Raspberry Swirl Rolls

Posted on September 27, 2012
Hi, Everyone! I’m so excited that “baking season” (fall) is finally here! I love to bake and have a whole list of new recipes I want to try out this fall! I made the first recipe on my list this week, and wanted to share it with you today, because it was SO delicious! I made these Raspberry Swirl Rolls and they are honestly one of my favorite things I’ve ever made! Definitely a keeper recipe! These rolls are wonderfully sweet and soft and have a deliciously tart, tangy raspberry filling. They are a great alternative to the traditional cinnamon rolls, and make for a perfect fall dessert! I love raspberries, so I loved them in this recipe, but you could definitely substitute them with other berries, next time I will try a mixed berry filling which I think would work really well too! I hope you all love these as much as we did! Here’s the recipe…
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RASPBERRY SWIRL ROLLS
(Adapted from this recipe)
*Makes 16 rolls*
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YOU WILL NEED:
Dough:
1 cup milk
2/3 cup granulated sugar
2 packets active dry yeast (1 1/2 tbs)
1 stick (4oz) unsalted butter, softened
2 large eggs
1/4 tsp salt
4 1/4 to 4 1/2 cups all-purpose flour
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Filling:
10oz frozen raspberries (not thawed)
1/4 cup plus 2 tbs sugar
1 tsp cornstarch
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Glaze:
3/4 cup confectioners’ sugar
3 tbs unsalted butter, melted
1 1/2 tbs heavy cream
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DIRECTIONS
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1. First, heat up the milk until it is lukewarm. Pour it into your electric mixer bowl, and add the sugar and yeast to it. Mix a little bit, then cover the bowl with a dish towel and let sit for about 5 minutes, until the mixture is frothy. Next, with the mixer running, add in the softened butter, eggs and salt. Slowly begin adding in the flower until a soft dough forms (if the dough is too sticky, add a little more flour). Using the dough hook attachment, beat the dough on medium-high speed for about 10 minutes. Next, form the dough into a ball, place in a greased bowl, cover and let sit in a warm place for about 1 to 2 hours, until it doubles in size.

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2. Prepare your baking pan by lining it with parchment paper and buttering/spraying it with cooking spray. Once the dough has risen, turn it out onto a floured surface and roll it into a 10×24 inch rectangle.

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3. In a small bowl, mix together the frozen raspberries, sugar and cornstarch. Spread that over the dough and tightly roll it up. Using a sharp knife, cut the log into 16 equal sized slices (you will need to do this pretty fast, because the raspberries will start melting very quickly). Place the rolls into your prepared baking pans, cover them and let them rise in a warm place for another hour to two hours.

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4. Preheat your oven to 425 deg F (if you think this is too hot for your oven, turn the temperature down to 400 deg F, or even lower if needed), and bake the rolls for about 25 minutes until they are beautifully golden brown and the juices are bubbling. Let cool. Next, prepare your glaze by whisking together the confectioners’ sugar, butter and heavy cream in a small bowl. Once the rolls have cooled a little, drizzle the glaze over the top. Serve warm!

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Happy Baking, Everyone!!!
Have a great rest of the week!

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97 Comments

  • Reply Christina at I Gotta Create! September 27, 2012 at 9:09 pm

    Oh WOW these look scrumptious!!!

    <3 Christina at I Gotta Create!
    Wildly Original linky party is open.

    • Reply Maria September 28, 2012 at 8:41 am

      Thank you!

  • Reply Heidi September 27, 2012 at 11:04 pm

    OH, my goodness! Those look heavenly! Thanks for visiting me and commenting at OneCreativeMommy.com. I’d love it if you linked up some of your great ideas at One Creative Weekend on my site. The party is open Fridays-Wednesdays every week. Hope to see you there!

    • Reply Maria September 28, 2012 at 8:41 am

      Thank you!! And thanks for the invite!

  • Reply Jane Craske September 28, 2012 at 10:16 am

    Yummy! Would love if you shared at our Pin’inspiration Party C:

  • Reply the cape on the corner September 28, 2012 at 12:15 pm

    i have never had these, and they look amazing!

    • Reply Maria September 28, 2012 at 9:13 pm

      Thank you!

  • Reply Sara @ CleverPinkPirate.com September 28, 2012 at 6:52 pm

    These look delicious!

    • Reply Maria September 28, 2012 at 9:13 pm

      Thanks, Sara!

  • Reply Hi I'm Shannon! September 28, 2012 at 7:47 pm

    Saw this on pinterest and my mouth literally watered.
    WOW.

    Shared on my fb page. These are yummy looking!!!

    • Reply Maria September 28, 2012 at 9:13 pm

      Thank you so much!

  • Reply Stef September 28, 2012 at 11:12 pm

    Mmmmmm, those look so delicious, I can’t even stand it!

    • Reply Maria September 29, 2012 at 7:23 am

      Thank you! They really were delicious!

  • Reply Helen Graham September 29, 2012 at 5:34 am

    Holy cow these look fantastic! thanks so much for sharing, I’ve totally pinned this for future yuminess!!

    • Reply Maria September 29, 2012 at 7:23 am

      Thank you! They are so good, you will love them!

  • Reply KnitOne, PearlOnion September 30, 2012 at 3:01 pm

    These look amazing! A definite must try! Thanks for stopping by KnitOne,PearlOnion…your newest follower! — Joann

    • Reply Maria September 30, 2012 at 3:38 pm

      Thank you, Joann! Have a great week!

  • Reply Mariel September 30, 2012 at 6:54 pm

    Holy. Totally just pinned this!! I would love to have you come share your great ideas at the link party at ‘Or so she says…’, happening right now. Hope to see you there! http://www.oneshetwoshe.com

    • Reply Maria October 1, 2012 at 7:16 am

      Thanks! And thanks for the invite.

  • Reply Happier Than a Pig in Mud September 30, 2012 at 7:43 pm

    Wow these are really pretty! No doubt very tasty too:@)

    • Reply Maria October 1, 2012 at 7:17 am

      Thank you so much!

  • Reply Jessica McCoy October 3, 2012 at 12:09 pm

    Wow- I really need to make these. Pinned it to my Breakfast Ideas board so I will be back for the recipe.

    I wanted to invite you to Wonderful Food Wednesday at At Home Take 2… love it if you could link up 2-3 recipes. Hope to see you there.

    Jessica @ At Home Take 2… Check out our Wonderful Food Wednesday

    • Reply Maria October 9, 2012 at 7:38 am

      Thanks, Jessica! And thanks for the invite, I’ll check it out!

  • Reply momphotographer October 7, 2012 at 11:47 am

    it looks like a breakfast in heaven!!! OMG how I wish I had one of those right now with my coffee!!!

    • Reply Maria October 9, 2012 at 7:39 am

      Thank you so much! It really is like a breakfast in heaven! :o) Thanks for stopping by!

  • Reply Magenta November 2, 2012 at 9:39 pm

    Wonder if there’s a way to make this with some sort of pre-made dough rather than from scratch with yeast, etc. Sounds absolutely divine!!!

    • Reply Mary Ellen November 3, 2012 at 8:47 pm

      A lot of premade doughs like Rhodes might not be sweet enough. I usually make all my dough in the bread machine on the dough cycle. Just dump and push a button!

  • Reply Pint Sized Baker November 3, 2012 at 8:16 pm

    This looks WONDERFUL! Pinned! just love the color!

    • Reply Maria November 5, 2012 at 8:31 pm

      Thanks so much! I just love that beautiful raspberry color too!

  • Reply Tulip TrueAim November 5, 2012 at 4:35 pm

    I can’t wait to try these! So glad I found your blog. You have some amazing recipes. I am a new follower. Hope to see you at True Aim! Thanks for sharing.

    • Reply Maria November 5, 2012 at 8:31 pm

      Thanks so much!

  • Reply Roxana | Roxana's Home Baking November 5, 2012 at 9:25 pm

    I just stumbled upon this on Pinterest and had to check them out!
    happy I did. I love the berry filling and the photos are gorgeous!
    Thanks for sharing Maria

    • Reply Maria November 6, 2012 at 10:24 pm

      Thank you so much!

  • Reply Gretchen November 6, 2012 at 10:06 pm

    These look amazing, I love raspberries and will definately be making this recipe!

    • Reply Maria November 6, 2012 at 10:21 pm

      Thanks so much, Gretchen! Raspberries are my favorite and this is an awesome recipe! Hope you love it! Thanks for stopping by!

  • Reply Anonymous November 7, 2012 at 9:47 am

    Hi — Can you make these part of the way the night before and back them in the morning?

    • Reply Maria November 7, 2012 at 10:10 am

      You could probably make the dough the night before and then make the rolls in the morning, but I wouldn’t add the raspberries the night before as they contain too much moisture and would make the dough too soggy. Hope your rolls turn out great! Thanks for stopping by!

  • Reply Susan Andrews November 9, 2012 at 10:57 pm

    made these tonight…husband said they are a home run….he wanted to eat the whole pan. Thank you for sharing….will be a staple!

    • Reply Maria November 10, 2012 at 8:08 am

      So glad you liked them, Susan! Thanks for stopping by to tell me! :o) We love these too and they have definitely become a staple! Have a great weekend!

    • Reply Anita Hawkins December 5, 2012 at 10:18 pm

      Finally someone else that made it…
      I haven’t made these yet so I can’t talk much but I will try these tomorrow (it’s night time right now).

  • Reply Mommy Ann November 10, 2012 at 11:52 pm

    425 is too high for these. I should have known. I really should be 325.

    • Reply Maria November 11, 2012 at 7:19 am

      The baking temperature really depends on your oven, this worked with my oven, but if your oven tends to bake faster you will need to adjust the temperature.

  • Reply Jen November 11, 2012 at 2:49 pm

    This looks amazing, but I am SUPER busy and decidedly clumsy when it comes to all things that must rise. If I were to substitute a refrigerated/frozen dough for the dough in the recipe, what kind do you think would be closest to the texture?

    • Reply Maria November 11, 2012 at 3:23 pm

      Hi, Jen! I am not sure what kind of refrigerated dough is best to use, probably the same kind you would use for cinnamon buns. Hope you find something that works!

  • Reply Anonymous November 13, 2012 at 5:36 pm

    Can these be made with pre-made dough??

    • Reply Maria November 13, 2012 at 7:52 pm

      I haven’t tried making these with pre-made dough, but they probably could be made with it. I guess the refrigerated kind you would use for cinnamon buns would work for this. I’ll have to give it a try sometime!

  • Reply SIENA.STYLE November 14, 2012 at 5:21 pm

    that is a great recipe!!!i recently moved and our one is not assembled yet!!!!can’t wait to try it!!.)
    kisses from Milano
    your newest follower:)

    http://sienastyle.blogspot.it/

  • Reply Laurie C November 15, 2012 at 8:52 am

    Found you on Pinterest and can’t wait to try these on Thanksgiving with cranberries!!

    • Reply Maria December 4, 2012 at 8:19 pm

      Hope they turned out great with cranberries! Sounds like a great variation!

  • Reply Kelly November 22, 2012 at 12:54 pm

    I made these for our Thanksgiving breakfast today! They were divine! I actually made them last night – the dough was so nice! very easy to work with! – and only let them rise the second time for about an hour before covering them and sticking them in the fridge. I took them out of the fridge and let them sit for 30-45 minutes before baking them (at 400 for 20 mins in my oven) and they turned out perfect! Thanks for sharing this recipe!

    • Reply Maria November 24, 2012 at 9:35 pm

      So glad you liked them!!!! I think I will add them to my Christmas morning menu! :o)

  • Reply Anonymous November 25, 2012 at 4:18 pm

    These look soooo good. Can you make it with cherry filling and if so how would you do that?

    • Reply Maria December 4, 2012 at 8:18 pm

      I’m sure these would be delicious with a cherry filling, but I wouldn’t use the canned kind because it has too much liquid.

  • Reply Anonymous December 3, 2012 at 1:28 pm

    Any suggestions on kneeding time if you don’t have a mixer to do it for you?

    • Reply Maria December 4, 2012 at 8:18 pm

      Probably at least 10 minutes.

  • Reply Haeley December 4, 2012 at 6:34 pm

    What size baking pan (or pans) did you use?

    • Reply Maria December 4, 2012 at 8:17 pm

      I believe it was an 8 or 9 inch round pan.

  • Reply Food Done Light December 9, 2012 at 8:29 pm

    Your Raspberry Swirl Rolls look fantastic. I saw them on Pinterest. I am going to make them this week! Would love for you to share on Thursdays Treasures.

    • Reply Maria December 11, 2012 at 8:07 pm

      Hope they turn out great! Thanks for stopping by!

  • Reply Averie @ Averie Cooks December 11, 2012 at 1:46 am

    Just found you via Pinterest and repinning these so I can remember to make them once holiday baking season is done. They look soooo good!

    • Reply Maria December 11, 2012 at 8:06 pm

      Thanks so much! Hope you love them!

  • Reply Anonymous December 11, 2012 at 4:03 pm

    Have you tried this with any other fruit, maybe apples?

    • Reply Maria December 11, 2012 at 8:06 pm

      I haven’t tried these with any other fruit, but I think they would be great with a frozen mixed berry filling too!

  • Reply Lisa December 11, 2012 at 9:23 pm

    I am thinking I would love to add cream cheese as well. Your thoughts?

    • Reply Maria December 11, 2012 at 10:26 pm

      Hi Lisa! I’m sure you could do a cream cheese frosting, the tartness of the raspberries really needs a sweet frosting to complement it, but I’m sure a cream cheese one would work well.

  • Reply Anonymous December 13, 2012 at 8:24 am

    WOW these look awesome!!!I Must make them for Christmas morning!!! Thank you =)

    • Reply Maria December 13, 2012 at 11:57 am

      Thank you! Hope they turn out great! Merry Christmas!

  • Reply Katy Wojtkunski December 24, 2012 at 12:52 pm

    This comment has been removed by the author.

  • Reply Attila & Tamara December 25, 2012 at 10:42 am

    Make these for Christmas morning. The were delicious. I used my own dough recipe, but used your filling and icing. My 4 yo gobbled them up!

  • Reply Annie January 3, 2013 at 4:18 pm

    Made these today. I think the frosting is a little too sweet, If I make them again I might add a squeeze of lemon juice. My over runs hot, so I took it down a little, but they still cooked too fast and almost burnt, I took them out a few minutes early. Otherwise – great!

  • Reply Becky January 17, 2013 at 6:52 pm

    I made these today and followed the recipe exactly and they did not turn out right. I was so frustrated! I know everyone’s oven is different but mine burned. You should change the time it bakes. Instead of 25 minutes it should say 20 to 25 minutes. And I think 2 hours is too long for the second rise. More like 1 to 1 1/2 hours. I hope this helps others!

    • Reply Maria January 17, 2013 at 7:03 pm

      Sorry to hear they didn’t turn out right, I bake mine for about 25 minutes which works with my oven, but all ovens bake slightly differently. And of course you can adjust the baking time and rising time to suit you, this is just what works for me and so I shared that!

  • Reply Linda had a little Lamb January 18, 2013 at 5:32 pm

    This just looks SO delicious! I love raspberries.

  • Reply Abora Abora January 28, 2013 at 12:38 pm

    Hi
    Can i replace the raspberry with something dry ? Like nuts or pecan?

    Thanks

    • Reply Maria January 28, 2013 at 3:32 pm

      You definitely could. You could do a brown sugar/cinnamon/walnut or pecan filling, that would be delicious too!

  • Reply Julie Thomson January 28, 2013 at 2:44 pm

    Hi! I’m working on a sticky bun round-up and would love to feature your recipe for The Huffington Post Taste. Please contact me if you’re interested. Thanks!

    • Reply Maria January 28, 2013 at 3:53 pm

      Hi, Julie! Thanks for contacting me, I’m definitely interested! Please contact me at shopgirlmaria87@gmail.com. Looking forward to hearing from you!

  • Reply Karen Mary Butterfly February 27, 2013 at 3:05 pm

    Oh. MY. Gosh. I am on a shared computer, but when I get home I am pinning htis! Can I say that food is gorgeous? This is gorgeous!
    Karen

    • Reply Maria May 14, 2013 at 5:51 pm

      Thanks, Karen!

  • Reply Anum Ahmed May 9, 2013 at 4:46 pm

    Is there a way to make these for breakfast without waking up in the middle of the night to do them? I want to make these for Mother’s Day but have exams coming up!

    • Reply Maria May 14, 2013 at 5:51 pm

      I’ve never made these ahead but always bake them once they are ready. They do take some time and preparation, but are well worth it 🙂

    • Reply Anum Ahmed May 20, 2013 at 9:50 am

      I made these as outlined by Kelly (above) and they turned out wonderfully! Prepared it all the night before, put them in the fridge overnight, left out at room temp for about 30-45 minutes the next morning, and baked!
      I do have to say though, DON’T make these in a springform pan – they may be easier to take out that way, but the raspberry juices will leak everywhere.
      Thank you for the delicious recipe, Maria!

    • Reply Maria May 20, 2013 at 12:23 pm

      Glad you liked them! 🙂

  • Reply Elizabeth@ Pine Cones and Acorns May 10, 2013 at 8:40 pm

    These look delicious. My sister loves your blog and introduced it to me. I love it and have just spent over an hour reading posts!

    Have a great weekend.

    • Reply Maria May 14, 2013 at 5:49 pm

      That’s so sweet of you to say, Elizabeth! Thanks so much! 🙂

  • Reply Colleen June 5, 2013 at 1:32 pm

    These look marvelous! Can’t wait to try them! I love raspberries but hate the seeds. Could these rolls be made with a seedless raspberry filling? If so, what kind would you recommend? Thanks for sharing!

    • Reply Maria June 5, 2013 at 2:51 pm

      Thanks, Colleen! You could probably use a seedless raspberry jam, maybe that would work! I’ve only ever made it with the fruit, so I’m not quite sure, but I would assume that the jam could work well too. Thanks for stopping by, hope you love these!

  • Reply kelgrandy July 3, 2013 at 3:04 pm

    These look amazing. Do you think a raspberry pie filling would work as a good substitute for the frozen raspberry filling, or should I just go to the store?

  • Reply Marajana1 August 5, 2013 at 4:34 pm

    How much gram is 1 cup?

    thnx

  • Reply Robin August 6, 2013 at 5:50 pm

    This looks heavenly <3 will be loving this fall

  • Reply sheralita mallory September 11, 2013 at 1:46 pm

    I made some of these last Fall and the were delicious!
    Thanks for sharing!

    • Reply Maria September 12, 2013 at 4:48 pm

      I’m so glad you liked the raspberry rolls! I love making these, they are still one of my favorite things to bake! 🙂 Thanks so much for letting me know! 🙂

  • Reply Julie Jenkins November 20, 2013 at 11:47 am

    I love the recipe. I will say I don’t have an electric mixer and was at first turned off- then I realized it was just for making bread dough which I make by hand on a fairly regular basis. Yes I don’t even have a bread maker, I’m just old school.

  • Reply Stephanie January 9, 2014 at 1:22 pm

    Saw this on pintrest… someone stole your picture. It didn’t link back to your site but another. Sad. They didn’t even edit the picture so looked up the name on the picture for your blog. This recipe looks amazing! Great blog 🙂

  • Reply Karen Lee July 19, 2014 at 10:08 pm

    Just made these for the second year in a row with our freshly picked (and frozen overnight) raspberries. I used a blend of red, black, and golden raspberries. This recipe is perfect, and even if it takes all day to wait for rise, it’s totally worth it! Thanks for sharing!

    • Reply Maria July 20, 2014 at 1:53 am

      So glad you liked these!!!! And that sounds SO delicious with all those fresh raspberries!!! 🙂

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