These Raspberry Sweet Rolls are very similar to Cinnamon Roll, but with a prettier sweet and tangy fruit filling. Glaze it for an added sweet kick or serve unglazed for a lighter version.
I love to bake and have a whole list of new recipes I want to try out this fall! I made the first recipe on my list this week, and wanted to share it with you today, because it was SO delicious! I made these Raspberry Swirl Rolls and they are honestly one of my favorite things I’ve ever made! Definitely a keeper recipe!
What makes these raspberry sweet rolls special?
These sweet rolls are very similar to cinnamon rolls, but much less sugary and light. Instead of the cinnamon butter in the cinnamon roll filling you have a lightly sweetened raspberry filling. There is no added fat, but the rolls remain soft and moist.
The moisture from the berries play a big part in making the rolls soft and moist. So if you it without icing (not as pretty) or with a light drizzle of simple glaze (as in this recipe) it is a low calorie treat!
Trust me with something as pretty as these you won’t miss the extra calories!
Tired of Cinnamon
This is a pretty snack for those cinnamon haters. I wasn’t aware that there were so many among my friends who fell into that group. This group seems to grow larger and larger every fall and winter. Well if your senses are beginning to feel assaulted by cinnamon, this is the roll to make.
There is no cinnamon here – in facts no spices at all.
Making the raspberry rolls
There are essentially two parts to raspberry sweet rolls. The bread dough and the filling. The filling is spread over the flattened dough, rolled and sliced. The slices bake and create the lovely ruby red swirls in the rolls. Isn’t that pretty?
The dough is a lighter version of sweet dough. It uses about half the amount of butter and sugar compared to the regular sweet dough. It works great as the fewer yeast inhibitors help the dough rise faster.
The the berry juices helps the dough stay soft and moist while it bakes. So reducing the butter does not affect the softness of the bread.But if you prefer to use a richer dough, by all means go right ahead.
The filling can be made with fresh or frozen raspberries. Isn’t that convenient? Make it in the dead of the winter with frozen berries or in summer with fresh berries!
The ones pictured here are made with fresh berries, but the one in the video is made with frozen. When thawed a little frozen berries are easy to work with.
There are only 3 ingredients in the filling – raspberries, sugar and corn starch. Toss it all together. Cornstarch is needed to trap the berry juices. As the rolls bake cornstarch absorbs the juices and create a wonderful thick filling (with absolutely no work !!). If you do not have cornstarch use thrice the amount of flour.
Fresh berries retain their shape longer and do not give out as much as juices as the frozen berries. In either case smash the berries so you can spread in an even layer. Smash and make the filling just before spreading it on the dough, this will prevent it from giving off more juices.
If the berry filling turns out to be extra juicy, pour the remaining juices over the rolls. If the berry juices are runny, transfer the rectangular dough onto a parchment sheet. Spread the filling and roll on the sheet. Let the parchment collect the run away juices and drizzle it over the shaped rolls before setting aside to proof.
I am perfectly happy to devour this plain or drizzled with raspberry sauce. But it is a treat, and there was a simple confectioners sugar glaze with a touch of vanilla for that added ‘ooph’ ! Cream cheese icing would be another lovely -*option here.
How to Store
The baked rolls can be frozen after cooling. Wrap the rolls in tin foil and pack in a freezer safe bag and freeze. When ready to use take it out and and bake in a warm oven for 10 minutes until the rolls are warmed through. Drizzle the icing over warmed rolls.
When/How to serve
Usually I make these as an after school treat, and any leftovers become the next day’s breakfast.
Serve these iced or plain. I am not a fan of slathering on a lot of icing on the rolls. To me it makes it overly sweet and one does not get to enjoy the other flavors and textures.These are every so lightly sweet when served plain. Drizzle a little glaze on top for tat perfect balance of taste and looks.
For the dough –
- 1/2 cup milk warmed to 95-100 degrees F
- 1/3 cup granulated sugar
- 3/4 tablespoon active dry yeast
- 1/2 stick unsalted butter room temperature
- 1 egg
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon fine sea salt
- 2 cups plus 2 tablespoons unbleached all-purpose flour plus more for dusting
For the filling –
- 5 ounces frozen raspberries unthawed
- 3 tablespoons granulated sugar
- 1/2 teaspoon cornstarch
For the glaze –
- Just under 1/2 cup powdered sugar
- 1 1/2 tablespoons unsalted butter melted
- 1 1/2 tablespoons milk
- In a large bowl or bowl of a stand mixer, combine warm milk, sugar and yeast and stir to combine. Let sit 5-10 minutes until yeast is foamy.
- Add butter, egg, lemon zest, salt and flour; stir with paddle attachment until dough is well combined, about 3 minutes. Replace paddle attachment with dough hook and knead dough on medium speed for 8 minutes, adding more flour as needed (1 tablespoon at a time) until dough is soft, smooth and elastic and pulls away from the sides of the bowl.
- Remove dough from bowl, knead a few times by hand and shape into a ball. Place ball of dough in a large, lightly greased bowl. Cover with lightly greased plastic wrap and let rise in a warm place until doubled, about 1-2 hours.
- Remove dough from bowl and punch down on a lightly floured surface. Pat dough into a 12-by-5-inch rectangle. In a small bowl, toss together frozen raspberries, sugar and cornstarch to combine. Sprinkle raspberry mixture over dough. Roll up dough from the long end into a 12-inch log, pinching edge to seal. Using a sharp knife, slice log into 8 equal slices. Place slices, cut side-up, into a greased 9-inch round cake pan (or your pan of choice). Spoon any extra raspberry mixture over the rolls. Cover the pan with lightly greased plastic wrap and let rise in a warm place until doubled, about 1-2 hours.
- Preheat oven to 375 degrees F. Uncover rolls and bake until golden brown and the filling is bubbly, about 25-30 minutes. Remove from oven and let cool 30 minutes in pan.