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Photo overload coming your way today.
I made, what I consider, the most perfect breakfast sweet roll over the weekend and I am so very excited to share them with you today. Not only were they fun to photograph, they were SO incredible to eat and enjoy. And not only for breakfast. 
Juicy, sticky, fluffy, sweet heaven.
Kevin’s mom and I spent our Friday night making sweet rolls. I’ve told you before, I’m a boring gal, but I really couldn’t think of a more perfect way to spend my evening after a long workweek. We decorated a Christmas tree and waited for the sweet rolls to rise. It was perfection.
I got this recipe from the Food & Wine website a few months ago, pinned it, and never quite mustered up the time and energy to make the yeasted roll myself. As we were kneading, rolling, cutting, and of course – taste-testing, I couldn’t help but kick myself in the butt. Why did I wait so long to make these? They are SO fluffy, tender, soft, and oozing with sweet raspberry goo in every bite.
I trust that you’ll be smarter than I am and dash to your kitchen right now to begin.
*Be sure to read the why’s and the why not’s of this recipe if you are looking to make the rolls yourself:
To begin, warm up some milk. I did so on low heat over the stovetop until the milk was lukewarm – be careful not to scald the milk. I didn’t use a thermometer, but if you choose to do so, aim for roughly 95F degrees. Pour the milk into a bowl of your stand mixer fitted with a hook attachment. Add your yeast and 2/3 cup of sugar. Stir it a little bit, cover, and walk away. You are testing your yeast to prove that it is alive and active with this first step.
I checked the bowl about 10 minutes later, after I finished gathering the other ingredients for the rolls. If the yeast/sugar/milk solution has become frothy or bubbly, you have your “proof” that the yeast is alive. If not, the yeast is a dud. Toss it out and start over again with a new batch of active dry yeast. Our yeast was ready and good to go.
With the mixer running, add your softened butter – be sure it is not melted or too hard. Crack 2 large eggs, add them one at a time, then a touch of salt. Let the mixer run for a bit. Manually scrape down the sides and stir by hand as needed. Next, slowly add the flour. Little by little. Mix for up to 10 minutes on medium high speed until a soft dough forms. I thought my mixer was going to break down as it jostled about for 10 minutes! Luckily, we were fine.
For the amount of flour: the recipe states 4.25 – 4.5 cups. I used 4 and 1/2 cups because the dough was much too sticky with only 4 and 1/4 cup. In fact, after 10 minutes in the stand mixer, I kneaded the dough by hand on a floured surface for about two minutes because I still felt it was much too sticky. To test the dough’s readiness, poke the dough with your finger and if it springs back, it is good to go. After mixing for 10 minutes and then kneading by hand on a floured surface, the dough was ready to rise.
Form the dough into a ball, and place in a lightly greased bowl. Cover with a dish towel and set in a warm place, until it doubles in size. We had the stove on earlier from warming up the milk, so we placed the bowl on the flat electric stove-top and went to decorate the tree as we waited. If you make these in the summer time, be sure it is not an overly humid day as the air’s moisture will have a negative affect on the dough’s rising. The dough took about 1.5 hours to practically double in size. It was squishy and so soft!
Get your baking pan ready. I used a 9×13 baking pan, your standard size cake pan, and lined it with parchment paper. I sprayed the parchment paper with nonstick spray so the rolls could easily be removed.
Get your roll on. Break out your rolling pin (and your ruler!) and roll that glorious ball of dough into a 10×24 inch rectangle on a generously floured surface. Oh geez. I completely underestimated this size before we got out the ruler! Trust me, it will roll out into a rectangle this large. Make sure the dough is completely uniform in thickness and a precisely 10×24 inches in size.
Mix frozen raspberries with a touch of cornstarch and sugar. Frozen – yes, frozen. Fresh raspberries will be much too juicy and delicate for the filling, which is perfect since they are not in their prime this time of year. Frozen berries are the way to go – try blueberries or cherries instead!
Pour the cold sugared raspberries over the large dough rectangle and tightly (TIGHTLY!) roll up. I thought the rolling was the most fun. :)
Using your sharpest knife, cut into 16 rolls. This means the rolls were precisely 1.5 inches in thickness. Stuff the rolls into your baking pan, 4 in each row, leaving space between each one so they have room to expand. Some rolls will be more tightly compacted since the pan is longer than it is wide. That’s ok, I promise.
Cover your baking pan and store in a warm place once again.
More waiting time – about 2 hours. That’s ok, there really isn’t much “work time” with this recipe - just more “wait time.” This worked out well since we had other things to keep us busy. Like making dinner and detangling 100,000 Christmas lights.
You may also use your wait time and sleep – allow your ball of dough in the first step or your cut up rolls in the second step, to rise overnight. Just keep them at room temperature either time and you’ll be good to go.
In this step, be prepared for the berries to release their juices. The bottom of your pan will be FULL of a glorious sweet red raspberry juice, only to be absorbed in the baking process. It turns into an incredible sticky raspberry glaze over the bottom of the rolls. Love.
Bake time! 
The rolls only take about 25 minutes in the oven. Be sure to cover your rolls with foil – it didn’t state this in the original recipe, but this is crucial to prevent the tops of your rolls from getting too brown. I covered my rolls about halfway through the baking process; the next time I make these, they will be covered the entire time in the oven. The recipe also states 425F degrees. WAY too hot for my rolls. Go for 400F here.
The smell. Oh my lanta, the SMELL of these rolls baking is pure bread oblivion. Your kitchen has just turned into a bakery and the only thing on the menu are sweet rolls. While I adore the smell of my candied pecans baking, nothing compares to fresh sweet rolls in the oven. WOW.
Cool your rolls, in the pan, on a wire rack for about 15 minutes. I cooled mine overnight so they’d be ready for their glaze shower first thing in the morning.
Make your glaze. Mmm. That glorious glaze. A simple combination of heavy cream and powdered sugar. Nothing else. Feel free to use half-and-half or milk. With either half-and-half or milk, keep in mind it you may need more sugar than I used to get the glaze to be as thick and creamy.
Shower those rolls with the sweet stuff.
Serve the rolls warm. I froze a few of mine (without glaze) to warm up and enjoy on Christmas morning. My mom was so excited to see a picture when I sent one to her of the finished rolls. She cannot wait to taste one!
I cannot tell you enough how incredible these rolls truly are. The wait time, about 4 hours total, is a bit tedious but not too bad if you have other things to do around the house or let the rolls rise overnight to bake in the morning. Yeast, an ingredient requiring a ton of patience, is SO worth it. There is quite simply nothing like a from-scratch, sweet, doughy roll first thing in the morning.
The rolls are tender and fluffy, so soft and springy with each bite. And so darn PUFFY! Simply put, imagine the softest dinner roll you’ve ever tasted. Make them a little sweeter, add some sticky raspberries and creamy glaze and you can imagine what I’m trying to describe here.
I cannot even WAIT to make these into orange rolls, or use this recipe and make a caramel pecan filling. Or a simple cinnamon/sugar/butter filling. I just cleared the store shelves from yeast over the weekend so I can get crackin’ on all my sweet roll plans.
An important closing note: if the ball of dough does not rise, the yeast was dead, not the recipe!
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makes 16 rolls, Active time: 30 min, Total: 4 hours (or overnight)
Ingredients
- 1 cup milk
- 2/3 cup granulated sugar
- 1 and 1/2 tablespoons active dry yeast (2 standard size packets)
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 2 large eggs
- 1/2 teaspoon salt
- 4 and 1/2 cups all-purpose flour, plus more for dusting/rolling
- One 10-oz. package frozen raspberries (NOT thawed)
- 1/4 cup plus 2 Tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 cup confectioner’s sugar
- 3 Tablespoons heavy cream (or half-and-half or milk)
Instructions
- Make The Dough: In a small saucepan, warm the milk over low heat until lukewarm (no need to use a thermometer, but to be precise: about 95 degrees F). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment and manually stir in the sugar and yeast. Cover with a towel and let stand until the yeast is foamy, about 5-10 minutes. Add the softened butter, eggs, and salt. Scrape down the sides and manually stir as needed. Gradually add the flour and beat at medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
- Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours.
- Line the bottom of a 9x13 inch baking dish with parchment paper,leaving room on the sides. Turn the dough out onto a lightly floured work surface and, using a rolling in, roll into a 10x24 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
- Make The Filling: In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the cold sugared raspberries evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Cut into 16 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours. The berries will release their juice at the bottom of the pan - this is OK.
- Preheat the oven to 400F degrees. Cover the rolls with aluminum foil and bake for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for about 15 minutes.
- Make The Glaze: In a small bowl, whisk the confectioner’s sugar and heavy cream until smooth. Add more sugar or cream, depending how thick you want the glaze. Pour glaze over the rolls and serve warm.
Notes
*Make Ahead:* The recipe can be prepared through Step 4. Cover the rolls and let sit overnight at room temperature before baking in step 5. Baked rolls can be frozen up to 2 months and warmed up to enjoy at a later date. Glaze right before serving.
Recipe source: Food & Wine with a couple slight changes to the ingredients and preparation.
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Wow. Just… wow.
What are your favorite roll or bread recipes like? This is my first yeast recipe on Sally’s Baking Addiction and I could not be more thrilled with its result!
Here are some similar recipes:
Dark Chocolate Raspberry Banana Bread
Mini Cinnamon Buns (no yeast)
White Chocolate Chip Mango Banana Bread
{ 90 comments… read them below or add one }
I will definately have to try putting fruit in my rolls. They look FABULOUS!
I used to have a problem with things rising since I keep my house kinda cool & there really isn’t a lot of sunlight that comes in. Then I read somewhere that using a heating pad under your dough/pan really helps. Boy, does it! I’ve never had a problem with *yeasty* delights again.
The Witch’s Kitchen recently posted..How would you like~
a warming pad – i adore that idea. i’ve also heard that heating up the oven to 200F and then turning off, then putting your dough inside the cooling off (but still warm) oven works wonders as well.
ohh…those look so goey and good! I never thought to add raspberry to a cin roll. Great idea!
Luv What You Do recently posted..Forth Annual Bear’s Chili Party
Thanks! I adore fruit in pastries and knew this one one I had to try! you’d love it
i love everything on your blog : )
Good GLORY! These are breakfast perfection. Raspberry is one of my favorite fruits when it comes to sweets/desserts and it this is proof why! And your idea of a Friday night sounds amazing to me, too.
Liz (Little Bitty Bakes) recently posted..Triple Chocolate Chip Cookies
same here Liz! I adore raspberries in pastries and breads. These came out much better than expected and I had high hopes for them – so you can imagine how much I adored them!!
Seriously Sally! You will be the end of me…I really want to try these with blueberries! Every year I must have wild Michigan blueberries in my freezer to get me through each year. If I can’t get up there to pick them myself, I’ll pay my sisters to pick them for me.
Mixed berry would also be dang good…
These look beyond amazing!
Loretta | A Finn In The Kitchen recently posted..Meat Lover’s Breakfast Casserole
Thanks Loretta! I want to try these with blackberries or mixed berries one time. Blueberries too, great idea! Maybe add some cinnamon to the blueberry version. Yum!
Homemade sweet rolls of all kinds are amazing. I love that fresh fruit is in these and that they are flexible and could include just about any fresh fruit. Totally agree on covering the rolls. Flour Bakery’s famous sticky buns are amazing (I have to share them on my blog soon) but the recipe doesn’t call for them to be covered so the first batch got too brown and crunchy for my taste. In my opinion rolls like this just aren’t meant to be brown and crunchy.
Laura Dembowski recently posted..Caramel Apple Bread Pudding
all kinds of amazing – YES! That’s exctly how I feel Laura. Thes are my first homemade sweet roll recipe, ni the past i’ve enjoyed my mom’s baking. I am very glad I covered these b/c they would have just gotten way too brown and hard on top. Not something I’m looking for with a fluffy sweet roll!
Holy Moly – I am having a hard time believing this is your first yeast recipe on your blog! The photos look absolutely amazing! I love making my own cinnamon rolls – they taste SO much better than store bought
I am totally going to have to try this recipe out. Fruit pastries are so yummy!
Becky @ Olives n Wine recently posted..My Holiday Health Perspective & Weekly Health Goals
homemade cinnamon rolls or sweet rolls have NOTHING on store-bought, you are right Becky!! Thanks so much, I am flattered you like the photos so much! I had fun taking the pictures.
The rolls are so pretty.
Hello gorgeous raspberry rolls! Where have you been my entire life? I am in love. These look so stinkin’ good Sally! I usually make cinnamon rolls for Christmas morning but these are making them pale in comparison.
Reeni recently posted..Neapolitan Christmas Cake: Baking Partners Challenge #5
Thanks Reeni! I adore fruity pastries and am so glad I tried my hand at these over the weekend. We’re having them for Christmas brunch! Your cinnamon rolls will be excellent, I have no doubt about that!
You did such a fabulous job on these, Sally! I love sweet rolls, and I have been planning to make some for us on Christmas morning (hoping mine turn out as gorgeous as yours!). I LOVE the idea of using raspberries in these. I bet the flavor was phenomenal, and the color!?! Just so vibrant and pretty!
Ashley @ Kitchen Meets Girl recently posted..My Holiday Wish List
The raspberries were the PERFECT touch – I love how bright they are all tucked inside. Thanks so much Ashley! Your christmas morning breakfast sounds incredible!
I looooooooooove sweet rolls. I’m even making them for Christmas (monkey bread style) so I can have them and my kid can have her monkey bread.
Dorothy @ Crazy for Crust recently posted..Cookie Delivery Printable {Teacher Love}
i love the compromise there dorothy – monkey bread sweet rolls. everyone wins!!
Congrats! You did it! And of all yeasted recipes to try first, you tried a roll, with filling, and one that needs glaze. It would have been too easy for you to just bake a loaf of you know, white bread
So now not only can you make yeast-recipes, you can make filled-rolls, so pretty much, you went from 0 to 60 overnight. CONGRATS! And they’re gorgeous. And can you see why now I am hooked and posted like 4 or 5 yeast recipes in Nov? And yes, each recipe is quite epic in itself, i.e. the typing, instructions, waiting time, but the actual workload isn’t that bad.
Oh my lanta <— LOL I havent heard that in ages.
And the rolls are stunning. The colors, the GLAZE. The dough, the whole post. Sally, beautiful!
Averie @ Averie Cooks recently posted..Handmade Luxury Chocolate Giveaway
Averie! Thank you so much. It is safe to say that I am now obsessed with baking yeasted breads/ rolls. When I was “taking time off earlier today, I was obviously researching more yeasted rolls recipes to make. Duh!
These came out more perfect than I expected and YES now I know why you postes so many recipes w/ yeast in a row. Can’t wait for my second round!!
I want to eat these for breakfast, lunch, dinner, and a midnight snack!
Stephanie @ Eat. Drink. Love. recently posted..Holiday Gifts for Foodies 2012
oh gosh Stephanie… me too!!
OH my gosh. These look like perfection. I WILL definitely be making these! You post the most delicious combinations, I swear. I want these all up in my face.
Thank you Taylor!! Let me know how they turn out!
How do you find the time to make all these delicious treats?!? Love the addition of raspberry! Does it get much better?? I think not.
Colleen @ What’s Baking in the Barbershop?! recently posted..My First Attempt at Cake Pops! Vanilla Cake Pops & Babycakes Cake Pop Maker
Hey Colleen! Well, when I’m not working my day job or with my family & friends, I am baking! I’m sort of boring. Fruity pastries are my favorite! Glad these turned out so well.
the photo overload is killing me as I keep reading making me SO hungry specifically for these sweet rolls. each one! ..my favorite fruit to use in dishes is raspberries…I SO want to make this…now I have to muster up the energy…or maybe you deliver?
beautiful pictures!!!!
Angela @ AnotherBitePlease recently posted..{meatfree monday} leek & potato soup
no delivery service set up yet but if you are ever int he Baltimore area, we can have a baking party. Raspberries are mandatory! Thanks for the compliments Angela!!
Oh wow, Sally, you’ve outdone yourself…every one of those pictures is magazine worthy! Seriously, you are so talented! I couldn’t possibly pick a favorite because they are all so interesting and unique…but I guess I really REALLY love the third one because I’m partial to geometric patterns and it looks like the most delicious tiling EVER.
I LOVE the gorgeous colors too. So many options! Blueberries, blackberries (!), strawberries (!!)…thanks so much!
Hey Caley! Thanks! I like that shot too – although the top is a tad out of focus. Working on getting more “crafty” with my photos. I am so happy you appreciate the photography as well as the recipes – the photos are harder than the baking sometimes! I’m going to try a mixed berry roll the next time I make these, I think that sounds fabulous!
These were the perfect way to start baking with yeast! They really are beautiful, and your photography is stunning. Thank you for sharing these with us!
Joy from Yesterfood recently posted..Winter Sunshine Trail Mix
Hi Joy – thank you so much for the compliment on the photography. They were very fun to shoot on Saturday. They were a huge success and I can’t wait to test my hands at more sweet roll/yeasted bread recipes. Thank you!
Oh my, Sally!! Congrats on the sweet roll success! I am always so excited to see a fellow baker succeed in baking with yeast. And… I know these rolls are not the last ones.
Your raspberry version is so adorable and delicious! And what a coincidence: we had cranberry sweet rolls for breakfast today!!
Beautiful pictures as always! xoxo
Anna @ Crunchy Creamy Sweet recently posted..A Day of Silence
Thanks Anna! And thank you so much for letting me know about the comments – that is so frustrating! a wonderful coincidence, I love cranberry sweet rolls – I’ve had a cranberry & orange sweet roll before. SO good! I have no doubt yours are amazing. Thank you again Anna!
Wow, these look absolutely incredible and terribly dangerous. I have been having dreams about sweet rolls and now they will continue until I make this recipe!
Jocelyn (Grandbaby Cakes) recently posted..Eggnog Cheesecake and a CHRISTMAS GIVEAWAY!!!
Oh my. I love anything with raspberries in it. These look fabulous!
I use the trick of turning the oven on low to warm up, then turning it off and putting my dough in the oven to rise. Works perfectly!
Herbivore Triathlete recently posted..Christmas Traditions~Swedish Pepparkakor Edition
Yes, I’ve learned that oven trick works well too. Will try that next time!
Oh my goodness – I could definitely get on board with these! I don’t get to bake much with yeast but this is an exception I’ll have to make!
Chung-Ah | Damn Delicious recently posted..Blurb Giveaway!
Thanks Chung-Ah! And thanks for letting me know that there may have been a problem w/ the post. The server upgrade is STILL acting crazy on me – even for new posts. Thank you again!
These rolls look absolutely phenomenal!!! Thank goodness I don’t have all the ingredients in my house because I would be making them this minute, and would eat way more than I should!!! Gorgeous!
Carol | a cup of mascarpone recently posted..copycat starbucks gingerbread loaf
I bought a package of frozen mixed berries to try a slight variation of them and I cannot wait! Thank you so much, I’m glad you like them. If you try them, let me know! It was hard to stop picking at them, one after the other…
oh my gosh. raspberry sweet rolls are a weakness of mine, but i’ve never tried making them myself. pinning your recipe. and drooling over your gorgeous photos. hope i can make these for christmas morning!
aimee recently posted..Buffalo Ranch Chicken Tacos (Chili’s Crispy Chicken Taco Copycat) (Winger’s Sauce Copycat)
Hi Aimee! Thanks so much and yes, I’ve had raspberry sweet rolls many times before and I was thrilled how well my homemade version came out! Thank you for the pin and the compliment on my photography. We are having them for Christmas morning and I hope you can too!
these look absolutely delicious. your photos have me drooling all over my computer. i will be making these very soon!
thank you! and let me know how they turn out when you make them.
Wow – by the time I got to the bottom of the post after all of your amazing photos, there was only one thing I could think of – I must, must, MUST have sweet rolls. Gorgeous!
Rereading this post and looking at the photos, trust me… I have the same thoughts! Thanks Patricia!
Are you serious? These look so festive, so red, so gorgeous! I like that it’s a change from the regular cinnamon rolls. I’ve done lemon ones before. I have a pack of blueberries, might sub and make a batch of these
Jayne recently posted..Zucchini Beef Stirfry
lemon rolls – now that sounds fabulous Jayne! I may have to try that. And I have a blueberry version of these written down. I must try those as well!
Ohhhhh man. I pinned these yesterday and saw them again at a link party today at chef-in-training! They look absolutely-freaking-divine.
Amanda @ the-taste-tester.com recently posted..*EASY* Restaurant Style Salsa
Hey Amanda! So glad you found them again. It’s a sign you must make them I suppose!
These look great Sally! I want to expand the type of recipes I bake (particularly yeasted recipes like this one
) I’m thinking my first try will be a glazed cinnamon roll…I need reminding of the ones I ate on honeymoon at DisneyWorld 
Joy @ Baking-Joy recently posted..Blue cheese and walnut biscuits
Hi Joy! Thanks so much – this was my first try at a yeasted roll recipe and I have no doubt in my mind that you will succeed with these! glazed cinnamon roll is another amazing option too of course.
Wow, Sally, these rolls look so perfectly tender and flakey! And what a fantastic flavor combination of tart berries with sweet icing! I may have to make these for Christmas morning breakfast!
Mercedes recently posted..Mini Almond Coconut Cakes Recipe
it’s what we’re having for christmas morning breakfast as well, Mercedes – thanks so much!
These look perfect for Christmas brunch!
Nicole @ Lapetitebaker recently posted..Something Different
Thanks Nicole! they are on our christmas breakfast menu.
Just made these and have them covered to put in the oven in the morning! So excited to see how they turn out!
Hi Marti! SO very glad you made them – let me know how they are!
they turned out awesome sally! they got soooo puffy and delicious! i have to admit that i cheated a bit and used some frozen bread dough that needed to be used up and it worked awesome! rolling out the dough takes patience, but it worked great! thanks for the awesome recipe! (this isn’t the only awesome one i have enjoyed) have a very merry christmas full of friends, family, joy and laughter
(and lots of sweet treats!)
a little cheat here and there isn’t so bad!! I am so so so glad to hear that Marti! We enjoyed these yesterday morning.
Merry Christmas!!
Hi there,
Do you think I could make these without a stand mixer?
Thanks,
Nicole
Hi Nicole! Yes, I stated in the post above that if you do not have a stand mixer, you may knead the dough by hand. To mix the ingredients, a handheld mixer is preferred in lieu of a stand mixer. if you have no mixers, mix that by hand as well. Thank you and I hope you enjoy!
I made these today and the dough was perfect. I started by adding 4 c of flour to my mixer and used almost 1/4 c more. The rolls came out too toasty on top and started burning on the bottom. Next time I make them I’ll bake them at 375 or 350 and bake them longer. Also I’ll add just a little more salt. Thanks for sharing
SO glad Ellie! Did you cover the rolls as you baked them? That prevented my tops from getting too brown. I’m happy you loved them as much as we did!
I hate photographing sweet rolls! You did a great job, though.
And sweet rolls with raspberry sauce! Eeeee! I’ve never tried that combo but I know it has to be amazing! And like you said… orange?! Fantastic idea.
Erin @ Texanerin Baking recently posted..Soft and Chewy Grain- and Gluten-free Gingerbread Men
I cannot believe I’ve never put fruit in sweet rolls like this. I’ll be honest, I saw this post last week but just haven’t had time to do any commenting but these have been stuck in my head – they are SO gorgeous. The color from the raspberries is amazing
Heidi @ Food Doodles recently posted..Substituting Whole Grains in Cookies and a Cookie Roundup!
Well I am SO glad you are letting me know how much you like these sweet rolls, Heidi! I recently made another fruity sweet roll just like this to share on my blog next week.
Made these for Christmas breakfast…and they were so beautiful and so delicious. I chose to splurge and make a butter/cream cheese icing and might add almond somewhere in the recipe next time…Thank you for a great recipe…and, strangely, we thought these tasted better the next day! Some sweet roll recipes don’t stay good a few hours after baking…getting dry, etc, but these were just perfect! I’m assuming due to it’s rich dough… Thank you! Because two splurgey breakfasts in a row was plenty, I froze the rest. I’ll be interested to see how that works….It would probably have been better to freeze them unglazed, but that wasn’t an option this time. I’ll keep my fingers crossed!
Hi there! I am so glad you made and loved these rolls – as much as I do. I actually froze them WITH GLAZE before too. And just letting them thaw and warming them up with the glaze recipe I used (without cream cheese) – they were perfect. But if you simply let yours thaw – they wll be fine. Of course they won’t taste as wonderful fresh, but they will still be wonderful. I liked mine the next day too – maybe not as much as the first day, but still great nonetheless. The dough is rich, yes. But also fluffy & soft. Thanks so much for letting me know you made and enjoyed these rolls!
I came across your blog on Foodgawker and I love it!!
Hey Sarah! Thanks so much for taking the time to comment. So glad you found my site. Let me know if you make anything!
I do this dough recipe with one packet of yeast:) so yummy. And I use a cream cheese frosting from allrecipes.com, cinnabon cinnamon rolls. You should definitely try it!
mmmm I’ll have to try cream cheese frosting next time. thank you for the suggestion Gina!
I am about to pop these in the oven… I am new to making yeast dough… Is there a trick to rolling it out evenly and in a rectangle? Also, mine rose so much over night they are bursting out of my baking dish… Is that ok? I’m not sure if I should adjust the baking time or not.. trial and error I guess! Well they smell and look great (even though I can’t roll out dough to save my life)
Hi Ashley – I see your other comment but about rolling it into a rectangle… you REALLY have to work at it. Keep rolling and shaping with your hands as needed. It took me almost 10 minutes to get this into a perfect rectangle.
Okay so part 2 of my experience.. baked them at 400 for 25 min and covered them with foil right off the bat. The edges still ended up over browned but the center was still raw and stuck to the foil.. (my oven may have hotspots… It is old and we just moved in a few months ago so I’m still learning it’s quirks) Nonetheless, they turned out extremely tasty!
Also, it’s just my husband and I and our 2 + 4 year old so the whole batch is a bit much. Would it be possible to freeze half the unbaked rolls to make at another time? If so, how would I bake them when I needed them? (thawed or frozen? Temp and times)
Lastly, this dough is incredible! Do you think you could post something on turning it into coffee cake? (also different variations such as cinnamon sugar, fruit and creamcheese etc) it seems like it would be fantastic but I’m not as baking savvy or creative in the kitchen as I would like
Thanks!
Hi again Ashley! Here are my replies to your comment:
1) I am SO glad you and your family love them. I just made them again last night but with a different filling. MY oven has hot spots too. The edges will always be more brown than the center. I can’t fight that! Darn oven. But my centers are always baked all the way through. I suggest reducing the oven temp down to 350 and bake (covered with foil) for 30 minutes next time since you have a pesky oven!
2) I have no experience freezing the unbaked rolls and then baking after, so I can’t offer sound advice there. However, I have a freezer full of baked sweet rolls. They are not iced. I simply take a bunch from the batch I bake and freeze for later. Then, I let them thaw – warm them up in the microwave and drizzle on the glaze (if I want glaze!). They freeze wonderfully, for up to three months, after being baked.
3) I love this dough as well and I’ve never thought to turn this into a coffee cake. In fact, the only coffee cakes I’ve ever made do not require yeast. ACtually, I have a coffee cake recipe coming in a few weeks (no yeast). I imagine these rolls would be fantastic as cinnamon rolls with cream cheese icing. Bake for the same amount of time but fill with 2 Tbsp softened butter, 1/2 cup sugar, 2 Tbsp cinnamon.
Thanks Ashley!
These are great! I made them with blackberries, instead of raspberries because I had none and they are awesome! The tart berries, the sweet dough, my goodness!
Hi Cierra! Thank you so much and I’m glad you made these! I love the idea of blackberries. I made these with cherries on Friday and LOVE them! Will be posting those soon.
WOW…. these were amazing! Love the tart raspberries with the sweet dough. Thanks for sharing the recipe! These will go into our favorite recipes file for sure!
Hey Michelle! That is so great to hear. This is my favorite sweet roll recipe ever.
I made 2 pans of these for a birthday breakfast at my husband’s office. They were a grand slam, out of the park home run… and the extra glaze made it even better. Thanks for posting such great pictures and tips … I’m a fan.
So glad to hear that Deb! I love these rolls too.
Hey Sally,
I’m a new reader, I first ran into your giant cookie recipe and have yet to try them because I was distracted by THIS recipe!
I made a batch last night to bake in the oven this morning and they were delicious! A few notes, I covered mine the whole time with foil and they never browned so I left them for 10 minutes uncovered, so I baked it for 35 minutes. Regardless of the extra time, they were amazing! Thank you for running a lovely blog 
- Aspiring Pastry Chef!
Thank you so much for reporting back Angie! I’m so glad that you love these – they are definitely one of the best rolls I’ve ever made.
I really did, as well as it being my first time working with yeast as well! Thanks for being detailed and helpful. I hope to try out all of your other wonderful masterpieces
Holy moly. Sally, these are AMAZING! My family really enjoyed the cake batter cinnamon rolls last month, and though I was contemplating making your new crumb coffee cake recipe for Mother’s Day, I ultimately went with these since I’ve been drooling over the pictures for weeks. They are every bit as wonderful as I’d hoped! And the aroma as I opened the oven…. ahhhhh! I made them the day before and let them rise overnight, which made for a fantastic breakfast with no work for me on Mother’s Day!
Thanks so much for all of your outstanding recipes – I only found your blog last month but I am completely hooked.
I am so glad to hear that you loved these Amanda!! Good choice for Mother’s Day.
Let me know what you make next. I love hearing about it! 