Print

Raspberry Sweet Rolls Recipe

Print Recipe

★★★★★

4.8 from 100 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Second Rise: Cover the rolls loosely with a clean kitchen towel and let them rise again for 30-45 minutes until puffy.
  6. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown and cooked through.
  7. 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

Find it online: https://famdishes.com/raspberry-sweet-rolls-recipe/