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Raspberry Swirl Rolls

Gooey raspberries wrapped in flaky dough covered with sweet frosting.
Author: Simply Happenstance


For the dough

  • 1/2 cup milk heated to 100 degrees f
  • 1/3 cup granulated sugar
  • 3/4 tablespoon active dry yeast I found this to be two packets
  • 1/2 cup unsalted butter at room temperature
  • 1 egg
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon fine salt
  • 2 cups plus 2 tablespoons of all purpose flour-plus I had to use a bit more for dusting the board.

The filling

  • 1 pint of raspberries I used in season and froze them for a couple hours or
  • you can use frozen raspberries.
  • 3 tablespoons sugar
  • 1/2 teaspoon cornstarch
  • For the Frosting
  • 1/2 cup powdered sugar
  • 1 1/2 tablespoons butter
  • 2 tablespoons of heavy cream


  • In the bowl of a stand mixer add warm milk, yeast, and sugar-stir to combine.
  • Let this sit for 10 minutes until the yeast is foamy.
  • With a paddle attachment in place, add butter, egg, lemon zest, salt, and flour.
  • Mix until combined and then replace the attachment with a dough hook.
  • Knead dough on medium speed for 8 minutes.
  • Add flour when needed until dough is smooth and elastic as well as pulling from the side of the bowl.
  • Remove and knead by hand for a couple of minutes.
  • Place in a lightly greased bowl with plastic wrap placed tightly on top.
  • Place the bowl in a warm area and let it rise and double in size for 1-2 hours.
  • Remove dough from bowl and punch down on a lightly floured surface.
  • Pat the dough into a 12-by-5-inch rectangle.
  • In a small separate bowl combine the raspberries, sugar, and cornstarch.
  • Mix them together gently.
  • Sprinkle raspberry mixture over dough.
  • Roll up dough from the long end into a large roll.
  • With a sharp knife, slice the log into 8-9 inch slices.
  • Place the slices, cut side-up, into a greased 9-inch round cake pan.
  • Pour any of the extra raspberry mixture over the rolls.
  • Cover the pan again with lightly greased plastic wrap and let rise in a warm place until doubled, about 1-2 hours.
  • Preheat oven to 375 degrees F.
  • Uncover rolls and bake in the oven for 25-30 minutes.
  • Remove from oven and let cool 30 minutes in pan.
  • While the rolls are cooling, make the frosting in a small bowl.
  • Whisk together powdered sugar, melted butter and heavy cream until a smooth.
  • (add more powdered sugar or cream when needed to achieve spreadable glaze).
  • Pour frosting over warm rolls and use a spoon to spread evenly.
  • Serve rolls warm or at room temperature. { I loved them warm }.


This was a labor of love recipe. A total special treat as I made them for a birthday.
Adapted from Girl Versus Dough