Raspberry Sweet Rolls

Why You’ll Love This Recipe

I love how these rolls balance sweetness with a bright, slightly tart raspberry filling. The brioche-style dough is soft and rich, making every bite melt in my mouth. The cream cheese frosting with freeze-dried raspberries gives them a pop of color and flavor that really sets them apart. They’re as lovely to look at as they are to eat, and always get rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dough:

• ¾ cup (175g) whole milk

• 3 tablespoons (40g) unsalted butter, cut into small cubes

• 2 teaspoons (9g) instant yeast

• 3 cups (390g) all-purpose flour

• ¼ cup (58g) granulated sugar

• ½ teaspoon salt

• 1 large egg

• 1 large egg yolk

For the Raspberry Filling:

• ½ cup (113g) unsalted butter, softened

• ¾ cup (150g) granulated sugar

• ⅔ cup (20g) freeze-dried raspberries, finely ground

• Zest of 1 lemon

For the Frosting:

• 4 ounces (113g) cream cheese, at room temperature

• 1 cup (120g) powdered sugar, sifted

• ¼ cup (8g) freeze-dried raspberries, finely ground

• 2 tablespoons (30g) heavy cream

• 1 teaspoon vanilla extract

• Zest of ½ a lemon

Directions

1. Make the Dough: I start by heating the milk and butter in a small saucepan over low heat until the mixture reaches about 90°F to 110°F. I pour it into the bowl of a stand mixer fitted with a dough hook, then stir in the yeast.

2. Mix Ingredients: I add the flour, sugar, and salt to the bowl, followed by the egg and yolk. I mix on low speed until the dough begins to come together, then scrape down the sides. I continue mixing for 5 more minutes until the dough is smooth and pulling away from the bowl. I scrape once more and mix briefly until only slightly sticky.

3. First Rise: I shape the dough into a ball, place it in a greased bowl, and cover it with plastic wrap. I let it rise in a warm place until doubled in size, about 1 hour. For a slower option, I place it in the fridge overnight.

4. Make the Raspberry Filling: In a small bowl, I combine the softened butter, sugar, ground freeze-dried raspberries, and lemon zest until smooth. I set this aside while the dough rises.

5. Assemble the Rolls: Once the dough has risen, I roll it out on a floured surface into a 13″ x 15″ rectangle. I spread the raspberry filling over the dough, leaving a ½-inch border on one short edge. I roll the dough tightly from the filled side, seam-side down, then trim the ends.

6. Cut and Proof: I slice the log into 9 even pieces, each about 1½ inches wide, and place them in a parchment-lined 9×9 inch pan. I loosely cover and let them rise for about 30 minutes until slightly puffed.

7. Bake: I preheat the oven to 350°F (175°C), then bake the rolls for about 25 minutes, until golden and the centers register 190°F.

8. Make the Frosting: While the rolls bake, I beat the cream cheese until smooth. Then I mix in the powdered sugar, ground freeze-dried raspberries, heavy cream, vanilla, and lemon zest until thick and creamy.

9. Frost and Serve: I let the rolls cool for about 15 minutes before spreading the frosting generously over the top. I serve them warm and enjoy every bite.

Servings And Timing

Yield: 9 servings
Prep Time: 2 hours 20 minutes (including rise time)
Cook Time: 25 minutes
Total Time: 2 hours 45 minutes

This recipe makes 9 beautifully swirled raspberry rolls—perfect for sharing or saving for later.

Variations

• Berry Blend: I swap part of the raspberries for freeze-dried strawberries or blueberries for a mixed berry version.

• Lemon Glaze Option: Instead of cream cheese frosting, I drizzle with a simple lemon glaze made from powdered sugar and lemon juice.

• Mini Rolls: I roll the dough thinner and slice into smaller pieces for bite-sized rolls.

• Nutty Addition: I sometimes sprinkle finely chopped almonds or pistachios over the raspberry filling.

• Chocolate Twist: I add mini white chocolate chips for a sweet and creamy surprise inside.

Storage/Reheating

I store leftover rolls in an airtight container in the fridge for up to 3 days. To reheat, I microwave them for 15–20 seconds or warm in a 300°F oven for about 10 minutes. If I want to freeze them, I skip frosting, wrap them tightly, and freeze for up to 2 months. I thaw overnight and frost before serving.

FAQs

Can I Make These Ahead Of Time?

Yes, I often prepare the rolls the night before, cover the pan, and refrigerate overnight. In the morning, I let them sit at room temperature for about 30 minutes before baking.

What If I Don’t Have Freeze-Dried Raspberries?

Fresh raspberries don’t work the same way in this filling. If I can’t find freeze-dried ones, I sometimes use raspberry jam with a bit of cornstarch, though it’s not quite the same texture.

Can I Use A Different Type Of Flour?

All-purpose flour gives the best result for soft, fluffy rolls. I avoid whole wheat or bread flour in this recipe, as it changes the texture too much.

How Do I Know When The Dough Has Risen Enough?

The dough should double in size and feel soft and airy when gently pressed. For the second rise, the rolls should look slightly puffed before baking.

Can I Use A Hand Mixer Instead Of A Stand Mixer?

Yes, but I need to knead the dough by hand once it comes together, for about 8–10 minutes, until smooth and elastic.

Conclusion

These Raspberry Sweet Rolls are a show-stopping twist on a breakfast classic. I love their tender brioche dough, bright berry filling, and rich cream cheese frosting. Whether I’m making them for a weekend brunch or just because I want something special, they always deliver color, flavor, and comfort in every swirl.

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