Name: Raspberry Swirl Sweet Rolls
Prep time: 240 min
Cook time: 35 min
Total time: 285 min
Ingredients: 4 ½ cups bread flour or all-purpose flour (+ extra if needed), spooned and leveled; 1 cup warm whole milk (38°C or 100°F); ½ cup softened (unsalted butter, cut into four, room temp); ⅔ cup granulated sugar, used separately; 1 ½ tbsp yeast (2 standard packets); 2 large eggs, room temp; ½ tsp vanilla (vanilla bean paste or vanilla extract); ½ tsp salt; 2 tsp olive, vegetable, or canola oil; 2 ½ cups 300g frozen raspberries (no thawing); 1 tsp cornstarch; ⅓ cup granulated sugar; 1 cup confectioners’ sugar; 4 oz full-fat brick cream cheese, room temp; ½ tsp vanilla bean paste or pure vanilla extract; 1 tbsp heavy cream or whole milk

Jump to Recipe

It all started after a family trip to a raspberry farm. We spent hours picking these plump, juicy berries, and by the end of the day, I was thinking about how to put our haul to good use. Jam and pies felt too predictable… so I told myself, why not wrap them up in soft rolls that highlight their bright flavor in every swirl? And just like that, the idea hit me: a simple raspberry swirl sweet rolls recipe!

Why We Love This Recipe for Raspberry Swirl Sweet Rolls

To our delight, the raspberries don’t get lost in the sweetness. Instead, the sweet-and-tangy contrast stands out so well that you can’t help but keep coming back for one more bite.
The dough already feels soft and dreamy, thanks to the melted butter and eggs. And when the rolls bake, our raspberry filling melds into the dough to give each roll an insanely gooey texture!
You can always have a little fun with these versatile rolls. Swap the raspberries for another berry, add a hint of cinnamon to the filling, or try a bit of citrus zest in the icing for extra brightness. Whatever floats your boat, it’s your choice!

9 Easy Steps to Make Raspberry Swirl Sweet Rolls

What to Prepare Before You Start

Whole Milk: For the richest, creamiest dough, whole milk is where it’s at! But if you’re in a buttermilk mood, feel free to use it – no adjustments needed! And if you’re short on options, 1% or 2% will work, too, but definitely steer clear of nonfat milk. We want the rolls to taste extra rich, after all.
Sugar: A little granulated sugar sweetens up the homemade dough and gives the yeast a little strength to help it rise. We will use some in the filling, too, for an extra layer of yum.
Yeast: You may grab either instant or active dry yeast since both get the job done just fine! (though you need to plan for a slightly longer rise time if you’re going with the latter).
Butter: Our dough is rich and soft, thanks in large part to the butter. Soften it up and cut it into four pieces before you add them.
Eggs: Eggs are here to make sure our dough is as soft and rich as it can be. They team up with the butter to keep everything tender.
Vanilla: Just half a teaspoon in the dough brings a delightful and subtle warmth that nobody can resist. You’ll want a touch for the icing, too. I usually use vanilla extract and, if I’m feeling fancy, vanilla bean paste.
Salt: It balances the sweetness and keeps the flavor lively.
Flour: You may go with either bread or all-purpose flour, though I prefer the former since it makes the rolls a tad chewier.
Frozen raspberries: These guys are a MUST, let me tell you! They’re firm and juicy and roll up beautifully without turning everything into a sticky mess like fresh berries would.
Cornstarch: I find cornstarch thickens the raspberry juices much better than expected. The baked rolls will stay gooey but NOT soggy!

Detailed Instructions

Step 1. Start The Dough

First of all, let’s begin with the dough. Pour some warm milk into the bowl of an electric mixer, toss in 2 tablespoons of sugar, and add your yeast. Give it a good whisk to combine, then cover the bowl and let it rest for about 5 to 6 minutes. You’re aiming for a foamy layer on top, which is a sign the yeast is happy and ready to go.

Don’t have a stand mixer? No problem – a silicone spatula (or wooden spoon) and a big mixing bowl will work, though it might take a bit of elbow grease. Also, you might find the dough tends to stick to the beaters, so stirring by hand occasionally is the way to go here.

Step 2. Add in Sugar and Butter

Once the yeast mixture looks foamy, toss in the rest of the sugar (about ½ cup) along with the soft butter. Set the mixer to medium and let it blend until the butter starts breaking up.

Now, add in your eggs, a dash of vanilla, and a sprinkle of salt, mixing until everything looks combined. Don’t worry if the butter isn’t fully blending in – it might look a bit lumpy, but that’s perfectly fine!

Switch your mixer to low and add the flour gradually, about a cup at a time. Let each cup mix in completely before throwing in the next! After about 4 cups, add one last half-cup and keep the mixer going until you see the dough come together nicely and pull off the sides. Remember, the goal here is to achieve a soft, slightly sticky dough.

Step 3. Knead It Out

Ready for some kneading? Let’s go!

If you’re using a stand mixer, switch from the paddle to the dough hook and let it run for a full 5 minutes. But if you prefer kneading by hand instead, just sprinkle a bit of flour on your work surface and move your fingers for about 5 minutes.

Also, when the dough gets a little too sticky (not that it will always happen, but just in case!), add a small sprinkle of flour as needed, but not too much. We want it to stay soft and just a bit tacky, after all.

Once you’re done, give the dough a quick poke to see if it bounces back. Another favorite trick of mine is the “windowpane test”: tear off one small piece, then stretch it far out until it’s so thin that the light can pass through (without tearing, of course). If it passes this test, you’re good to go!

Step 4. Time to Let It Rise (1st Rise)

Coat a big bowl lightly with spray or oil, then place your dough in that bowl and turn it so it’s covered in a thin layer of oil all over. After that, cover this bowl with some foil, a clean towel, or plastic wrap, and let it sit in a cozy spot for about 2 hours until it doubles in size. Your kitchen counter should work just fine for this!

Step 5. Roll It Out

Has your dough finally risen and doubled? Great! Now, punch it down to release any trapped air, then place it on a floured surface and grab your rolling pin. Roll the dough into a 12×18 rectangle.

If it keeps shrinking during this process, cover it a bit and let it sit for about 10 minutes so the gluten can relax, then continue rolling. We need the dough to be smooth and even, though, so don’t rush this step.

Step 6. Make the Raspberry Filling

For the filling, grab a bowl and mix frozen berries with a bit of cornstarch and sugar. Sprinkle this fruity mixture evenly across the dough.

After that, roll the dough tightly along the long side to form a nice log, and use a sharp knife to slice it into 12 warm rolls (each about 1.5 inches thick). When you finish, place them in a greased or parchment-lined 9×13 baking pan.

Step 7. Second Rise

Now, cover all the rolls and let them rise again, this time for about 85 to 90 minutes until they look puffy. You might notice some juice from the raspberries pooling at the pan’s bottom, but don’t worry; this just means they’ll be super juicy and delicious!

Step 8. Bake to Perfection

Preheat your oven to 350°F (177°C), then slide the rolls in and bake for around 28 to 35 minutes until they’re just lightly golden on top. Halfway through your baking, tent some foil over the rolls to prevent them from over-browning too fast!

When they’re done, pull them out and let them cool in the pan on a wire rack (10 minutes or so) while you whip up the icing.

Step 9. Whip up The Cream Cheese Icing

In a big or medium bowl, beat cream cheese with your mixer (set at medium) until it’s beautifully smooth. Add confectioners’ sugar, a splash of cream or milk, and a little vanilla, beating at low speed at first and then on high until creamy and fluffy.

That’s it! You can now spread this dreamy icing all over the rolls and get ready for pure heaven with each bite.

Can’t get enough of raspberries? (and honestly, who can?) Try my lemon raspberry cupcakes and dark chocolate raspberry cake, then!

Extra Note

If you want to elevate the raspberry flavor, add a teaspoon of lemon or orange zest to the filling! It brightens everything up and adds a hint of freshness that’s perfect for spring and summer alike.

FAQs

Can I freeze the rolls after baking them?

Absolutely! Let them cool completely, then wrap them up tightly and pop them in the freezer.

What if I don’t have a rolling pin?

No rolling pin, no problem! A clean, sturdy bottle (like a wine bottle) will do the trick. Just add a bit of flour to prevent sticking, and you’re all set.

How can I make these rolls ahead of time?

If you want to get a head start, prepare the rolls up until the point where they’re shaped and placed in the baking dish. Cover them tightly and put them in the fridge overnight. The next morning, let them come to room temp, give them a final rise, and bake as usual.

Have fun with my sweet roll recipe!