Raspberry Sweet Rolls
These soft and fluffy Raspberry Sweet Rolls are filled with a sweet-tart raspberry swirl and topped with a simple glaze. Perfect for breakfast, brunch, or dessert, this easy homemade recipe delivers bakery-style results.
Ingredients
- 3 cups all-purpose flour
- 2¼ teaspoons active dry yeast
- ¾ cup warm milk
- ¼ cup granulated sugar
- 1 egg
- ¼ cup unsalted butter melted
- ½ teaspoon salt
- 1 cup raspberry jam or preserves
- ½ teaspoon vanilla extract
- Powdered sugar for glaze
- 1 –2 tablespoons milk for glaze
- Optional: fresh raspberries
Instructions
- In a bowl, combine warm milk, yeast, and a pinch of sugar. Let sit 5–10 minutes until foamy.
- In a large bowl, mix flour, sugar, and salt.
- Add yeast mixture, egg, melted butter, and vanilla. Mix until a soft dough forms.
- Knead for 8–10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
- Roll dough into a rectangle (about ¼-inch thick).
- Spread raspberry jam evenly over the surface.
- Roll tightly into a log and slice into 9–12 rolls.
- Place in a greased baking dish and let rise for 30 minutes.
- Bake at 350°F (175°C) for 20–25 minutes until golden.
- Mix powdered sugar with milk to make glaze and drizzle over warm rolls.
Notes
- Ensure milk is warm, not hot, to activate yeast properly.
- Avoid overfilling with jam to prevent leaking.
- Proper kneading ensures soft, fluffy texture.
- Store in an airtight container for up to 3 days or freeze for 2 months.
- Reheat before serving for best flavor and texture.