Why You’ll Love Raspberry Rolls Recipe
These raspberry rolls are light, buttery, and packed with fresh berry flavor. The sweet-tart filling pairs beautifully with the warm cardamom, while the homemade raspberry icing adds a bright finish. They are perfect for special mornings, holidays, or anytime you want a bakery-style treat at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup cold milk
2 ½ teaspoons instant dry yeast or active dry yeast
⅓ cup white granulated sugar
455 g plain flour
½ teaspoon salt
1 teaspoon ground cardamom
⅓ cup vegetable oil
1 large egg
2 tablespoons unsalted butter, melted
3 cups frozen raspberries
¼ cup white granulated sugar
2 teaspoons cornflour
¼ teaspoon ground cardamom
½ cup thawed frozen raspberries
1 ½ cups icing sugar
2–3 teaspoons milk
Directions
Warm the milk until just slightly warm to the touch, not hot.
Add the yeast and 1 tablespoon of the sugar to the warm milk. Stir gently and let it sit for 5 to 10 minutes until frothy.
In the bowl of a stand mixer, combine the remaining sugar, flour, salt, and cardamom.
Pour in the milk mixture and vegetable oil, then stir briefly before adding the egg.
Using a dough hook attachment, knead the dough for 10 to 12 minutes until smooth and elastic.
Lightly oil the dough and place it back into the bowl. Cover and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
Grease a 9×13-inch baking tray with butter.
Punch down the dough and transfer it to a lightly floured surface.
Roll the dough into a 14×16-inch rectangle about 7mm thick.
Brush the melted butter evenly over the dough.
In a large bowl, combine the frozen raspberries, sugar, cornflour, and cardamom. Lightly crush about half of the berries.
Spread the raspberry mixture over the dough, leaving a 1-inch border on one long side.
Roll the dough tightly from the long side nearest you toward the uncovered edge.
Cut the roll into 12 even slices using a sharp knife or dental floss.
Arrange the rolls in the prepared baking tray with the cut sides facing up.
Cover and let them rise again for 45 to 60 minutes until puffy.
Preheat the oven to 180C / 350F.
Bake for about 22 minutes, rotating the tray halfway through baking, until golden brown.
Allow the rolls to cool slightly before icing.
For the icing, sift the icing sugar into a bowl.
Press the thawed raspberries through a fine sieve directly into the sugar to remove the seeds.
Add 2 teaspoons of milk and whisk until smooth. Add more milk if needed for a thick but pourable consistency.
Drizzle the icing over the warm rolls and serve.
Servings and timing
Servings: 12 rolls
Prep and cook time: 2 hours 52 minutes
Variations
Add lemon zest to the filling or icing for a bright citrus flavor.
Replace raspberries with blueberries, blackberries, or strawberries.
Add chopped white chocolate for extra sweetness.
Use cinnamon instead of cardamom for a more classic flavor profile.
Top with sliced almonds for added crunch.
Storage/Reheating
Store raspberry rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheat individual rolls in the microwave for 15 to 20 seconds until warm.
You can also freeze the rolls for up to 2 months. Thaw overnight in the refrigerator and warm before serving.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries work well, but frozen raspberries help reduce excess moisture in the filling.
Can I make the dough ahead of time?
Yes. Prepare the dough and refrigerate it overnight after the first rise.
Why didn’t my dough rise?
Your yeast may have been expired, or the milk may have been too hot or too cold.
Can I make these without a stand mixer?
Yes. You can knead the dough by hand for about 10 to 15 minutes until smooth.
How do I keep the filling from leaking out?
Roll the dough tightly and avoid overfilling the rolls.
Can I freeze unbaked rolls?
Yes. Freeze them after shaping, then thaw and allow them to rise before baking.
What does cardamom taste like?
Cardamom has a warm, slightly citrusy and floral flavor that pairs beautifully with berries.
Can I use whole wheat flour?
You can substitute part of the flour with whole wheat flour, though the rolls may be slightly denser.
How do I know when the rolls are fully baked?
They should be golden brown on top and cooked through in the center.
Can I make the icing thicker?
Yes. Simply add more icing sugar until you reach your preferred consistency.
Conclusion
These Raspberry Rolls are soft, fruity, and packed with sweet berry flavor in every bite. With their fluffy dough, vibrant raspberry filling, and silky icing, they make a beautiful treat for breakfast, brunch, or dessert.
