Name: Raspberry Sweet Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 Cup Warm Water (The water should be just barley warm on your wrist); 2 Tablespoon Yeast (Rapid Rise Yeast); 1/2 Cup Sugar; 2 large Eggs; 1 Tablespoon Salt; 2 Tablespoons Butter; 4.5-5 Cups Flour (All-Purpose baking flour is great); 1 1/4 cup Raspberries (Fresh); 1/2 Cup raspberry jam; 1/2 Cup Butter; 2 Tablespoons Lemon Juice (Fresh if possible); 4 Cups Powdered Sugar; 1/2 tsp lemon extract; 1 tsp Vanilla extracts

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These are the best raspberry sweet rolls ever! If you love gooey sweet rolls, I'll show you step by step how to make the best sweet rolls of all time ever. They are fluffy, soft, chewy and have an incredible raspberry filling, lemon cream cheese frosting, and a raspberry cream cheese drizzle too.

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Raspberry Sweet Rolls Video Tutorial
Ingredients Needed for Raspberry Sweet Rolls
Raspberry Filling Ingredients
Ingredients for Lemon Cream Cheese Icing
Ingredients for Raspberry Cream Cheese Icing
Other Buttercream Frosting Recipes
How to Make Raspberry Sweet Rolls from Scratch
How to Store Cinnamon Rolls
Raspberry Sweet Rolls
More Favorite Breakfast Recipes

Raspberry Sweet Rolls Video Tutorial

Everyone raves about these sweet rolls. Your friends and family will also love these Orange Sweet Rolls, Lemon Sweet Rolls, Caramel Cinnamon Rolls, or Berry Sweet Rolls, and then of course the best Cinnamon Rolls Recipe.

Ingredients Needed for Raspberry Sweet Rolls

Warm Water- use water that is approximately 140 degrees Fahrenheit. It should be just barely warm to your wrist.
Granulated Sugar- this is used to sweeten the cinnamon rolls and also to help activate the yeast.
Yeast- I'm using instant yeast for this recipe but quick rise yeast will also work.
Eggs- two large eggs are needed for this recipe. It's best to use room temperature eggs so it does not slow down the rising process. You can create room temperature eggs by placing them in a bowl of warm water for a few minutes before adding them to your do.
All-Purpose flour- I'm using all-purpose flour for the cinnamon roll recipe. It works great and makes really light and fluffy cinnamon rolls.
Salt- just regular salt or sea salt is perfect for this recipe

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Raspberry Filling Ingredients

Raspberry Preserves- you can use just about any kind of raspberry preserves here you can use the kind with the seeds or without the seeds whatever is your favorite is great.
Fresh raspberries- I'd like to add about one cup of fresh raspberries to my raspberry preserves. This makes the raspberry filling very flavorful and is perfect in the sweet roll recipe. If you don't have fresh raspberries you can certainly use frozen raspberries ones too. You will just need to heat them slowly on a stovetop and then add in a couple of tablespoons of cornstarch and a couple of tablespoons of water, 2 T brown sugar, and mixed them until the mixture thickens a little.

Ingredients for Lemon Cream Cheese Icing

Cream Cheese- use room temperature cream cheese for this recipe. It will make a really light and fluffy frosting. If you don't have room temperature cream cheese you can also unwrap your cream cheese, place it on a paper plate, and put it in the microwave for about 20 seconds.
Powdered sugar/confectioners sugar- this makes really light and sweet icing.
Lemon Extract- for a little extra lemon punch, use a litter extract.
Lemon Juice- traditional cream cheese frosting uses milk as the liquid in icing. For this lemon icing recipe, I'm going to add fresh lemon juice.
Vanilla Extract- a little vanilla extract is perfect in this lemon cream cheese icing recipe. It really cuts the tartness just a little and adds a lot of depth to this icing recipe.

Ingredients for Raspberry Cream Cheese Icing

Cream Cheese- use room temperature cream cheese for this recipe. It will make a really light and fluffy frosting. If you don't have room temperature cream cheese you can also unwrap your cream cheese, place it on a paper plate, and put it in the microwave for about 20 seconds.
Powdered sugar/confectioners sugar- this makes really light and sweet icing.
Raspberry Preserves- for a little extra raspberry punch, use a large scoop of raspberry jam or raspberry preserves.
Milk- Makes it rich and creamy, light and fluffy.
Vanilla Extract- a little vanilla extract is perfect in this icing recipe.

Other Buttercream Frosting Recipes

raspberry sweet rolls before baking on a a large baking sheet

How to Make Raspberry Sweet Rolls from Scratch

(Step-by-step instructions- see the instructional video)

Make the dough: This recipe has simple ingredients, flour, sugar, salt, yeast, water, and a couple of eggs. Mixed together with the yeast, sugar, and warm water. Give this mixture a few minutes to “bloom” (to become frothy and bubbly). In the bowl of a standing mixer combine all the flour except one cup. Add in your yeast mixture and eggs. Mix on low until all ingredients are combined. Continue to add your remaining Flour until the dough pulls away from the sides of the bowl..
Knead the dough: You can use your mixer to knead the dough, with the dough hook attachment for 2-5 minutes. Cover the dough and let it rest until double. During this time, get your filling ingredients ready
Make Filling: In a small bowl combine the raspberry preserves and fresh raspberries. Use a spoon to mash up the fresh raspberries and mix in the raspberry preserves. Your mixture should be pretty thick.
Shape the cinnamon rolls: Roll the dough out into an 18×10 inch rectangle. Spread the raspberry mixture on top with the back of a spoon, Tightly roll, without pulling the dough, and cut into 1-1 ¼” slices. (You can cut it into traditional cinnamon roll slices or into heart-shaped cinnamon rolls (see instructional video) Place on a large greased baking sheet about ½ “ apart.
Rise: Let the shaped rolls rise until double for 60-90 minutes. You can place the sweet rolls in a slightly warm oven to speed up this process.
Bake: After the sweet rolls are nice and puffy, bake until golden brown.
Glaze- Mix up your icing and slather it all over those amazing sweet rolls!

How to Store Cinnamon Rolls

How to Freeze Before Baking- Follow the steps for mixing kneading and rolling up the sweet rolls. Roll and then slice the sweet rolls into 1-inch slices and place them on the baking sheet lined with parchment paper. Cover and freeze until completely frozen. Transfer to a large ziplock bag and keep frozen until ready to use.
How to Freeze After Baking- Individually wrap the sweet rolls and place in a ziplock bag in a single layer in the freezer. (If you're freezing the entire pan of sweet rolls, cover tightly with plastic wrap to avoid freezer burn. Before you plan to serve them, remove them from the freezer the night before and let them thaw slowly. For best results, don't freeze the sweet rolls longer than 4 weeks.
How to Thaw Sweet Rolls- When you are ready to bake the sweet rolls, Place on a greased baking dish and put them, preferably overnight, in the fridge. Place them in a warm place for about 30 minutes to 1 hour before baking or until they have had a chance to rise and are light and fluffy. Bake sweet rolls as directed.
How to Re-heat Sweet Rolls- Warm them in the oven at 350 degrees for 5 to 10 minutes or you can warm them up individually in the microwave for 20 to 30 seconds (after defrosted) it's easiest to freeze them before they’re iced and then frost them when they are ready to eat. The icing is also freezer friendly.

Raspberry Sweet Rolls

Course Dessert

Cuisine American

Prep Time 30 minutes

Cook Time 30 minutes

cooling time 5 minutes

Total Time 1 hour

Servings people

Calories 504kcal

Ingredients

1 Cup Warm Water The water should be just barley warm on your wrist
2 Tablespoon Yeast Rapid Rise Yeast
½ Cup Sugar
2 large Eggs
1 Tablespoon Salt
2 Tablespoons Butter
4.5-5 Cups Flour All-Purpose baking flour is great

Raspberry Filling

1 ¼ cup Raspberries Fresh
½ Cup raspberry jam

Lemon Cream Cheese Icing

½ Cup Butter
2 Tablespoons Lemon Juice Fresh if possible
4 Cups Powdered Sugar
½ teaspoon lemon extract
1 tsp Vanilla extracts

Instructions

To Make the Sweet Roll Dough

In a stand mixer, add the warm water (about 115 degrees or barely warm on your wrist)
Add the sugar and yeast, mix. (Let that mixture sit for about 5 minutes or until the yeast mixture is light and frothy.
Add 3 cups of the flour, eggs, and the salt. Using a dough hook on your mixer, mix the dough for about 2 minutes or until the dough is really gooey and stringy, scraping down the sides of the bowl as needed.
Add more flour, a half cup at a time, to the yeast mixture while mixing. Once you have added about 4 cups flour, continue to knead the bread. Add flour only until the dough pulls away clean from the edge of the bowl, up to 1 more cup. (5 cups total) By watching this important step it will ensure you don't add too much flour to your dough. If you have flour left over, no worries. You can dust your counter top lightly with the remaining flour when you roll your dough out.
Cover with a towel and let your dough rise about 20-30 minutes.

Berring Filling for Berry Sweet Rolls

Mix together the fresh raspberries and raspberry jam.

Rolling out the Berry Sweet Rolls

Lightly flour your countertop and a rolling pin. Separate the dough into 2 portions. Use your rolling pin and roll the dough out into a rectangular shape. You will want your dough to be about 18" tall by about 24" wide. More importantly, the dough should be about ½" thick in all areas.
When rolling out the dough, it's helpful to start in the middle of the dough and roll outwards from the center. If the dough is a little sticky, pull back the dough and add some more flour to your baking surface.
Try to keep the dough as symmetrical as possible. This will help keep the size and thickness of the cinnamon rolls the same.
Once your dough is rolled out, you can add the filling. Add the berry filling but try to keep it about an inch away from the sides of the dough. This will keep the berry mixture from running out the sides.
Starting with the bottom of the dough, roll the sweet dough, moving along as you go, roll the dough into a long "pipe or log" half way and then do the other half (this is for heart shaped rolls- see video
You can use floss to slide under the roll or use a serrated knife and cut the sweet rolls into 1-1.5" thick slices. (I prefer mine to be about 1 ¼" thick)
Lay the sweet rolls in a 9 by 13" greased baking pan about ½"-1" apart.
Continue with this process until ALL the dough is rolled out, filled with berries, cut into slices, and rising in the baking dish.
Cover the berry sweet rolls with a light towel and put them in a warm place until they double in size. (about 20-30 minutes) They should be spongy to the touch.
Preheat the oven to 350 degrees. When the oven is preheated, bake the sweet rolls for about 25-30 minutes or until the edges are golden brown.

Lemon Icing for Berry Sweet Rolls

Make sure to use soft, room temp butter. In an electric mixer, beat the room temperature butter until light and fluffy. Turn the mixer down very low and add the powdered sugar, and lemon juice. Mix until all the ingredients are combined. Turn the mixer on high again and beat until fluffy. If it's a little too runny for you, add a little more powdered sugar. If it's a little too thick, add a splash of lemon juice.
Spread a thick layer of frosting on the warm sweet rolls, paying close attention to evenly coat the edges. Enjoy!

Nutrition

More Favorite Breakfast Recipes

pinterest image for raspberry sweet rolls

This sweet roll recipe doesn't require a ton of ingredients. If you follow my step by step directions you will have amazingly soft and tender raspberry sweet rolls fresh from the oven.

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