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!
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!
The 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.
Then 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!
Love these raspberry rolls? Here’s a few more sweet roll recipes to try:
- Nutella Rolls
- Cake Mix Cinnamon Rolls
- Overnight Cream Cheese Rolls (with strawberries)
- Cranberry Eggnog Bread
- Best Cinnamon Rolls
- Coconut Chocolate Sweet Rolls
- Quick Cinnamon Rolls
- Lime Rolls
Raspberry Sweet Rolls
- 2 cups milk
- 1/2 cup sugar
- 1/2 cup oil
- 2 1/2 tsp instant yeast (I use SAF yeast
- 4 1/2 cups all purpose flour (more or less)
- 1 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup butter, melted
- 1 cup raspberries
- 1/3 cup sugar
- 1/2 tsp cornstarch
- 1/4 cup soft butter
- 2 Tbsp fresh raspberries
- dash of salt
- 1/4 tsp vanilla extract
- 1 3/4 cups powdered sugar (more or less)
- 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.
- 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.
- 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.
- 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.
Amount Per Serving: Calories: 233Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 12mgSodium: 230mgCarbohydrates: 35gFiber: 1gSugar: 15gProtein: 3g