Easy Raspberry Sweet Rolls

Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Servings: 12
A sweet roll much like a cinnamon roll but it's filled with the most perfect fresh raspberry filling and topped off with a sweet glaze that's not too sweet and not too thick.


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

Raspberry Filling

  • 12 Ounces Fresh Raspberries see note
  • 1/4 Cup White Sugar
  • 1 1/4 Teaspoons Cornstarch

Sweet Glaze

  • 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.
Nutrition Facts
Easy Raspberry Sweet Rolls
Amount Per Serving (1 g)
Calories 343 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Polyunsaturated Fat 2g
Cholesterol 22mg7%
Sodium 221mg10%
Carbohydrates 67g22%
Fiber 3g13%
Sugar 29g32%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.