These raspberry sweet rolls are the perfect sweet dessert or sticky bun to eat alongside your afternoon cup of tea or coffee. The rolls are made extra special thanks to a delicious filling of raspberry jam, frozen raspberries and lemon zest. A not-too-sweet glaze of sour cream, confectioner’s sugar and fresh lemon adds the perfect finishing touch.
Raspberry Swirl Sweet Rolls
After seeing the recipe for these Raspberry Swirl Rolls in the latest issue of Good Housekeeping, I knew I had to make them. Luckily, I already had all the ingredients and they were baked and devoured in no time.
Sweet rolls are not something that I grew up eating but I’m a sucker for anything pastry-like and covered in frosting so obviously there are a huge hit for me. They are also a fun dessert that the kids can help glaze, since they don’t need to look perfect.
I’ll confess that I burnt mine a little. I stepped away from the oven to make my son a snack – after the timer had gone off – and when I remembered to check on them….well, they were burnt. Only on the very tops thankfully, and you cannot taste any burnt bits whatsoever.
Usually if this happened, I would start from scratch and make a whole new batch. But while this recipe is simple, the inactive time is a LONG time. That’s what happens when you’re dealing with yeast. Activate the yeast, let sit for 15 minutes. Make the dough, let sit for 60 minutes. Make the roll, let rise for another 60 minutes. So these photos will have to do. Just don’t burn yours :-)
I love raspberry anything. But even more than just plain raspberry, I love when it’s paired with lemon. It just gives that tart raspberry a big ol’ kick in the butt to make it extra zingy and delightful. In these raspberry swirl rolls, both the filling and the frosting have lemon included and it really sets them apart from other raspberry sweet rolls or buns you may have made in the past.
If you’re like me and don’t usually work with yeast, don’t be scared! These really couldn’t be simpler to make as long as you remember that yeast likes warm liquids but if it’s hot to the touch, it will kill it and your rolls won’t rise.
By the way, once they are baked, they pull apart beautifully. They are soft and buttery on the inside and perfectly sweet and sticky.
I may have eaten more than my fair share while taking photos. They were just that good! And yes, it may have resulted in a bit of a belly ache for me. But they were worth it!
Raspberry Swirl Sweet Rolls with Lemon Vanilla Glaze
For The Sweet Rolls
- ¼ packet active dry yeast
- ½ cup whole milk
- 2 tbsp granulated sugar
- 3 cups all purpose flour
- 4 tablespoons unsalted butter melted
- 1 teaspoon kosher salt
- ⅓ cup raspberry jam
- 2 teaspoons lemon zest
- 2 teaspoons fresh lemon juice
- 2 cups frozen raspberries do not thaw
- 2 tablespoons heavy cream for brushing
- oil for the pan
For the Lemon Vanilla Icing
- ½ cup sour cream
- ¼ cup confectioners sugar sifted
- ½ teaspoon pure vanilla essence
- 1 tablespoon fresh lemon juice
- In a small saucepan, heat the milk and ½ cup of water on a low-medium heat until the liquid is warm but not hot to touch.
- Meanwhile, in a large bowl, mix together the yeast, granulated sugar and 1 cup of flour. Stir in the warm milk. Cover and set aside for approximately 15 minutes until thick and foamy.
- Stir in the melted butter and salt. Then gradually mix in the remaining 2 cups of flour. Cover with cling film and leave to rise until doubled in size, about 1 hour.
- Lightly coat an 11″ x 8″ casserole dish with oil. Line the pan with parchment paper, leaving a 3 inch overhang on the long sides. Then oil the parchment paper, too.
- In a small bowl, combine the jam, lemon zest and 2 teaspoons of lemon juice.
- Turn the dough out onto a floured surface and roll into a 12″ by 9″ rectangle. Then spread the jam mixture over the surface of the dough.
- Place the raspberries on top of the jam mixture
- Starting from the long side, roll the dough into a tight log, pinching the seam to seal it.
- Slide a long piece of dental floss under the log of dough around 1 inch from the end. Holding the floss taught, lift ends and cross them over each other to cut one piece of dough. Continue this every inch or so until you have 12-13 rolls.
- Transfer rolls, cut sides up to the pan. Space them equally, cover and allow to rise for another 60 minutes, until the rolls have doubled in size and sides are touching.
- Meanwhile, heat oven to 375°F.
- Brush the risen rolls with heavy cream and bake for 25 to 27 minutes, until puffed and golden brown. Allow to cool for 10 minutes.
Lemon Vanilla Icing
- In a bowl, combine the sour cream, confectioners’ sugar and lemon juice. Spread over the warm rolls.
- Store in an airtight container in the fridge for 2-3 days.