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Raspberry Sweet Rolls Recipe

These soft and fluffy Raspberry Sweet Rolls are filled with homemade raspberry filling and finished with a simple vanilla glaze. They are perfect for breakfast, brunch, holidays, or a sweet afternoon treat.
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Prep Time 25 minutes
Cook Time 28 minutes
Total Time 53 minutes
Servings: 10 rolls
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dough
  • 3 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 3/4 cup warm milk
  • 1 large egg
  • 1/4 cup unsalted butter melted
  • 1 teaspoon vanilla extract
Raspberry Filling
  • 1 1/2 cups fresh or frozen raspberries
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Method
 

  1. Activate the yeast: Add the warm milk and granulated sugar to a large mixing bowl. Sprinkle the yeast over the top and let it sit for about 5 minutes.
  2. Make the dough: Add the melted butter, egg, and vanilla extract. Mix until combined. Gradually add the flour and salt, stirring until a soft dough forms.
  3. Knead: Transfer the dough to a lightly floured surface and knead for 5–7 minutes, until smooth and elastic.
  4. First rise: Place the dough in a lightly greased bowl. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.
  5. Make the raspberry filling: Add raspberries, sugar, cornstarch, and lemon juice to a saucepan. Cook over medium heat, stirring frequently, until the berries break down and the mixture thickens. Stir in the vanilla and allow the filling to cool.
  6. Roll out the dough: Transfer the risen dough to a lightly floured surface and roll it into a rectangle approximately 14 x 10 inches.
  7. Add the filling: Spread the cooled raspberry filling evenly over the dough, leaving a small border around the edges.
  8. Roll: Starting from one long side, carefully roll the dough into a log.
  9. Cut: Cut the log into 10–12 equal pieces using a sharp knife or unflavored dental floss.
  10. Second rise: Arrange the rolls cut-side up in a greased baking dish. Cover and let them rise for 20–30 minutes, until puffy.
  11. Bake: Preheat the oven to 350°F (175°C). Bake for 22–28 minutes, or until lightly golden and baked through.
  12. Make the glaze: Whisk the powdered sugar, milk, and vanilla extract together until smooth.
  13. Glaze and serve: Let the rolls cool for several minutes, then drizzle the glaze over the warm rolls and serve.

Notes

  • Fresh or frozen raspberries can be used.
  • Let the raspberry filling cool before spreading it over the dough.
  • Avoid adding too much flour, as this can make the rolls dense.
  • Do not overbake the rolls if you want them to remain soft and fluffy.
  • Raspberry jam can be substituted for the homemade raspberry filling.
  • For extra flavor, add lemon zest to the raspberry filling or glaze.

Nutrition Information

Estimated per serving:
Calories: 320 kcal
Carbohydrates: 52 g
Protein: 6 g
Fat: 10 g
Saturated Fat: 5 g
Sugar: 24 g
Fiber: 3 g
Sodium: 220 mg
Nutrition information is an estimate and will vary depending on the ingredients and portion size.