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Raspberry Sweet Rolls

Soft, fluffy rolls filled with tangy raspberries and topped with a light vanilla glaze, perfect for a cozy weekend bake.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1 cup Warm milk Around body temperature, helps the yeast wake up.
  • 2 and 1/4 teaspoons Active dry yeast Make sure it is fresh for a strong rise.
  • 1/4 cup Granulated sugar For the dough.
  • 2 large Eggs Room temperature for best mixing.
  • 6 tablespoons Unsalted butter Softened for the dough.
  • 2 tablespoons Unsalted butter Melted for brushing.
  • 3 and 1/2 to 4 cups All-purpose flour Start lower and add as needed, should be soft and slightly tacky.
  • 1 teaspoon Salt
For the Filling
  • 2 cups Raspberries Fresh or frozen, do not thaw if frozen.
  • 1/2 cup Granulated sugar For the filling.
  • 1 tablespoon Cornstarch Helps thicken the berry juices.
  • Lemon zest and juice optional For added brightness.
For the Glaze
  • 1 to 1 and 1/2 cups Powdered sugar For the glaze.
  • 1 teaspoon Vanilla In the glaze.
  • A few tablespoons Milk or cream To thin the glaze.

Method
 

Preparation
  1. Warm the milk until cozy but not hot, stir in sugar and yeast, and let it sit for 5 to 10 minutes until foamy.
  2. Add eggs, softened butter, and salt to yeast mixture, then stir in flour until the dough is soft and slightly tacky.
  3. Knead the dough for 6 to 8 minutes until smooth and stretchy.
  4. 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.
Filling
  1. Toss raspberries with sugar, cornstarch, and lemon. If using fresh, gently mash a few to release some juices.
  2. Roll the risen dough into a rectangle about 12 by 16 inches and brush with melted butter.
  3. Scatter the raspberry mixture evenly over the dough, leaving a small border.
Baking
  1. Roll the dough tightly from the long edge, seal the border.
  2. Slice into 12 even rolls using a sharp knife or dental floss.
  3. Arrange rolls in a prepared pan, cover, and let rise until puffy, about 30 to 45 minutes.
  4. Bake at 350°F for 22 to 27 minutes until lightly golden and centers are set.
  5. For the glaze, whisk powdered sugar, vanilla, and enough milk or cream to make a pourable glaze. Drizzle over warm rolls.

Notes

Keep the dough soft and slightly tacky. A sprinkle of chopped candied pecans or lemon sugar can add extra flair. Refrigerate overnight after slicing if you’d like to make it ahead.