Raspberry Swirl Sweet Rolls Recipe

Introduction

These Raspberry Swirl Sweet Rolls are the ultimate weekend treat, featuring a soft, fluffy dough swirled with a vibrant raspberry filling and topped with a luscious, easy cream cheese icing. Perfect for a special brunch or a cozy baking project, they deliver a beautiful balance of sweet and tart flavors. For more festive dessert ideas, try these Christmas Cranberry Cheesecake Cupcakes Recipe.

Ingredients

These Raspberry Swirl Sweet Rolls combine a soft, buttery dough with a vibrant, tart raspberry filling, all topped with a lusciously tangy cream cheese icing for the perfect balance of sweet and bright flavors.

• 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
• 2/3 cup (135g) granulated sugar, divided
• 1 and 1/2 Tablespoons (14g) Platinum Yeast from Red Star (2 standard-size packets)
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 2 large eggs, at room temperature
• 1 teaspoon salt
• 4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more for dusting/rolling
• Filling: 12 ounces (about 2 and 1/4 cups) frozen raspberries (do not thaw)*
• Filling: 1/3 cup (67g) granulated sugar
• Filling: 1 and 1/2 Tablespoons (12g) cornstarch
• Icing: 6 ounces (168g) full-fat brick cream cheese, softened to room temperature
• Icing: 1/4 cup (60g) unsalted butter, softened to room temperature
• Icing: 2 cups (240g) confectioners’ sugar
• Icing: 2 Tablespoons (30ml) heavy cream or whole milk
• Icing: 1 teaspoon pure vanilla extract
• Icing: 1/8 teaspoon salt

Timing

Prep Time	1 hour 30 minutes (includes rising)
Cook Time	25 minutes
Total Time	1 hour 55 minutes

Context: This streamlined process for Raspberry Swirl Sweet Rolls is about 20% faster than many traditional sweet roll recipes, thanks to a simplified filling and a single-rise dough.

Step-by-Step Instructions

Step 1 — Prepare the Dough

Combine warm milk, yeast, and a pinch of sugar in your mixer’s bowl and let it sit for 5-10 minutes until foamy. Add the remaining sugar, melted butter, egg, salt, and flour. Knead with a dough hook on medium speed for 6-8 minutes until the dough is smooth, elastic, and pulls away from the bowl’s sides.

Tip: The milk should be between 105–110°F (40–43°C) to properly activate the yeast without killing it.

Step 2 — First Rise

Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.

Tip: For a consistent rise, you can place the bowl in a turned-off oven with the light on.

Step 3 — Make the Raspberry Filling

While the dough rises, prepare the filling. In a small saucepan, combine fresh or frozen raspberries, sugar, and a squeeze of lemon juice. Cook over medium heat, stirring frequently, until the berries break down and the mixture thickens to a jam-like consistency, about 8-10 minutes. Let it cool completely.

Step 4 — Roll and Fill

On a lightly floured surface, roll the risen dough into a 10×15-inch rectangle. Spread the cooled raspberry filling evenly over the dough, leaving a ½-inch border along one long edge. Starting from the opposite long edge, tightly roll the dough into a log, pinching the seam to seal.

Tip: A thin, offset spatula makes spreading the sticky filling much easier.

Step 5 — Cut and Second Rise

Using a sharp knife or unflavored dental floss, cut the log into 9 even rolls. Place them cut-side up in a greased 9×13-inch baking dish. Cover loosely and let them rise again for 30-45 minutes until puffy and nearly doubled.

Tip: For clean cuts that don’t squish the rolls, use a serrated knife and a gentle sawing motion.

Step 6 — Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the risen Raspberry Swirl Sweet Rolls for 25-30 minutes, or until the tops are golden brown and the centers are set. An instant-read thermometer inserted into the center of a roll should read at least 190°F (88°C).

Tip: If the tops are browning too quickly, tent the pan loosely with aluminum foil for the last 10 minutes of baking.

Step 7 — Glaze and Serve

Let the baked sweet rolls cool in the pan for 10 minutes. Meanwhile, whisk together powdered sugar, milk or cream, and a dash of vanilla to create a simple glaze. Drizzle the glaze over the warm rolls and serve immediately.

Nutritional Information

Calories	~320
Protein	~6g
Carbohydrates	~52g
Fat	~10g
Fiber	~2g
Sodium	~280mg

Note: These are approximate values per Raspberry Swirl Sweet Roll, calculated for a standard serving using common ingredients. Actual nutrition can vary based on specific brands and measurements used.

Healthier Alternatives

These Raspberry Swirl Sweet Rolls can be adapted for various dietary needs without sacrificing their delightful flavor. Here are some practical ingredient swaps to try.

• Protein-Packed Flour — Replace half the all-purpose flour with white whole wheat or a scoop of vanilla protein powder for a boost that keeps the texture soft.
• Lower-Carb Sweetener — Use a monk fruit or erythritol blend in the filling and glaze to reduce sugar content while maintaining the sweet raspberry swirl.
• Dairy-Free Dough & Glaze — Swap milk for almond or oat milk and use a plant-based butter or coconut oil to make these rolls entirely dairy-free.
• Gluten-Free Base — Use a 1:1 gluten-free flour blend for the dough. Let the dough rest a bit longer to help the starches hydrate properly.
• Low-Sodium Option — Omit the salt in the dough or use a potassium-based salt substitute to significantly cut the sodium per serving.
• Seed Jam Filling — Opt for a chia seed raspberry jam (raspberries mashed with chia seeds) to add fiber and healthy fats to the swirl.
• Lighter Cream Cheese Glaze — Blend low-fat cream cheese or Greek yogurt with a touch of sweetener for a tangy, protein-rich frosting.

Serving Suggestions

• Pair with a hot cup of coffee or a cold glass of milk for a classic, comforting breakfast.
• Serve alongside fresh berries and a dollop of whipped cream for an elegant brunch presentation.
• Offer as a sweet treat for holiday gatherings like Christmas morning or Easter brunch.
• Drizzle with a simple vanilla glaze or a light dusting of powdered sugar for extra sweetness.
• Enjoy slightly warm to maximize the gooey texture of the raspberry swirl filling.
• Plate on a rustic wooden board or a vintage cake stand for a beautiful, photo-worthy display.

These Raspberry Swirl Sweet Rolls are versatile enough for a cozy family breakfast or a special occasion centerpiece. Their vibrant swirl and soft texture make them a crowd-pleaser any time of day.

Common Mistakes to Avoid

• Mistake: Using cold ingredients for the dough, which inhibits yeast activity and leads to dense rolls. Fix: Ensure your milk, eggs, and butter are at true room temperature before mixing.
• Mistake: Rolling the dough too thin, causing the raspberry swirl to leak out during baking. Fix: Roll to a consistent ¼-inch thickness to create sturdy, defined layers.
• Mistake: Spreading the raspberry filling too thickly or to the very edges. Fix: Use a thin, even layer and leave a ½-inch border to prevent messy overflow.
• Mistake: Cutting rolls with a dull knife, which squashes the dough and ruins the swirl. Fix: Use unflavored dental floss or a very sharp serrated knife for clean cuts.
• Mistake: Overcrowding the pan, which steams the rolls instead of letting them bake properly. Fix: Space rolls about ½ inch apart in the pan to allow for expansion.
• Mistake: Underproofing the shaped rolls, resulting in a tight crumb. Fix: Let them rise until puffy and nearly doubled; they should spring back slowly when gently pressed.
• Mistake: Baking at too high a temperature, which burns the sugar in the filling before the dough is cooked. Fix: Follow the recipe’s temperature (usually 350°F–375°F) and use an oven thermometer for accuracy.
• Mistake: Adding glaze to hot rolls, causing it to melt into a soggy mess. Fix: Let your Raspberry Swirl Sweet Rolls cool for at least 20 minutes before drizzling with glaze.

Storing Tips

• Fridge: Cool your Raspberry Swirl Sweet Rolls completely, then store them in an airtight container for up to 3 days. For best food safety, refrigerate within 2 hours of baking.
• Freezer: Individually wrap cooled rolls in plastic wrap and place them in a freezer-safe bag or container. They will keep well for up to 2 months. Thaw overnight in the refrigerator.
• Reheat: For a fresh-baked taste, warm thawed or refrigerated rolls in a 300°F (150°C) oven for 5-10 minutes, or until the internal temperature reaches 165°F (74°C). You can also microwave a single roll for 15-20 seconds.

Properly storing your Raspberry Swirl Sweet Rolls ensures you can enjoy their sweet, tangy flavor for days or even months to come.

Conclusion

These Raspberry Swirl Sweet Rolls are a delightful treat, perfect for a special breakfast or brunch. For another savory roll idea, try our Oven Fried Feta Rolls with Chili Honey Recipe. We hope you love this recipe—please leave a comment and subscribe for more!

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FAQs

Can I use frozen raspberries for the swirl?

Yes, frozen raspberries work perfectly. Thaw and drain them well before making the filling to avoid excess moisture, which can make your Raspberry Swirl Sweet Rolls soggy.

How do I store leftover sweet rolls?

Store cooled Raspberry Swirl Sweet Rolls in an airtight container at room temperature for up to two days. For longer storage, freeze them individually wrapped for up to a month.

Can I make the dough ahead of time?

Absolutely. After the first rise, punch down the dough, wrap it tightly, and refrigerate overnight. Let it come to room temperature the next day before rolling, filling, and baking your Raspberry Swirl Sweet Rolls.