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.
Key ingredients
- Raspberries - Fresh or frozen
- Flour
- Butter
- Sugar
- Eggs
- Milk
- 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
Fran @ G'day Souffle' says
These rolls look so good and I'm glad to see that you are using your digital 'movie camera.' I bought one several months ago and have to now learn how to use it for my blog!
Kathy says
Hi Fran! You need to give the video making a try! It's fun, but I must admit the first one was very frustrating...I had no idea what I was doing.
Ashley@CookNourishBliss says
Come to mama!! I love sweet rolls and these are just gorgeous Kathy!!
Kathy says
They are on their way! 🙂
Dawn - Girl Heart Food says
These look so good! I've been meaning to plant a raspberry bush in our yard and keep forgetting and this just reminds me that I need to get on that! You make it look too easy in your video! Pinning these and making on a Saturday for brunch one weekend 🙂
Kathy says
You'd better plant a couple! These sweet rolls are perfect for brunch!
Adina says
Beautiful pictures, those raspberries are like jewels and the rolls look amazing!
Kathy says
Raspberries are simply wonderful!
Cheryl says
3 eggs? I might give it a try with blueberries which I have more in abundance right now than raspberries. But it does look really good with the raspberries. Yum!
Kathy says
I do use 3 eggs in this recipe. The dough is so wonderful! I think this would be fabulous with blueberries. Let me know how it turns out!
David @ Spiced says
Our raspberries are running a bit late here, too. We've had the same rainy spring and summer, but I'm hoping we start getting a bunch soon. So I love sweet rolls, but I've never thought about putting a filling of fresh fruit in there. I totally need to make these. They sound like a great weekend breakfast!!
Kathy says
You need to give these a try! These sweet rolls are a great way to start the day!
Kathy says
Fresh raspberries are really wonderful in almost every baked good...including these sweet rolls!
stacey @ The Sugar Coated Cottage says
Hello breakfast! I love that these have raspberry filling! Yum!
Kathy says
They are super yummy!
Kathy says
I love raspberries and they are delicious rolled up in this sweet dough!
Johlene Orton says
They look amazing! I'm such a rasberry fan so I'll definitely try these out!
Kathy says
Raspberries are one of my favorites. I keep trying to find new ways to use them.
Mary Ann | The Beach House Kitchen says
Great job Kathy! These look perfect for summer. How lucky are you to pluck these right from your garden?!
Kathy says
I love having fresh raspberries! Right now I am having to pick everyday just to keep up with them!
karrie @ Tasty Ever After says
These are beautiful Kathy and how lucky you are to have fresh homegrown raspberries! I'm getting my tail end to the store tomorrow to buy some berries and make these sweet rolls for dessert. Then have leftovers for Monday morning breakfast with coffee! That's a great start to the week 🙂
Kathy says
These just might make your Monday awesome!