Raspberry Sweet Rolls

Raspberry Sweet Rolls recipe

I was almost attacked last week by an angry mob of sweet roll lovers.

It was a very scary time in my life and I only barely made it out alive by promising to share the Raspberry Sweet Roll recipe as soon as possible.

Raspberry Sweet Rolls recipe

So, angry Facebook mob, this is me sharing the recipe. Please forgive me for teasing and torturing you with the photo before I was ready to share the recipe. That was rude of me.

I first saw these rolls while browsing Pinterest, as I am wont to do. Pinterest took me to The Curvy Carrot for the recipe which originally came from Food and Wine. You may have also spotted these beauties over at Sally’s Baking Addiction. They’re naughty little rolls, getting up to no good all over the blogosphere.

Raspberry Sweet Rolls recipe

This dough is beyond simple to prepare and it’s my new favorite dough. I don’t usually super love cinnamon rolls, because they just seem too bready. These are perfection. They’re soft and fluffy and perfectly sweet. The fact that raspberries are my favorite fruit doesn’t hurt things either.

You could really get creative with the filling in this dough, though. I have a Nutella version to share with you once I’ve perfected it a bit more.

Raspberry Sweet Rolls recipe

Give these a try! You’ll find it easiest to make your dough the day before you want to bake these rolls. Let the dough rise, roll it out and fill it, then let them rise once more. Pop the whole pan of rolls in the fridge overnight and just stick ‘em right in the oven in the morning when you’re ready! Easy as pie. Or sweet rolls. Whatever.

Raspberry Sweet Rolls recipe

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Raspberry Sweet Rolls

This sweet roll dough is a cinch to make, with just five every day ingredients. The filling is a simple raspberry mixture and the tartness goes perfectly with the sweet dough! Don't let that stop you from playing around with fillings, though. Strawberries, blackberries, and cherries would make a wonderful variation, too!

Ingredients:

For the dough:
1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
1/2 teaspoon salt
4 1/4 cups all-purpose flour, plus more for dusting
For the filling:
One 10-ounce package frozen raspberries, not thawed
1/4 cup plus 2 tablespoons sugar
1 teaspoon cornstarch
For the glaze:
1 cup powdered sugar
3 tablespoons heavy cream
1/2 teaspoon vanilla

Directions:

Heat the milk to 95 degrees in a small saucepan or in the microwave. Add the milk and sugar to the bowl of a stand mixer and sprinkle the yeast into the milk mixture. Let sit until foamy, about 5 minutes.
Add the softened butter, eggs, and salt and mix with the dough hook on low. Beat in the flour and increase the speed to medium. Continue beating for 3 minutes or until a soft dough forms.
Increase the speed to medium-high and beat the dough for 10 minutes.
Form the dough (it will be rather soft) into a ball and place it into a greased bowl. Cover with plastic wrap and place in a warm spot (the oven with the light turned on is perfect for this) to proof for 1 hour or until doubled in size.
Line the bottom of a 9x13 baking pan (or two 9 inch round cake pans, if you want to small batches) with parchment paper and spray with cooking spray.
Turn the dough out onto a lightly floured work surface (I used my Roul'Pat for this and the dough did not stick at all!) and roll into a 10x24 inch rectangle.
Combine the frozen raspberries, sugar, and cornstarch in a medium sized bowl and stir until just combined. Work quickly so as not to let the raspberries thaw.
Sprinkle the raspberry mixture evenly over the dough, leaving about an inch of space along the bottom length of the rectangle.
Roll the dough tightly to form a 24 inch long log.
Working quickly, cut the log into quarters, and then each quarter into 4 evenly sized slices. Place each roll in the prepared pan, cut sides up.
Cover the pan with plastic wrap and let rise for 2 hours.
Preheat the oven to 400 degrees and bake the rolls for 20 minutes or until they are golden and bubbling. Cool on a wire rack for 30 minutes.
Prepare the glaze by whisking together the powdered sugar, cream, and vanilla. Drizzle the glaze over the cinnamon rolls and serve.
Note: To prepare the rolls ahead of time, complete the recipe through the second rise and then wrap with foil and place in the refrigerator overnight. Remove from the fridge in the morning to return to room temperature and continue baking as per the recipe. Alternately, you may freeze the rolls for up to 3 weeks, and thaw in the fridge overnight before you plan on baking them. Return to room temperature and bake as directed.

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34 Responses to “Raspberry Sweet Rolls”

  1. Katrina @ Warm Vanilla Sugar January 15, 2013 @ 10:09 am (#
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    I could soooo go for these right now. What a treat!

    [Reply]

  2. Laura January 15, 2013 @ 10:27 am (#
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    On a scale of one to terrible, how annoying would it be to make these if I don’t have a dough hook?

    [Reply]

    Karly Reply:

    Hmm, are you thinking of making them in a stand mixer with a different attachment? I’m not sure that would work. I think you’d have to knead by hand, and considering that I’m extremely lazy and have never kneaded dough by hand, I’d put it up there near the terrible. ;) Honestly, this dough is pretty soft and I think you might have a tough time with it by hand. I’m sure it can be done, but you might need to add a bit more flour.

    [Reply]

  3. Averie @ Averie Cooks January 15, 2013 @ 11:02 am (#
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    Carly they look amazing and the dough recipe/food&wine made one of the ‘best of’ recipe lists of 2012 deemed by one of the food magazines. I remember seeing it in late December and sending it to Sally b/c she had just made her rolls. Yours look amazing and I also remember you telling me right around then you werent a huge cinn roll fan and I was like…what?!

    So between this recipe and that allrecipes/cinnabon copycat recipe, what would you say is the major difference in the dough?

    [Reply]

    Karly Reply:

    This is much less stiff and less bready than a standard cinnamon roll dough. It’s soft and pillowy and sweet. I’m not sure how to explain the difference, really. These are just more airy, I guess. I think the sweetness in the dough really sets them apart too. The cinnabon clone uses less sugar, 1/4 cup more flour (and bread flour at that) and melted butter. I think the extra sugar, less AP flour and softened butter make these airier. Oh, and this recipe has double the yeast, so that can’t hurt either. ;)

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  4. DessertForTwo January 15, 2013 @ 11:19 am (#
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    These are PERFECT! And since there’s fruit, they’re guilt-free. See how that works? See? Oh, I’m good. I know.

    [Reply]

    Karly Reply:

    Oh, yes, you are good! I like it. :)

    [Reply]

  5. Joanna January 15, 2013 @ 11:28 am (#
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    These look awesome! When do you add in the 2/3 c. sugar in the dough? I read the recipe but I must have missed it in the instructions. Thanks!!

    [Reply]

    Karly Reply:

    Whoops! I just updated the recipe.

    You add it in with the warm milk and yeast. :)

    [Reply]

  6. sally @ sallys baking addiction January 15, 2013 @ 12:09 pm (#
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    I freaking LOVE these sweet rolls Karly! And I am SO glad you made them. :) they look gorgeous. I’m making them again this weekend with a twist! I can’t get enough of them!

    [Reply]

  7. Aimee @ ShugarySweets January 15, 2013 @ 12:40 pm (#
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    These look amazing. As usual your photos are stunning girl! can I come over and take some of these off your hands? Do they ship well? You can send them here!

    [Reply]

  8. Erin @ The Spiffy Cookie January 15, 2013 @ 1:02 pm (#
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    I absolutely love this

    [Reply]

  9. Becky January 15, 2013 @ 1:22 pm (#
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    Looking out for the nutella version! I’m amazed the raspberries don’t make them soggy as they thaw out in the oven. I’ve seen similar applications using chopped apples as well. Kneading dough is the bomb! So much fun! It’s actually what I enjoy most about baking bread, but maybe I’m weird :)

    [Reply]

    Karly Reply:

    I was worried they’d get soggy too. And I panicked a little after the second rise because the berries totally release their juice and it’s all hanging out in the bottom of the pan. No worries though, because it soaks right into the roll perfectly. No sogginess, just pure berry goodness!

    [Reply]

  10. Kim Bee January 15, 2013 @ 1:58 pm (#
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    I have been waiting for this. I saw the photo on your page and about fell off my chair. Totally making these. Totally eating the whole pan all by my lonesome.

    [Reply]

  11. Cookbook Queen January 15, 2013 @ 4:27 pm (#
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    IS THIS EVEN REAL LIFE??

    Ah mah gah. Sweet rolls are my favorite thing ever. EVER!!!!

    So please come to Arkansas and make them for me. Please.

    I’m sleep deprived, and got pooped on and spit up on today. The spit up happened 4 times. Does that help my case?

    Ok, sooo..see ya tomorrow!!

    [Reply]

    Karly Reply:

    Awwww! Even spit up is cute coming from that precious baby of yours.

    Okay, maybe that’s stretching the truth just a little bit. But, you know. It’s ALMOST cute.

    [Reply]

  12. Dorothy @ Crazy for Crust January 15, 2013 @ 5:43 pm (#
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    Oh my gosh those are gorgeous. SO pretty. And I’d mob you too!

    [Reply]

  13. Joanne January 15, 2013 @ 7:50 pm (#
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    Mmm I’m imagining that the raspberry cuts the sweetness of the sweet rolls in the most perfect of ways!

    [Reply]

    Karly Reply:

    It really, really does. :)

    [Reply]

  14. Heather @French Press January 15, 2013 @ 9:03 pm (#
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    that is So funny, my daughter found these in our food and wine cookbook and has requested we make them tomorrow.

    They look SO good

    [Reply]

    Karly Reply:

    Let me know it goes! I have a feeling you won’t be disappointed. :)

    [Reply]

  15. Stephanie @ Girl Versus Dough January 15, 2013 @ 9:33 pm (#
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    I posted these on my blog the other day because I, too, was wooed by them on Pinterest! Yours look AMAZING. I could really go for a whole other batch right about now. :)

    [Reply]

  16. Annie @ Annie's Noms January 16, 2013 @ 6:08 am (#
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    Oh gosh, I’m literally drooling at my computer screen! I need these in my life like now!

    [Reply]

  17. Katrina @ In Katrina's Kitchen January 16, 2013 @ 10:11 am (#
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    These look all kinds of awesome.

    [Reply]

  18. Becky January 16, 2013 @ 11:00 am (#
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    Thanks Karly for the response on the wet raspberry issue. Love the color it gives to the buns! I’ve been wanting to try them, but anytime I mention making any other kind of sweet rolls other than my traditional cinnamon roll recipe there are grumblings in my house! I have spoiled my guys to my warm, gooey cinnamon rolls! When I try a new recipe my son always says please make your regular rolls next time! Guys!

    [Reply]

  19. Roxana | Roxana's Home Baking January 16, 2013 @ 8:19 pm (#
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    these are SO GOOD! I rememebr the first time I saw them on Pinterest and made them couple of months ago. Unfortunately I didn’t have enough will power not to stuff my face with them before taking picture. Going to make them again. Yours looks amazing Karly!

    [Reply]

  20. Amber (Sprinkled With Flour) January 17, 2013 @ 11:02 am (#
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    LOVE these and the berry addition is great! I’ll have to try this one out to see what the dough is like. :)

    [Reply]

  21. Cherie January 21, 2013 @ 6:22 pm (#
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    I have a really mean husband who won’t let me buy a stand mixer – any tips on making these without a stand mixer? Or any tips on catching a man who will buy me one? ;)

    [Reply]

    Karly Reply:

    Well, I think you’ll have to knead this dough by hand. I imagine it will be a tough dough to work with because it’s quite soft. You may need to add a bit more flour as needed.

    Maybe give it a shot and if they turn out and the husband loves them just kindly explain to him that you’ll NEVER make them again until he ponies up the cash for a stand mixer. ;) Good luck! Honestly, I couldn’t live without my mixer. It’s a life saver!

    [Reply]

  22. Maria January 23, 2013 @ 7:23 am (#
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    I’ve made these too and they are fabulous! Yours look wonderful! It’s such a great treat to bake!

    [Reply]

  23. Michelle January 27, 2013 @ 12:07 pm (#
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    I made these delicious rolls but made the mistake of taking them out of the oven too early- they were getting too brown on top, so I though they were done and took them out. But then…. the horror of cutting into them a lot later (after being iced and all) and discovering that some of them had doughy bottoms! (Hee hee). It was just the middle ones that were bad- the side ones were fine. So lesson learned, just cover with foil for the last 10 minutes next time. I was sad, but they were also so good that I was happy too. I’ll know next time. They are so beautiful!! I added the seeds of 1/2 vanilla bean to the icing too- made it SO pretty!

    [Reply]

  24. Leyla March 31, 2013 @ 4:26 pm (#
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    I didn’t have a 10 ounce bag I just had raspberries in baggies from my garden, I estimated about 1 1/4-1 1/2 cups raspberries but honestly it needed more. It was still real good but missing enough filling to make me drool. The dough was really delightful though :) so soft

    [Reply]

  25. Tonia January 15, 2014 @ 9:08 am (#
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    I’m making these to surprise my mom Saturday morning. She LOVES all things raspberry. I’m going to do two round pans and add a twist to one. I’ll let you know how they turn out. Thanks for the great recipe!

    [Reply]

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