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.
Jump to:
- Raspberry Sweet Rolls Video Tutorial
- 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
- How to Freeze Sweet Rolls After Baking
- More Sweet Roll Recipes
- Raspberry Sweet Rolls
Raspberry Sweet Rolls Video Tutorial
Everyone raves about these homemade yeast rolls. You may also love these Orage Sweet Rolls, Caramel Cinnamon Rolls, or Berry Sweet Rolls and then of course the best classic 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
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
- Blood Orange Buttercream Frosting
- Cinnamon Flavored Buttercream Frosting
- Orange Creamsicle Frosting
- Cream Cheese Frosting
- Eggnog Buttercream Frosting
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.
How to Freeze Sweet Rolls After Baking
Allow the sweet rolls to come to room temperature after baking. You can choose to either wrap them individually or wrap the entire pan. Make sure they are well wrapped in an airtight container or they may get freezer burn. When you want to eat them again, defrost the cinnamon rolls at room temperature.
You can 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.
More Sweet Roll Recipes
- Classic Sweet Rolls- These are always a hit and are an easy rendition of the classic homemade cinnamon roll.
- Orange Sweet Rolls- If you're a creamsicle fan or anything orange, you're going to love this one.
- Caramel Sweet Rolls- These have ooey gooey caramel on top of the light and fluffy cinnamon rolls.
- Einkorn Cinnamon Rolls- If you have some gluten sensitivities, try this recipe for homemade cinnamon rolls.
- Triple Berry Sweet Rolls- This one is a variation using a triple berry frozen fruit blend. No need for fresh berries.
Raspberry Sweet Rolls
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.
Servings 12 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 tsp 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
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
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.
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.
wilhelmina
These are so delicious and super easy. The heart shape was a big hit with my family!
Renee Goerger
These are utterly delicious sweet rolls! My entire family went crazy for them!