This soft moist dough has been a favorite breakfast treat growing up and mom always made this sweet yeast dough when I was a child, the aroma of sweet rolls baking will make your mouth water for some.
Although raspberry was the family's favorite filling, the dough is very versatile and any fresh berries can be substituted.
For this step-by-step recipe, scroll all the way to the bottom and hit print. All ads will disappear for easy viewing.
Making Raspberry Sweet Rolls Easy
- Make the yeast dough and rise for 1-1/2 hours
- toss fresh berries with sugar and cornstarch
- cut the dough into two halves
- roll out the dough into two rectangles
- spread with filling
- roll up like a jelly roll
- slice
- bake
- the recipe directions and measurements are all in the printable recipe card at the end of this post
Shopping List to Gather to Make Raspberry Sweet Rolls
- dry yeast
- warm water
- milk
- sugar
- softened butter
- salt
- flour
- eggs
- raspberry fruit filling:
- brown sugar
- butter melted
- optional: ground cinnamon
- fresh red raspberries
- cornstarch
- frosting recipe:
- powdered sugar
- cream cheese
- butter
- scroll to the bottom for complete recipe instructions with measurements and hit print
Dough Tips
- the dough is sticky and needs a floured surface when rolling out but do not over-flour or overwork the dough
- if using fresh berries do not thaw, toss with sugar and cornstarch and place on rolled-out dough
- roll up like a jelly roll seam side down
- slice into 2-inch rolls
- cool completely before frosting
Suggestions and Tips for Raspberry Sweet Rolls:
- Milk and water need to be about 110 degrees, if it's too hot it kills the yeast
- Soften the butter and eggs to room temperature so it is soft and mixed in easily.
- Place the dough in a warm place covered with plastic wrap or a towel to eliminate drafts
- The dough will be a little tacky, do not add too much flour
- Always preheat oven to 375 degrees
- Sweet Roll dough is basic and can be used for dinner rolls and other berries can be substituted for the fillings
- Let rise for at least 30 minutes after slicing the rolls
- Rolls are best served warm and reheated for 10 seconds in the microwave
- Omit cinnamon if not a fan and add a teaspoon of lemon zest or orange zest to the berries
- substitute preserves or canned pie fillings for fruit ( lightly spread onto the dough around 1 cup of filling)
- cut the dough into two equal sizes. Make 12 plain dinner sweet rolls and 12 filled (you will need less berry filling for making only 12 filled)
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Our Sweet Yeast Roll Dough
Again this dough is so versatile and if you're not a raspberry fan, blueberries and strawberries are great substitutions but you can also leave them plain unfrosted for dinner rolls.
The recipe is the only one you'll ever need to create your favorite filling just by following these simple steps.
Note: (You can find fun tools for baking under Kitchen Toy Shop on our Amazon Store Front Page ("paid affiliate link") see privacy policy disclaimer)
Yield: 20
Raspberry Sweet Rolls
Simple steps to making fresh raspberry-filled sweet rolls, moist and delicious made from yeast-risen dough.
Prep time: 30 MinCook time: 25 MinInactive time: 2 HourTotal time: 2 H & 55 M
Ingredients
- Dough:
- 2 packages of dry yeast placed in a 1/4 cup of warm water (110 degrees)
- 1 cup milk heated to just warm to the touch (105 degrees)
- 1/2 cup sugar
- 4 tablespoons softened butter
- 1 teaspoon salt
- 3 1/2 to 4 cups flour and more for rolling
- 2 eggs
- Raspberry Filling:
- 12 ounces raspberries, fresh or unthawed solid frozen berries
- Note: strawberries, blackberries, or blueberries can be substituted
- 1/4 cup granulated sugar
- 1 -1/4 teaspoons cornstarch
- Optional: 1/2 teaspoon ground cinnamon
- Icing:
- 1/4 cup melted butter
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
- 1 - 3-ounce package of cream cheese
Instructions
- Dough:
- Heat the milk to just slightly warm ( it's around 20 seconds in a microwave glass bowl).
- Add the sugar, butter, and salt and stir.
- In a large industrial mixer, add 1 1/2 cups of flour, and beat in the yeast and eggs.
- Add the remaining flour beating until it forms a soft dough.
- Continue beating this on medium speed for around 3 minutes or knead by hand.
- Be careful if doing this by hand not to add too much extra flour.
- This will be a little tacky.
- Cover and let rise in a warm place until doubled in size (usually 1 1/2 hours).
- Filling:
- Toss the berries with sugar and cornstarch in a small mixing bowl.
- Mix those 3 ingredients and set them aside.
- Rolling the Dough:
- Using a rolling pin, roll the dough out into a large rectangle on a floured board around 1/2 inch thick.
- Spread the filling mixture on one of the rolled-out doughs.
- Roll up like a jelly roll sealing the edges seam down.
- Cut into 2 or 3-inch thick rounds and place on a parchment-lined cookie sheet to rise for another 30 minutes.
- Bake at 375 degrees in a hot preheated oven for around 25 minutes or until lightly browned on top. Frost while warm with the recipe below.
- Frosting Instructions:
- 1 1/2 cups powdered sugar
- 1 - 3-ounce package of cream cheese
- 1/4 cup melted butter
- 1 teaspoon vanilla
- Beat together and spread on warm rolls.
Notes
Suggestions and Tips for Raspberry Sweet Rolls:
- Milk and water need to be about 110 degrees, if it's too hot it kills the yeast
- Soften the butter and eggs to room temperature so it is soft and mixed in easily.
- Place the dough in a warm place covered with plastic wrap or a towel to eliminate drafts
- The dough will be a little tacky, do not add too much flour
- Always preheat oven to 375 degrees
- Sweet Roll dough is basic and can be used for dinner rolls and other berries can be substituted for the fillings
- Let rise for at least 30 minutes after slicing the rolls
- Rolls are best served warm and reheated for 10 seconds in the microwave
- Omit cinnamon if not a fan and add a teaspoon of lemon zest or orange zest to the berries
- substitute preserves or canned pie fillings for fruit ( lightly spread onto the dough around 1 cup of filling)
Dough Tips
- the dough is sticky and needs a floured surface when rolling out but do not over-flour or overwork the dough
- if using fresh berries do not thaw, toss with sugar and cornstarch and place on rolled-out dough
- roll up like a jelly roll seam side down
- slice into 2-inch rolls
- cool completely before frosting
These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.
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