Raspberry Swirl Rolls Recipe – A Favorite Breakfast Treat

These raspberry swirl rolls are a fluffy and sweet breakfast treat that are filled with fruit and topped with drizzled glaze. This recipe is a sweet twist to the classic cinnamon roll, offering a more colorful display.

We love to make these raspberry sweet rolls whenever we are hosting brunch for friends because they are such a showstopper! Have this recipe printed on hand for guests when they ask for the ingredient list!

raspberry breakfast rolls

Ingredients

  • 1 package (0.25 oz) active dry yeast
  • 2 tablespoons white sugar
  • 3 cups all-purpose flour, divided
  • 1/2 cup water
  • 1/2 cup half and half
  • 4 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/3 cup raspberry preserves
  • 1 tablespoon lemon juice
  • 1 package, 12 oz, frozen whole raspberries (do not thaw)
  • 2 tablespoons heavy whipping cream
  • 1/2 cup sour cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon milk

How To Make Raspberry Swirl Rolls

In a large bowl, add yeast, white sugar and 1 cup flour. Mix well. Set aside.  Add water and half and half to a saucepan. Heat over medium heat, stirring frequently until milk is warm, not too hot. Remove from heat and mix with flour. Cover and let stand for 15 minutes. 

yeast rising


Add melted butter and the remaining 2 cups flour. Cover and let rise until double in size, about an hour. 

In a small bowl, combine raspberry preserves and lemon juice and mix well. Grease a large 10″ round baking dish or 8×11 casserole dish with nonstick cooking spray and set aside. 

preserve in pan

Once dough has risen, roll onto a lightly floured surface into a large 12″ x 9″ rectangle. Spread preserves onto the center, leaving about a 1/2″ border and sprinkle with frozen raspberries.

roll up from tip

Beginning with a long end, roll the dough into a log, placing the seam at the bottom of the log. Use a knife to lightly draw lines/marks to cut the dough into 12 equal pieces. (I trim and discard the ends) Use a sharp knife to cut the dough. 

place breakfast rolls in plan

Place the rolls, cut side up, into the prepared pan. Cover and place into a warm (160 degrees F) oven for 30-40 minutes or until rolls rise. Remove from oven. 

breakfast glaze


Preheat oven to 375 and remove cover. Spread whipping cream onto the tops of the rolls and bake for 22-27 minutes or until golden brown. Let cool for 10 minutes before frosting. 

Combine sour cream, powdered sugar, vanilla and milk in a bowl and mix well. Spread over warm rolls. 
Makes 12

morning buns
Raspberry Swirl Rolls

Raspberry Swirl Rolls

Yield: 12
Prep Time: 1 hour 15 minutes
Cook Time: 1 hour 7 minutes
Total Time: 2 hours 22 minutes

These raspberry swirl rolls are a fluffy and sweet breakfast treat that are filled with fruit and topped with drizzled glaze. This recipe is a sweet twist to the classic cinnamon roll, offering a more colorful display.

Ingredients

  • 1 package (0.25 oz) active dry yeast
  • 2 tablespoons white sugar
  • 3 cups all-purpose flour, divided
  • 1/2 cup water
  • 1/2 cup half and half
  • 4 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/3 cup raspberry preserves
  • 1 tablespoon lemon juice
  • 1 package, 12 oz, frozen whole raspberries (do not thaw)
  • 2 tablespoons heavy whipping cream
  • 1/2 cup sour cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon milk

Instructions

  1. In a large bowl, add yeast, white sugar and 1 cup flour. Mix well. Set aside.  Add water and half and half to a saucepan. Heat over medium heat, stirring frequently until milk is warm, not too hot. Remove from heat and mix with flour. Cover and let stand for 15 minutes. 
  2. Add melted butter and the remaining 2 cups flour. Cover and let rise until double in size, about an hour. In a small bowl, combine raspberry preserves and lemon juice and mix well. 
  3. Grease a large 10" round baking dish or 8x11 casserole dish with nonstick cooking spray and set aside. 
  4. Once dough has risen, roll onto a lightly floured surface into a large 12" x 9" rectangle. Spread preserves onto the center, leaving about a 1/2" border and sprinkle with frozen raspberries. Beginning with a long end, roll the dough into a log, placing the seam at the bottom of the log. Use a knife to lightly draw lines/marks to cut the dough into 12 equal pieces. (I trim and discard the ends) Use a sharp knife to cut the dough. 
  5. Place the rolls, cut side up, into prepared pan. Cover and place into a warm (160 degrees F) oven for 30-40 minutes or until rolls rise. Remove from oven. 
  6. Preheat oven to 375 and remove cover. Spread whipping cream onto the tops of the rolls and bake for 22-27 minutes or until golden brown. Let cool for 10 minutes before frosting. 
  7. Combine sour cream, powdered sugar, vanilla and milk in a bowl and mix well. Spread over warm rolls. 

Notes

This recipe makes 12.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 247Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 222mgCarbohydrates: 39gFiber: 3gSugar: 11gProtein: 4g

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