Raspberry Swirl Sweet Rolls

Soft & fluffy sweet roll dough filled with juicy raspberries and drizzled with glaze.

Raspberry Sweet Rolls - these are so good! Soft & fluffy sweet roll dough filled with juicy raspberries and drizzled with glaze.

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. 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 awesome. 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 something like this? These rolls 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. 😉

Raspberry Sweet Rolls - these are so good! Soft & fluffy sweet roll dough filled with juicy raspberries and drizzled with glaze.

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 for “proof” 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, which slowly breaks down the butter. 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!

For the amount of flour: I used 4 and 1/2 cups because the dough was much too sticky with anything less. 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 summertime, be sure it is not an overly humid day as the air’s moisture will have a negative effect on the dough’s rising. The dough took about 1.5 hours to practically double in size.

Get your roll on. Break out your rolling pin (and your ruler!) and roll that glorious ball of dough into a 12×18 inch rectangle on a generously floured surface. Trust me, it will roll out into a rectangle this large. Make sure the dough is completely uniform in thickness. 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 roll up.

Using your sharpest knife, cut into 12 rolls. This means the rolls were precisely 1.5 inches in thickness. Stuff the rolls into your baking pan, leaving space between each one so they have room to expand. Cover your baking pan and store in a warm place once again.

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions!

Raspberry Swirl Sweet Rolls

More waiting time – about 2 hours. That’s ok, there really isn’t much “work time” with this recipe – just more “wait time.” Alternatively, you could let the rolls rise overnight. See notes in the written recipe below. In this 2nd rise, 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.

The rolls only take about 25 minutes in the oven. Be sure to cover your rolls with foil– this is crucial to prevent the tops of your rolls from getting too brown.

Cool your rolls, in the pan, on a wire rack for about 15 minutes. I cooled mine overnight at room temperature so they’d be ready for their glaze shower first thing in the morning. Make your 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.

Homemade Raspberry Sweet Rolls | sallysbakingaddiction.com

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!

These are incredible. 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.

Raspberry Sweet Rolls


Raspberry Swirl Sweet Rolls

  • Author: Sally
  • Prep Time: 3 hours, 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours (or overnight)
  • Yield: 12 rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


Fluffy, sticky, & sweet raspberry rolls. Follow my easy directions and become a master at sweet roll making!



  • 1 cup (240ml) milk
  • 2/3 cup (135g) granulated sugar
  • 1 and 1/2 tablespoons active dry yeast (2 standard size packets)
  • 1/2 cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces
  • 2 large eggs
  • 1/2 teaspoon salt
  • 4 and 1/2 cups (562g) all-purpose flour (spoon & leveled), plus more for dusting/rolling


  • one 10-oz. package frozen raspberries (NOT thawed)
  • 1/4 cup plus 2 Tablespoons (80g) granulated sugar
  • 1 teaspoon cornstarch


  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream (or half-and-half or milk)


  1. 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°F (35°C)). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a spoon, manually stir in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 8-10 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
  2. 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. Here’s what I do: Rising at room temperature is usually fine, but on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.
  3. Butter/grease/spray with nonstick spray the bottom of a 9×13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 12×18 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
  4. 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 an 18-inch-long log. Cut into 12 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 OR overnight (see note). The berries will release their juice at the bottom of the pan – this is OK.
  5. After the rolls have risen, preheat the oven to 400°F (204°C). 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.
  6. 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. Cover rolls and store at room temperature for up to 2-3 days. Baked rolls can be frozen up to 2 months and warmed up to enjoy at a later date. Glaze them right before serving.


  1. Overnight Instructions: During the second rise, cover the sliced rolls and let sit overnight in the refrigerator before baking. In the morning, remove from the refrigerator and allow to rise in a warm environment for 1 hour (use your oven as noted in step 2 of the recipe).
  2. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  3. Adapted from Food & Wine.

Keywords: raspberry sweet rolls


Comments are closed.

  1. I made these last night but I used strawberries instead of raspberries and mixed the dough the same way as the easy cinnamon rolls (mix all dry ingredients, microwave butter and milk, then mix together with eggs, etc) and completely skipped the first rise (I was tired haha). They rose overnight and look great – baking right now! The only thing is I may need more strawberries next time. With the rolls risen it doesn’t look like there is much between the layers. Thanks for all your delicious recipes Sally!

  2. Dave Gonzalez says:

    Thank you, thank you, thank you. I’ve been eyeing this recipe at Food and Wine, but finally am making it this morning for a coworker’s birthday. It’s nice to know what changes you’ve made to it, like covering the tops and lowering the temp. I was concerned about the liquid, but I feel relieved that it gets absorbed. Thanks again! Love your blog.

  3. I recently got a stand mixer, so I’m on a kick making anything I can with it. I made these last night, but let them rise at room temperature overnight, and baked them this morning. They didn’t look as pretty as yours, but they tasted amazing. I think they rose too much, and some of them turned sideways in the pan while rising. I also had to bake them an extra 10 minutes so that the center was baked all the way through. Even though they weren’t “pretty”, I would totally make them again. They were delicious and really easy to make.

  4. Hello, would it be ok for me to add a cream cheese filling along with the berries, or will adding that ruin the rolls somehow? I’d love to try out this recipe soon either way, just wondering. Thanks.

    1. That would be too much filling for this dough. Perhaps reduce the raspberry filling by 1/2 and then use your cream cheese mixture as well.

    2. Colorado_Mom says:

      Maybe use a cream cheese glaze on top, instead?

  5. Making these now. They are on the second rise and are already looking yummy.

  6. These look beautiful, I must try and make sweet rolls one day. I’ve always been meaning to but I never got around to it! xo

  7. Well, those were incredible! Perhaps the best sweet dough I’ve ever made. I was a little worried on the second rise, as nothing was really rising for me, but once they started baking they transformed. I also used mixed frozen berries and recommend to others as well 🙂

  8. These look amazing! So soft and tender! I noticed that other recipes use 1 packet of yeast. Is there a reason this recipe uses two?

    1. Yep, it’s a completely different dough recipe making a larger batch which requires a little extra.

  9. Hi Sally! i don’t have frozen raspberries but i have a lot of frozen blackberries!
    can i use them??? i mean, will they turn out ok??

  10. Hi Sally!

    These rolls were fantastic – thanks for the tip on covering them.

    Question – made in a 9×13, the rolls were packed awfully tight together when they were completely baked. They were fairly hard to get them apart into individual rolls (meaning, they were a little ragged when pulled apart).

    Any thoughts on either baking them on a sheet pan or dividing them between two 8″ square pans? Interested to hear your thoughts.


    1. Hi Joe. Sounds like your rolls rose quite a bit. That’s completely fine, I suggest two 8×8 or 9×9 baking pans if you try them again.

  11. justine savage says:

    Can I make them in the bread machine?

    1. I made them in the bread machine and it turned out perfect! I used the “dough” program for a 2 lbs bread.

  12. Hi Sally, i Just found your blog and i am completely excited to start baking again with all these great recipes you have. Today i decided to prepare the sweet rolls but used frozen strawberries instead, i also went based off your blueberry sweet rolls recipe instead ( I seen it before). But now looking over this recipe i seen that there are some differences. so now i am i bit nervous how mine will turn out they are in the oven right now. Why are they prepared differently?

  13. Made these today for work. Added macadamia nuts to the raspberries.
    Kept in fridge overnight and left in warmer for 45 minutes before putting in oven
    Also, made cream cheese topping – OVERALl, decision is delicious +++
    Thank you Sally.
    P.S pecan caramel next time

  14. I have some fresh raspberries that I need to use and thought I would make these beauties. Could you use fresh instead of frozen?

    1. Hi Allison, as I mention – 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. This is a good breakfast option for fresh: https://sallysbakingaddiction.com/2013/02/06/raspberry-chocolate-coffee-cake/

  15. I made these last week. I bought some fresh local raspberries and froze them especially. I did roll the dough a little too thick and overbaked them but they came out with a fantastic taste! Next time I’ll learn from my mistakes and I’m sure they’ll be even better. Thank you for the great recipe!

  16. Hi just wondering. .can I half the recipe? I dont need to make so much. So is it ok if i use half the measure of all given ingredients?

    1. Yes, you may easily halve this recipe.

  17. Hi Sally,

    I made these a few weeks ago with blueberries and they were amazeballs!!! It started off not so well, as my yeast wasn’t reacting so I tried it 2 more times with the same results. Eventually I just decided to use the third batch of ‘dead’ yeast. There was no rise in the dough at all by the end of the day so I decided to leave them overnight and happy days by morning they were huge!! I was so very excited to bake them and they turned out fabulously, the bread part was so so soft and light and fluffy I couldn’t believe it! Next time I will add more fruit though as the huge rise in the bread overwhelmed the yummy blueberries a bit. I can’t wait make to make them with raspberries and the lemon ones are also on my list! Breakfast sweet rolls, is there any better way to start the day?!?

    I also wanted to thank you sharing all of your amazing recipes, and for your hard work and trial and error testing – it makes it so much easier for all of us bakers out there. You have made a massive contribution to the baking world and my own personal recipe repertoire!

    So a BIG thank you and happy baking!!

  18. I’m hoping to make these the night before I have a cooking day with family, but I’m concerned about leaving them out to raise all night long. Is it okay to stick the dough in the fridge overnight rather than leaving it out?

    1. Also, do you think it would work just the same if I made them smaller? I’m going to try making this for neighbor treats for Christmas.

      1. sticking the dough in the refrigerator is just fine Jenny. You can definitely roll them smaller as well.

  19. Can you use fresh berries?

  20. We just had these for part of Christmas breakfast. They were so pretty with that deep red color and super delicious. Thanks!

  21. I would love to make these for a valentine’s day breakfast although I don’t have much time in the mornings..do these reheat well?

    1. They reheat well in a 300 degree oven for 10-12 minutes without glaze. Sometimes I microwave a glazed one for only a few seconds to slightly warm it up.

  22. Does your book have all of these recipes?

    1. Sally’s Baking Addiction Cookbook has all new recipes (with only a few recipes that are also on my blog)– this recipe is not in my book.

  23. I posted this question, and it got deleted. I like the sound of this dough and want to try it, my question is, can I make the shape of the rolls round with a well in the center and fill that.

    1. Hi Jeanine, I do not recall this question and do not see it in my spam. Sorry! I’ve never made the rolls that way, but I can’t see why it would not work. Thanks.

  24. Yes! I do this all the time with my sweet roll recipes, including these.

  25. Thanks Leslie! I’m so glad you loved these raspberry sweet rolls.

  26. Rachel Stern says:

    I want to make them a couple days a head of when I need them and don’t want to freeze them. Should these be kept on the counter or in the fridge?

    1. For longer than 2 days, keep in the fridge covered tightly. Before that, I usually just keep them at room temperature covered tightly for a day or two.

  27. Hi Sally,

    I hope your holidays were nice! I am on my 3rd week of vacation on Kauai, and after making your quick and easy cinnamon rolls during the first week (with Macadamia nuts to simulate an expensive local treat), I have been planning since then to make these raspberry ones. I even bought the frozen raspberries that week. The double-rising has been the mental stopper for me, but with only 2 more full days here, I knew I was down to the wire. Plan was to let these rise overnight in the refrigerator and eat them by 7am. But consensus here is to have them for dessert. They are rising in the pan now. Can’t wait! The pictures and the descriptions are great.


  28. Pam Hackedorn says:

    How do I make the pecan filling for the rolls?

  29. Sandra Roberts says:

    Do you know if this can be done with cranberries and oranges?  I’m thinking it might be special for Christmas.

    1. Oh absolutely! Would be delicious.

  30. Hey Sally!

    So i made these yesterday and let me tell you i had so much fun!
    First off: thank you for including gramms in your measurements. I am from germany and just down’t own a set of measuring cups and it was very easy to make theß without having to google the correct incredients all the time. 

    The dough was a pain in the butt at first. It was very moist (i added your ammount of flour but had to add at least half a cup more and it was still sticky!) but it was alright in the end, i didn’t want to add too much flour as i was afraid the dough would become too tough. It all went fine, i just had to be patient and knead knead knead (i don’t own a stand mixer or anything of that kind) and in the end i ended up with the most fluffy, moist and delicious rolls i ever made!!! i used spelt flour instead of all purpose flour and it worked like a charm, i had nothing als at hand so i had to use it. It was fine and it is a very healthy altenative! I thought it would make the dough tough too but it didn’t at all 🙂

    For the glaze i used your ammount of sugar with one teaspoon of milk plus 2 tbsp of creamcheese, about a tbsp of lemon zest and one fully scraped vanilla bean. I can only recommend this as it takes the rolls to a whole new level, the vanilla and the kemin zest go so well with the raspberries and the cream cheese balances out the sweetness of the dough. Also the glaze stays nice and white when it dries, it looks very pretty 🙂

    Greetings from germany

    1. *i typed this comment on my ipad. Only now i see all these horrible typos, i am so sorry! 

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