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Raspberry Sweet Rolls

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.
Prep Time30 minutes
Cook Time30 minutes
Rising Time2 hours
Total Time3 hours
Course: Bread, Breakfast, Dessert
Cuisine: American
Servings: 12 servings
Calories: 379kcal

Ingredients

For the rolls:

  • 1 ¾ cups whole milk warmed (*see notes)
  • 2 ¼ teaspoons/1 packet instant yeast
  • 1 large egg room temperature
  • 3 Tablespoons granulated sugar
  • ½ teaspoon salt
  • 3 Tablespoons unsalted butter melted
  • 4 ½ cups strong white bread flour
  • 1 Tablespoon butter melted for greasing

Filling :

  • 3 cups frozen raspberries
  • ½ cup granulated sugar
  • 1 ½ teaspoons cornstarch

Lemon Glaze:

  • 1 lemon juiced
  • 2 cups powdered sugar
  • 2-4 Tablespoons heavy cream

Instructions

  • 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 9x13-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.

Notes

  1. It's completely normal for the raspberry juices to seep out when you put the sweet rolls into the baking dish, this is normal.
  2. 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.
  3. 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.
  4. 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!
  5. These can be frozen, see above on how to do that.
  6. Switch out your berries to try different flavors for this recipe.

Nutrition

Calories: 379kcal | Carbohydrates: 72g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 126mg | Potassium: 169mg | Fiber: 3g | Sugar: 34g | Vitamin A: 244IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 1mg