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+ servings

Raspberry Sweet Rolls

Sweet yeast dough is filled with raspberry jam and fresh raspberries and then baked until golden perfection. They're topped with a tangy icing that takes them to a whole other level.
Prep Time25 mins
Cook Time25 mins
Resting time2 hrs
Total Time2 hrs 50 mins
Servings: 12 rolls


For the dough:

  • 1 cup whole milk
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 package active dry yeast
  • 2 tablespoons warm water
  • 4 cups all-purpose flour plus more for dusting
  • 2 tablespoons canola or vegetable oil
  • 2 large eggs

For the filling:

  • 1/3 cup seedless raspberry jam
  • 1 tablespoon water
  • 1/4 teaspoon ground cinnamon
  • 2 cups fresh raspberries

For the icing:

  • ¼ cup powdered sugar
  • teaspoon salt
  • ½ cup sour cream
  • 1 tablespoon heavy cream


  • First we will begin making the dough. Heat up milk in a small sauce pan until it begins to simmer. Remove from heat and add sugar and salt and stir. Let it cool down to lukewarm to the touch. While milk is cooling, proof the yeast by adding the warm water and yeast in a small bowl and stirring together. Let it activate by setting it aside for 10 minutes.
  • Once milk is cool, add to a large bowl, along with 4 cups of the flour, 2 tablespoons of oil, eggs, and yeast mixture. Stir together with a wooden spoon until combined. The dough will be very thick but still pretty wet and sticky.
  • Place 2 tablespoons of flour on the surface of your counter. Place dough on top of it and begin kneading the dough with the flour until all the flour is mixed into the dough. Keep kneading for about 4-5 minutes until the dough is smooth and elastic. If it starts to stick to the counter, add a little more flour. Once you finish kneading, shape into a ball. Lightly grease another large bowl and place the ball of dough into bowl. Cover with a kitchen towel and let it rise for 1 ½ hours, where it will be double the size. I like to place mine in the microwave to keep it away from any cool draft from the A/C.
  • Prepare a 13x9 rectangular pan by spraying with non-stick spray. Once dough has risen, punch it down with your fist and remove from the bowl. Lightly dust your counter with flour and place the dough on top. Roll out dough into a large rectangle, 16 inches x 24 inches. Mix water, seedless jam, and cinnamon in a small bowl until smooth. Spread over the dough in one even layer. Top with fresh raspberries in an even layer.
  • Starting on the long edge, tightly roll the dough into a log. Cut the edges off and then cut the log in half and then into quarters so you have 4 parts. Cut each part into 3 even rolls. Place into prepared baking pan into a 4x3 pattern. Cover and let them rise for another 30-45 minutes or until doubled in size. Preheat oven to 375 degrees while the rolls rise.
  • Once they're done rising, uncover them and place into the oven to bake for 23-25 minutes or until they've browned on top. Remove from oven and let them cool for 5 minutes before icing.
  • Prepare icing by combining all ingredients together. Spread over the warm rolls. Serve rolls warm or room temperature.