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Raspberry Sweet Rolls recipe

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!
Course Breakfast
Cuisine American
Keyword back to school, comfort food, easy breakfast recipes
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings 16 servings
Calories 284kcal


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:

  • 10 ounces 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


  • 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.


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.


Calories: 284kcal | Carbohydrates: 47g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 91mg | Potassium: 94mg | Fiber: 2g | Sugar: 20g | Vitamin A: 280IU | Vitamin C: 4.6mg | Calcium: 34mg | Iron: 1.8mg