Raspberry Sweet Rolls
Rich, buttery, fluffy brioche is filled with tart raspberry filling made from freeze-dried raspberries and slathered with tangy raspberry cream cheese frosting.
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These Raspberry Sweet Rolls are made with soft and fluffy brioche dough that’s filled with a tart, buttery raspberry spread hinted with fresh lemon zest and they’re finished off with tangy raspberry cream cheese frosting. This recipe is based on my Brown Butter Brioche Cinnamon Rolls. It’s the same buttery, rich brioche dough but with a tangy raspberry twist. The filling is made with freeze-dried raspberries, giving it a bold, natural raspberry flavor without adding too much moisture or needing fresh or frozen raspberries.
How to make Raspberry Sweet Rolls
Make the dough
This yeast dough is made with eggs and butter which makes it rich and tender. It comes together in a stand mixer and needs to mix for about 5 minutes then the dough rises until it doubles in size. The dough can be made ahead of time and the first rise can be done in the fridge overnight (see FAQs for more details on making in advance).
Make the filling
The filling is made up of softened butter, sugar, freeze-dried raspberries, and lemon zest. These are mixed together and the filling should be kept at room temperature until you’re ready to spread it onto the dough. If the filling is too cold or firm to be spread easily, you can warm it in the microwave for just a few seconds.
Assemble the rolls
After the dough has risen, the excess air is pressed out then it’s rolled into a large rectangle. The raspberry filling is spread onto the dough, leaving a small border without filling on one of the short sides. The dough then gets rolled into a large log (just like cinnamon rolls) and is sliced into 9 equal pieces which are placed in a 9” square baking pan.
Rise and Bake
The dough rises for a second time in a warm spot until slightly puffed, which takes about 30 minutes. Make sure to cover the rolls with plastic wrap while they rise so the dough doesn’t dry out. Then the rolls get baked at 350°F for about 25 minutes.
Make the frosting
Make the frosting while the rolls bake. Softened cream cheese is mixed with powdered sugar, and freeze-dried raspberries along with heavy cream to thin out the mixture plus vanilla and lemon zest for even more flavor.
Add frosting and enjoy!
Once the rolls are done baking, allow them to cool for at least 15 minutes. Slather on the raspberry cream cheese frosting and enjoy warm!
Raspberry Brioche Sweet Rolls FAQs
Can the dough be made in advance?
Yes, the dough can be ahead of time. Make the dough the night before you plan to bake and serve the rolls. Let it rest in the fridge overnight for the first rise. The next day, shape and bake the rolls as written in the recipe. I actually prefer this method most because the chilled dough is easier to work with.
Can the rolls be shaped in advance?
You can make the rolls the night before through step 6 in the recipe card. After placing the rolls in the baking pan, cover with plastic wrap and refrigerate overnight for the second rise. Remove the rolls from the fridge the next morning and allow them to come to room temperature and slightly puff, then bake the rolls as instructed in the recipe.
Can I use active dry yeast instead of instant yeast?
Yes, these can be substituted for each other at a 1:1 ratio, however active dry yeast should be activated in the warm milk (90°F -110°F) for about 10-15 minutes until foamy before being added to the other ingredients. This recipe calls for instant yeast (also known as rapid rise) which can be added right into the other ingredients and does not require any time to activate. Keep in mind that rise times may vary too so always go by the look of the dough – the rise times are only estimates.
Where can I buy freeze-dried raspberries?
You can find freeze-dried raspberries at stores such as Target or Trader Joe’s or online through Amazon. You can also buy freeze-dried raspberry powder which is already finely ground and typically all the seeds are sifted out too. This is a convenient option if you don’t want to grind the raspberries yourself or if you don’t want any seeds. If purchasing the raspberry powder, be sure the only ingredient is 100% freeze-dried raspberries, and use the weight measurement in the recipe as opposed to the cup measurement.
How do I know if the rolls are done baking?
The rolls should be deep golden brown on top. The center of the rolls should have an internal temperature of 190°F. I always recommend checking this to ensure that the dough has been fully baked.
What is the best way to store raspberry rolls?
I recommend enjoying these fresh on the day they were baked. The unfrosted rolls can be stored in an airtight container at room temperature and the cream cheese frosting should be refrigerated. Warm the rolls up in the microwave for 10-20 seconds then top with the frosting.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
Tips for the Best Raspberry Rolls
- Chill the dough. I like to make the dough ahead of time, allowing it to rise overnight in the fridge. This will make it much easier to roll the dough, spread the raspberry filling on, and shape/cut the rolls as well.
- Sift out some of the seeds. With freeze-dried raspberries, there are quite a bit of seeds so I like to use a fine mesh sieve to sift about half of the seeds out. I find that leaving some seeds is the perfect balance but you can leave them all or sift them all out – it’s up to what you prefer. Just be sure to weigh your freeze-dried raspberries after you have sifted out the seeds.
- Enjoy the same day. I highly recommend enjoying these raspberry rolls on the same day that you cake them. As with most pastries, these are going to have the best texture and flavor when they are fresh.
More Brioche Recipes You’ll Love
- Almond Cream Brioche Buns
- Nutella Brioche Buns
- Vanilla Orange Brioche Rolls
- Chocolate Custard Brioche Donuts
- Mini Brioche Slider Buns
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Raspberry Sweet Rolls
Ingredients
For the Brioche Dough
- ¾ cup (175g) whole milk
- 3 Tablespoons (40g) unsalted butter, cut into small cubes
- 2 teaspoons (9g) instant yeast
- 3 cups (390g) all-purpose flour
- ¼ cup (58g) granulated sugar
- ½ teaspoon salt
- 1 large egg, plus 1 large egg yolk
For the Raspberry Filling
- ½ cup (1 stick or 113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ⅔ cup (20g) freeze-dried raspberries, finely ground
- zest of 1 lemon
For the Raspberry Cream Cheese Frosting
- 4 ounces (113g) cream cheese, at room temperature
- 1 cup (120g) powdered sugar, sifted
- ¼ cup (8g) freeze-dried raspberries, finely ground
- 2 Tablespoons (30g) heavy cream
- 1 teaspoon vanilla extract
- zest of ½ a lemon
Instructions
- Brioche Dough: Add the milk and butter in a small saucepan and heat on low until the mixture reaches 90°F but no warmer than 110°F. Add the milk and butter to the bowl of a stand mixer fitted with a dough hook attachment. Stir in the yeast.
- Add the flour, sugar, and salt, followed by the eggs to the bowl. Mix on low speed until the dough comes together then scrape down the sides of the bowl. Continue mixing for about 5 minutes. The dough should get smoother and pull away from the sides of the bowl. Scrape the bottom of the bowl well then mix for another 30 seconds to a minute until the dough is smooth and only slightly sticky.
- Form the dough into a ball and place it in a large bowl greased with cooking spray or oil. Cover with plastic wrap and allow it to rise in a warm spot until doubled in size, about 1 hour. Alternatively, you can let the dough rise in the fridge overnight, making it easier to work with.
- Raspberry Filling: In a small bowl, combine the butter, sugar, freeze-dried raspberries, and lemon zest. Set aside.
- Assembly & Shaping: Line a 9” x 9” square baking pan with parchment paper. Once the dough has risen, press out any excess air and transfer it to a lightly floured surface.
- Use a rolling pin to roll out the dough into a rectangle measuring approximately 13” x 15”. Spread the raspberry filling evenly across the dough, leaving about a ½-inch border without filling on one of the short sides. Starting on the short side with filling, roll up the dough tightly into a log. Place the seam side down and use a sharp knife to trim off the ends. Slice the log into 9 equal-sized pieces, each measuring about 1½” wide. Place the pieces cut-side up into the prepared baking pan.
- Loosely cover the rolls with plastic wrap and allow them to rise in a warm spot until slightly puffed, about 30 minutes. Preheat oven to 350°F.
- Once the rolls have puffed, bake for about 25 minutes or until golden brown. The internal temperature should be 190°F. While the rolls are baking, make the frosting.
- Raspberry Cream Cheese Frosting: Beat the cream cheese with an electric mixer until smooth. Add the powdered sugar, freeze-dried raspberries, heavy cream, vanilla, and lemon zest. Mix until all the ingredients are well incorporated and the frosting is thick and smooth.
- Allow the rolls to cool for about 15 minutes before spreading the frosting on top. Enjoy warm!
