Raspberry Rolls Easy and Gooey
Serves 12
10 mins prep
30 mins cook
60 mins Resting Time
40 mins total
These raspberry sweet rolls are soft, packed full of gooey raspberries, and topped with a three ingredient pink raspberry cream cheese glaze. The dough is an easy, no knead dough that is so quick to make! This recipe makes ultra soft, fluffy, and gooey rolls. A little bit of lemon zest in the dough and filling helps give a hint of lemon flavor, complementing the bright raspberry flavor. They’re the perfect raspberry rolls for breakfast, brunch, or any occasion!
Dough
Raspberry filling
Raspberry Glaze
Dough
In a medium bowl, combine warm water, sugar, and yeast. Whisk to dissolve the yeast and let sit for 5-10 minutes until a foam forms on top. If a foam doesn’t form, then the yeast is expired and you should try a different pack.
⅕ ½ water⅕ 1 granulated sugar⅕ 2 active dry yeastAdd sugar, salt, and grated lemon zest into a very large bowl. Rub together with your fingers until fragrant and moist. Add sifted flour and mix to combine. Make a well in the middle of the flour mixture.
⅕ ⅓ granulated sugar⅕ ⅛ sea salt⅕ 1 lemon zest⅕ 5 all purpose flourAdd butter, eggs, warm milk, dissolved yeast mixture, and vanilla extract into the well. Start by whisking the wet ingredients in the middle together, then slowly incorporate the flour. Use a spoon to gradually mix in the flour, then use your hands to mix it all together into a cohesive dough, sticky dough. It won’t be smooth - that’s ok!
⅕ ¾ butter⅕ 2 large eggs⅕ ¾ milk⅕ 1 pure vanilla extractForm the dough into a rough ball and place it back into the bowl. Cover the bowl with a towel and place it in a warm place to rise (see notes) until doubled in size - about 30-40 minutes.
While it rises, butter an 8” by 12” baking pan (or any similar sized baking pan) with a piece of cold butter.
Once risen, punch down the dough and give it a few flattens and folds with your hands to make it nice and smooth. Sprinkle some flour onto a clean and dry surface.
Transfer the dough onto the surface and stretch out the sides and corners to form a rectangular looking shape. Roll the dough into a large rectangle, about 18” by 24”.
Filling & Rolling
Combine brown sugar, granulated sugar, and lemon zest for the filling in a medium bowl. Rub the mixture with your fingers until fragrant.
⅕ ½ brown sugar⅕ ½ granulated sugar⅕ 2 lemon zestSpread the very soft butter evenly and gently over the rolled dough. Sprinkle the sugar mixture on top. Break up the raspberries into pieces with your hands and sprinkle on top of the sugar. Sprinkle the lemon juice on top as evenly as you can.
⅕ ½ butter⅕ 3 raspberries⅕ 2 lemon juiceStarting at the long side, roll the dough and toppings into a tight long roll. Mark it into 12 pieces. I do this by dividing it in half, dividing each half into half, and then each piece into three pieces. Use a long serrated bread knife and a sawing motion to cut each roll without squishing it.
Place the cut rolls pretty side up in the baking pan. Let them rest at room temperature while you preheat the oven to 355°F (180°C).
As soon as the oven preheats, bake the rolls for 25-30 minutes or until the rolls are golden brown on top and spring back to the touch. While they bake, you can get started on the glaze.
Raspberry Glaze
Strain defrosted raspberries through a sieve into a separate bowl. Set aside.
⅕ ¼ raspberriesIn a large bowl, beat together cream cheese and sugar until creamy. Add the strained raspberry juice and lemon juice, and beat until you get a creamy, runny glaze.
⅕ 4 cream cheese⅕ 2 powdered sugar⅕ 1 lemon juiceLet the rolls cool for 10 minutes inside the baking pan. Pour the glaze over the rolls and spread it out to the edges and let it seep through the crevices. Best served warm.
