These Raspberry Sweet Rolls are fluffy, soft, chewy, and have an incredible raspberry filling, all topped with lemon cream cheese frosting.
The raspberry roll filling is made with a combination of fresh raspberries and raspberry jam. It pairs perfectly with the sweet, tart, and creamy lemon cream cheese frosting and the soft and buttery sweet rolls.
The Best Raspberry Sweet Rolls
If you love gooey sweet rolls, this raspberry sweet roll recipe is made just for you. 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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This raspberry 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 cinnamon rolls fresh from the oven.
You may 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.
Raspberry Sweet Rolls Video Tutorial
Key Ingredients
- 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.
- 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.
- 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: in addition to the fresh lemons, I like to use a little lemon extract to really boost the lemon flavor.
More Buttercream Frosting Recipes
- Blood Orange Buttercream Frosting
- Cinnamon Flavored Buttercream Frosting
- Orange Creamsicle Frosting
- Cream Cheese Frosting
- Eggnog Buttercream Frosting
How to Make Raspberry Sweet Rolls
- 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 raspberry 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!
Frequently Asked Questions
Can I use frozen raspberries?
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.
Storing and Reheating
- 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 Roll Recipe
These are the best raspberry sweet rolls ever! They are fluffy, soft, chewy and have an incredible raspberry filling, lemon cream cheese frosting, and raspberry cream cheese drizzle.
Yields people
Ingredients
- 1 cup water, lukewarm
- 2 tablespoons rapid rise yeast
- 1/2 cup sugar
- 2 large eggs
- 1 tablespoon salt
- 2 tablespoons butter
- 4½-5 cups all-purpose flour
Raspberry Filling
- 1¼ cups fresh raspberries
- 1/2 cup raspberry jam
Lemon Cream Cheese Icing
- 1/2 cup cream cheese, room temperature
- 2 tablespoons lemon juice
- 4 cups powdered sugar
- 1/2 teaspoon lemon extract
- 1 teaspoon vanilla extract
Raspberry Cream Cheese Drizzle
- 1/2 cup cream cheese, room temperature
- 4 cups powdered sugar
- 2 tablespoons raspberry jam
- 1/2 teaspoon milk
- 1 teaspoon vanilla extract
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.
Berry Filling
- In a medium bowl, mix together the fresh raspberries and raspberry jam.
Rolling out the Berry Sweet Rolls
- Once the dough has double, turn it out onto a floured surface and form it into a small rectangle with your hands. Then, using a rolling pin, gently roll the dough into an approximately 24" x 12" rectangle (should be about ½" thick).
- Spread the berry filling evenly over the rolled dough, keeping the mixture about 1" away from the edges.
- Starting at either 24" long side, roll the dough up evenly making sure to get a nice tight tube, then cut into 1"-1.5" slices using a sharp serrated knife or floss.
- Lay the slices cut side down in a greased 9" x 13" baking pan about 1" apart. Cover loosely 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.
Baking the Raspberry Rolls
- While your dough is rising, preheat the oven to 350 degrees. Once risen, bake in a preheated oven for 25-30 minutes, or until the bottom and the top are golden brown.
- Remove from the oven, then spread a thick layer of lemon frosting on the warm sweet rolls, paying close attention to evenly coat the edges. Enjoy!
Cream Cheese Icing for Berry Sweet Rolls
- Lemon: In an electric mixer, beat the room temperature cream cheese until light and fluffy. Turn the mixer down very low and add the powdered sugar, lemon juice, lemon extract, and vanilla extract. Mix until all the ingredients are combined. Turn the mixer on high again and beat until fluffy.
- Raspberry: Make exactly as the lemon cream cheese icing, thinning down as needed with milk to create a drizzle.
Video
Notes
Make-ahead tips: 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.
Storing instructions: store leftovers in an airtight container in the fridge for up to 4 days. To freeze, individually wrap the sweet rolls and place in a freezer bag in a single layer in the freezer for up to 1 month. To thaw, remove them from the freezer the night before and let them thaw slowly.
To bake frozen sweet rolls: Thaw in the fridge overnight, then 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.
Reheating: 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.
Nutrition
Calories: 504kcal | Carbohydrates: 96g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 685mg | Potassium: 104mg | Fiber: 2g | Sugar: 55g | Vitamin A: 344IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 3mg
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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.
These were so delicious. I wanted to make them again and I apparently forgot to pin the recipe. I printed and tossed it after making them. I have been looking for this recipe for over an hour. I finally found it again. I do recommend giving this recipe a try. I did not to the heart rolls. I suggest not letting your raspberries sit out of the refrigerator before or after mixing with jam, as they become very juicy. Mine was a nightmare to roll, but I did it and they were delicious.
I have a question Jill are both icings (lemon and raspberry) suppose to be put on the rolls?
I baked these Raspberry Rolls today and they were tasty. I do not like the raspberry seeds. I had some difficulty rolling the dough out. I never did get it to the size it was suppose to be. I had 13 rolls so I guess it was big enough.
These are so delicious and super easy. The heart shape was a big hit with my family!
These are utterly delicious sweet rolls! My entire family went crazy for them!