Easy Raspberry Sweet Rolls are a lot like cinnamon rolls but they are filled with the most perfect fresh raspberry filling and topped off with a sweet glaze that’s not too sweet and not too thick.
Picture soft and fluffy dough full of beautiful fresh, slightly sweetened raspberries baked until golden and topped with a flawless frosting. Is your mouth watering? Mine sure is!
There is a secret to the making the raspberry filling perfectly, so don’t miss that below!
Sometimes a fruit sweet roll can end up being overly sweet in a sickening way, but this roll is well balanced. The dough isn’t too sweet and it’s definitely not dry. The filling is fresh like a perfectly picked berry and the frosting has no cream cheese so it’s not too rich.
My mom and dad have rows and rows of raspberry bushes and every summer we head out to Rexburg, Idaho to help pick raspberries. We freeze, can, make jam and even make and freeze raspberry pies but nothing beats when mom makes these easy raspberry sweet rolls.
We highly recommend eating these raspberry sweet rolls shortly after eating a hearty bowl of our Award Winning Instant Pot Chili. So while the dough is rising, get that going in the Instant Pot!
Sweet Roll Recipes
We have several sweet roll recipes on the blog starting with our super popular World’s Best Cinnamon Rolls. They really are the world’s best! If you’re looking for a classic cinnamon rolls, then that’s the one you want, but if you want to mix things up you should definitely make these easy raspberry sweet rolls or any of our other sweet rolls on the blog:
- Caramel Apple Sweet Rolls
- Orange Rolls
- Maple Glazed Pumpkin Pie Cinnamon Rolls
- Heirloom Apple Rolls
- Sticky Buns with Pecans
- Soft Pumpkin Cinnamon Rolls
How to Make Easy Raspberry Sweet Rolls
We are going to break this down for you step by step because I know yeast and dough rising can intimidate people, and we still have that secret to get to, so let’s do this thing!
- Scald the milk
- Scalding milk is heating milk to a near boil and then letting it cool. It makes anything that uses yeast lighter and fluffier.
- Pro tip: When foamy bubbles form around the outside edges of the pan, then your milk is scalded. Do not let it start to boil!
- When your milk is scalded, remove it from the heat and add the sugar and butter and stir everything together. Allow it to cool until luke warm.
- Activate the yeast
- Add the instant yeast to the milk mixture and let it set for a few minutes for the yeast to activate.
- You can read all about yeast in our post about the difference between instant yeast and dry active yeast.
- You know the yeast is activated if it gets all foamy. If it doesn’t get foamy after a few minutes then your yeast is probably not good or the milk mixture was too hot. Unfortunately, you need to start over.
- Once the yeast has successfully activated, add the whisked egg and stir it all together.
How to Make Easy Raspberry Sweet Rolls Continued…
- Complete the dough
- Combine 2 1/2 cups of flour and salt in the bowl of a stand mixer and stir it.
- Add your dough hook attachment and add the yeast mixture into the flour/salt mixture and mix everything until the dough is well kneaded (roughly 3 minutes).
- Pro tip: You can add more flour if it the dough seems extra sticky, but I like to wait until I roll out the dough to add the extra flour. This helps over flour the dough and the dough comes out extra smooth and perfect.
- First Proof (Rise)
- Put a little oil in a bowl and place the dough into it and turn the dough over to coat it in oil.
- Cover the bowl with a towel and allow it to rise until it has doubled (about 1-2 hours depending on how warm your kitchen is).
- Raspberry Filling
- After the dough has risen and you are ready to roll it out, prepare the raspberry filling by combining the raspberries, sugar and cornstarch.
- Pro tip: Do not prepare the raspberry filling any sooner. The longer it sits, the more juice is extracted from the raspberries which makes your filling too wet resulting in soggy sweet rolls. And ain’t nobody want soggy sweet rolls!
How to Make Easy Raspberry Sweet Rolls…Last Steps
- Form the Sweet Rolls
- Roll out the dough on a floured surface until it is an even rectangle (8x13in recommended).
- Pro tip: We like to use this silicone mat because it has measurements on it so you can get your rectangle just the right size. It also keeps the dough from sticking.
- Spread the raspberry filling all over the rolled out dough all the way to edges of the dough.
- Then roll your dough from the top down to the bottom using the wider edge of the dough so that the dough is a long cylinder just like cinnamon rolls.
- Use dental floss (no flavor or it will transfer to your rolls) or a sharp serrated knife to slice your dough into rolls. They should be about 1 1/2 to 2 inches thick.
- Second Proof (Rise)
- Grease a 9×13 inch baking pan and line it with a piece of parchment paper. Place the rolls into the pan. I can usually fit four rolls across the length of the pan and three rolls down (12 total rolls in the pan).
- Cover the pan and allow the rolls to rise in the pan until doubled (about 1 hour).
- Do not let them over rise!
- Bake the Sweet Rolls
- Make sure your oven is preheated to 350° F.
- Bake the sweet rolls for 25-35 minutes. You want the tops to be golden.
- Make the Frosting
- While the sweet rolls are baking, prepare the frosting. Beat the butter in a large bowl using a hand mixer until the butter is smooth. Then add the powdered sugar, vanilla and salt and beat on low until everything is combined. Then add the milk until it is your desired thickness.
- When the sweet rolls are done, let them cool slightly. Spread the frosting on them while they are still warm.
Can Sweet Rolls be Made Ahead of Time?
You can make the dough a day ahead and store it in the fridge, covered. When you are ready to bake your rolls, allow the dough to come back to room temperature. Then you can roll it out and form the rolls. Proceed with the instructions as written.
Can You Freeze Raspberry Sweet Rolls?
Yes! I recommend freezing them after they are baked but not yet frosted. Allow them to cool completely, wrap them in plastic wrap and seal them in a plastic bag. They will be good frozen for 2-3 months. When you are ready to eat them, thaw them overnight in the refrigerator. Warm them up before you frost and devour them!
How Long will Raspberry Sweet Rolls Keep?
If something totally insane happens and you have leftover raspberry sweet rolls, they will keep at room temperature for 2 days. They should be wrapped in plastic or foil or stored in an airtight container. You don’t want them to get dry. Easy raspberry sweet rolls will last for up to a week if they are refrigerated. I can’t fathom these lasting that long!
Can You Use Frozen Raspberries?
They won’t be nearly as good, but yes! Raspberries can be quite expensive, especially when they are out of season. If you use frozen raspberries make sure that they are not frozen in syrup or juices. Do not defrost them before combining them with the sugar and cornstarch. You may also need a little more cornstarch to thicken due to the excess liquid.
Easy Raspberry Sweet Rolls should be eaten for breakfast, brunch, snack time, or dessert! They are made with ideal sweetness and are downright sensational!
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Easy Raspberry Sweet Rolls
For the Rolls
- 1 Cup Whole Milk
- 1/4 Cup Sugar
- 3 Tablespoons Butter unsalted
- 2 1/4 Teaspoons Instant Yeast
- 1 Large Egg whisked
- 1 1/2 Teaspoons Salt
- 2 1/2 -3 Cups Flour
- 12 Ounces Fresh Raspberries see note
- 1/4 Cup White Sugar
- 1 1/4 Teaspoons Cornstarch
- 1/4 Cup Butter softened
- 1 Pound Powdered Sugar
- 1 Teaspoon Vanilla
- 1/4 Teaspoon Salt
- 1/4-1/2 Cup Milk or Evaporated Milk
- In a saucepan over medium low heat, add the milk and cook gently until foamy bubbles form around the outside edge of the pan, do not let it boil.
- Remove from the heat and stir in the sugar and butter.
- Allow to cool to luke warm and add the instant yeast.
- Stir in the egg.
- In the bowl of a standing mixer, add 2 1/2 cups of flour and salt and stir to combine.
- Using the dough hook attachment, add the liquid and mix until the dough is well kneaded, about 3 minutes. Add in additional flour if needed, but we usually wait until we are rolling it out.
- Drizzle a little oil in a bowl and place the dough in, turning it over to coat in oil. Cover the bowl and allow to rise until doubled, 1-2 hours.
- Once the dough has risen, prepare the raspberries by gently folding the berries, sugar and cornstarch together in a large bowl.
- Roll the dough out on a lightly floured surface until it's 8x13" and an even rectangle. I like to use this silicone mat as it keeps the dough from sticking and has measurements.
- Spread the raspberry mixture all the way to the edges of the dough and roll from the top to the bottom of the wide edge to make a long cylinder like cinnamon rolls.
- Using floss or a serrated knife, slice through the rolls into 1 1/2-2 inch pieces.
- Place in a parchment and greased 9x13" baking pan. Allow to rise, covered in the pan until doubled, about 1 hour. Do not over-rise.
- Bake at 350 for 25-35 minutes or until golden and baked through.
- Remove from the oven and allow to cool slightly. Spread the frosting while still warm.
For the Frosting
- In a large bowl, beat the butter using a hand mixer until smooth. Add the powdered sugar, vanilla and salt and on low begin to beat the mixture, adding milk until the desired consistency.
- If you use frozen raspberries make sure that they are not in syrup or juices and do not defrost them. You may need a little more cornstarch to thicken due to the excess liquid.
- You can make the dough a day ahead and store in the fridge, covered. Allow the dough to come back to room temperature before you begin rolling it out.
- Never prepare the raspberries ahead of time.
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