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    Flouring Kitchen » Breads and Rolls

    Raspberry Rolls Easy and Gooey

    Published: Jul 21, 2023 by Mary · This post may contain affiliate links · 6 Comments

    24.3K shares
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    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! 

    raspberry rolls in pan with gooey filling at the bottom of the pan
    Jump to:
    • 🍓 Why you'll LOVE this recipe
    • 📝 Key ingredients
    • 👩‍🍳 How to make raspberry sweet rolls
    • ✔️ Expert sweet roll tips
    • 🥄 Cinnamon roll storage
    • ⭐ How to make overnight sweet rolls
    • 🍩 Why this is the best dough for cinnamon rolls
    • 📖 Recipe FAQs
    • 🍞 More related recipes
    • 📖 Recipe
    • 💬 Comments

    🍓 Why you'll LOVE this recipe

    • Soft & fluffy: The gooey filling steams the dough in the oven keeping it ultra soft and fluffy.
    • Easy no knead dough: The dough is so quick and easy to make, you just have to mix it all together by hand and let it rise. No kneading or mixers required.
    • Gooey raspberry filling: The filling is so easy and bakes down into a gooey sauce in the oven.
    • Raspberry cream cheese glaze: The three ingredient easy glaze is pink, gooey, and so luscious.

    You would love these strawberry cinnamon rolls - they're ultra gooey and packed with berry goodness too!

    closeup of gooey raspberry sweet roll texture

    📝 Key ingredients

    Read through for all the tips you will need for success!
    Full steps and ingredients in recipe card below.

    ingredients for raspberry rolls in bowls
    • Raspberries: I used frozen raspberries in this recipe - they're more affordable and easier to find all year round! The cold raspberries also help chill the dough making it easier to cut into rolls.
    • All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
    • Cream cheese: This forms the base of the raspberry cream cheese glaze. Use a full fat brick style cream cheese for the best flavor and texture!
    • Lemons: You'll need both lemon zest and juice for this recipe. I added lots of lemon zest into the dough and filling for more flavorful raspberry cinnamon rolls. If you don't like lemon flavor you can omit the zest but do not omit the juice. The lemon juice adds tang and a depth of flavor.
    • Active dry yeast: I like using active dry yeast as opposed to instant yeast for my cinnamon rolls. If you only have instant yeast, you can still use it the same way you just don't need to dissolve it beforehand. Add it directly into the dough.

    If you want to make cinnamon rolls using other berries, you need to try these blueberry cinnamon rolls - they have a blueberry and cinnamon filling!

    👩‍🍳 How to make raspberry sweet rolls

    No knead dough step by step

    bloomed yeast with thick foam on top in a bowl

    Step 1: 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. 

    rubbing sugar and lemon zest by hand

    Step 2: Add 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.

    cracking an egg into a bowl filled with flour

    Step 3: Add 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!

    mixing sticky dough by hand

    Step 4: Form 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. 

    folding risen ball of dough by hand

    Step 5: Once risen, punch down the dough and give it a few flattens and folds with your hands to make it smooth. Sprinkle some flour onto a clean and dry surface. 

    rolling out raspberry roll dough into a large rectangle with wood rolling pin

    Step 6: 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 and rolling step by step

    drizzling lemon juice over raspberry covered dough

    Step 1: Combine brown sugar, granulated sugar, and lemon zest for the filling in a medium bowl. Rub the mixture with your fingers until fragrant.

    Spread 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. 

    rolling filled raspberry rolls

    Step 2: Starting 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. 

    rolled raspberry cinnamon rolls in baking pan ready to bake

    Step 3: Place the cut rolls pretty side up in the baking pan. Let them rise while you preheat the oven to 355°F (180°C).

    baked raspberry rolls in baking pan

    Step 4: As soon as the oven preheats, you can pop the rolls in to bake. 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 step by step

    beating cream cheese and raspberry glaze with electric mixer

    Step 1: Strain defrosted raspberries through a sieve into a separate bowl. Set aside. 

    In 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. 

    Mary holding tray of baked raspberry rolls and smiling

    Step 2: Let 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. 

    ✔️ Expert sweet roll tips

    1. Use a scale to measure the flour: A scale will give you the most accurate results. If you don't have a scale, fluff up the flour with a spoon and gently scoop it into the measuring cup without packing. Scrape the excess with the flat edge of a knife without packing into the cup. This will ensure that your dough isn't too dry or too wet. This particular dough is on the stickier side which prevents hard and dry rolls.
    2. Don't reduce the sugar: If you want ultra gooey rolls, you need the sugar to help create a gooey sauce! Don't worry they're not overly sweet - the acidity in the lemon juice and raspberries balances it out.
    3. Use a serrated knife and a sawing motion: This is the best way to cut cold rolls filled with berries like these raspberry rolls. They won't get squished this way.
    4. Serve them warm: Sweet rolls have lots of butter making them hard when they're cold. They get ultra soft and gooey when warmed up or served right out of the oven.
    closeup of the top of pink glazed raspberry rolls

    🥄 Cinnamon roll storage

    Cinnamon rolls are best served warm out of the oven. That's when the dough is the softest and fluffiest. Store frosted cinnamon rolls in the fridge wrapped tightly or in an airtight container for up to 4 days. Reheat them gently before serving from the fridge.

    You want the rolls to be warm and soft again, but you don't want to dry them out. The good thing about this recipe having both an ultra gooey raspberry filling and cream cheese glaze, it's really hard to dry these rolls out when reheating!

    Freeze baked and frosted raspberry cinnamon rolls in an airtight container or bag for up to 2 months. Defrost and reheat before serving.

    ⭐ How to make overnight sweet rolls

    Prepare the raspberry sweet rolls the night before and stop before letting the assembled rolls rise in their baking pan (second rise). Wrap the baking tray tightly to cover and immediately place in the refrigerator for up to 12 hours. I wouldn't refrigerate them for any longer because they will over-proof and might escape from the baking pan.

    raspberry roll on small plate with fresh raspberries

    🍩 Why this is the best dough for cinnamon rolls

    It's the best dough because it's so easy to make and creates the fluffiest, softest raspberry sweet rolls! It's a no knead dough so all you have to do is mix it up by hand and let it rise. So easy! The sugar, eggs, butter, and milk keep the rolls extra soft.

    When you mix the dough together, you're going to get a lumpy sticky dough. It's supposed to be like that! As it rises, it's going to come together. Give it a few folds right before rolling it out and watch it turn into a smooth, supple dough.

    I've used this dough recipe in my strawberry cinnamon rolls, blueberry cinnamon rolls, and even my cinnamon roll muffins.

    📖 Recipe FAQs

    Why is my yeasted dough not rising?

    It might not be rising because the yeast died. Make sure to check the yeast if it's still active by blooming it before making the dough. If it foams up, then it's active! And it's important not to let the dough reach over over 130°F or 55°C while rising, because that's the temperature at which yeast dies.

    What's the best way to let dough rise?

    My favorite way to let dough rise is in my oven. I heat it to the lowest temperature it could go for a few minutes, then turn it off. Open the oven door and place the dough inside to rise. Don't let the oven temperature over 130°F or 55°C because the yeast cells will start to die off.

    Can I use fresh or frozen raspberries for raspberry rolls?

    I prefer to use frozen raspberries for these rolls because it makes it so much less messier to make! The frozen raspberries cool down and firm up the dough when it's rolled, making it even easier to cut into even slices. Also, frozen raspberries tend to be more affordable and more accessible all year round.

    🍞 More related recipes

    • Strawberry Cinnamon Rolls
    • two lemon raspberry squares stacked on top of each other with tangy raspberry filling and shortbread crust
      Lemon Raspberry Bars
    • blueberry cinnamon rolls with blueberry cream cheese glaze
      Blueberry Cinnamon Rolls
    • lemon raspberry loaf sliced with raspberry glaze on wax paper
      Lemon Raspberry Loaf Cake with Raspberry Glaze

    Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.

    📖 Recipe

    raspberry rolls with gooey filling

    Raspberry Rolls Easy and Gooey

    Mary
    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!
    4.50 from 6 votes
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Resting Time 1 hour hr
    Total Time 40 minutes mins
    Course Baking, Breakfast, Brunch, Dessert, Rolls
    Cuisine American
    Servings 12 rolls
    Calories 581 kcal

    Equipment

    • electric mixer
    • nine inch by twelve inch baking pan

    Ingredients
     
     

    Dough

    • ½ cup water warm
    • 1 teaspoon granulated sugar
    • 2 ¼ teaspoons active dry yeast 7g or 1 packet
    • ⅓ cup granulated sugar
    • ⅛ teaspoon sea salt
    • 1 tablespoon lemon zest from around 1 lemon
    • 5 cups all purpose flour sifted, 600g
    • ¾ cup butter softened and almost melted
    • 2 large eggs room temperature
    • ¾ cup milk warm
    • 1 tablespoon pure vanilla extract

    Raspberry filling

    • ½ cup brown sugar
    • ½ cup granulated sugar
    • 2 tablespoons lemon zest from around 2 lemons
    • ½ cup butter softened almost melted
    • 3 cups raspberries frozen, not defrosted
    • 2 tablespoons lemon juice from about 1 lemon

    Raspberry Glaze

    • ¼ cup raspberries defrosted if frozen
    • 4 oz cream cheese softened
    • 2 cups powdered sugar
    • 1 tablespoon lemon juice
    Shop Ingredients on Jupiter

    Instructions
     

    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.
      ½ cup water, 1 teaspoon granulated sugar, 2 ¼ teaspoons active dry yeast
    • Add 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.
      ⅓ cup granulated sugar, ⅛ teaspoon sea salt, 1 tablespoon lemon zest, 5 cups all purpose flour
    • Add 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!
      ¾ cup butter, 2 large eggs, ¾ cup milk, 1 tablespoon pure vanilla extract
    • Form 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.
      ½ cup brown sugar, ½ cup granulated sugar, 2 tablespoons lemon zest
    • Spread 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.
      ½ cup butter, 3 cups raspberries, 2 tablespoons lemon juice
    • Starting 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.
      ¼ cup raspberries
    • In 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.
      4 oz cream cheese, 2 cups powdered sugar, 1 tablespoon lemon juice
    • Let 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.

    Video

    Notes

    My favorite way to let dough rise: I heat it to the lowest temperature it could go for a few minutes, then turn it off. Open the oven door and place the dough inside to rise. Don't let the oven temperature over 130°F or 55°C because the yeast cells will start to die off.
    Storage: Cinnamon rolls are best served warm out of the oven. That's when the dough is the softest and fluffiest. Store frosted cinnamon rolls in the fridge wrapped tightly or in an airtight container for up to 4 days. Reheat them gently before serving from the fridge.
    Freeze baked and frosted raspberry cinnamon rolls in an airtight container or bag for up to 2 months. Defrost and reheat before serving.
    Overnight Make Ahead Option: Prepare the raspberry sweet rolls the night before and stop before letting the assembled rolls rise in their baking pan (second rise). Wrap the baking tray tightly to cover and immediately place in the refrigerator for up to 12 hours. I wouldn't refrigerate them for any longer because they will over-proof and might escape from the baking pan.
    Tips for Success: 
    • Use a scale to measure the flour for the most accurate results
    • Don't reduce the sugar or raspberries for ultra gooey rolls
    • Use a serrated knife and a sawing motion to cut perfect rolls
    • Serve the raspberry rolls warm

    Nutrition

    Calories: 581kcalCarbohydrates: 90gProtein: 9gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 81mgSodium: 264mgPotassium: 154mgFiber: 2gSugar: 49gVitamin A: 663IUVitamin C: 5mgCalcium: 81mgIron: 3mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. May

      June 04, 2024 at 7:20 pm

      4 stars
      My dough turned out a little to moist, but I added some more flour to it.
      I really recommend to add some white chocolate to the freshly baked rolls, I myself am not the biggest fan of whit chocolate but it goes so well with the raspberry an lemon combination. So maybe give it a try for some of your rolls! 🙂

      Reply
    2. Reilly

      April 14, 2024 at 11:04 am

      5 stars
      Hahahah there amazing I thought it would be to much lemon it’s not it’s perfect. I added the zest to half the dough and did the other half cinnamon. I’m sending this to everyone I know and adding it to my menu for are family get togethers.

      Reply
    3. Eliza

      January 05, 2024 at 1:24 pm

      5 stars
      Just made this today! Omg…it’s absolutely delicious! That cheeky lemon zest with sugar makes this recipe just scream with flavor. The dough was very supple & easy to work with, barely any flour was needed for rolling it out. The moment I took a bite, my mind thought I was eating a Raspberry Danish Loll. Thank you Mary for such a delicious recipe. <3

      Reply
    4. Melissa Epling

      November 11, 2023 at 12:31 pm

      I made them today and they r beautiful. Only change I made was drizzling some heavy cream over rolls before baking. Gorgeous !

      Reply
    5. tony

      September 30, 2023 at 6:40 pm

      3 stars
      Have not made it yet. Recipe does not say when to add yeast mixture to dough. 🙁

      Reply
      • Mary

        October 06, 2023 at 10:07 pm

        Hi thank you so much for catching that! Recipe is updated to include adding the yeast mixture. So sorry about that!

        Reply
    4.50 from 6 votes (2 ratings without comment)

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    Hi, I'm Mary! This is where I share all of my baked treats. I use my massive sweet tooth and background in food science to make decadent, foolproof recipes.

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