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These Raspberry Sweet Rolls combine a soft, buttery brioche with a tangy raspberry filling and a creamy raspberry cream cheese frosting. The dough is rich and tender thanks to eggs and butter, and the filling is made from freeze-dried raspberries for a concentrated raspberry flavor without extra moisture. Lemon zest brightens both the filling and the frosting for a fresh finish.
How to make Raspberry Sweet Rolls
Make the dough
The brioche-style dough comes together in a stand mixer with a dough hook. Warm milk and butter are combined with yeast, then flour, sugar, salt, and eggs are added. Mix until smooth and slightly sticky, about five minutes of mixing after the dough comes together. Let it rise in a greased bowl until doubled in size, roughly one hour. For convenience and improved flavor, you can refrigerate the dough overnight for the first rise.
Make the filling
The filling is a simple blend of softened butter, granulated sugar, finely ground freeze-dried raspberries, and lemon zest. Keep it at room temperature so it spreads easily; if it firms up, warm briefly in the microwave until spreadable.
Assemble the rolls
After the first rise, deflate the dough and roll it into a roughly 13″ x 15″ rectangle on a lightly floured surface. Spread the raspberry filling evenly, leaving a ½” border on one short side. Roll tightly from the filled short side into a log, trim the ends, and slice into nine equal pieces. Arrange the rolls cut-side up in a 9″ square pan lined with parchment.
Rise and bake
Cover the rolls loosely with plastic wrap and allow a second rise in a warm spot until slightly puffed, about 30 minutes. Bake in a preheated 350°F oven for approximately 25 minutes, until tops are deep golden brown and the centers reach 190°F on an instant-read thermometer.
Make the frosting
While the rolls bake, prepare the raspberry cream cheese frosting. Beat room-temperature cream cheese until smooth, then add sifted powdered sugar, finely ground freeze-dried raspberries, heavy cream to reach spreadable consistency, vanilla extract, and lemon zest. Mix until thick and creamy.
Add frosting and enjoy!
Let the rolls cool for about 15 minutes so the frosting won’t slide off, then spread the frosting generously. Serve warm for the best texture and flavor.
Raspberry Brioche Sweet Rolls FAQs
Can the dough be made in advance?
Yes. Make the dough the night before and refrigerate for the first rise. Chilled dough is easier to roll and shape and often yields better flavor.
Can the rolls be shaped in advance?
Yes. After shaping, place the rolls in the pan, cover tightly, and refrigerate overnight for the second rise. Remove from the fridge the next morning and let them come to room temperature and slightly puff before baking.
Can I use active dry yeast instead of instant yeast?
Yes. Substitute at a 1:1 ratio, but activate active dry yeast in warm milk (90–110°F) for 10–15 minutes until foamy before adding to the other ingredients. Rise times may vary, so judge by the dough’s appearance rather than the clock.
Where can I buy freeze-dried raspberries?
Freeze-dried raspberries are commonly available in grocery stores and online. You can also use freeze-dried raspberry powder if you prefer a seed-free, finely ground option—just use the recipe’s weight measurements when substituting.
How do I know if the rolls are done baking?
They should be deep golden brown on top and register 190°F in the center with an instant-read thermometer. That temperature ensures fully baked dough without overbaking.
What is the best way to store raspberry rolls?
Enjoy them the same day for optimal texture. Unfrosted rolls can be stored in an airtight container at room temperature; refrigerate the cream cheese frosting separately. Rewarm rolls briefly in the microwave (10–20 seconds) before frosting.
Tips for the Best Raspberry Rolls
- Chill the dough. Refrigerating the dough overnight makes it easier to roll and shape.
- Sift seeds if desired. Freeze-dried raspberries contain seeds; pass them through a fine sieve to remove some or all if you prefer a smoother texture. If you sift, weigh the raspberries after sifting for accuracy.
- Enjoy fresh. These rolls are best the day they’re baked—freshly baked brioche has the best flavor and texture.
Baking Tip: Weigh Your Ingredients!
For consistent, reliable results, use a kitchen scale and the recipe’s gram measurements. Weighing ingredients produces more consistent dough texture and reduces cleanup.
More Brioche Recipes You’ll Love
- Almond Cream Brioche Buns
- Nutella Brioche Buns
- Vanilla Orange Brioche Rolls
- Chocolate Custard Brioche Donuts
- Mini Brioche Slider Buns
If you make this recipe and love it, please leave a comment. Happy baking!
Raspberry Sweet Rolls
Ingredients
For the Brioche Dough
- ¾ cup (175g) whole milk
- 3 Tablespoons (40g) unsalted butter, cut into small cubes
- 2 teaspoons (9g) instant yeast
- 3 cups (390g) all-purpose flour
- ¼ cup (58g) granulated sugar
- ½ teaspoon salt
- 1 large egg, plus 1 large egg yolk
For the Raspberry Filling
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ⅔ cup (20g) freeze-dried raspberries, finely ground
- Zest of 1 lemon
For the Raspberry Cream Cheese Frosting
- 4 ounces (113g) cream cheese, at room temperature
- 1 cup (120g) powdered sugar, sifted
- ¼ cup (8g) freeze-dried raspberries, finely ground
- 2 Tablespoons (30g) heavy cream
- 1 teaspoon vanilla extract
- Zest of ½ lemon
Instructions
- Brioche Dough: Heat milk and butter together until about 90–110°F. Add to a stand mixer fitted with the dough hook and stir in the yeast. Add flour, sugar, salt, and eggs. Mix on low until combined, then continue mixing about 5 minutes until the dough is smooth and slightly sticky. Form into a ball, place in a greased bowl, cover, and let rise until doubled, about 1 hour, or refrigerate overnight for the first rise.
- Raspberry Filling: In a small bowl, combine softened butter, sugar, finely ground freeze-dried raspberries, and lemon zest. Keep at room temperature for easy spreading.
- Assembly & Shaping: Line a 9″ x 9″ pan with parchment. Press out air from the dough and roll into a 13″ x 15″ rectangle. Spread the filling, leaving a ½” border on one short side. Roll tightly from the filled short side into a log, trim ends, and cut into nine equal pieces. Place cut-side up in the prepared pan.
- Cover loosely and allow to rise until slightly puffed, about 30 minutes. Preheat oven to 350°F.
- Bake about 25 minutes until golden brown and the center reaches 190°F. While baking, make the frosting.
- Raspberry Cream Cheese Frosting: Beat cream cheese until smooth. Add powdered sugar, ground freeze-dried raspberries, heavy cream, vanilla, and lemon zest. Mix until thick and smooth.
- Cool the rolls about 15 minutes, then spread the frosting and serve warm.