If you’ve ever had a lazy weekend morning melting into a warm kitchen filled with the scent of baked goods, then you know that the best memories are homemade. There’s just something about pulling a tray of gooey, flaky sweet rolls out of the oven that makes all your worries seem to melt away—especially when they’re bursting with juicy raspberries and topped with a sweet glaze. I remember my grandma making something similar when I was a kid, but over the years I’ve tweaked the recipe to the point where I honestly can’t imagine mornings without these raspberry sweet rolls. They’re my go-to for brunch, breakfast in bed, or just a little bit of sweetness on a busy Tuesday night. Trust me, the smell alone will bring everyone running into the kitchen—it’s that good. And the best part? They’re surprisingly simple to make, even if you’re not a seasoned baker. This one’s a lifesaver on busy nights or when you want to impress, but you don’t want to spend hours in the kitchen. Let’s dive into the magic of these raspberry sweet rolls—my absolute favorite way to start the day!
Thank you for reading this post, don't forget to subscribe!What is a raspberry sweet roll?
Think of raspberry sweet rolls as the softer, fruitier cousin of cinnamon rolls, but with a bright splash of raspberry jam or fresh berries tucked inside. They’re essentially soft, fluffy bread rolled around a sweet raspberry filling, then sliced and baked until golden and sticky. The name “sweet rolls” covers a lot, but for me, it’s about that perfect combination of pillowy dough, sweet-tart raspberries, and a drizzle of glossy glaze that makes each bite a little piece of comfort. The origin of these treats isn’t exactly set in stone—various versions exist all over Europe and North America—but what really matters is how easy and delightful they are to make at home. I like to think of them as the breakfast gift that keeps on giving, since they taste just as good warm as they do at room temperature. And if you’re feeling adventurous, you can switch up the filling—think peaches, blueberries, or even a swirl of cream cheese. But honestly? The raspberry version is my forever favorite.
Why you’ll love this recipe?
There’s a lot to love about raspberry sweet rolls, and I’ll tell you why they’ve become a staple in my house. First and foremost, the flavor is just incredible—juicy raspberries paired with buttery dough create a perfect balance of tart and sweet that’s just *addictive*. What I love most about this recipe is how straightforward it is. You don’t need fancy gadgets or complicated techniques; I’ve tested it with just a few simple tools, and it always turns out beautifully. Plus, it’s budget-friendly—most of the ingredients are pantry staples like flour, sugar, and jam—and you probably already have them in your kitchen. These sweet rolls are so versatile: you can serve them warm with a cup of coffee, make them ahead for brunch, or even pack leftovers for a breakfast to-go. I’ve made these countless times, and every single batch is met with happy, sticky fingers and huge smiles. My kids ask for this all the time, and I love knowing I can whip up something so tasty without breaking a sweat. Honestly, once you experience melting into that first glorious bite, you’ll be hooked.
How do I make raspberry sweet rolls?
Quick Overview
This recipe is all about simple steps and big, cozy flavors. I start by making a soft, airy dough—nothing fancy, just warm milk, yeast, and plenty of love. While that’s rising, I prepare my raspberry filling—jam works beautifully, but fresh berries can be slightly cooked down for a more intense flavor. After the dough has doubled in size, I roll it out, spread the filling, roll it up tight, and slice into individual rolls. A quick bake later, I drizzle everything with a sweet glaze, and voila—warm, gooey raspberry sweet rolls ready to steal the show. The best part? It’s all pretty forgiving, so even beginners can nail this with a little patience.
Ingredients
For the Main Batter:
– 3 ½ cups all-purpose flour (plus a little extra for dusting)
– 1 packet (2 ¼ teaspoons) active dry yeast
– 1 cup warm milk (about 110°F, I use whole milk but almond works too)
– ¼ cup granulated sugar
– ¼ cup unsalted butter, melted (or coconut oil if you prefer a dairy-free option)
– 1 large egg
– Pinch of salt
For the Filling:
– ¾ cup raspberry jam (seedless if you prefer a smooth filling)
– 1 cup fresh raspberries (optional, if you want a little extra fruitiness)
– 2 tablespoons sugar (for a little added sweetness)
– 1 teaspoon lemon juice (brightens and balances the berries)
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons milk or cream (adjust for desired consistency)
– ½ teaspoon vanilla extract (optional but adds depth)
– Extra raspberries for garnish (if you like!)
“I don’t know if I’ve ever eaten a better Easy Raspberry Rolls A Sweet Treat. The rub alone is wonderful, but the sauce??? Over the top!”
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C) and lightly grease a square or round baking dish. I usually use a 9×9 or similar—just enough space for the rolls to cozy up together. While it warms up, get your ingredients ready; if you’re using fresh raspberries, rinse and pat them dry. Trust me, trying to roll out dough on a cold surface makes everything stick—so work in a warm, tidy space. Also, warm your milk—this helps the yeast activate—it should feel just warm, not hot. I do this while I measure everything out so I can get right to the rising.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together 3 ½ cups of flour, yeast, sugar, and salt. This step ensures your rising agents are evenly distributed, which gives the rolls a fluffy texture. Keep it light and airy—no need to beat it to death, just a gentle whisk is enough. I’ve learned that old flour can sometimes be less lively, so I always check that my yeast is fresh for best results.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the warm milk, melted butter, egg, and lemon juice. This mixture should be smooth and slightly frothy. I always do this first before adding it to the dry ingredients because slight temperature differences can affect how the dough rises. Once mixed, pour it into your dry ingredients, and stir gently with a spatula or wooden spoon until it just comes together into a shaggy dough.
Step 4: Combine
Now, turn the dough out onto a floured surface and knead gently for about 5-7 minutes—you’re aiming for a soft, elastic texture. Don’t overmix or knead too aggressively, or the rolls can turn tough. If it feels sticky, sprinkle a little more flour; if too dry, add a tablespoon of milk. Ultimately, it should be smooth and slightly tacky but not sticky enough to stick excessively to your hands.
Step 5: Prepare Filling
While your dough is doing its thing, mix the raspberry jam, fresh raspberries, sugar, and lemon juice in a small bowl. I love adding fresh berries because it adds a burst of real fruitiness, but jam alone works just fine if you’re short on time. For extra pizazz, you can sprinkle in a little orange zest or a dash of cinnamon—never hurts! The filling should be spreadable but not runny. If it’s too thick, warm it slightly; if too loose, stir in a tiny bit more sugar.
Step 6: Layer & Swirl
Once your dough has doubled (this usually takes about 1 to 1.5 hours), punch it down and roll it out on a floured surface into a rectangle about 12×16 inches. Spread your raspberry filling evenly over the surface, leaving a small border. Roll it up tightly from the longer side, then slice into about 9 to 12 equal pieces. Place these in your prepared baking dish with a little space in between. If you want a pretty swirl, you can also layer the filling as you roll—the look is so beautiful and makes each piece special.
Step 7: Bake
Cover loosely with a kitchen towel and let them rise again for about 30 minutes, or until puffy. This second rise makes them extra soft and airy. Bake in your preheated oven for 20-25 minutes, until the tops are golden and flaky. Keep an eye on them—every oven is different, so check around the 20-minute mark. The smell that wafts through the kitchen at this stage? Pure happiness—think warm berries and butter combined.
Step 8: Cool & Glaze
Let your sweet rolls cool just slightly—about 10 minutes—before drizzling with the glaze. Mix the powdered sugar, vanilla, and enough milk to create a smooth, pourable consistency. Drizzle generously all over, letting it seep into the cracks and pools. If you’re feeling fancy, garnish with extra raspberries or a dusting of powdered sugar for a picture-perfect finish.
“Packed with flavor and so simple. Exactly what I wanted from this Easy Raspberry Rolls A Sweet Treat!”
Step 9: Slice & Serve
Use a serrated knife for clean cuts that don’t squish the layers. Serve warm or at room temperature—either way, you’ll get that melt-in-your-mouth goodness. These sweet rolls disappear in minutes around here. I like to pair them with a hot cup of coffee or a cold glass of milk. Leftovers? Pop them in a low oven or microwave just until warm and enjoy the next day—trust me, they’re almost as good as fresh out of the oven.
What to Serve It With
These raspberry sweet rolls are pretty flexible when it comes to serving. For breakfast, they’re divine with a simple black coffee or a big glass of orange juice. I love pairing them with a fruit salad or some Greek yogurt topped with honey for extra brightness. When I make them for brunch, I usually add a side of scrambled eggs or crispy bacon to balance the sweetness. They also make a lovely dessert—just add a dollop of whipped cream or vanilla ice cream on the side, and you’ve got yourself a crowd-pleaser. And if you’re in a cozy mood, these rolls make the perfect lazy weekend snack. Warm, buttery, sweet, and tart—what’s not to love? They’re a guaranteed hit with kids and adults alike, and I often make a double batch because leftovers are never enough.
Top Tips for Perfecting Your Raspberry Sweet Rolls
After making these dozens of times, I’ve picked up a few tricks that make the process even smoother. First, don’t rush the first rising—patience is key for that soft, airy texture. I’ve learned that if your dough isn’t rising well, it might be the water temperature or old yeast—so just double-check those. When spreading the filling, a rubber spatula helps achieve a thin, even layer without tearing the dough. For the swirl pattern, I like to roll the dough tightly but gently; too tight, and the filling can squeeze out, too loose, and they won’t hold their shape. If you want more fruitiness, add up to 1 ½ cups of fresh berries—just toss them with the jam and sugar first so they don’t bleed too much. For the glaze, I prefer adding a teaspoon of cream cheese to give it a richer flavor, but I’ve tested it without, and it’s just as delicious. Baking times can vary depending on your oven—start checking at 20 minutes, and look for a golden, slightly crisp top. For a touch of elegance, sprinkle some sliced almonds or a drizzle of honey over the glaze. I’ve also experimented with gluten-free flours—while the texture changes slightly, with the right blend, they still turn out soft and sweet. A tip I swear by: cool the rolls just a few minutes before glazing—hot rolls absorb the glaze better, giving you that shiny, irresistible finish.
Storing and Reheating Tips
These raspberry sweet rolls are best enjoyed fresh, but life gets busy! To keep them fresh, store leftovers in an airtight container at room temperature for up to 2 days—covering them with foil or plastic wrap keeps them from drying out. If you want to keep them longer, pop them into the fridge for 3-4 days; just reheat in a low oven (about 300°F) for 10 minutes, or microwave for 20-30 seconds until warm. For freezer storage, wrap each roll tightly in plastic wrap and then place in a zip-top bag or airtight container. They’re good for up to 2 months—just thaw at room temperature and reheat briefly. A quick tip: if the glaze has hardened after refrigeration, just give the rolls a quick brush with warm milk or cream before serving to revive some of that glossy, fresh-from-the-oven shine. I’ve found that these little tricks help preserve their soft interior and juicy filling, so each bite feels just as delightful as day one.
Frequently Asked Questions
Final Thoughts
There’s honestly nothing quite like waking up to the smell of freshly baked raspberry sweet rolls—that warm, fruity aroma that instantly makes everything feel cozy and festive. Over the years, I’ve baked dozens of batches, and they’ve become a family favorite that I’m always happy to share. Whether you’re doubling the recipe for a crowd or just treating yourself on a lazy Sunday, these rolls are so forgiving and satisfying. The combination of soft dough, bright raspberries, and sweet glaze never fails to bring smiles around the table. Plus, they’re flexible—you can customize the filling, modify the toppings, or even turn them into muffins or bites. My best advice? Take your time with the rising, don’t skimp on the glaze, and enjoy every sweet, berry-filled moment. I can’t wait to hear how yours turn out—share your photos and tweaks in the comments below! Happy baking, everyone—and don’t forget to have a little fun in the kitchen.
raspberry sweet rolls
Ingredients
Main Ingredients
- 0.666 cup whole milk
- 5 tablespoons sugar
- 2 teaspoons active dry yeast
- 2 large eggs
- 2.75 cups all-purpose flour
- 1 teaspoon kosher salt
- 0.5 cup unsalted butter cut into 1-inch pieces, room temperature
- 0.5 tablespoon unsalted butter melted
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 0.25 cup granulated sugar
- 1 teaspoon vanilla
- 1.5 cups frozen raspberries
- 0.5 tablespoon cornstarch
- 0.25 cup unsalted butter softened
- 1 ounces cream cheese softened
- 0.5 teaspoon vanilla
- 0.75 cup confectioners' sugar
- 3 tablespoons milk room temperature
Instructions
Preparation Steps
- In a medium bowl, combine milk and 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes.
- Add eggs; whisk until smooth.
- Combine remaining 4 tablespoons sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add the milk mixture. With the mixer running, add butter, 1 piece at a time, blending well between additions.
- Knead on medium speed for 1 minute. Knead on medium-high speed until the dough is soft, about 5 minutes.
- Brush a medium bowl with some melted butter; place the dough in the bowl. Brush the top of the dough with the remaining melted butter; cover with plastic wrap.
- Let dough rise in a warm, draft-free area until doubled in size, about 1 hour.
- When ready, punch the dough, turn out onto a floured surface, and roll into a 10x15-inch rectangle. (It should be about ¼-inch thick.)
- Toss the raspberries in the cornstarch, evenly coating the raspberries.
- Spread the cream cheese mixture over the dough. Sprinkle with the raspberries and roll up tightly starting on the long edge.
- Using a very sharp knife, cut the log into 12 rolls. Place them into a greased 9x13-inch baking pan. Let rise in a warm place until double.
- Preheat oven to 350°F. Bake for 25-30 minutes, or until lightly golden on the edges and done in the middle.
- Remove the rolls from the oven and let them cool for 5 minutes.
- Make the glaze by mixing confectioners' sugar and milk until smooth. Add more milk if necessary to thin the glaze.
- Pour the glaze over the warm rolls and serve.
