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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 minutes
Cook Time28 minutes
Rising Time2 hours
Total Time2 hours 50 minutes
Servings: 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 4/350oF/180oC/160oC 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.