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A sweet roll filled with a raspberry filling on a plate.
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5 from 4 votes

Raspberry Sweet Rolls

Sweet rolls filled with fresh raspberries
Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 15 Rolls
Calories: 338kcal
Author: Kathy



  • 1 cup milk warmed
  • 2 ¼ teaspoon yeast active dry yeast - one packet
  • 3 Tablespoons sugar
  • 3 whole eggs
  • ½ cup butter melted and cooled
  • 1 teaspoon salt
  • 5 cups flour


  • ¼ cup butter melted and cooled
  • ½ cup sugar
  • 2 cups raspberries
  • 2 tablespoons flour


  • 1 cup powdered sugar
  • 3 tablespoons cream


  • 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 sugar
    ½ cup sugar
  • Lightly toss 2 tablespoons of flour with raspberries. Sprinkle raspberries over dough
    2 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. 


  • Combine powdered sugar and cream. Mix until smooth.
    1 cup powdered sugar, 3 tablespoons cream
  • Drizzle over rolls while still warm.



  • 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
This recipe has been updated from its original version - additional raspberries have been added in the filling and an optional glaze added to the top.


Serving: 1Roll | Calories: 338kcal | Carbohydrates: 53g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 247mg | Potassium: 114mg | Fiber: 3g | Sugar: 19g | Vitamin A: 360IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 2mg