Raspberry Sweet Rolls

Raspberry Sweet Rolls- These soft and fluffy rolls are filled with  sweet and tangy raspberries, then topped with raspberry buttercream icing. They are perfect for lazy Saturday mornings!Raspberry Sweet Rolls- a perfect recipe for breakfast or brunch.

We have a tradition at our house that every general conference weekend, I make cinnamon rolls. Every once in awhile, I like to try different flavors of sweet rolls just for a change. Last year I decided to make raspberry sweet rolls, and they turned out simply a-mazing!
Recipe for raspberry sweet rollsThe raspberries are sweetened with some sugar, and they give the rolls a burst of fresh berry flavor. So yummy! Not to mention how pretty they look with those pretty bright red swirls everywhere.
How to make raspberry rolls from scratchThen there’s the unbelievably tasty raspberry buttercream that I posted a couple years ago. It’s amazing on cupcakes, so I knew it would be perfect for these rolls. It is a lovely pink color, and the raspberries give it great flavor. We were licking our fingers after devouring these heavenly sweet rolls!
Homemade raspberry rolls

Raspberry Sweet Rolls
 
Prep time
Cook time
Total time
 
Author:
Yield: 2 dozen rolls
Ingredients
  • 2 cups milk
  • 1/2 cup sugar
  • 1/2 cup oil
  • 2 1/2 tsp yeast
  • 4-5 cups flour
  • 1 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder

  • Filling
  • 1/4 cup butter, melted
  • 1 cup raspberries
  • 1/3 cup sugar
  • 1/2 tsp cornstarch

  • Frosting:
  • 1/4 cup soft butter
  • 2 Tbsp fresh raspberries
  • dash of salt
  • 1/4 tsp vanilla extract
  • 1 1/2- 2 cups powdered sugar
Instructions
  1. For dough: heat the milk, sugar and oil, and sugar in a saucepan over medium heat to just below a boil. Remove from heat and let cool to lukewarm. Pour into a large mixing bowl. Add yeast and stir till dissolved. Add 4 cups of the flour. Stir until just combined, then cover and let raise for 1 hour. Add the salt, baking soda, baking powder, and another half cup of flour. Stir thoroughly to combine, adding more flour as needed to make a soft dough.
  2. On a floured surface, roll the dough into a large rectangle, about 12 x 28 inches. Spread the melted butter evenly over the dough. Combine the raspberries, sugar, and cornstarch, and spread on top of the butter.
  3. Roll up the dough lengthwise and pinch the seam to seal. Cut into 24 slices. Place sliced rolls in 2 greased 9x13" pans, or one large jelly roll pan. Cover and let rise for about 30 minutes. Bake in a preheated 350° oven for 25-30 minutes or till lightly browned. Let cool for about 20 minutes, then frost.
  4. Frosting: In a large bowl, whisk together the butter, raspberries, salt, vanilla, and 1 1/2 cups of powdered sugar. Add more sugar as needed to make a spreadable consistency.

 

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