These raspberry swirl sweet rolls are irresistibly tender and packed with sweet-tart raspberry goodness. The bright fruit flavor perfectly complements the pillowy dough, making each bite memorable. They’re also a stunning addition to any brunch table and can be prepped ahead of time for convenience. Whether served warm from the oven or enjoyed later in the day, they always impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Granulated sugar
Active dry yeast
Salt
Whole milk
Unsalted butter
Eggs
Fresh or frozen raspberries
Cornstarch
Lemon juice (optional, for brightness)
Powdered sugar (for glaze or frosting)
Cream cheese (optional, for cream cheese frosting)
Vanilla extract
Directions
Warm the milk until lukewarm and combine with yeast and a bit of sugar. Let it sit for 5–10 minutes until frothy.
In a large bowl, mix flour, remaining sugar, and salt. Add in the yeast mixture, eggs, and melted butter.
Knead the dough until smooth and elastic, about 8–10 minutes. Let it rise in a warm place until doubled, about 1 hour.
While the dough rises, prepare the raspberry filling by cooking raspberries, sugar, cornstarch, and lemon juice until thickened. Let it cool completely.
Roll out the dough into a rectangle and spread the raspberry filling evenly over the surface.
Tightly roll the dough into a log and slice into 12 even rolls.
Place rolls into a greased baking dish and let rise again for 30–45 minutes.
Bake at 350°F (175°C) for 25–30 minutes, or until golden brown.
Drizzle with glaze or spread with cream cheese frosting once slightly cooled.
Servings and timing
This recipe makes about 12 sweet rolls. Preparation takes around 30 minutes, rising time is about 1 hour 30 minutes, and baking time is 25–30 minutes.
Variations
Add white chocolate chips to the filling for extra sweetness.
Mix in lemon zest with the raspberry filling for a citrus twist.
Use a different berry like blueberries or strawberries.
Make mini rolls by slicing thinner pieces for bite-sized treats.
Swap the glaze for a tangy cream cheese frosting for a richer finish.
Storage/Reheating
Store raspberry swirl sweet rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm in the microwave for about 20–30 seconds or in the oven at 325°F (160°C) for 5–10 minutes. They can also be frozen for up to 2 months; thaw overnight and warm before serving.
FAQs
Can I use frozen raspberries?
Yes, just thaw and drain them before using to avoid excess moisture in the filling.
Can I make these rolls ahead of time?
Absolutely. Prepare them the night before, cover, and refrigerate. Let them come to room temperature before baking.
How do I keep the rolls from unrolling?
Roll the dough tightly and place the cut rolls close together in the pan to support each other as they bake.
Can I use a stand mixer to knead the dough?
Yes, using a dough hook on a stand mixer will make the kneading process quicker and easier.
What glaze works best?
A simple powdered sugar and milk glaze or cream cheese frosting both pair beautifully with the raspberry flavor.
Can I make this recipe dairy-free?
Yes, substitute dairy-free butter, milk, and cream cheese alternatives.
Why is my filling leaking out?
If the filling is too warm or too thin, it may leak. Make sure it’s cooled and thickened before spreading.
How long do these rolls stay fresh?
They’re best eaten within 2 days but can last up to 5 days refrigerated. Warm them before serving for best texture.
Can I add nuts?
Yes, slivered almonds or chopped pecans add a lovely crunch to the filling or topping.
Is it okay to freeze unbaked rolls?
Yes, freeze after shaping. Thaw overnight in the fridge, let rise, and then bake as directed.
Conclusion
Raspberry swirl sweet rolls are a beautiful and delicious way to start your day or elevate a brunch spread. With their soft, buttery dough and bright berry filling, they offer a refreshing take on classic sweet rolls. Whether enjoyed fresh from the oven or reheated later, these rolls bring a homemade touch of indulgence to any occasion.
Raspberry swirl sweet rolls are soft, fluffy pastries filled with a sweet-tart raspberry filling and topped with a light glaze or cream cheese frosting. Perfect for breakfast, brunch, or an indulgent snack, these eye-catching rolls offer a fruity twist on classic cinnamon rolls.
Author:Catherine
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:2 hours 30 minutes (including rise time)
Yield:12 rolls
Category:Breakfast, Brunch, Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
4 cups all-purpose flour
1/3 cup granulated sugar
2 1/4 tsp active dry yeast (1 packet)
1/2 tsp salt
3/4 cup whole milk, lukewarm
1/4 cup unsalted butter, melted
2 large eggs
2 cups fresh or frozen raspberries
1/3 cup granulated sugar (for filling)
2 tbsp cornstarch
1 tbsp lemon juice (optional)
1 cup powdered sugar (for glaze)
2 tbsp cream cheese (optional, for frosting)
1/2 tsp vanilla extract
Instructions
Warm the milk until lukewarm and combine with yeast and 1 tbsp sugar. Let sit for 5–10 minutes until frothy.
In a large bowl, mix flour, remaining sugar, and salt.
Add yeast mixture, eggs, and melted butter to the dry ingredients and mix to form a dough.
Knead the dough for 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
While the dough rises, prepare the raspberry filling: in a saucepan, cook raspberries, sugar, cornstarch, and lemon juice over medium heat until thickened. Let cool completely.
Roll out the risen dough into a large rectangle on a floured surface.
Spread the cooled raspberry filling evenly over the dough.
Tightly roll the dough into a log, then slice into 12 equal rolls.
Place the rolls into a greased baking dish, cover, and let rise again for 30–45 minutes.
Preheat oven to 350°F (175°C).
Bake rolls for 25–30 minutes, or until golden brown on top.
Let rolls cool slightly, then drizzle with glaze made from powdered sugar, vanilla, and a little milk, or top with cream cheese frosting if desired.
Notes
Ensure the raspberry filling is completely cool before spreading to prevent soggy dough.For a brighter flavor, add lemon zest to the filling.Refrigerate dough overnight to bake fresh in the morning.Use parchment paper in the baking dish for easier cleanup.
