Raspberry Sweet Rolls take traditional sweet rolls to a whole new level These delicious treat is filled with raspberries and are perfect for breakfast or brunch.
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. They are a bit late this year due to the cool rainy spring we had. Better late than never, is what I always say.
I try to eat and use as many fresh raspberries as possible, but I also love to freeze raspberries.
My newest recipe is Raspberry Sweet Rolls and they are delicious!
This recipe uses the same dough I use in my cinnamon rolls and apricot sweet rolls. It’s a pretty versatile dough. I think you could also make blueberry sweet rolls and apple cinnamon sweet rolls….the list just goes on and on!
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Raspberry Sweet Rolls
- 1/4 cup butter (melted and cooled)
- 1/2 cup sugar
- 1 cup raspberries
- 3 Tablespoons sugar
- In a large bowl mix milk, sugar and yeast. Stir lightly. Let sit 5 minutes until mixture is bubbly.
- Stir in eggs, melted butter and salt. Add flour one cup at a time.
- Knead by mixer for 5 minutes or by hand for 10 minutes.
- Place dough in a greased bowl and cover. Let rise for approximately 1 1/2 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.
- Sprinkle sugar and raspberries.
- 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 and sugar.
- Bake in a preheated 375 degree oven for 20-25 minutes.
- Let cool and remove from pan.