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Raspberry Sweet Rolls

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These raspberry sweet rolls are soft, buttery, and filled with a tangy raspberry filling, perfect for a cozy weekend breakfast or brunch. They are easy to make with simple pantry ingredients and offer a delightful balance of sweetness and fruitiness.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (420 grams), sifted
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ¼ cup granulated sugar (50 grams)
  • ½ teaspoon salt
  • 1 cup whole milk (240 ml), warmed to about 110°F (43°C)
  • 4 tablespoons unsalted butter (56 grams), melted plus extra for brushing
  • 1 large egg, room temperature
  • 1 ½ cups fresh or frozen raspberries (about 225 grams), mashed slightly
  • ⅓ cup powdered sugar (40 grams)
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract (optional)
  • 1 tablespoon cornstarch
  • 1 cup powdered sugar (120 grams) for glaze
  • 2 to 3 tablespoons milk (30–45 ml) for glaze
  • ½ teaspoon vanilla extract for glaze

Instructions

  1. Warm the milk to about 110°F (43°C). Pour into a large bowl, sprinkle yeast and 1 tablespoon of sugar over it. Let it sit for 5-10 minutes until foamy.
  2. Add the remaining sugar, melted butter, egg, and salt to the yeast mixture. Gradually add about 3 cups (360 grams) of flour, stirring until a shaggy dough forms.
  3. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, knead with a stand mixer dough hook on medium speed for 6-7 minutes.
  4. Place dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 60-75 minutes until doubled in size.
  5. While dough rises, mix mashed raspberries, powdered sugar, lemon zest, vanilla, and cornstarch in a bowl. Set aside to thicken slightly.
  6. Punch down the risen dough and roll it out on a floured surface into a 12×16 inch (30×40 cm) rectangle. Spread raspberry filling evenly over the dough, leaving a small border.
  7. Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal. Cut into 9 equal slices about 1 ½ inches (4 cm) thick.
  8. Arrange rolls cut side up in a greased 8×8 inch (20×20 cm) pan, leaving space between them. Cover and let rise again for 30-40 minutes until puffy.
  9. Preheat oven to 350°F (175°C). Brush tops with melted butter and bake for 25-30 minutes until golden brown. Tent with foil if browning too fast.
  10. Mix powdered sugar, milk, and vanilla to a smooth glaze. Drizzle over warm rolls and serve warm or at room temperature.

Notes

Use warm milk at about 110°F to activate yeast properly. Do not overfill rolls to avoid sogginess. If filling is too runny, add more cornstarch or drain excess juice. Let dough rise fully for best texture. Glaze while rolls are warm for a sticky finish. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, substitute milk and butter with plant-based alternatives and replace egg with a flax egg.

Nutrition

Keywords: raspberry sweet rolls, sweet rolls, raspberry rolls, breakfast rolls, homemade sweet rolls, weekend breakfast, brunch recipe

Find it online: https://emacrave.com/raspberry-sweet-rolls-recipe-easy-homemade-cozy-weekend-breakfast-ideas/