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Raspberry Sweet Rolls

These Raspberry Sweet Rolls are fluffy, soft rolls filled with luscious raspberry jam and fresh raspberries, perfect for brunch or dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 3 cups all-purpose flour A staple ingredient that forms the base of our rolls, providing a light and fluffy texture.
  • 1/4 cup granulated sugar Sweetens the dough perfectly, balancing the tanginess of the raspberries.
  • 2 1/4 teaspoons active dry yeast This is the hero of our rolls, giving them that lovely rise and fluffy structure.
  • 3/4 cup warm milk Essential for activating the yeast and contributing to the softness of the dough.
  • 1/4 cup unsalted butter, melted Adds richness and flavor to each roll.
  • 1 large egg Binds all the ingredients together and helps create a tender crumb.
Filling Ingredients
  • 1 cup raspberry jam or preserves The star ingredient, lending sweetness and a burst of fruity flavor.
  • 1/2 cup fresh raspberries They add texture and enhance the raspberry flavor with fresh juiciness.
Finishing Touch
  • Powdered sugar for dusting Powdered sugar for dusting A sweet finishing touch that makes these rolls even more irresistible!

Method
 

Preparation
  1. In a large mixing bowl, combine the warm milk and active dry yeast. Let this mixture stand for about 5 minutes until it becomes foamy.
  2. Add the granulated sugar, melted butter, and egg to the bowl, whisking until well combined.
  3. Gradually add the all-purpose flour, stirring until a soft dough forms. Knead for 8 to 10 minutes.
  4. Place your dough in a greased bowl, cover it, and let it rise for 60 to 90 minutes until doubled in size.
Filling and Shaping
  1. After rising, punch down the dough, roll it out on a floured surface into a rectangle about 1/4 inch thick.
  2. Spread raspberry jam over the dough, leaving a 1-inch border, and scatter fresh raspberries on top.
  3. Starting from one long edge, tightly roll the dough into a log and cut into 12 equal pieces.
Final Rising and Baking
  1. Arrange rolls in a greased 9×13 inch baking dish and cover, letting them rise for another 30 to 45 minutes.
  2. Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until golden brown.
  3. Cool for 10 minutes, then dust with powdered sugar before serving warm.

Notes

Tips for best results: Ensure your milk is warm but not too hot for yeast activation, use a stand mixer for kneading if available, consider adding lemon zest for extra flavor, and prepare the rolls ahead of time by refrigerating overnight.