Raspberry Sweet Rolls Recipe
Introduction
Raspberry Sweet Rolls are a delightful treat that combines a soft, fluffy dough with a sweet and tangy raspberry filling. Perfect for breakfast or a cozy afternoon snack, these rolls are simple to make and irresistibly delicious.
Ingredients
- Dough (prepared or homemade, enough for rolls)
- 1 cup raspberry filling
- 1/4 cup sugar
- 2 tablespoons butter, softened
Instructions
- Step 1: Roll out the dough into a rectangle on a lightly floured surface.
- Step 2: Spread the raspberry filling evenly over the dough, then sprinkle sugar on top and dot with softened butter.
- Step 3: Carefully roll the dough tightly from one edge to form a log.
- Step 4: Slice the log into individual rolls about 1 to 1.5 inches thick.
- Step 5: Place the rolls cut-side up on a baking sheet and bake at 350°F (175°C) for 20–25 minutes, until golden brown.
- Step 6: Allow to cool slightly, then glaze if desired before serving.
Tips & Variations
- Use fresh or frozen raspberries for the filling to add natural flavor and texture.
- Try adding a sprinkle of cinnamon or vanilla to the filling for extra warmth.
- For a creamier glaze, mix powdered sugar with a little milk and vanilla extract.
Storage
Store the sweet rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 2 months. Reheat in a warm oven or microwave before serving to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought dough for this recipe?
Yes, store-bought dough works well and saves time. Just make sure to thaw and roll it out evenly before adding the filling.
What can I use instead of raspberry filling?
You can substitute other fruit preserves or fresh fruit mixed with a little sugar and cornstarch for a similar sweet, fruity filling.
PrintRaspberry Sweet Rolls Recipe
These Raspberry Sweet Rolls are a delightful treat featuring soft, fluffy dough generously filled with a sweet and tangy raspberry filling. Perfect for breakfast, brunch, or a comforting snack, these rolls are easy to prepare and bake, delivering a warm, fruity indulgence with every bite. Optionally glazed, they achieve a beautiful finish and added sweetness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 sweet rolls 1x
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Ingredients
Dough
- 2 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast (1 packet)
- ½ cup warm milk (about 110°F/43°C)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted and cooled
- 1 large egg
- ½ tsp salt
Raspberry Filling
- 1 cup fresh or frozen raspberries
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Additional
- Butter (for spreading on dough before filling) – about 2 tbsp
- Optional glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Prepare the Dough: In a small bowl, dissolve yeast in warm milk and let it sit for 5-10 minutes until frothy. In a larger bowl, combine flour, sugar, and salt. Add the melted butter, egg, and the yeast mixture. Mix until a soft dough forms, then knead on a floured surface for about 7-10 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let it rise for about 1 to 1.5 hours until doubled in size.
- Make the Raspberry Filling: While the dough rises, combine raspberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring frequently until the mixture thickens and becomes glossy, about 5 minutes. Remove from heat and cool to room temperature.
- Assemble the Rolls: Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle approximately 12×16 inches. Spread the softened butter evenly over the dough. Spoon the raspberry filling evenly over the butter, leaving a small border around the edges.
- Roll and Slice: Starting from one of the long edges, carefully roll the dough tightly into a log. Use a sharp knife to slice the log into 12 even rolls. Place the rolls cut side up in a greased 9×13-inch baking dish, leaving some space between them for expansion.
- Second Rise: Cover the rolls loosely with a clean kitchen towel and let them rise again for 30-45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown and cooked through.
- Glaze (Optional): While the rolls bake, whisk together powdered sugar, milk, and vanilla to make a glaze. Drizzle the glaze over warm rolls right after they come out of the oven for a sweet, glossy finish.
Notes
- Use fresh or frozen raspberries; if using frozen, thaw and drain excess liquid before cooking.
- For softer rolls, cover the baking dish with foil during the first 15 minutes of baking, then remove foil to brown.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Make sure all dairy ingredients are at room temperature for best dough rising.
Keywords: Raspberry sweet rolls, raspberry cinnamon rolls, sweet breakfast rolls, baked fruit rolls
