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Raspberry Sweet Rolls

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These Raspberry Sweet Rolls have a thick and fluffy dough with a fresh raspberries and rich cream cheese frosting. They are delicious.

Raspberry Sweet Rolls

I can’t even tell you how quickly you must make these Raspberry Sweet Rolls. I don’t know if I’ve ever had such a delicious breakfast sweet treat / baked good ever. I had to pry myself away from eating too much. I used the Lion House dough recipe from my cinnamon rolls – the best! – then added a raspberry filling. I wish I could give you one through the screen so you could understand 😉

They are made with a enriched fluffy dough, with layers of butter, brown sugar, and raspberry inside. They’re topped with a creamy frosting made with powdered sugar, cream cheese, and a bit of lemon zest. The lemon adds such a nice, bright freshness.

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5 from 4 votes

Raspberry Sweet Rolls

Soft, fluffy rolls with fresh raspberry and a rich cream cheese icing. 
Servings 16
Author Shannon Lyon | Plum Street



  • 3 tbsp active dry yeast
  • 2 c. warm milk
  • 1/3 c. sugar
  • 1/3 c. melted butter
  • 2 tsp. salt
  • 1 egg
  • 6 c. flour


  • 1/2 c. butter, softened
  • 3/4 c. brown sugar
  • 3 c. frozen raspberries (1 12oz. bag – can use fresh but it's messier)
  • 1/3 c. white sugar
  • 3 tsp. cornstarch


  • 8 oz cream cheese, softened (1 block)
  • 1/3 c. butter, softened
  • 4 c. powdered sugar
  • 1 tsp. vanilla extract
  • milk or heavy cream
  • zest of 1 lemon



  • Dissolve yeast in warm milk for 5 minutes.
  • Add all ingredients except flour and salt in a stand mixer, and mix with dough hook until smooth.
  • Gradually add the flour and salt, and mix until just combined.
  • Turn dough out onto floured surface and knead gently until dough is soft and incorporated. Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise until doubled, about an hour. 


  • After dough has risen, punch down. Roll out onto floured surface. Roll into a large rectangular shape, about 1/2" thick.
  • In a separate bowl, mix raspberries with white sugar and cornstarch. Mix gently until berries are mashed and ingredients are well combined. Keep raspberry mixture very cold until ready to use. If it's cold it will be a lot less messy. Frozen raspberries work great.
  • Spread butter for filling onto rectangular shaped dough. Sprinkle with brown sugar. Then evenly spread raspberry mixture across dough.
  • Roll dough gently into vertical log. Cut dough at approximately every 1 inch to make 12-18 rolls depending on how big each roll is. Place in a pan that is coated with cooking spray or lined with parchment paper.
  • Cover and let rise for 45-60 more minutes until doubled in size.
    Bake at 350 degrees for 20-25 minutes (depending on size of rolls). Once the tops are a golden brown, they are done.
  • While rolls are baking, prepare cream cheese frosting. In a stand mixer whip butter and cream cheese on high speed, until fully incorporated.
  • Then turn down the speed and add the lemon zest, vanilla, and powdered sugar 1 cup at a time, alternating with milk or cream (1 tbsp at a time).  Continue adding powdered sugar and milk until you get a smooth consistency. Set aside until rolls are done.
  • When the rolls are light brown on top they are done! (If they’re not brown on top they won’t be cooked enough inside.) 
    Remove from oven and frost immediately!

It’s kind of messy when you roll them up, but trust me it will be worth it.

Raspberry Sweet Rolls

I hope you love these Raspberry Rolls as much as we do. They’ve become a springtime favorite at our house.

Be sure to let me know if you make these Raspberry Rolls at @plumstreetcollective on Instagram. Thanks for reading!

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  1. This recipe looks amazing! Definitely on my list to try soon 🙂

  2. 5 stars
    Wow! These look delicious! Love the new twist on an old favorite!

  3. oh my sweet goodness… pinning for later. must try!
    xo | easilyinspired-blog.com

  4. Could I start this in a bread maker on the dough setting if I don’t have a stand mixer?

    1. I’m not 100% sure because I don’t have a bread maker, but if you can just make the dough in there, yes that’d be fine! Just take it out when it’s incorporated, so it can rise.
      You can also just mix it all by hand and knead it into a large ball before it rises. Let me know if that works for you!

      1. To clarify – you can mix it all by hand in a large bowl. Simply follow the same steps but instead of mixing with a dough hook, just mix with clean hands!

      2. Thanks!They turned out great! I didn’t have lemon, so I used lime zest instead.

  5. Becky Lausen says:

    I am making these rolls for my family to eat tomorrow. I attended the Pinners conference in MN and during the class you mentioned that the dough could be made the night before. Which steps can be done tonight and where do I pick up tomorrow? Thanks a bunch!

    1. SO sorry I’m just seeing this message! For the future, you can make the rolls up with the raspberry rolled in and everything, then just put them right into the fridge covered with saran wrap and cooking spray. Then take them out to do the second rise for about 2 hours before putting them in the oven. Good luck!

  6. 5 stars
    I just made these this past weekend! I was very nervous about how it would turn out, well every single person at work that ate them asked for the recipe!!! These are just so delicious and the raspberry is such a nice change from the usual breakfast rolls. This is definitely going on my rotation loved loved loved it!

  7. Tammy Thornton says:

    These were fantastic! I made them with my boys and we had so much fun making a mess in the kitchen. I didn’t have dry milk but the warm milk worked just fine. The lemon cream cheese frosting was so dang good. Thanks for the recipe and directions!

    1. I’m so glad to hear this!! They are so fun to do with kids – and my kids love them too. Glad you had such a fun experience!!

  8. 5 stars
    This amazing rolls have become our family’s favorite!!, we love them so much and it’s very hard to stop eating them once they come out of the oven!!, so soft and moist with the raspberries this is a must try recipe!!

  9. 5 stars
    These are so good, and really easy to make. I rolled out onto a wood cutting board instead of my counter, just to keep the mess a little more contained. Allow enough time for the rise to occur x 2, you can’t rush them!

  10. Katie Morris says:

    Can I use self rising flour with these? Unfortunately that’s all I have in the house right now and I already started the recipe. Darn it!

    1. So sorry I just saw this comment! I hope the self-rising flour worked – I’ve never tried it with self-rising flour but I’m guessing you’d just need a little less yeast. I’m sure they rose quite a bit – curious to know how they turned out!

  11. Hey, reading the recipe for the filling— 12 oz doesnt equal 3 cups. Which measurement is correct?

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