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2 hours hours 50 minutes minutes
Karly Campbell
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I was almost attacked last week by an angry mob of sweet roll lovers.
It was a very scary time in my life and I only barely made it out alive by promising to share the Raspberry Sweet Roll recipe as soon as possible.
So, angry Facebook mob, this is me sharing the recipe. Please forgive me for teasing and torturing you with the photo before I was ready to share the recipe. That was rude of me.
I first saw these rolls while browsing Pinterest, as I am wont to do. Pinterest took me to The Curvy Carrot for the recipe which originally came from Food and Wine. You may have also spotted these beauties over at Sally’s Baking Addiction. They’re naughty little rolls, getting up to no good all over the blogosphere.
This dough is beyond simple to prepare and it’s my new favorite dough. I don’t usually super love cinnamon rolls, because they just seem too bready. These are perfection. They’re soft and fluffy and perfectly sweet. The fact that raspberries are my favorite fruit doesn’t hurt things either.
You could really get creative with the filling in this dough, though. I have a Nutella version to share with you once I’ve perfected it a bit more.
Give these a try! You’ll find it easiest to make your dough the day before you want to bake these rolls. Let the dough rise, roll it out and fill it, then let them rise once more. Pop the whole pan of rolls in the fridge overnight and just stick ’em right in the oven in the morning when you’re ready! Easy as pie. Or sweet rolls. Whatever.
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Recipe
Raspberry Sweet Rolls
This sweet roll dough is a cinch to make, with just five every day ingredients. The filling is a simple raspberry mixture and the tartness goes perfectly with the sweet dough! Don't let that stop you from playing around with fillings, though. Strawberries, blackberries, and cherries would make a wonderful variation, too!
5 from 1 vote
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Prep2 hours hours 30 minutes minutes
Cook20 minutes minutes
Total2 hours hours 50 minutes minutes
Serves 16 servings
Ingredients
For the dough:
- 1 cup milk
- 2/3 cup sugar
- 1 1/2 tablespoons active dry yeast
- 1 stick unsalted butter softened
- 2 large eggs
- 1/2 teaspoon salt
- 4 1/4 cups all-purpose flour plus more for dusting
For the filling:
- 10 ounces frozen raspberries not thawed
- 1/4 cup plus 2 tablespoons sugar
- 1 teaspoon cornstarch
For the glaze:
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- 1/2 teaspoon vanilla
Instructions
Heat the milk to 95 degrees in a small saucepan or in the microwave. Add the milk and sugar to the bowl of a stand mixer and sprinkle the yeast into the milk mixture. Let sit until foamy, about 5 minutes.
Add the softened butter, eggs, and salt and mix with the dough hook on low. Beat in the flour and increase the speed to medium. Continue beating for 3 minutes or until a soft dough forms.
Increase the speed to medium-high and beat the dough for 10 minutes.
Form the dough (it will be rather soft) into a ball and place it into a greased bowl. Cover with plastic wrap and place in a warm spot (the oven with the light turned on is perfect for this) to proof for 1 hour or until doubled in size.
Line the bottom of a 9x13 baking pan (or two 9 inch round cake pans, if you want to small batches) with parchment paper and spray with cooking spray.
Turn the dough out onto a lightly floured work surface (I used my Roul'Pat for this and the dough did not stick at all!) and roll into a 10x24 inch rectangle.
Combine the frozen raspberries, sugar, and cornstarch in a medium sized bowl and stir until just combined. Work quickly so as not to let the raspberries thaw.
Sprinkle the raspberry mixture evenly over the dough, leaving about an inch of space along the bottom length of the rectangle.
Roll the dough tightly to form a 24 inch long log.
Working quickly, cut the log into quarters, and then each quarter into 4 evenly sized slices. Place each roll in the prepared pan, cut sides up.
Cover the pan with plastic wrap and let rise for 2 hours.
Preheat the oven to 400 degrees and bake the rolls for 20 minutes or until they are golden and bubbling.
Cool on a wire rack for 30 minutes.
Prepare the glaze by whisking together the powdered sugar, cream, and vanilla. Drizzle the glaze over the cinnamon rolls and serve.
Tips & Notes:
To prepare the rolls ahead of time, complete the recipe through the second rise and then wrap with foil and place in the refrigerator overnight. Remove from the fridge in the morning to return to room temperature and continue baking as per the recipe. Alternately, you may freeze the rolls for up to 3 weeks, and thaw in the fridge overnight before you plan on baking them. Return to room temperature and bake as directed.
Nutrition Information:
Calories: 284kcal (14%)| Carbohydrates: 47g (16%)| Protein: 5g (10%)| Fat: 8g (12%)| Saturated Fat: 4g (25%)| Cholesterol: 43mg (14%)| Sodium: 91mg (4%)| Potassium: 94mg (3%)| Fiber: 2g (8%)| Sugar: 20g (22%)| Vitamin A: 280IU (6%)| Vitamin C: 4.6mg (6%)| Calcium: 34mg (3%)| Iron: 1.8mg (10%)
Author: Karly Campbell
Course:Breakfast
Cuisine:American
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Tonia says
I’m making these to surprise my mom Saturday morning. She LOVES all things raspberry. I’m going to do two round pans and add a twist to one. I’ll let you know how they turn out. Thanks for the great recipe!
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Leyla says
I didn’t have a 10 ounce bag I just had raspberries in baggies from my garden, I estimated about 1 1/4-1 1/2 cups raspberries but honestly it needed more. It was still real good but missing enough filling to make me drool. The dough was really delightful though 🙂 so soft
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Michelle says
I made these delicious rolls but made the mistake of taking them out of the oven too early- they were getting too brown on top, so I though they were done and took them out. But then…. the horror of cutting into them a lot later (after being iced and all) and discovering that some of them had doughy bottoms! (Hee hee). It was just the middle ones that were bad- the side ones were fine. So lesson learned, just cover with foil for the last 10 minutes next time. I was sad, but they were also so good that I was happy too. I’ll know next time. They are so beautiful!! I added the seeds of 1/2 vanilla bean to the icing too- made it SO pretty!
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Maria says
I’ve made these too and they are fabulous! Yours look wonderful! It’s such a great treat to bake!
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Cherie says
I have a really mean husband who won’t let me buy a stand mixer – any tips on making these without a stand mixer? Or any tips on catching a man who will buy me one? 😉
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Karly says
Well, I think you’ll have to knead this dough by hand. I imagine it will be a tough dough to work with because it’s quite soft. You may need to add a bit more flour as needed.
Maybe give it a shot and if they turn out and the husband loves them just kindly explain to him that you’ll NEVER make them again until he ponies up the cash for a stand mixer. 😉 Good luck! Honestly, I couldn’t live without my mixer. It’s a life saver!
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Amber (Sprinkled With Flour) says
LOVE these and the berry addition is great! I’ll have to try this one out to see what the dough is like. 🙂
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Roxana | Roxana's Home Baking says
these are SO GOOD! I rememebr the first time I saw them on Pinterest and made them couple of months ago. Unfortunately I didn’t have enough will power not to stuff my face with them before taking picture. Going to make them again. Yours looks amazing Karly!
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Becky says
Thanks Karly for the response on the wet raspberry issue. Love the color it gives to the buns! I’ve been wanting to try them, but anytime I mention making any other kind of sweet rolls other than my traditional cinnamon roll recipe there are grumblings in my house! I have spoiled my guys to my warm, gooey cinnamon rolls! When I try a new recipe my son always says please make your regular rolls next time! Guys!
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Katrina @ In Katrina's Kitchen says
These look all kinds of awesome.
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Annie @ Annie's Noms says
Oh gosh, I’m literally drooling at my computer screen! I need these in my life like now!
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