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raspberry sweet roll unbaked
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5 from 3 votes

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.  
Prep Time30 mins
Cook Time30 mins
cooling time5 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 504kcal


  • 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


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!



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