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Raspberry Sweet Rolls
Sweet rolls filled with fresh raspberries
Course
Breakfast, Dessert
Cuisine
American
Prep Time
2
hours
hours
Cook Time
20
minutes
minutes
Total Time
2
hours
hours
20
minutes
minutes
Servings
15
Rolls
Calories
338
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
Stand Mixer
9 x 13" Baking Dish
Ingredients
Dough
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
Filling
¼
cup
butter
melted and cooled
½
cup
sugar
2
cups
raspberries
2
tablespoons
flour
Glaze
1
cup
powdered sugar
3
tablespoons
cream
US Customary
-
Metric
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 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.
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
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.
Nutrition
Serving:
1
Roll
|
Calories:
338
kcal
|
Carbohydrates:
53
g
|
Protein:
6
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
31
mg
|
Sodium:
247
mg
|
Potassium:
114
mg
|
Fiber:
3
g
|
Sugar:
19
g
|
Vitamin A:
360
IU
|
Vitamin C:
4
mg
|
Calcium:
34
mg
|
Iron:
2
mg