Raspberry Roll Recipe lovers, this one is for you. Have you ever craved something homemade and cozy, but you also wanted that fruity zing that wakes up your taste buds? That is where these soft, fluffy raspberry sweet rolls come in. They are easy enough for a weekend bake and special enough to make your kitchen smell like a bakery. I have made a lot of rolls in my life, and this batch gets rave reviews every time. If you like the idea of tender dough wrapped around juicy berries with a light vanilla glaze, you are in the right place.
The Story Behind This Recipe
Hey, I’m Alexandraa! This Raspberry Roll Recipe was built for busy nights: simple steps, reliable results, and flavor that makes people ask for seconds. Raspberry Roll Recipe lovers, this one is for you. Have you ever craved something homemade and cozy, but you also wanted that fruity zing that wakes…
What to Expect With This Recipe
Imagine warm, pillowy dough that pulls apart like a soft cloud, filled with sweet raspberry swirls that pop with a little tang. That is the vibe. If you are used to cinnamon rolls, these have the same spirit, just fruitier and a bit brighter. The dough is soft and forgiving, and the filling is a simple mash of raspberries, sugar, and a touch of lemon to keep things lively. The glaze is optional, but I think it ties everything together in a happy way.
If you are deciding between flavors, these rolls land right in the sweet spot between classic and fresh. They are not overly sugary, and the tart berries balance the richness beautifully. For anyone who likes a side-by-side comparison or wants a twist, you might also enjoy the berry-spiced vibe of these raspberry cinnamon rolls too.
“I brought a pan of these to a coffee meetup and three people asked for the recipe on the spot. Juicy, soft, and not too sweet. Totally bakery-worthy at home.”
Good to know: These rolls rise once in the bowl and once in the pan, so plan for relaxed baking time. No rushing. You will be rewarded with fluffy spirals that slice beautifully and reheat like a dream.
Flavor profile: sweet berry jam vibes, buttery dough, light vanilla glaze.
It is the kind of bake that makes people peek into the kitchen to see what smells so good.
Grab These Ingredients for the Dough & Filling
Think pantry-friendly and simple. You will use basic dough staples plus a bright, juicy raspberry filling. Here is what you will need for one 9 by 13 pan that serves 12.
- Warm milk: 1 cup, around body temperature. This helps the yeast wake up.
- Active dry yeast: 2 and 1/4 teaspoons. Make sure it is fresh for a strong rise.
- Granulated sugar: 1/4 cup for the dough and 1/2 cup for the filling.
- Eggs: 2 large, room temperature for best mixing.
- Unsalted butter: 6 tablespoons, softened for the dough plus 2 tablespoons melted for brushing.
- All-purpose flour: about 3 and 1/2 to 4 cups. Start lower and add as needed. The dough should be soft and slightly tacky.
- Salt: 1 teaspoon.
- Raspberries: 2 cups. Fresh or frozen both work. If using frozen, do not thaw.
- Lemon zest and juice: optional but lovely for brightness.
- Cornstarch: 1 tablespoon to help thicken the berry juices.
- Vanilla: 1 teaspoon in the glaze, and a dash in the dough if you like.
- Powdered sugar: for the glaze, about 1 to 1 and 1/2 cups.
- Milk or cream: a few tablespoons to thin the glaze.
Optional upgrades: a sprinkle of finely chopped candied pecans on top for crunch, or a light dusting of lemon sugar before baking for extra sparkle.
Tool note: A stand mixer with a dough hook is helpful but not required. A large bowl, wooden spoon, and a little patience work too.
Pan prep: Grease a 9 by 13 baking dish or line it with parchment for easy removal.
Step-by-Step: How to Make Raspberry Sweet Rolls
Simple Dough, Big Payoff
- Mix the yeast: Warm the milk until it is cozy but not hot. Stir in the sugar and yeast. Let it sit for 5 to 10 minutes until foamy. If it does not foam, your yeast may be expired or the milk was too hot.
- Build the dough: Add eggs, softened butter, and salt to the yeast mixture. Stir in 3 and 1/2 cups of flour, adding more by the tablespoon until the dough is soft and slightly tacky but not sticky.
- Knead: Knead by hand or mixer for 6 to 8 minutes until smooth and stretchy. The dough should spring back when poked. If you are a dough fan, you might love the texture tips in these tender condensed milk dinner rolls as well.
- First rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 to 1 and 1/2 hours.
Berry Filling Magic
- Make the filling: Toss raspberries with sugar, cornstarch, and a squeeze of lemon. If using fresh berries, gently mash a few to release juices. If using frozen, toss quickly so they do not thaw too much.
- Roll the dough: Turn the risen dough onto a floured surface. Roll into a rectangle about 12 by 16 inches. Brush with melted butter.
- Spread the berries: Scatter the raspberry mixture evenly, leaving a small border on one long edge.
Roll, Slice, and Bake
- Roll it up: Starting from the long edge with filling, roll into a tight log. Use the clean border to seal.
- Slice: Use a sharp knife or unflavored dental floss to cut 12 even rolls. Floss gives you clean spirals without squishing.
- Second rise: Arrange rolls in the prepared pan, cover, and let rise until puffy, 30 to 45 minutes.
- Bake: Bake at 350 F for 22 to 27 minutes until lightly golden and the centers are set. If the tops brown too quickly, tent with foil.
- Glaze: Whisk powdered sugar, vanilla, and enough milk or cream to make a pourable glaze. Drizzle over warm rolls so it sinks into the swirls.
Make ahead: After slicing, place rolls in the pan, cover tightly, and refrigerate overnight. In the morning, let them sit at room temp for 45 to 60 minutes, then bake as directed.
Freezer tip: Baked rolls freeze well for up to 2 months. Reheat in a low oven and glaze again if you want extra shine.
Tips for Raspberry Roll Cake Success
Keep it soft: The dough should be soft and slightly tacky, not dry. Add flour slowly and stop when the dough is smooth. Too much flour makes tough rolls.
Mind the moisture: Raspberries release juice as they bake. The cornstarch helps, but do not overload the filling or it may gush out. Leaving a small clean border on one edge helps seal the log.
Warm rise is key: If your kitchen is cool, turn the oven on for a minute, switch it off, then place the covered bowl inside. That cozy environment boosts the rise.
Flavor boosts: A touch of lemon zest in the filling makes the berries sparkle. A little almond extract in the glaze gives bakery-style aroma. If you are in the mood for a juicy twist on classic comfort, check out this clever apple cinnamon roll lasagna for more inspiration.
Cutting clean spirals: Floss works better than a knife for super neat swirls. Slide it under the roll, cross the ends, and pull tight.
Center doneness: If the middle pieces look pale or doughy, keep baking in 2 minute bursts. The top should be lightly golden and the centers bouncy.
Storage: Keep leftovers covered at room temp for a day or in the fridge up to 4 days. Rewarm briefly in the microwave or oven for that fresh-baked feel.
More Sweet Roll Recipes
If you liked this bake, you will probably enjoy branching out into other roll ideas. Chocolate fans go wild for this rich, swirly decadent chocolate peanut butter cake roll. If you prefer a creamy twist, try cheesecake-inspired fillings or a lighter fruit swirl. And if you are hosting a brunch, set out multiple pans and let people sample a slice of each. It is an easy crowd-pleaser.
By the way, this Raspberry Roll Recipe plays nicely with a basic powdered sugar glaze, but a light cream cheese drizzle is great too. For anyone who wants a creamy vibe in a different form, consider cheesecake crescent rolls on the side for variety. The combo of tangy berry and lush cream always hits the spot.
If you test a few variations, let me know which swirl wins. I am always curious which flavor steals the show in your kitchen.
Common Questions
Can I use frozen raspberries?
Yes. Use them straight from the freezer and toss with sugar and cornstarch quickly. Do not thaw or they will release too much liquid.
What is the best way to slice the rolls?
Dental floss gives the cleanest cut. Place it under the log, cross the ends on top, and pull tight. No squishing, just neat spirals.
How do I know when the rolls are done?
The tops should be lightly golden and the centers should bounce back when touched. If unsure, bake for an extra 2 minutes and check again.
Can I make the dough the day before?
Absolutely. After shaping, place rolls in the pan, cover, and refrigerate overnight. Let them come to room temp before baking.
What if my dough is too sticky?
Sprinkle in more flour a tablespoon at a time while kneading. Aim for soft and slightly tacky, not wet or dense.
A sweet ending you can taste already
If you want a bake that feels both cozy and bright, this Raspberry Roll Recipe will be your new go-to. It is approachable even if you are newer to yeast dough, and it rewards you with soft layers and a pop of fruit in every bite. If you like comparing techniques or want icing ideas, I love the tips in Raspberry Sweet Rolls with Cream Cheese Icing – Sally’s Baking. And if you enjoy rolled desserts in general, you might dig the elegant style of this Raspberry Roll Cake – A Beautiful Plate too.
Take your time, trust the dough, and remember that homemade rolls are about comfort and fun. Snap a picture, share with a friend, and enjoy that first warm, jammy bite. You have got this.
Raspberry Sweet Rolls
Ingredients
Method
- Warm the milk until cozy but not hot, stir in sugar and yeast, and let it sit for 5 to 10 minutes until foamy.
- Add eggs, softened butter, and salt to yeast mixture, then stir in flour until the dough is soft and slightly tacky.
- Knead the dough for 6 to 8 minutes until smooth and stretchy.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 to 1 and 1/2 hours.
- Toss raspberries with sugar, cornstarch, and lemon. If using fresh, gently mash a few to release some juices.
- Roll the risen dough into a rectangle about 12 by 16 inches and brush with melted butter.
- Scatter the raspberry mixture evenly over the dough, leaving a small border.
- Roll the dough tightly from the long edge, seal the border.
- Slice into 12 even rolls using a sharp knife or dental floss.
- Arrange rolls in a prepared pan, cover, and let rise until puffy, about 30 to 45 minutes.
- Bake at 350°F for 22 to 27 minutes until lightly golden and centers are set.
- For the glaze, whisk powdered sugar, vanilla, and enough milk or cream to make a pourable glaze. Drizzle over warm rolls.
