Fresh-Baked Raspberry Rolls

Growing up, I thought cinnamon rolls were the only breakfast roll worth making. That’s what we had every Christmas morning, and my mom never ventured beyond that classic recipe. But one summer, when my neighbor brought over these raspberry rolls, I realized what I’d been missing all those years.

The funny thing about raspberry rolls is that they’re actually easier to make than traditional cinnamon ones. You don’t have to cook down any filling or mess with butter and brown sugar mixtures. Just spread some good raspberry jam, roll it up, and you’re most of the way there. For anyone who’s nervous about working with yeast dough, these are a great place to start.

What Kind of Raspberries Should I Use?

For these raspberry rolls, frozen raspberries are actually the better choice over fresh ones. Frozen berries are picked at peak ripeness and flash-frozen, which means they’ll have great flavor year-round. When using frozen raspberries, keep them frozen until you’re ready to use them – this helps prevent the filling from becoming too wet and makes the berries easier to handle. Regular red raspberries are perfect for this recipe, though if you can find wild black raspberries, those would work nicely too. Just make sure to stick with unsweetened frozen berries since we’re adding sugar to the filling separately.

Options for Substitutions

Here’s what you need to know about making swaps in these raspberry rolls:

• Whole milk: You can use 2% milk or even non-dairy alternatives like almond or oat milk. Just warm them to the same temperature. If using plant-based milk, add 1 tablespoon of melted butter to make up for the missing fat content.
• Frozen raspberries: Fresh raspberries work great too! You can also try other berries like blackberries or strawberries. Just make sure to chop strawberries into smaller pieces. Mixed berries are another good option.
• All-purpose flour: Bread flour is a perfect 1:1 swap and will give you even chewier rolls. Don’t try to use whole wheat flour as a complete substitute – it will make the rolls too dense. If you want to use some whole wheat, limit it to 1 cup of the total flour.
• Cream cheese: For the frosting, mascarpone cheese makes a nice substitute. If you’re dairy-free, try using dairy-free cream cheese alternatives, but you might need to adjust the powdered sugar to get the right consistency.
• Vanilla essence: Feel free to swap with vanilla bean paste, or try almond extract for a different flavor (use half the amount as it’s stronger).
• Yeast: This is one ingredient you can’t really substitute – it’s essential for the rolls to rise properly. Just make sure it’s fresh and active.

Watch Out for These Mistakes While Baking

The temperature of your ingredients plays a crucial role in these raspberry rolls – using cold milk or eggs can prevent your yeast from activating properly, so make sure everything is at room temperature before starting. Working with frozen raspberries might seem counterintuitive, but don’t thaw them beforehand – thawed berries will release too much liquid and make your filling too wet, leading to soggy rolls. When proofing the dough, avoid placing it in a spot that’s too hot (like next to a running oven) as this can cause the dough to rise too quickly and affect the final texture – instead, find a warm, draft-free spot around 75°F. For the best texture, avoid adding too much flour when rolling out the dough – use just enough to prevent sticking, as excess flour can make your rolls tough and dry. Finally, check the internal temperature of your rolls before removing them from the oven – they should reach 190°F in the center to ensure they’re fully baked without being overdone.

What to Serve With Raspberry Rolls?

These sweet and fruity raspberry rolls are perfect for breakfast or brunch, and they pair wonderfully with a hot cup of coffee or tea. For a complete morning spread, serve them alongside some crispy bacon or breakfast sausage to balance out the sweetness. A bowl of fresh fruit salad makes a nice addition to the plate, especially during summer months when berries are in season. If you’re hosting brunch, consider adding some scrambled eggs or a simple yogurt parfait to round out the meal.

Storage Instructions

Keep Fresh: These raspberry rolls stay good at room temperature for up to 2 days when kept in an airtight container. For the best taste and texture, I recommend warming them up for about 10-15 seconds in the microwave before eating – it makes them taste almost fresh from the oven!

Refrigerate: Because of the cream cheese frosting, you can also keep these rolls in the fridge for up to 5 days. Just make sure they’re in a sealed container to prevent them from drying out. The raspberry filling might make the rolls slightly softer over time, but they’ll still be delicious.

Freeze: Want to save some for later? These rolls freeze really well for up to 2 months! I suggest freezing them unfrosted in a freezer-safe container. When you’re ready to eat them, thaw overnight in the fridge, then warm them up and add fresh frosting for the best results.

Make Ahead: You can prep these rolls the night before! After shaping them, cover the pan tightly and let them do their second rise in the fridge overnight. In the morning, let them sit at room temperature for about 1 hour before baking. This is perfect for fresh, warm rolls without all the morning prep work!

Preparation Time	60-90 minutes
Cooking Time	28-32 minutes
Total Time	88-122 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4200
• Protein: 50-60 g
• Fat: 190-210 g
• Carbohydrates: 500-550 g

Ingredients

For the dough:

• 4 1/2 cups all-purpose flour (I always use King Arthur all-purpose flour)
• 2 tsp canola oil
• 1 1/2 tbsp yeast
• 1/2 cup unsalted butter (Kerrygold is my favorite for these rolls)
• 2/3 cup granulated sugar, divided
• 1 cup whole milk (warmed to 105-115°F)
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 2 large eggs (room temperature for better emulsification)

For the filling:

• 10 oz frozen raspberries
• 1/3 cup granulated sugar
• 1 tsp cornstarch (helps thicken the filling)

For the icing:

• 1 tbsp whole milk
• 1 cup powdered sugar
• 1/2 tsp vanilla extract
• 4 oz full-fat cream cheese (room temperature for a smooth icing)

Step 1: Prepare the Dough Base

Whisk the warm milk, 2 tablespoons of sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment.

Cover and let the mixture sit for about 5 minutes, or until it becomes foamy on top.

If you don’t have a mixer, you can use a large mixing bowl and a wooden spoon or silicone spatula for mixing by hand.

Step 2: Mix the Ingredients

On medium speed, beat in the remaining 1/2 cup (100g) of sugar and softened butter until it is slightly broken up.

Add the eggs, vanilla, and salt, and continue beating on medium speed until combined.

The butter may remain in pieces—this is normal.

Reduce the mixer speed to low and gradually add 1 cup of flour at a time, ensuring each addition is fully incorporated before adding the next.

After incorporating 4 cups, add the final 1/2 cup and beat until the dough comes together and pulls away from the sides of the bowl, about 3 minutes.

The dough should be soft.

Step 3: Knead the Dough

Keep the dough in the mixer and beat for an additional 5 minutes, or knead by hand on a lightly floured surface for 5 minutes.

If the dough becomes too sticky, sprinkle a teaspoon of flour at a time to maintain a soft, slightly tacky texture.

Avoid adding excessive flour to prevent a dry dough.

The dough should still feel soft after kneading.

Perform a “windowpane test” by stretching a small piece of dough until thin enough for light to pass through without tearing.

Step 4: Let the Dough Rise

Lightly grease a large bowl with oil or nonstick spray.

Place the dough in the bowl and turn it to coat all sides with oil.

Cover with aluminum foil, plastic wrap, or a clean kitchen towel.

Allow the dough to rise in a warm environment for about 2 hours, or until doubled in size.

Step 5: Shape and Fill the Dough

Grease a 9×13-inch baking dish.

Punch down the dough to release air and place it on a lightly floured surface.

Using a floured rolling pin, roll the dough into a 12×18-inch rectangle.

If the dough shrinks, let it rest for 10 minutes.

In a medium bowl, toss frozen raspberries with sugar and cornstarch, then spread evenly over the dough.

Roll up the dough tightly to form an 18-inch log and cut into 12 even rolls.

Arrange the rolls in the prepared baking dish.

Step 6: Second Rise and Bake

Cover the rolls tightly and allow them to rise until puffy, about 90 minutes.

Preheat the oven to 350°F (177°C).

Bake for 28–32 minutes until lightly browned.

Halfway through, tent with foil to prevent over-browning.

Let the rolls cool in the pan for 10 minutes while you prepare the icing.

Step 7: Make Icing and Serve

In a medium bowl with a mixer, beat cream cheese on medium speed until creamy.

Add confectioners’ sugar, cream/milk, and vanilla.

Beat on low for 30 seconds, then on high for 1 minute.

Spread icing over warm rolls and serve immediately.

Store leftovers tightly covered at room temperature for up to 2 days or in the fridge for up to 5 days.