If you love cinnamon rolls then chances are you will also love this recipe for these sweet raspberry rolls. Filled with fresh raspberries and topped with a simple butter icing, these rolls are the perfect comfort dessert.

These raspberry sweet rolls are a delicious twist on classic cinnamon rolls. They are soft, fluffy and filled with a burst of juicy raspberries. Baked in a 9 x 9 inch tin, they’re perfect for breakfast, brunch or a weekend treat.

The processes of making these raspberry sweet rolls are very similar to making cinnamon rolls and this recipe is great for using up leftover raspberries. You can enjoy these raspberry sweet rolls alone or you can reheat them and enjoy with a scoop of ice-cream. If you looking for a recipe thats fruity and comforting then you must try these raspberry sweet rolls.

Why You’ll Love This Recipe

Fresh & fruity flavour - the raspberries bring a bright, tangy sweetness that perfectly balances the soft pillowy dough.
Perfect for sharing - 9x9 inch tin makes just enough for a small family or friendly gathering.
Make-ahead friendly - you can prepare the dough the night before and bake fresh in the morning.
Beautifully soft texture - light, pillowy dough with a luscious raspberry swirl in every bite.

Ingredients for Raspberry Sweet Rolls

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

Dough

Flour - I use a combination strong bread flour and plain flour which I find gives the rolls a great texture.
Yeast - for this recipe, I use fast action dried yeast which can be added straight to dry ingredients.
Salt - use any type of salt.
Sugar - I use caster sugar which is also known as superfine sugar.
Butter - I use unsalted butter that is very soft at room temperature.
Oil - I use a combination of oil and butter for softer rolls.
Egg - use room temperature eggs.
Vanilla - vanilla extract or vanilla bean paste.
Milk - use semi skimmed or whole milk for this recipe.

Raspberry Filling

Raspberries - I use fresh raspberries.
Sugar - for the raspberry filling, I use caster or granulated sugar.
Cornflour - also known as cornstarch.

Icing

Butter - I use unsalted butter.
Icing sugar - also known as powdered sugar.
Milk - use semi skimmed or whole milk.
Vanilla - use good quality vanilla extract or bean paste.

How to Make Raspberry Sweet Rolls

Make the dough

1. In a large stand mixer bowl with a dough hook attachment, mix both flours, yeast, salt and sugar on a low setting. While the mixer is still running, add the melted butter, oil, egg and vanilla followed by the warm milk.

2. Once a dough forms, increase the speed to medium and knead for 5 minutes with the dough hook. At this point, the dough will be quite sticky but don't be tempted to add more flour yet.

3. Flour a surface and using a wooden spoon, scrape the dough onto the floured surface. Sprinkle a tablespoon of flour onto the dough to make the outside less sticky then shape the dough into a ball shape.

First rise

4. Lightly grease a large bowl and place the dough inside the bowl then cover with a tea towel. Allow to rise in a draft free area for 2 hours or until the dough has doubled in size.

Prepare the filling

5. In a small bowl, mix together the raspberries, sugar and cornflour then set aside.

Assemble the rolls

6. On a floured surface, roll the dough into a rectangle with a width around about 10 inch/25cm. Spread the raspberry mixture evenly over the dough. Roll up tightly from the short side then cut off both ends if they are not even and cut into 9 even rolls. This part can be slightly messy as the raspberries sauce may leak out in places.

2nd rise

7. Arrange in a greased 9 x 9 inch (23 x 23 cm) tin, cover and allow to rise again for 1 hour until puffy.

Bake

8. Preheat oven to gas mark 4/350^oF/180^oC/160^oC fan and bake for 28 - 30 minutes until lightly browned.

Make the icing

9. Whisk the icing ingredients together until smooth and spread on top of the warm rolls. Cover with foil until you’re ready to serve.

Recipe Tips

To activate the yeast, it is important that the milk is warm as cold liquids will shut the yeast down. Even though the yeast needs to be warm, be careful not to raise the temperature too much as hot milk will also shut down the yeast. If you accidentally heat the milk too much then leave it to cool for a few minutes before you combine it with the dry ingredients. It should be around 43^oC.
To cut the raspberry rolls, you can use a serrated knife. I find it easier to use floss.

Nutrition

Storage

Store these raspberry rolls in the refrigerator for up to 4 days. Reheat in the oven or microwave.

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Raspberry Sweet Rolls

If you love cinnamon rolls then chances are you will also love this recipe for these sweet raspberry rolls. These rolls are filled with fresh raspberries and topped with a simple butter icing.

Prep Time20

Cook Time28

Rising Time2

Total Time2 50

Yield: 9 servings

Calories: 276kcal

Ingredients

For the dough

175g strong bread flour
175g plain flour (all-purpose flour)
7g fast action dried yeast (1 sachet)
½ teaspoon salt
55g caster sugar
20g unsalted butter melted
20g vegetable oil
1 medium - large egg
1 teaspoon vanilla extract
170ml semi skimmed milk or whole milk warmed to 42℃ or 107℉

For the raspberry filling

250g raspberries fresh
60g granulated sugar
1 teaspoon cornflour

For the glaze

150g icing sugar
20g unsalted butter melted
2 tablespoon whole milk
½ teaspoon vanilla extract

Instructions

Make the dough: In a large stand mixer bowl with a dough hook attachment, mix both flours, yeast, salt and sugar on a low setting. While the mixer is still running, add the melted butter, oil, egg and vanilla followed by the warm milk.
Once a dough forms, increase the speed to medium and knead for 5 minutes with the dough hook. At this point, the dough will be quite sticky but don't be tempted to add more flour yet.
Flour a surface and using a wooden spoon, scrape the dough onto the floured surface. Sprinkle a tablespoon of flour onto the dough to make the outside less sticky then shape the dough into a ball shape.
First rise: Lightly grease a large bowl and place the dough inside the bowl then cover with a tea towel. Allow to rise in a draft free area for 2 hours or until the dough has doubled in size.
Prepare the filling: In a small bowl, mix together the raspberries, sugar and cornflour then set aside.
Assemble the rolls: On a floured surface, roll the dough into a rectangle with a width around about 10 inch/25cm. Spread the raspberry mixture evenly over the dough. Roll up tightly from the short side then cut off both ends if they are not even and cut into 9 even rolls. This part can be slightly messy as the raspberries sauce may leak out in places.
Second rise: Arrange in a greased 9 x 9 inch (23 x 23 cm) tin, cover and allow to rise again for 1 hour until puffy.
Bake: Preheat oven to gas mark 4/350^oF/180^oC/160^oC fan and bake for 28 - 30 minutes until lightly browned.
Make the icing: Whisk the icing ingredients together until smooth and spread on top of the warm rolls. Cover with foil until you’re ready to serve.