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5 from 2 votes

Raspberry Rolls

These raspberry rolls are tender, delicious and totally hard to resist!
Prep Time15 mins
Cook Time20 mins
resting1 hr 30 mins
Total Time2 hrs 5 mins
Course: Dessert
Cuisine: American
Keyword: baked goods, cinnamon roll variations, raspberry cinnamon rolls, raspberry rolls, yeast bread
Servings: 24 rolls
Author: Amy- A Red Spatula


  • 1 ¼ cup warm milk This should be just slightly warm to the touch, about 100 degrees
  • 2 ½ teaspoons active dry yeast
  • 4 eggs
  • ½ cup butter, softened
  • 1 teaspoon salt
  • ½ cup honey or granulated sugar
  • 2 cups whole wheat flour
  • 2 ½-4 cups all purpose flour Start with 2 ½ cups and add from there. This is a variable as so much rides on climate, measuring techniques etc.
  • ½-1 cup raspberry sauce recipe also included in post. If you prefer a simpler method, store bought raspberry preserves.

Lemon Cream Cheese Icing

  • 6 ounces cream cheese I always use a lowfat type
  • 2 cups powdered sugar
  • 2 teaspoons vanilla
  • 1 tablespoon lemon zest
  • milk How much you use depends on the consistency you are looking for.


  • Activate your yeast in the warm milk and honey. You do this by simply mixing all 3 in a small bowl. Set aside for about 3-5 minutes, the yeast will get bubbly and kind of frothy (if that is a word).
    Once it is activated, add to your mixing bowl. To this add your eggs, butter, salt, whole wheat flour and 2 ½ cup all purpose flour. Mix for about 1-2 minutes. This first mix is to gauge whether or not you need more flour. If the dough is still really sticking to the side of the bowl after about 1-2 minutes, add in more flour- ½-1 cup at a time. Now, after each addition, make sure and mix it fully before adding more. I like to mix at least one minute. You still want the dough to feel slightly tacky (sticky) when it is done. It is a wheat dough and it is important to make sure it has a little more moisture than your all white dough. Once you have the right amount of flour, continue mixing on medium speed for about 5-6 minutes.
    Cover and allow to rise in a warm place until doubled. I have a proof setting on my oven, that keeps the temp about 100 degrees. If you don't have this setting, no problem. I used to place my dough in the bowl in the oven with a pan of boiling water.
    While it is doubling, prep your pan. I used my cast iron, so I brushed the inside with softened butter. If you prefer, you can also make these one a 9x13 pan, or even a baking sheet. If you are using one of these, you can brush with the butter or line the pan with parchment.
    Next, roll your dough to an 18x24 inch rectangle. You will make these rolls just as your would a cinnamon, but instead of brushing on melted butter, sugar and cinnamon, you brush on your raspberry sauce. So, brush on a thin layer, about ⅛" over all, except ½ inch on top or bottom. You will need this to pinch the roll closed. I usually like to roll from the top down, so I leave my uncovered section at the bottom. So, roll the rolls. I like to try and roll it tight,but not too tight. You want it to stay fairly close, but not squeeze out. Now, pinch the roll closed as shown in the photos.
    With a sharp knife, but your rolls to desired size. I like mine about 1 ½ inches.
    Place rolls in pan. I like mine to be pretty close so they rise together, if you prefer them separate, move them further apart.
    Cover and allow to rise in a warm place until doubled.
    While they are doubling, preheat your oven to 350 degrees.
    Remove cover and place in oven.
    Bake for 15-25 minutes. This will depend on how close together your rolls are and how thick you cut them. While they are baking prepare your icing. Mix all ingredients together, adding milk as needed for the consistency you are looking for.
    The way I check for doneness is a little unconventional, but works.First I check the top for a very light brown color. Then, I choose a roll in the center and gently pull up the middle of the roll, if the center of a middle roll is done, you are good. Once they are finished, remove from oven.
    I like to add my icing when they are still warm, then it coats the rolls as it melts down instead of staying on top.
    Now, sit back and enjoy. These are delicious warm, but also really good cool or even the next day. If I so have leftovers, which is rare, I store them in an airtight container in the fridge for up to 3 days. Simply reheat if desired, or eat them just like they are!