Sweet Raspberry Swirls

Prepare to fall in love with these incredible Raspberry Sweet Rolls! Imagine soft, fluffy dough generously swirled with a sweet and tangy real raspberry filling, then crowned with a vibrant, gooey raspberry icing. These homemade sweet rolls are utterly irresistible, a true labor of love that promises to be a show-stopping addition to any breakfast, brunch, or dessert table. Every bite delivers a burst of fresh raspberry flavor, making them an instant family favorite.

This delightful recipe is a fresh take on classic sweet rolls, drawing inspiration from beloved blueberry cinnamon rolls and perfecting the dough from my classic cinnamon roll recipe. We’ve infused it with the bright, fruity essence of raspberries to create something truly special and memorable.

Why You’ll Adore These Raspberry Sweet Rolls

What makes these raspberry sweet rolls an absolute must-try? It’s a combination of exquisite textures and flavors that dance on your palate. Picture a tender, pillowy sweet roll, bursting with the vibrant taste of sweet and tart raspberries, all finished with a luscious, homemade three-ingredient raspberry icing. This isn’t just a pastry; it’s an experience.

They are the ultimate sweet breakfast or brunch indulgence, perfect for elevating any special occasion. With holidays like Easter just around the corner, these fluffy raspberry rolls offer a refreshing alternative to traditional options, guaranteed to impress your guests with their stunning appearance and incredible taste.

The Magic of Frozen Raspberries

One of the secrets to their unparalleled gooeyness lies in using frozen raspberries. Not only do frozen berries offer convenience and year-round availability, but they also contribute to the rolls’ incredible texture. As they thaw during baking, they release their sweet, tangy juices, which seep down into the dough. This creates a beautifully gooey raspberry bottom, complementing the generous filling within. This natural process enhances the flavor and moisture, making each roll exceptionally tender and flavorful.

Simple Yet Decadent Icing

The crowning glory of these sweet rolls is undeniably the easy 3-ingredient raspberry icing. Made with fresh raspberry puree, it’s designed to be perfectly gooey and flavorful, adding a bright, fruity finish that truly complements the rolls. While this raspberry glaze is a standout, if you prefer a different touch, a classic cream cheese frosting, akin to what you’d find on a traditional cinnamon roll, would also be a delicious option.

Essential Ingredients for Raspberry Rolls

For precise quantities and detailed instructions, please refer to the recipe card below.

• Milk: Opt for full-cream milk. Its higher fat content contributes significantly to a richer flavor and a wonderfully soft, tender dough, ensuring your rolls are moist and delightful.
• Flour: Standard plain flour, also known as all-purpose flour, is all you need for these sweet rolls. It provides the ideal structure and texture.
• Yeast: I typically use instant dry yeast for its convenience, but active dry yeast can be used in the exact same quantity. Just ensure it’s properly activated to guarantee a perfect rise.
• Sugar: Granulated white sugar is used for sweetening the dough and filling. For the irresistible icing, you’ll need fine icing sugar (also known as powdered sugar or confectioners’ sugar), which dissolves smoothly.
• Salt: A small pinch of salt is crucial. Even in sweet recipes, salt enhances and balances the overall flavor profile, preventing the rolls from tasting flat.
• Cardamom: Much like my popular jumbo Swedish buns, these rolls feature a subtle hint of cardamom. This aromatic spice beautifully complements the bright flavor of raspberries without overpowering them, adding a touch of sophisticated warmth.
• Oil: A slight departure from traditional butter-heavy doughs, neutral-flavored vegetable oil (such as grapeseed, sunflower, or rice bran oil) is used in the dough. This change helps keep the dough exceptionally soft and tender, contributing to a melt-in-your-mouth texture.
• Egg: A large egg is essential for richness, binding the ingredients, and contributing to the dough’s structure and golden color. Room temperature eggs blend more easily into the dough.
• Butter: While the dough uses oil, a touch of unsalted melted butter is incorporated into the filling, just like a classic cinnamon roll, adding depth of flavor and moisture.
• Raspberries: I highly recommend using frozen raspberries, not thawed, for the filling. Their convenience is unmatched, and more importantly, as they bake, they release their juices, creating that desirable ultra-gooey raspberry bottom and intensely flavorful filling. While fresh raspberries can be used, they won’t yield quite the same level of delicious gooeyness.
• Cornflour / Cornstarch: This ingredient can sometimes cause confusion due to regional naming conventions. In many parts of the world, it’s known as cornflour, while in others, particularly the US, it’s called cornstarch. Rest assured, they are the same thing: a fine white starch powder primarily used as a thickening agent. This is different from “corn flour” in the US, which is a meal made from whole corn kernels (similar to fine polenta in Australia). It acts as a crucial binder and thickener for the raspberry filling, preventing it from becoming too watery.

Flavor Enhancements: Feel free to experiment by adding a touch of lemon zest to your raspberry rolls. Lemon and raspberry are a classic pairing, and the zest will brighten the overall flavor beautifully. While other berries can be used, if you’re specifically craving blueberries, I highly recommend trying my dedicated recipe for blueberry cinnamon rolls.

Crafting Delicious Raspberry Sweet Rolls: Step-by-Step Guide

A comprehensive list of quantities and detailed instructions can be found in the recipe card below.

As with any rewarding bread-making endeavor, creating these delightful raspberry rolls involves a bit of time, primarily for the rising periods. However, none of the steps are overly complicated, making this a perfect and enjoyable weekend baking project. The effort is truly worth it for a decadent Sunday breakfast or a special treat.

1. Activate the Yeast: Blooming or activating the yeast is a fundamental step I always follow, even when using instant yeast, which technically doesn’t require it. I do this for two key reasons. Firstly, it ensures consistency, allowing you to follow the same method whether you’re using instant or active dry yeast. Secondly, and most importantly, this step acts as a quality check. By letting the yeast sit in warm milk (around 40°C / 105°F) for about 10 minutes until it becomes frothy (photo 1), you confirm its vitality. If no froth appears, your yeast is likely expired, and you’ll need to start with a fresh batch to avoid wasting other ingredients.
2. Prepare the Dough: While a stand mixer makes this process incredibly easy, the dough can certainly be kneaded by hand. Once your yeast mixture is frothy, combine the flour, remaining sugar, salt, and cardamom in a large mixing bowl. Add the wet ingredients: the vegetable oil, the activated yeast mixture, and the egg (photo 2). Mix these together thoroughly, then knead for approximately 10 minutes in a stand mixer or about 15 minutes by hand until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
3. The First Rise: Lightly oil the inside of a clean bowl. Remove the kneaded dough, brush a little oil around the bowl, and then place the dough back in, turning it once to ensure it’s lightly coated in oil on all sides (photo 3). Cover the bowl with a clean tea towel. Allow the dough to rise in a warm spot for about 1 to 1.5 hours, or until it has visibly doubled in size (photo 4). The exact rising time will vary depending on the ambient temperature of your kitchen.

4. Assemble the Rolls: First, prepare your vibrant raspberry filling by gently mixing together the frozen raspberries, sugar, cornflour, and cardamom in a bowl (photo 5). On a lightly floured surface, gently roll out your risen dough into a large rectangle, roughly 14×16 inches (35×40 cm) and about 7mm thick. Brush the entire surface of the dough with melted unsalted butter, extending almost to the edges. Evenly scatter the raspberry filling over the buttered dough, leaving a 1-inch border along one of the long sides uncovered. Starting from the opposite long side (the one closest to you), carefully and tightly roll up the dough into a log (photo 6), making sure not to squeeze out the delicious filling. Using a very sharp knife or unflavored dental floss, cut the log into 12 even pieces (photo 7).
5. The Second Rise & Bake: Lightly grease a 9×13 inch baking tray. Arrange the cut raspberry rolls, facing cut-side up (the cleanest side), evenly spaced in the prepared tray (photo 8). Loosely cover the tray with a piece of plastic wrap and allow them to rise again for about 45 minutes to an hour, or until they look significantly big and puffy (photo 9). Preheat your oven to 180°C (350°F) or 160°C fan-forced. Bake for approximately 22 minutes, rotating the tray halfway through to ensure even browning, until the tops are golden and the rolls are cooked through.
6. The Icing: While the rolls are cooling slightly, prepare the heavenly raspberry icing. Push thawed raspberries through a fine-mesh sieve directly into a bowl of sifted icing sugar. This process removes the seeds, yielding a smooth, vibrant puree. Add 2-3 teaspoons of milk, then mix thoroughly until you achieve a smooth, pourable icing. Adjust the milk gradually, adding a little more if needed, until the consistency is thick but still able to gracefully run off a spoon. Once the rolls have cooled slightly to warm (not piping hot), generously drizzle the fresh raspberry icing over them and serve immediately.

Storage and Make-Ahead Options

• Prep Ahead for Freshness: These raspberry sweet rolls are perfect for preparing in advance. You can assemble them completely the day before you plan to bake. After placing the individual rolls in the baking tray, cover them securely with plastic wrap and refrigerate overnight. On baking day, remove them from the fridge about 1 to 1.5 hours before baking to allow them to come to room temperature and complete their final rise. This ensures fluffy, perfectly baked rolls that taste freshly made.
• Leftovers: Any leftover raspberry rolls can be stored in an airtight container in the refrigerator for 2-3 days. Please note that the icing may melt and run slightly over time due to moisture in the fridge. For longer storage, these rolls freeze beautifully. Place them in an airtight freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating for Optimal Enjoyment: To restore the soft, fluffy texture of refrigerated or thawed sweet rolls, a quick reheat is highly recommended. A 10-15 second burst in the microwave will do wonders, even with the icing. Alternatively, warm them in a preheated oven at 180°C (350°F) for 10-15 minutes until they are soft and warm throughout. This will bring them back to their glorious, fresh-baked state.

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More Sweet Breakfast & Brunch Ideas

If you love these raspberry sweet rolls, you’ll surely enjoy exploring other delicious options for your morning table or brunch spread. Here are some of my other favorite recipes that are guaranteed to bring joy:

• Cranberry White Chocolate Hot Cross Buns: A festive and fruity twist on a classic, perfect for holidays.
• Jumbo Swedish Cinnamon Buns: Large, aromatic, and incredibly soft buns, generously spiced.
• Caramel Apple Cinnamon Rolls: The comforting flavors of apple and caramel baked into tender cinnamon rolls.
• Homemade Crumpets: Light, airy, and perfect for soaking up butter and jam.
• Strawberry Chocolate Cinnamon Rolls: A decadent combination of sweet strawberries and rich chocolate.
• Iced Buns (with coconut): Simple, sweet buns topped with a delightful coconut glaze.

Raspberry Rolls

Yield:

12
rolls

Prep Time:

30 minutes
minutes

Cook Time:

22 minutes
minutes

Rising time:

2 hours
hours

Total Time:

2 hours
hours
52 minutes
minutes

5 from 2 ratings

These raspberry rolls are fluffy, soft sweet rolls filled with an easy raspberry filling and topped with raspberry glaze. Sweet, flavourful and gorgeous too, these make a very special sweet breakfast treat (or dessert).

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Ingredients

FOR THE SWEET ROLLS

• 
  ▢
  
  
  1
  cup
  cold milk
  (250ml)

• 
  ▢
  
  
  2 ¼
  teaspoons
  instant or active dry yeast
  (1 sachet / 8g) (notes)

• 
  ▢
  
  
  ⅓
  cup
  white granulated sugar
  (66g / 2.3oz)

• 
  ▢
  
  
  455
  g
  plain (all purp) flour
  (3 ½ cups / 1lb)

• 
  ▢
  
  
  ½
  teaspoon
  salt

• 
  ▢
  
  
  1
  teaspoon
  cardamom

• 
  ▢
  
  
  ⅓
  cup
  vegetable oil

• 
  ▢
  
  
  1
  large egg, room temp

FOR THE RASPBERRY FILLING

• 
  ▢
  
  
  2
  tablespoons
  unsalted butter, melted
  (28g / 1oz)

• 
  ▢
  
  
  3
  cups
  frozen raspberries, not thawed

• 
  ▢
  
  
  ¼
  cup
  white granulated sugar
  (50g / 1.8oz)

• 
  ▢
  
  
  2
  teaspoons
  cornflour (cornstarch)

• 
  ▢
  
  
  ¼
  teaspoon
  cardamom

FOR THE TOPPING

• 
  ▢
  
  
  ½
  cup
  thawed frozen raspberries

• 
  ▢
  
  
  1 ½
  cups
  icing (powdered) sugar

• 
  ▢
  
  
  2-3
  teaspoons
  milk

For best results, always weigh ingredients where a weight is provided

Equipment

• 
  ▢
  
  

  stand mixer
  Helpful but not absolutely necessary

• 
  ▢
  
  

  Rolling Pin

• 
  ▢
  
  

  9×13 baking tray

Instructions

• MAKING THE DOUGH: Gently warm the milk in a saucepan or microwave until it is just tepid or warm to the touch – ensure it’s not hot. If you’re using a kitchen thermometer, aim for a temperature of about 40°C (105°F).
• Add the yeast and 1 tablespoon of the granulated sugar to the warm milk. Stir gently to combine, then let the mixture sit undisturbed for 5-10 minutes. During this time, it should become visibly frothy. If it doesn’t start to foam or get frothy, your yeast is no longer active, and you’ll need to discard it and begin again with fresh yeast.
• In the bowl of a stand mixer (or a large mixing bowl if kneading by hand, see notes), add the remaining granulated sugar, plain flour, salt, and cardamom. Give these dry ingredients a good mix to combine them evenly.
• Pour in the warm milk and yeast mixture, followed by the vegetable oil. Give it a quick stir to partially incorporate the wet ingredients, then add the large egg.
• If using a stand mixer, attach the dough hook. Mix and knead the dough on medium speed for 10-12 minutes until it transforms into a smooth, elastic, and supple consistency. If kneading by hand, continue for about 15 minutes, until the dough is smooth and springs back when lightly pressed.
• Remove the dough from the bowl. Lightly brush the inside of the bowl with a little vegetable oil. Place the dough back into the oiled bowl, flipping it over once to ensure it has a thin, even coating of oil all over. Cover the bowl with a clean tea towel and place it in a warm, draft-free spot for its first rise, which should take 1 to 1.5 hours, or until the dough has doubled in size.
• ASSEMBLING THE RASPBERRY ROLLS: Lightly grease a 9×13 inch baking tray with butter or non-stick spray.
• Once risen, gently punch down the dough to release the air. Transfer the dough to a clean, lightly floured work surface. The dough should not be excessively sticky, but if it is, dust underneath with a very small amount of extra flour – be careful not to add too much, which can make the rolls tough.
• Gently stretch or roll the dough using a rolling pin into a large rectangle, approximately 35x40cm (14×16 inches) in size and about 7mm (¼ inch) thick. Aim for an even thickness across the entire rectangle.
• Evenly brush the melted unsalted butter over the entire surface of the dough, leaving a small border if desired.
• In a separate large bowl, combine the frozen raspberries, ¼ cup granulated sugar, cornflour, and ¼ teaspoon cardamom. As you mix, gently break up about half of the berries to help release their juices and ensure a consistent filling.
• Evenly scatter the prepared raspberry mixture over the buttered dough, making sure to leave about a 1-inch strip uncovered along one of the long sides. This clear edge will help seal the roll.
• Starting from the longest side nearest to you, carefully and tightly roll up the dough into a log shape. Roll as snugly as you can without squeezing out the filling. Keep the seam side down.
• Using a very sharp knife or unflavored dental floss, cut the rolled log into 12 even slices. For dental floss method, slide a piece of floss under the log, cross the ends over the top, and pull to slice cleanly.
• THE SECOND RISE: Arrange the cut raspberry rolls, spaced evenly apart, in your prepared 9×13 inch baking tray. Place them cut-side up (the side that appears cleanest and most attractive). Cover the tray lightly with plastic wrap and let them rest and rise again for another 45-60 minutes, or until they have increased roughly 1.5 times in size and look puffy and soft.
• While the rolls are completing their second rise, preheat your oven to 180°C (350°F) or 160°C for a fan-forced oven.
• BAKE: Bake the raspberry rolls in the preheated oven for approximately 22 minutes, or until the tops are beautifully golden brown and the rolls are cooked through. For even baking, rotate the baking tray at the halfway mark.
• Remove from the oven and allow them to cool slightly in the tray before serving. They are best enjoyed warm and fluffy, rather than piping hot, to truly appreciate their texture and flavor.
• FOR THE ICING: Sift the icing sugar (powdered sugar) into a medium mixing bowl to remove any lumps.
• Take the thawed raspberries (from the topping ingredients) and push them through a fine mesh sieve directly into the sifted sugar. This removes the seeds, giving you a smooth, vibrant raspberry puree.
• Add 2 teaspoons of milk to the raspberry-sugar mixture. Mix thoroughly with a spoon or whisk until the icing is smooth. Continue adding a little more milk, a tiny amount at a time, if necessary, until you achieve a thick but still pourable consistency that runs off the spoon with a luscious flow.
• Generously pour the freshly made raspberry icing over the slightly cooled raspberry rolls. Serve and enjoy immediately!
• Please take a moment to rate this recipe after trying it. Your feedback is greatly appreciated and helps me create more delicious recipes for you.

Notes

1. For optimal results in any baking, particularly bread, it is strongly recommended to always weigh ingredients when a weight measurement is provided first. Affordable kitchen scales are a wise investment. If weighing isn’t possible, use the “spoon and level” method for flour: fluff the flour in its container, then gently spoon it into your measuring cup, and level off the excess with a straight edge. Avoid scooping directly with the cup, as this compacts the flour and leads to over-measurement.
2. Oven Temperature Variations: Keep in mind that all ovens can vary slightly in temperature accuracy. It’s always a good practice to check for doneness 2-3 minutes before the suggested baking time to prevent over-baking.
3. Yeast Type: This recipe works well with both instant and active dry yeast. If using rapid rise yeast, your dough may rise and double in size more quickly than stated. If you choose active dry yeast, make sure to add it to the warm milk mixture and allow it to sit for 5-10 minutes until it becomes noticeably frothy before proceeding with the rest of the recipe. This step ensures your yeast is alive and active.
4. Manual Kneading: If you don’t have a stand mixer, you can absolutely make this dough by hand. Just be sure to knead it vigorously and consistently until it becomes smooth and elastic, which typically takes about 10-12 minutes of continuous kneading.
5. Best When Fresh: These raspberry sweet rolls are at their absolute best when enjoyed fresh from the oven, slightly warm. However, if you have leftovers, they will keep well in an airtight container for 2-3 days at room temperature or in the refrigerator. To revive them and make them soft again, even with icing, simply warm them for 10-15 seconds in the microwave.
6. Make-Ahead Instructions: This recipe is ideal for preparing ahead of time. You can assemble the rolls up to the point where the individual rolls have been placed into the baking tin. At this stage, cover the tin tightly with plastic wrap and store it in the refrigerator overnight. On the morning you plan to bake, remove the rolls from the fridge and let them come to room temperature for approximately 60-90 minutes before baking. This allows for the final rise and ensures a perfect bake.
7. Cutting with Dental Floss: For perfectly clean and neat slices without squashing the rolls, dental floss is a fantastic tool. Take a long piece of unflavored dental floss. Gently lift the dough log and slide the floss underneath at your desired cutting point. Bring the two ends of the floss up and cross them over the top, then pull the ends away from each other in a swift, clean motion to cut straight through the dough.

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Calories:

392
kcal

Author:
Marie Roffey

Course:
Breakfast, Brunch

Cuisine:
American

Have you tried this recipe?
Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.