Light and Soft – Delicious Raspberry Swirl Sweet Rolls

Raspberry Swirl Sweet Roll
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Feathery light and  soft rolls  with  sweet  and  tangy raspberry filling – sounds  delicious  doesn’t it ? Well, you are in for a  treat  when  you make  these heavenly Raspberry Swirl Sweet Rolls.   The bright red raspberry filling peeks through layers of soft fluffy bread. Sweet , tangy and light – a treat for the eyes as well as the taste buds.  Getting  your  sugar  fix  and  feeling   good  about it – isn’t  that awesome! Trust  me  when I say this – you won’t  miss  the  extra calories..

Raspberry Swirl Sweet Roll

What is the beast way to celebrate the  little  things  in life ? The  mid week  day off or getting  back to your  morning   walk  routine after a week of  terrible  cold, or  someone  being  the  scholar  of  the  day  and you come to know about it only when the teacher emails the weekly pictures ? I don’t know about you , but for me these little beauties are perfect to celebrate something like those. Come to think of it I don’t really need an excuse to make these – but let’s keep that between you and me 😉

These  beauties are  a  similar  to cinnamon rolls, but  much  less  sugary and  filled  with “oh so yum”  berry goodness.  Raspberries  bring that lovely ruby red color, and the berry juices keep the rolls fluffy and moist. Freeze some and serve for breakfast on a murky day – instantly  everything  will  seem  much brighter.  These  rolls  are  a  welcome  afternoon snack as  well. These are not very   sweet, in fact  the  rolls  themselves  are very lightly sweetened.   If  you are in the mood  for  a little  extra   sweetness,  add more  icing, but  for  me  the  tang  of  the berries   trumps  the  sugar.

Raspberry Swirl Sweet Rolls

This is a  pretty snack   for  those cinnamon  haters.  I wasn’t  aware  that   there  were  so many  among  my friends  who  fell into that  group. This group  seems  to  grow  larger and lager  every  fall and winter.  Well if your senses are beginning to feel assaulted by cinnamon , know that you are not alone.

There is  no cinnamon here –  in facts  no spices at  all.  The  dough is  a  lighter  version of  sweet  dough. It  uses about half the  amount of butter  and  sugar –  which  is  great as   this  makes  the  dough rise  faster  and  the  berry  juices  keep  it  soft  and  moist.  Reducing  these does  not  affect the  texture  of  the  bread, in fact   it  actually improves  the overall taste  and   softness. But if you prefer to use a richer dough, by all means go right ahead.
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As for the berries – the rolls  can be  made  with   fresh or  frozen  raspberries.  So  make  them  in the  dead of  the  winter  with a  frozen batch or  in  summer  with   fresh   berries.  These rolls a r e made with fresh berries, but frozen berries are easier to work with in this recipe. With fresh berries you have to smash them a little to get an even layer. By the times you start to roll the berry juices will be running, this makes working with these a little bit of a challenge. One way to handle this is to transfer the rolled out dough on to a parchment sheet and roll on the sheet . Let the parchment collect the run away juices and drizzle it over the shaped rolls before setting aside to proof.

The roll in the picture above is made without smashing raspberries. As  you can  see  it  is  not  rolled   tight.  There is  barely one  and half  roll  in there 🙂
Making Raspberry Swirl Sweet Rolls

Everything  about  these  rolls  are  kept  light  and  simple. I  bread  dough is  a  simple  sweet  dough, use  any of  your  sweet  bread  dough or  even  plain   white  bread   dough or  milk bread  dough.   As  long  as  it is  not a   savory   dough , or a  very wet  dough  you are  good  to go.

Next is the  filling –  can it  get  any simpler ?  You have  to tell me !  Mix  the  raspberries  with  sugar   and  corn starch. Toss it a ll together  and  you are good  to go.  Cornstarch is needed as  when the  berries  cook   they release the   juices.   Constarch absrobs  the   juices  and  creates  a  wonderful  thick filling  (with absolutely no work !!).  If you do not have cornstarch use triple the amount of flour. There is no need for extra  butter or  fat.

Now  for  the icing.  I am  perfectly happy to  eat  this  plain  or   drizzled  with raspberry  sauce.  But  it is a  treat, and there was a simple confectioner’s sugar glaze with a  touch of  vanilla  for  that added ‘ooph’ ! Cream cheese icing would be another lovely option here.

Raspberry Swirl Rolls
Prep Time
20 mins
Cook Time
30 mins
Total Time
2 hrs 30 mins

Soft and  spongy  rolls with  filled  with   raspberries.  The  tart berry  filling  keeps the  rolls  moist  and   flavorful. 

Course: Breakfast, Brunch, Snack
Cuisine: American
Servings: 12 Rolls
Author: Syama
For Bread Dough
  • 500 g AP Flour/ Bread Flour ( 4 C + extra )
  • 2 Tbsp Sugar
  • 2 Tbsp Butter
  • 250 g Milk (1 C + extra )
  • 8 g Fine Sea Salt (1 1/4 Tsp)
  • 1 Egg
For Filling
  • 12 oz Raspberries Fresh or frozen
  • 1/2 C Sugar
  • 1 Tbsp Corn Starch
For Simple glaze
  • 1 C Icing sugar
  • 2 Tbsp Water/Milk
  • 2 Drops Vanilla Extract
  1. Warm the milk until it is about 100°F - or just warm to touch. Mix the sugar with the milk and sprinkle the yeast on top. Let it sit for 5 minutes until the yeast begins to bloom.
  2. Take the flour in a bowl and make a well in the center. Add the yeast solution along with the softened butter, sugar and salt. Add the egg and mix with a fork to break it. Knead everything together until a soft a dough forms. If needed add a few tablespoons of extra flour. If the dough feels very tough knead in a few more drops of milk.
  3. Keep kneading for 10 to 15 minutes (about 7 minutes in the mixer) until the dough feels soft and pliable. Lightly grease a bowl and form the dough into a smooth ball and place in the bowl. Cover with a plastic wrap or a wet kitchen towel and let it rest in a warm place till doubled - 1 to 2 hours depending on ambient temperature.
  1. When the dough has almost doubled, take the raspberries in a bowl. Add the cornstarch and sugar and toss to coat well. Smash the frozen raspberries gently if they seem to clump together. Set aside.
Make rolls
  1. Butter a 13"X 9" pan.
  2. Punch down the doubled dough and knead for 1 minute. Form into a ball and place on a dusted kneading surface. Roll out into a rectangle of 18" by 12" (or larger). If fresh berries are used smash them lightly with the back of a spoon just before spreading. Spread the raspberry mix evenly over it leaving about 1/2 " on all sides. From the long side slowly roll the dough tightly forming a long log. Pinch the end to close if needed. .
  3. Cut the log into 12 equal portions and arrange in the pan with the cut sides facing down . Cover and let rise till almost doubled - about 30 minutes.
  1. Pre-heat the oven to 375°F (190°C) . Once the oven is hot enough , place the rolls in the oven and reduce the temperature to 350°F(175°C). Let it bake for 30 minutes until the tops begins to brown. Remove from the oven and let cool in the pan over a cooling rack .
  1. Mix the ingredients for the glaze until smooth . Drizzle over the rolls when they are warm
  2. Break apart and serve or freeze for up to 3 months.

It is not just  raspberries  that  taste  good  in this  recipe –  use any of your favorite berry – black berries, strawberries or frozen mix of berries.



Raspberry Swirl Sweet Roll


Love to  knead ? Check out these  other  bread  recipes !

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