Raspberry Sweet Rolls

Raspberry Sweet Rolls are so delectable. I enjoy raspberries anyway, but give them to me in pie, cobbler, breakfast crepes or sweet rolls and I go a little crazy! These sweet rolls are made with a luscious buttercream icing that sets them over the top.

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One of the nicest things about Raspberry Sweet Rolls is there’s no mixing or kneading the dough. That’s right. None. It’s all done in the breadmaker making everything so much easier. After rolling out the dough, I layer the filling ingredients and then raise the rolls in the oven. I have this trick where I put the oven on for one minute and then turn it off. I let the rolls raise in the oven and every 20 minutes or so I reheat the oven for one minute to keep the oven warm enough to raise the rolls. Then I bake them. Once the rolls come out of the oven, they’re glazed immediately with the icing. Then it’s time to enjoy them!

I made these sweet rolls for a group of ladies who came to my house for breakfast back in April. We had all kinds of breakfast foods that morning. I made these sweet rolls along with a batch of Mixed Berry Overnight Oatmeal for my parts. But we had so many different things that morning it was hard to sample even a little bit of everything. 🙂

There were a few left so I brought those that night to our Thursday night Bible group and they were promptly demolished there. Most people find it hard to resist my sweet rolls or dinner rolls. This recipe is no exception. They’re just so incredibly good.

This is a fabulous breakfast idea for holidays, or company or weekend breakfasts. I guarantee no one will be able to stay out of them. Certainly not me!

Raspberry Sweet Rolls are breathtaking!

There loaded with raspberries and glazed with a scrumptious buttercream icing.

These sweet rolls are terrific for company. Everyone will want seconds!

Here’s what I did.

I used these ingredients for the dough.

Sliver butter and place in bread canister.

Add warmed half-and-half.

Add bread flour and sugar.

Add salt and yeast.

Place on dough setting of breadmaker. This will take about 1 hour 45 minutes.

I used these ingredients for the filling.

Roll out dough into a large rectangle.

Spread softened butter over top.

Sprinkle with brown sugar. Using the palm of your hand smooth the brown sugar over top of the butter almost to the edges of the dough to fill in all the crevices.

Sprinkle raspberries evenly over top.

Roll up the dough gently and carefully.

Once the dough is rolled up, cut it in one-inch sections.

Grease baking dishes. This one is 9×13″. I had another one for the remaining rolls. Place slices evenly in dish. Place in oven. Heat oven for exactly one minute. Turn off oven. Allow rolls to raise in oven about 20 minutes. Heat oven again for exactly one minute. Continue repeating this process for 1 1/2 to 2 hours, or until rolls raise to about the top of the baking dish.

Bake at 350 degrees for about 15-17 minutes. Remove from oven.

I used these ingredients for the icing.

Place softened butter, vanilla and salt in a mixing bowl.

Add half-and-half and powdered sugar and mix until thick and creamy.

Spread icing evenly over top of the rolls trying to cover them as much as possible.

Eat and enjoy!

This recipe is so easy for me since I don’t have to mess with mixing or kneading the dough!

Raspberry Sweet Rolls are light, airy, fluffy and divine!

Here’s the recipe.

RASPBERRY SWEET ROLLS

(My own concoction)

Raspberry Sweet Rolls

Teresa Ambra

Raspberry Sweet Rolls are awesome! These heavenly sweet rolls include a delicious raspberry filling and a luscious buttercream icing. This easy no-knead recipe includes no mixing and no kneading since all that work is done for you in the breadmaker. You'll swoon over every bite! They're perfect for company, weekend or holiday breakfasts.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 15

Calories 430 kcal

Equipment

• 1 breadmaker
• 1 9x13" glass baking dish
• 1 7x11" or 8x8" glass baking dish
• 1 sharp knife to cut roll dough
• 1 spatula
• 1 Rolling Pin
• 1 electric mixer
• 1 mixing bowl
• measuring cups
• measuring spoons
• 1 rubber spatula to (gob) spread icing over hot rolls

Ingredients

  

1x2x3x

DOUGH:

• 1/4 cup salted butter (1/2 stick)
• 1 1/2 cups half-and-half warmed (see note below)
• 4 cups bread flour
• 1/4 cup granulated sugar
• 1 1/2 tsp. sea salt
• 2 tsp. Fleischmann’s active dry yeast or bread machine yeast

RASPBERRY FILLING:

• 1/4 cup salted butter softened (1/2 stick)
• 1 cup light brown sugar packed
• 12 oz. container fresh raspberries washed gently

BUTTERCREAM ICING:

• 6 tbsp. salted butter softened
• 1 tsp. real vanilla extract
• 5 to 6 tbsp. half-and-half as needed
• dash sea salt
• 3 cups powdered sugar or as desired

Instructions

 

DOUGH:

• Layer ingredients in bread canister in order given.
• Slice butter and place in bread canister. (Or, if butter is softened, place it whole in the bottom of the canister).
• Warm milk in the microwave one to two minutes until milk is warmed.
• Pour into bread canister.
• Then add bread flour, granulated sugar, salt and yeast.
• Place on dough setting of bread maker.
• This will take approximately 1 ¾ hours.
• Remove dough from bread canister and roll out into a very large rectangle.

RASPBERRY FILLING:

• Soften butter.
• Spread butter with a knife over top of rolled out dough to the edges.
• Sprinkle brown sugar over top. Even out brown sugar by spreading with your hand filling in all the spaces.
• Sprinkle raspberries evenly over top.
• Roll up tightly jelly-roll style.
• Cut into even one to two-inch sections with a sharp knife.
• Place cut side up in well-greased rectangular baking dishes.
• Allow to rise in a warm place about an hour and thirty minutes to 2 hours.
• Bake at 350° approximately 20 minutes or until rolls test done and are no longer gooey in the center.
• Add icing over hot rolls and serve.

BUTTERCREAM ICING:

• Place ingredients in a mixer and beat for several minutes.
• Spread over top of hot sweet rolls with a knife.

Notes

NOTE: I warmed the half-and-half for one minute thirty seconds on 50% power in microwave.

 

NOTE: While I always use bread flour with recipes for bread or rolls, you can also use regular flour with good results.

 

NOTE: You can use any kind of yeast including bread machine yeast or regular yeast for this recipe, but I prefer Fleishmann’s brand.

 

NOTE: I heat the oven for one minute and then turn off the heat to warm the rolls. (Place rolls uncovered in warmed oven). After 20 minutes, I reheat for one more minute (while rolls are still in oven). I continue this procedure for 1 ½ hours to 2 hours and the rolls have raised sufficiently.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 430kcalCarbohydrates: 70gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 39mgSodium: 301mgPotassium: 130mgFiber: 2gSugar: 43gVitamin A: 448IUVitamin C: 6mgCalcium: 58mgIron: 1mg

Keyword bread, breakfast, brunch, cinnamon rolls, raspberries, sweet rolls

Tried this recipe?Let us know how it was!

Raspberry Sweet Rolls are especially nice for special occasions like Valentine’s Day, Christmas, even Fourth of July with the cheery red colors!

If you enjoy sweet rolls or cinnamon rolls, you’ll love these made with raspberries!

Every bite will have you swooning–guaranteed! 🙂

You may also enjoy these delicious recipes!

Strawberry Sweet Rolls

Cherry Almond Sweet Rolls

Apple Cinnamon Rolls

Raspberry Sweet Rolls

Teresa Ambra

Raspberry Sweet Rolls are awesome! These heavenly sweet rolls include a delicious raspberry filling and a luscious buttercream icing. This easy no-knead recipe includes no mixing and no kneading since all that work is done for you in the breadmaker. You’ll swoon over every bite! They’re perfect for company, weekend or holiday breakfasts.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 15

Calories 430 kcal

Equipment

• 1 breadmaker
• 1 9×13" glass baking dish
• 1 7×11" or 8×8" glass baking dish
• 1 sharp knife to cut roll dough
• 1 spatula
• 1 Rolling Pin
• 1 electric mixer
• 1 mixing bowl
• measuring cups
• measuring spoons
• 1 rubber spatula to (gob) spread icing over hot rolls

Ingredients

  

1x2x3x

DOUGH:

• 1/4 cup salted butter (1/2 stick)
• 1 1/2 cups half-and-half warmed (see note below)
• 4 cups bread flour
• 1/4 cup granulated sugar
• 1 1/2 tsp. sea salt
• 2 tsp. Fleischmann’s active dry yeast or bread machine yeast

RASPBERRY FILLING:

• 1/4 cup salted butter softened (1/2 stick)
• 1 cup light brown sugar packed
• 12 oz. container fresh raspberries washed gently

BUTTERCREAM ICING:

• 6 tbsp. salted butter softened
• 1 tsp. real vanilla extract
• 5 to 6 tbsp. half-and-half as needed
• dash sea salt
• 3 cups powdered sugar or as desired

Instructions

 

DOUGH:

• Layer ingredients in bread canister in order given.
• Slice butter and place in bread canister. (Or, if butter is softened, place it whole in the bottom of the canister).
• Warm milk in the microwave one to two minutes until milk is warmed.
• Pour into bread canister.
• Then add bread flour, granulated sugar, salt and yeast.
• Place on dough setting of bread maker.
• This will take approximately 1 ¾ hours.
• Remove dough from bread canister and roll out into a very large rectangle.

RASPBERRY FILLING:

• Soften butter.
• Spread butter with a knife over top of rolled out dough to the edges.
• Sprinkle brown sugar over top. Even out brown sugar by spreading with your hand filling in all the spaces.
• Sprinkle raspberries evenly over top.
• Roll up tightly jelly-roll style.
• Cut into even one to two-inch sections with a sharp knife.
• Place cut side up in well-greased rectangular baking dishes.
• Allow to rise in a warm place about an hour and thirty minutes to 2 hours.
• Bake at 350° approximately 20 minutes or until rolls test done and are no longer gooey in the center.
• Add icing over hot rolls and serve.

BUTTERCREAM ICING:

• Place ingredients in a mixer and beat for several minutes.
• Spread over top of hot sweet rolls with a knife.

Notes

NOTE: I warmed the half-and-half for one minute thirty seconds on 50% power in microwave.

 

NOTE: While I always use bread flour with recipes for bread or rolls, you can also use regular flour with good results.

 

NOTE: You can use any kind of yeast including bread machine yeast or regular yeast for this recipe, but I prefer Fleishmann’s brand.

 

NOTE: I heat the oven for one minute and then turn off the heat to warm the rolls. (Place rolls uncovered in warmed oven). After 20 minutes, I reheat for one more minute (while rolls are still in oven). I continue this procedure for 1 ½ hours to 2 hours and the rolls have raised sufficiently.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 430kcalCarbohydrates: 70gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 39mgSodium: 301mgPotassium: 130mgFiber: 2gSugar: 43gVitamin A: 448IUVitamin C: 6mgCalcium: 58mgIron: 1mg

Keyword bread, breakfast, brunch, cinnamon rolls, raspberries, sweet rolls

Tried this recipe?Let us know how it was!