These pillow-like, light and fluffy Raspberry Sweet Rolls are decadent and the perfect treat for breakfast with a deliciously sweet lemon glaze on top.

These Raspberry Sweet Rolls are kind of like homemade Cinnamon Rolls but even better because of the frozen fruit and luscious lemon sweet glaze.

My family loves these sweet rolls, they love all my sweet roll versions and let me tell you, I love coming up with them. We’ve been making these for years though and they’re so delicious!

We are a big breakfast family, it doesn’t matter if its savory or sweet, breakfast is one thing that is never missed in this house ever! Today we are going with sweet.

Raspberries are also one of my favorite fruit, so it was only right to add them to my cinnamon rolls and switch up the recipe a bit, and boy they turned out amazing.

You can easily swap out the frozen raspberries for other berries, but trust me, just try the lemon raspberry combo at least once before shaking things up.

If you are looking for a fruity breakfast but want something that will fill you up, then you absolutely have to give these Raspberry Sweet Rolls a try!

Some of our other favorite raspberry recipes we have on our site include: Oatmeal Raspberry White Chocolate Cookies, Raspberry Icebox Cake and Raspberry Italian Soda.

WHY THIS RECIPE WORKS:

Sweet but not too sweet!
These rolls perfect for weekdays, weekends, and perfect for holidays.
Simple to make using pantry staple baking ingredients.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

Whole milk
Instant yeast
Egg
Granulated sugar
Salt
Unsalted butter
White bread flour
Frozen raspberries
Cornstarch
Lemon
Powdered sugar
Heavy cream

HOW TO MAKE RASPBERRY SWEET ROLLS, STEP BY STEP:

First, we’ll make the dough, using a bowl of a stand mixer, add the warm milk, yeast, egg, sugar, melted butter and salt. Whisk ingredients together until bubbly.
Next, add the flour and use the dough hook to mix the dough for 3 minutes in the stand mixer.
Lightly oil a bowl and transfer the dough. Roll the dough in the oil then cover the bowl with plastic wrap. Leave the covered bowl in a warm place to rise until it’s doubled in size. This will take approximately one hour depending on the room temperature.
When the dough has risen, punch it down and transfer it to a lightly floured surface and roll it out into a rectangle of roughly 16-inches by 8-inches.
Now we’ll make the filling. Start by putting the frozen raspberries, sugar and cornstarch into a bowl and mix them together to combine.
Once you’ve made the filling, transfer it on top of the dough rectangle leaving ½-inch around the edge of the dough.
Start to roll the dough lengthwise, so it’s a long sausage shape. Use your fingers to pinch the seam, then cut the sausage of dough in half to make it easier to divide.
Use a dough cutter or very sharp knife to cut each half of dough into 6 equal sections.
Use 1 Tablespoon to grease a 9×13-inch baking dish. Place the rolls in the greased baking dish, ensuring to leave a little space in-between each one sweet roll.
Cover the baking dish with plastic wrap and put it somewhere warm to rise. While they’re rising, they’ll puff up in size and be touching. The second rise will take anywhere from 45-60 minutes depending on the temperature.
Preheat the oven to 350ºF.
Remove the cling wrap, and cover the baking dish with foil. Bake with the foil on for 25 minutes then check on the rolls. If they are not golden in color remove the foil and bake for another 5-10 minutes or until they are golden, then remove them from the oven and set aside to cool.
Now, to make the glaze. In a bowl, add the powdered sugar, lemon juice and heavy cream and mix until smooth. At this point you can decide if you want a thinner or thicker glaze and add more lemon juice or powdered sugar if needed.
Drizzle the glaze over the Sweet Rolls while they are still warm in the baking dish.
Enjoy and serve immediately.

HOW DO I KNOW WHEN THE MILK IS HOT ENOUGH?

You want to make sure the milk is warm, but not hot. If the milk gets too hot it will kill the yeast and you do not want dead yeast because then the dough will not rise.

When you’re heating the milk, it will take about 30-45 seconds to reach the temperature we want. This of course varies on your microwave as well.

To test if your milk is ready, place your finger in the milk, if you can leave your finger it in without it feeling too hot, the milk is at a good temperature.

We also like to use a kitchen thermometer, we find that between 105-110 degrees F is perfect.

HOW CAN I CHANGE THE GLAZE?

We made more thin runny glaze to go with these Raspberry Sweet Rolls. If you’d like a thicker glaze, just add some more powdered sugar.

For a thinner glaze simply add more lemon juice or heavy cream, you can substitute the heavy cream in the glaze for milk if desired.

CAN YOU MAKE THESE AHEAD OF TIME?

Yes! These are great made ahead of time, I would suggest leaving the rolls covered overnight to bake the next day.

Give them their second rise then put them in the refrigerator. The decrease in temperature essentially puts a pause on the yeast and without the second rise before you refrigerate it, it will not give the dough the chance to rise again.

The next day, remove the dough from the refrigerator and let it sit on the counter for at least an hour so it can come to room temperature before baking.

HOW TO STORE:

These sweet rolls are best eaten on the same day that you make them. Any leftovers should be stored in an airtight container or covered in the refrigerator where they will keep for up to 2-3 days.

If you want to reheat your leftovers, you can microwave them for 30 seconds and that’ll soften the dough and glaze.

You can freeze these rolls both before and after baking. That’s another reason to adore this recipe! Before baking the sweet rolls, follow the recipe to step 10 and then put them in a freezer safe dish before covering with plastic wrap and then aluminum foil.

When you want to finish baking the rolls, 24 hours before, remove them from the freezer and place them in the refrigerator to thaw. Then continue following this recipe from step 11.

To freeze your rolls after baking them, first let them cool completely. Once they’ve cooled, wrap them in plastic wrap and then aluminum foil before placing them in the freezer for up to 1 month.

You can remove them from the freezer and reheat them in the oven for 15 minutes, or until they’re hot again.

TIPS AND TRICKS:

It’s completely normal for the raspberry juices to seep out when you put the sweet rolls into the baking dish, this is normal.
I recommend using bread flour because it has a higher protein content and works best for this type of recipe. If you don’t have bread flour, this recipe has been tested with all-purpose flour and will still work.
You must use frozen raspberries, they cannot be substituted for fresh because the juices from fresh raspberries will run much more than when using the frozen ones.
When it’s time to roll up the dough you probably will find some of the filling tries to escape and that’s okay. Roll the dough as neatly and tightly as you can. A wet filling like this is a bit trickier to work with rather than a dry filling like cinnamon and sugar. But the filling is delicious!
These can be frozen, see above on how to do that.
Switch out your berries to try different flavors for this recipe.

Ready for a sweet treat that doubles as breakfast, these fluffy Raspberry Sweet Rolls are just what you need! Perfect for the whole entire family!

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Raspberry Sweet Rolls