If you are looking for a sweet treat that combines fluffy, tender dough with the zingy brightness of fresh raspberries, then you are going to be absolutely delighted with this Raspberry Swirl Sweet Rolls Recipe. These rolls are not just any ordinary baked goods; they’re a perfect balance of soft, buttery bread swirled with a luscious raspberry filling and finished with a smooth vanilla glaze. Whether you’re baking for a weekend brunch, a special occasion, or just because you deserve a homemade indulgence, this recipe will quickly become a beloved classic in your kitchen.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward achieving those perfectly fluffy, flavorful rolls. Each component plays a crucial role, ensuring the dough rises beautifully and the raspberry filling bursts with fresh, tangy sweetness.
- Active dry yeast (2 1/4 teaspoons): The little powerhouse that helps your dough rise into gorgeously soft rolls.
- Warm milk (1/2 cup, 110°F/43°C): Activates the yeast and adds moisture for that tender crumb.
- Sugar (1/4 cup plus additional for filling): Provides sweetness and helps the yeast work its magic.
- Melted butter (1/4 cup): Adds richness and keeps the dough soft.
- Vanilla extract (1 teaspoon plus 1/4 teaspoon for glaze): Infuses a warm, fragrant note that complements the raspberries perfectly.
- Salt (1/2 teaspoon): Balances flavors and strengthens the dough structure.
- All-purpose flour (2 1/2 cups plus extra): The foundation of your dough—provides structure and texture.
- Large egg (1): Adds richness and helps bind the dough.
- Fresh or frozen raspberries (1 cup): The star ingredient delivering fresh, fruity flavor with a lovely vibrant color.
- Cornstarch (1 tablespoon): Thickens the raspberry filling so it swirls beautifully without becoming runny.
- Lemon juice (1 tablespoon): Brightens the raspberry flavor and balances sweetness.
- Powdered sugar (1/2 cup): For a smooth, sweet glaze that brings everything together.
- Milk or water (1-2 tablespoons): Adjusts glaze consistency to your liking.
How to Make Raspberry Swirl Sweet Rolls Recipe
Step 1: Prepare the Dough
Start by activating your yeast. In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy—that’s when you know the yeast is alive and ready. In a larger mixing bowl, whisk together the melted butter, vanilla extract, salt, and egg. Add the yeast mixture to this bowl and stir gently to combine. Gradually add the flour, mixing until you have a soft, elastic dough that’s a little bit sticky. Knead the dough on a floured surface for about 5-7 minutes, then place it in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot until it doubles in size, approximately 1 hour.
Step 2: Make the Raspberry Filling
While the dough is rising, whip up the heavenly raspberry filling. In a small saucepan, combine fresh or frozen raspberries, sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring occasionally, until the mixture thickens and becomes jammy—this should take about 5-7 minutes. Let it cool completely before using it in the rolls to avoid soggy dough.
Step 3: Roll Out and Fill the Dough
Once your dough has doubled, punch it down gently and roll it out on a floured surface into a rectangle roughly 12 by 8 inches. Spread the cooled raspberry filling evenly over the dough, leaving a small border around the edges to make rolling easier. Starting from the longer side, carefully roll the dough into a tight log, pinching the seam to seal it.
Step 4: Slice and Let Rise Again
Cut the rolled dough into 9 to 12 equal pieces using a sharp knife or dental floss for clean cuts. Place the slices in a greased baking dish or on a baking sheet, spaced slightly apart. Cover them lightly and allow the rolls to rise once more until they puff up, about 30 minutes.
Step 5: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until they are golden brown on top and cooked through. You’ll know they’re ready when a toothpick inserted in the center comes out clean and the wonderful aroma fills your kitchen.
Step 6: Drizzle with Vanilla Glaze
Mix the powdered sugar, vanilla extract, and milk or water in a small bowl until smooth, adjusting the liquid to your desired consistency. Once the rolls have cooled slightly, drizzle the glaze generously over the top for an irresistible glossy finish. Serve warm and watch everyone’s eyes light up!
How to Serve Raspberry Swirl Sweet Rolls Recipe
Garnishes
For an elegant touch, sprinkle some fresh raspberries and a few mint leaves on top after glazing. A dusting of powdered sugar right before serving adds a lovely snowy effect that looks as good as it tastes.
Side Dishes
Pair these sweet rolls with a cup of freshly brewed coffee or a glass of cold milk for a classic combo. For brunch gatherings, they’re wonderful alongside scrambled eggs or a fresh fruit salad to balance the sweetness.
Creative Ways to Present
If you want to impress guests, arrange the rolls in a circular pattern on a pretty platter, garnished with edible flowers for a vibrant springtime look. For a more casual vibe, serve them stacked in a rustic basket lined with a colorful napkin—it’s all about making the experience as joyful as the flavor.
Make Ahead and Storage
Storing Leftovers
Keep any leftover rolls in an airtight container at room temperature for up to 2 days. They stay soft and delicious, perfect for quick breakfasts or afternoon treats.
Freezing
You can freeze the unbaked rolls after slicing by placing them on a parchment-lined tray. Once frozen solid, transfer to a sealable bag and store for up to 3 months. When you’re ready to bake, thaw them overnight in the fridge, then let them rise before baking as usual.
Reheating
Reheat the rolls in a warm oven (about 300°F/150°C) for 10-15 minutes or microwave individually for 20-30 seconds to bring back their freshly baked softness. You can even refresh the glaze with a quick drizzle of warmed powdered sugar icing if needed.
FAQs
Can I use frozen raspberries for the filling?
Absolutely! Just make sure to thaw and drain any excess liquid before cooking the filling to avoid overly watery rolls.
How do I know if my yeast is still active?
If your yeast mixture bubbles and becomes frothy within 10 minutes of combining with warm milk and sugar, it’s active and ready to go. If not, it’s best to use fresh yeast.
Can I substitute all-purpose flour with whole wheat flour?
You can substitute, but whole wheat flour will make the rolls denser. For best results, try using half whole wheat and half all-purpose flour to maintain softness.
What’s the best way to slice the rolls without squishing them?
Using unflavored dental floss works wonders for clean cuts without deforming the rolls. Simply slide floss under the dough, cross it on top, and pull tight.
Can I make the dough in a stand mixer?
Yes! Use the dough hook attachment to knead the dough on medium speed for about 5-7 minutes until smooth and elastic. This can save time and effort.
Final Thoughts
There is something so special about homemade sweet rolls, especially when they come swirled with vibrant raspberry filling and finished with a delicate vanilla glaze. This Raspberry Swirl Sweet Rolls Recipe is a joyful baking adventure that produces irresistible results every time. Whether sharing with family, gifting to friends, or treating yourself, these rolls bring warmth, sweetness, and a touch of freshness to any day. So, roll up your sleeves and bake these delightful treats—you’re going to love every bite!
Print
Raspberry Swirl Sweet Rolls Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 9-12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Raspberry Swirl Sweet Rolls combine light, fluffy dough with a vibrant raspberry filling, creating a deliciously sweet and tangy breakfast or dessert treat. Swirled with fresh or frozen raspberries and topped with a smooth vanilla glaze, these rolls are perfect for special occasions or a delightful weekend bake.
Ingredients
Dough
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup warm milk (110°F/43°C)
- 1/4 cup sugar
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 1 large egg
Raspberry Filling
- 1 cup fresh or frozen raspberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Vanilla Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk (or water)
- 1/4 teaspoon vanilla extract
Instructions
- Activate the yeast: In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare the dough: In a large mixing bowl, whisk together sugar, melted butter, vanilla extract, salt, and the egg. Add the yeast mixture. Gradually mix in the all-purpose flour until a dough forms. Knead on a lightly floured surface for about 8-10 minutes until smooth and elastic.
- Let the dough rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Make the raspberry filling: In a saucepan over medium heat, combine raspberries, sugar, cornstarch, lemon juice, and vanilla extract. Cook, stirring frequently, until the mixture thickens and becomes jam-like, about 5-7 minutes. Remove from heat and allow to cool slightly.
- Roll out the dough: After the dough has risen, punch it down and roll it out on a floured surface into a rectangle approximately 12×9 inches.
- Spread the filling: Evenly spread the cooled raspberry filling over the dough, leaving a small border around the edges.
- Form the rolls: Starting from the longer side, tightly roll the dough into a log. Slice into 9-12 even pieces.
- Second rise: Arrange the rolls in a greased baking dish or on a baking sheet lined with parchment paper. Cover and let them rise again for about 30 minutes until fluffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown.
- Prepare the glaze: In a small bowl, whisk together powdered sugar, milk (or water), and vanilla extract until smooth. Adjust consistency as needed.
- Glaze the rolls: Drizzle the vanilla glaze over the warm rolls once they come out of the oven. Allow to set slightly before serving.
Notes
- Use fresh or frozen raspberries for the filling; if using frozen, thaw and drain excess liquid.
- For a richer dough, substitute some milk with cream or add an extra tablespoon of butter.
- Ensure the milk used for activating yeast is not too hot to avoid killing the yeast.
- The rolls can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 4 days.
- Reheat rolls in the oven or microwave before serving for a fresh-baked taste.
