If you have a sweet tooth and love that perfect balance between fruity freshness and soft, pillowy rolls, you’re going to adore this Raspberry Swirl Sweet Rolls Recipe. These rolls come alive with swirls of vibrant raspberry filling nestled inside tender dough that’s lightly sweetened and buttery. Whether you’re baking for a cozy weekend breakfast or a special brunch, this recipe brings a touch of homemade charm and a burst of raspberry goodness that’s impossible to resist.
Ingredients You’ll Need
Each ingredient in this Raspberry Swirl Sweet Rolls Recipe plays a crucial role, from the yeast that gives the dough its airy rise to the fresh raspberries that infuse a natural tartness and bright color. The blend of sugar and vanilla enhances the sweetness, while the buttery dough keeps everything soft and delectable.
- 2 1/4 teaspoons active dry yeast (1 packet): The magical leavening agent that helps your rolls rise beautifully.
- 1/2 cup warm milk (110°F/43°C): Warm enough to activate the yeast but not so hot it kills it.
- 1/4 cup sugar: Adds just the right sweetness to the dough and filling.
- 1/4 cup melted butter: Keeps the rolls tender and rich.
- 1 teaspoon vanilla extract: Infuses a warm, comforting aroma and depth of flavor.
- 1/2 teaspoon salt: Balances the sweetness and enhances all other flavors.
- 2 1/2 cups all-purpose flour (plus extra for dusting): Provides structure and that perfect soft crumb.
- 1 large egg: Adds richness and helps bind the dough together.
- 1 cup fresh or frozen raspberries: The star ingredient that creates the luscious swirl inside each roll.
- 1/4 cup sugar (for filling): Sweetens the raspberry filling nicely without overpowering the fruit.
- 1 tablespoon cornstarch: Thickens the raspberry filling so it doesn’t soak into the dough.
- 1 tablespoon lemon juice: Brightens the raspberry filling with a gentle tang.
- 1 teaspoon vanilla extract (for filling): Enhances the berry’s natural flavor.
- 1/2 cup powdered sugar (for glaze): For a sweet glaze that adds the perfect finishing touch.
- 1-2 tablespoons milk (or water): To create the smooth glaze consistency.
- 1/4 teaspoon vanilla extract (for glaze): Adds rich flavor to the glaze.
How to Make Raspberry Swirl Sweet Rolls Recipe
Step 1: Activate the Yeast
Start by stirring the active dry yeast into the warm milk and adding a pinch of sugar to wake the yeast up. Let it stand for about 5 minutes until it becomes frothy and bubbly. This step ensures your dough gets that lovely, fluffy texture that’s critical for perfect sweet rolls.
Step 2: Prepare the Dough
In a large bowl, mix the sugar, melted butter, vanilla extract, salt, egg, and the foamy yeast mixture. Gradually add 2 1/2 cups of all-purpose flour, stirring until a soft dough forms. Then, turn the dough onto a floured surface and knead gently until it’s smooth and elastic. The dough should be slightly tacky but not sticky, setting the stage for that tender crumb we love.
Step 3: Let the Dough Rise
Place the dough in a greased bowl, cover it with a clean kitchen towel, and allow it to rise in a warm spot for about one hour, or until it has doubled in size. This leisurely rise develops flavor and gives the rolls a plush texture.
Step 4: Make the Raspberry Filling
While the dough is rising, combine the raspberries, sugar, cornstarch, lemon juice, and vanilla extract in a saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and becomes jam-like—this luscious filling is what makes the Raspberry Swirl Sweet Rolls Recipe so unforgettable.
Step 5: Assemble the Rolls
Once the dough has risen, roll it out on a floured surface into a large rectangle about 1/4 inch thick. Spread the raspberry filling evenly over the dough, leaving a small border around the edges. Then, starting from one long side, carefully roll the dough into a tight log. Slice the log into 9 equal rolls and arrange them in a greased baking pan, allowing enough space for a final rise.
Step 6: Final Rise and Bake
Cover the rolls again and let them rise for 30-40 minutes until puffy. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, until golden brown and irresistible. The aroma filling your kitchen will be pure happiness.
Step 7: Glaze Your Rolls
Mix powdered sugar, vanilla extract, and enough milk or water to create a smooth glaze. Drizzle it generously over the warm rolls to add that glossy finish and extra hint of sweetness that perfectly complements the tangy raspberry swirl.
How to Serve Raspberry Swirl Sweet Rolls Recipe
Garnishes
To elevate your Raspberry Swirl Sweet Rolls Recipe, consider garnishing with fresh raspberries and a sprinkle of powdered sugar. A few mint leaves can add a refreshing contrast and beautiful color as well.
Side Dishes
These sweet rolls are fantastic served alongside a cup of coffee or tea, but you can also pair them with a bowl of vanilla yogurt or a fresh fruit salad to balance the sweetness and make your breakfast or brunch feel extra special.
Creative Ways to Present
For a fun twist, serve the rolls in one large baking dish so everyone can pull apart their favorite piece. Or place individual rolls in pretty paper liners for a grab-and-go treat that looks just as delightful as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have any leftover raspberry swirl sweet rolls, store them in an airtight container at room temperature for up to two days. To keep them soft, you can wrap them tightly in plastic wrap before placing in the container.
Freezing
These sweet rolls freeze wonderfully. Wrap each roll individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months, making this recipe perfect for prepping ahead of time.
Reheating
When you’re ready to enjoy the frozen rolls, thaw them overnight in the refrigerator and warm in the oven at 300°F (150°C) for about 10-15 minutes. You can also microwave them for 20-30 seconds for a quick treat. Don’t forget to add a fresh drizzle of glaze before serving if desired!
FAQs
Can I use frozen raspberries in the Raspberry Swirl Sweet Rolls Recipe?
Absolutely! Frozen raspberries work just fine and often make the filling easier to cook down. Just make sure to thaw and drain excess juice if needed to avoid soggy dough.
How can I make the rolls more visually striking?
Try adding a few drops of beet juice or natural red food coloring to the raspberry filling for a more vivid swirl. You could also decorate the top with finely chopped nuts or coconut flakes for added texture.
Is there a dairy-free option for this recipe?
Yes! Substitute the milk with almond or oat milk, and swap melted butter for coconut oil or a dairy-free margarine. The rolls might be slightly different in texture but will still be delicious.
Do I need to use fresh yeast or can I use instant yeast?
This recipe uses active dry yeast, but you can substitute instant yeast by mixing it directly with the flour, just reduce the yeast to about 2 teaspoons since instant yeast is more potent.
Can I make these rolls gluten-free?
Creating gluten-free Raspberry Swirl Sweet Rolls Recipe will require some adjustments like using a gluten-free flour blend formulated for baking, plus additional binding agents like xanthan gum. It can be done, but results may vary.
Final Thoughts
There’s something truly special about biting into a warm, soft roll loaded with tangy raspberry swirls and draped in sweet glaze. This Raspberry Swirl Sweet Rolls Recipe is one of those delightful treats that lights up any kitchen and keeps everyone coming back for more. I can’t wait for you to try it and watch your loved ones fall in love bite by bite!
Print
Raspberry Swirl Sweet Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 55 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Raspberry Swirl Sweet Rolls are a delightful twist on classic sweet rolls, featuring a soft, fluffy dough filled with a vibrant raspberry swirl. Perfect for breakfast or a sweet snack, these rolls combine the tartness of raspberries with a sweet, creamy glaze to create an irresistible treat.
Ingredients
Dough
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup warm milk (110°F/43°C)
- 1/4 cup sugar
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 1 large egg
Raspberry Filling
- 1 cup fresh or frozen raspberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk (or water)
- 1/4 teaspoon vanilla extract
Instructions
- Activate the yeast: In a small bowl, dissolve the active dry yeast in warm milk (110°F/43°C). Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Make the dough: In a large mixing bowl, combine sugar, melted butter, vanilla extract, salt, and the egg. Add the frothy yeast mixture and mix well. Gradually add the flour, mixing until a soft dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size.
- Prepare the raspberry filling: In a small saucepan over medium heat, combine raspberries, sugar, cornstarch, lemon juice, and vanilla extract. Cook, stirring frequently, until the mixture thickens and becomes jam-like, about 5-7 minutes. Remove from heat and let cool.
- Roll out the dough: Once the dough has risen, punch it down and roll it on a floured surface into a rectangle about 12×15 inches in size.
- Spread the filling: Evenly spread the cooled raspberry filling over the rolled-out dough, leaving a small border around the edges.
- Form the rolls: Starting from the long side, tightly roll the dough into a log. Cut the log into 9 equal slices and place them in a greased 9-inch round baking pan or similar size baking dish.
- Second rise: Cover the pan with a towel and let the rolls rise for another 30 minutes, until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, until golden brown and cooked through.
- Make the glaze: While the rolls bake, whisk together powdered sugar, milk (or water), and vanilla extract until smooth.
- Glaze and serve: Drizzle the glaze over warm rolls before serving. Enjoy these Raspberry Swirl Sweet Rolls fresh for the best taste and texture.
Notes
- Use fresh or frozen raspberries for the filling depending on availability.
- Make sure the milk is not too hot when activating yeast to avoid killing the yeast.
- Dough can be made a day ahead and refrigerated overnight; bring to room temperature before rolling out.
- Store leftovers in an airtight container for up to 2 days; reheat gently before serving.
- For a dairy-free version, substitute milk with almond milk and butter with a non-dairy margarine.
