Delish Raspberry Sweet Rolls Recipe

These raspberry sweet rolls are basically cinnamon rolls that quit their job, moved to the coast, and started wearing linen. Think billowy, soft dough spiraled with jammy raspberries and a lemon-vanilla glaze that makes you look fancier than the person who ate cereal for dinner last night. They’re brunchy, they’re weekend-y, and they’re here to make your kitchen smell like you’re thriving—even if you used the dough scraper as a phone stand five minutes ago.

Last time I made these, my husband tried “helping” by preheating the oven to 500 degrees because “higher is faster.” Meanwhile, the kids were dusting the dog with powdered sugar like it was the North Pole and we were Santa’s chaotic cousins. I rolled the dough too thin, one roll unfurled dramatically in the pan like a cinnamon scroll of shame, and yes, I still posted it on the internet. We ate every last bite. Failure tastes delicious with glaze.

Time-Saving Hacks

– Use store-bought pizza dough in a pinch. It’s not traditional, but neither is my bedtime.
– Frozen raspberries straight from the bag—no thawing. Toss with a little cornstarch and sugar, roll, and go.
– Rapid-rise yeast = faster proof. Warm your milk in the microwave and give the dough a cozy rise in the oven with the light on.
– Roll the dough on parchment, then lift the parchment onto a sheet pan to contain the berry carnage.
– Dental floss for slicing the rolls. If your floss is minty… congratulations on raspberry mojito rolls.
– Mix the glaze in the measuring cup you used for milk. We’re not washing extra dishes. Obviously.

Serving Ideas

– Coffee so strong it files your taxes for you. Or a mimosa if you’re off duty.
– Bacon or crispy prosciutto for salty balance—aka “responsible protein.”
– Greek yogurt with honey and nuts, for the illusion of health alongside your frosting.
– Serve with wine if the kids drove you nuts. Brunch is a social construct.
– Keep it simple: warm roll, paper towel plate, hallway snack. No judgement.

What to Serve It With

– Soft-scrambled eggs with chives and a little lemon zest to echo the glaze.
– A fruit salad that leans tart—grapefruit, kiwi, and blueberries—to keep things bright.
– Smoked salmon and cucumbers if you’re feeling bougie brunch board energy.
– Hot tea with lemon for a cozy, not-too-sweet pairing.

✔Tips & Mistakes

– Don’t overfill with berries. A generous single layer is perfect; a landslide is… dramatic.
– If using frozen berries, toss with 1–2 teaspoons cornstarch to prevent soggy bottoms.
– Roll thickness: about 1/4 inch. Thicker = doughy, thinner = paper and tears (yours).
– Proof until puffy and marshmallowy, not just “I’m impatient” puffy—about 45–60 minutes.
– Bake in a snug pan so they lift up, not out. Yes, this pan is too small. No, I won’t wash fewer dishes.
– Let them cool 10–15 minutes before glazing so it clings, not vanishes like my patience.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: 3–4 days in an airtight container. Rewarm 10–12 minutes at 300°F or 20 seconds in the microwave.
– Freeze unbaked: Place cut rolls in a pan, freeze solid, then bag. Thaw overnight in the fridge, proof until puffy, bake.
– Freeze baked: Wrap individually; thaw and rewarm. Glaze after reheating for maximum drama.
– Don’t store at room temp more than a day—berries are needy.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Lemon-blueberry instead of raspberry. Keep the lemon glaze; it slaps.
– Strawberry + a little rhubarb for tart-sweet spring energy.
– Orange-cardamom glaze if you’re fancy or pretending to be.
– Chocolate hazelnut filling for dessert-dessert rolls.
– Vegan: plant milk, vegan butter, and a simple powdered sugar–lemon glaze.
– Add chopped almonds or pistachios for crunch; just don’t overdo it or slicing gets chaotic.
– Mini rolls in a muffin tin: cute, fast, and socially acceptable to eat three.

Frequently Asked Questions

Delish Raspberry Sweet Rolls Recipe

Soft, fluffy sweet rolls swirled with bright raspberry filling and finished with a silky cream cheese glaze—perfect for brunch or a make-ahead treat.

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Prep Time: 2 hours hours

Cook Time: 25 minutes minutes

Total Time: 2 hours hours 25 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup whole milk warm to 105-110°F
• ▢ 0.25 cup granulated sugar for dough
• ▢ 2.25 teaspoon active dry yeast about 1 packet
• ▢ 0.25 cup unsalted butter, melted cooled slightly
• ▢ 2 large eggs room temperature
• ▢ 1 teaspoon fine sea salt for dough
• ▢ 4 cup all-purpose flour spooned and leveled
• ▢ 1 tablespoon vegetable oil for greasing bowl and pan
• ▢ 2.5 cup raspberries fresh or frozen; if frozen, do not thaw
• ▢ 0.5 cup granulated sugar for filling
• ▢ 1.5 tablespoon cornstarch to thicken filling
• ▢ 1 teaspoon lemon zest
• ▢ 1 teaspoon vanilla extract for filling
• ▢ 2 tablespoon unsalted butter, softened for spreading on dough (optional)
• ▢ 4 ounce cream cheese, softened for glaze
• ▢ 1.25 cup powdered sugar for glaze
• ▢ 1 teaspoon vanilla extract for glaze
• ▢ 3 tablespoon milk for glaze; adjust to desired consistency
• ▢ 1 tablespoon lemon juice for glaze
• ▢ 0.125 teaspoon fine sea salt for glaze

Instructions

Preparation Steps

• Bloom the yeast: In a large bowl, whisk warm milk with 0.25 cup sugar. Sprinkle yeast over the top, stir, and let sit until foamy, about 5-10 minutes.
• Make the dough: Whisk in melted butter, eggs, and 1 teaspoon salt. Add 3.5 cups flour and mix until a shaggy dough forms. Knead in the bowl or on a lightly floured surface, adding just enough of the remaining flour to prevent sticking, until smooth and elastic, about 8-10 minutes.
• First rise: Shape dough into a ball, place in a lightly oiled bowl, turn to coat, cover, and let rise in a warm spot until doubled, about 60-90 minutes.
• Make raspberry filling: In a saucepan combine raspberries, 0.5 cup sugar, cornstarch, lemon zest, and 1 teaspoon vanilla. Cook over medium heat, stirring, until thick and jammy, 5-8 minutes. Transfer to a bowl and cool completely.
• Prepare pan: Lightly oil a 9x13 inch baking pan.
• Roll the dough: Punch down risen dough and roll into a 12x18 inch rectangle. Spread softened butter over the surface (optional), then spread the cooled raspberry filling evenly, leaving a 0.5 inch border on the long edge farthest from you.
• Form rolls: Starting from the long edge closest to you, roll up tightly into a log. Pinch seam to seal. Cut into 12 even rolls using a sharp knife or unflavored dental floss.
• Second rise: Arrange rolls cut-side up in the prepared pan. Cover and let rise until puffy and nearly touching, about 30-45 minutes. Meanwhile, preheat oven to 350°F.
• Bake: Bake at 350°F until lightly golden and the centers are set, 22-28 minutes. Cool in pan 10 minutes.
• Make glaze: Beat cream cheese until smooth. Add powdered sugar, vanilla, milk, lemon juice, and 0.125 teaspoon salt; mix until creamy, adding a splash more milk if needed to spread.
• Finish and serve: Spread glaze over warm rolls. Serve warm or at room temperature.

Notes

For neat swirls, fully cool the raspberry filling before spreading. If using frozen raspberries, cook a few minutes longer to thicken. Store leftover rolls covered at room temperature for 1 day or refrigerate up to 3 days; rewarm before serving. Unbaked, shaped rolls can be covered and refrigerated overnight, then brought to room temperature and baked the next morning.