
Recipe tips
- Rising time will vary depending on the temperature of your kitchen
- You might not use the full amount of flour listed
- Toss berries in flour just prior to adding to rolled dough. Otherwise they may become too juicy to manage
- If using frozen berries, do not thaw first. Add frozen and increase baking time by 5 minutes
- Glaze is optional - add while rolls are still warm, but not hot. Another option is to sprinkle the top of the rolls with sugar just prior to placing in oven.
Recipe Faqs
These are best eaten within 2-3 days of baking.
Yes, they can be frozen. After baking allow rolls to fully cool. Freeze in baking dish.
To use, thaw in baking dish and then add glaze just before serving.
More delicious raspberry recipes
- Raspberry muffins
- Baked raspberry donuts
- Raspberry brownies
- Raspberry turnovers
- Raspberry oat bars
- Raspberry fruit roll ups
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my breakfast breads!
Raspberry Sweet Rolls
Ingredients
Dough
Filling
- ¼ cup butter (melted and cooled)
- ½ cup sugar
- 2 cups raspberries
- 2 tablespoons flour
Glaze
- 1 cup powdered sugar
- 3 tablespoons cream
Instructions
- In a large bowl mix milk, sugar and yeast. Stir lightly. Let sit 5 minutes until mixture is bubbly.1 cup milk, 2 ¼ teaspoon yeast, 3 Tablespoons sugar
- Stir in eggs, melted butter and salt. Add flour one cup at a time.3 whole eggs, ½ cup butter, 1 teaspoon salt
- Knead by mixer for 5 minutes or by hand for 10 minutes.5 cups flour
- Place dough in a greased bowl and cover. Let rise for approximately 1 ½ hours until doubled.
- Gently push down dough and form into a ball.
- Roll out dough into a large rectangular shape - approximately 12" X 18"
- Brush with melted butter saving 2 Tablespoons of butter for topping.¼ cup butter
- Sprinkle with sugar½ cup sugar
- Lightly toss 2 tablespoons of flour with raspberries. Sprinkle raspberries over dough2 cups raspberries, 2 tablespoons flour
- Roll dough and pinch seams together.
- Slice into 1" slices. Place slices in a greased baking dish. Cover and let rise for 30 minutes.
- Lightly brush top of sweet rolls with remaining butter.
- Bake in a preheated 375 degree oven for 20-25 minutes.
- Let cool and remove from pan.
Glaze
- Combine powdered sugar and cream. Mix until smooth.1 cup powdered sugar, 3 tablespoons cream
- Drizzle over rolls while still warm.
Video
Notes
- Rising time will vary depending on the temperature of your kitchen
- You might not use the full amount of flour listed
- Toss berries in flour just prior to adding to rolled dough. Otherwise they may become too juicy to manage
- If using frozen berries, do not thaw first. Add frozen and increase baking time by 5 minutes
- Glaze is optional - add while rolls are still warm, but not hot
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Fred G says
Another great idea for good tastes.
Kathy says
Thank you!