Raspberry Rolls Easy and Gooey (2024)

Step 1: In a medium bowl, combine warm water, sugar, and yeast. Whisk to dissolve the yeast and let sit for 5-10 minutes until a foam forms on top. If a foam doesn’t form, then the yeast is expired and you should try a different pack.

Step 2: Add sugar, salt, and grated lemon zest into a very large bowl. Rub together with your fingers until fragrant and moist. Add sifted flour and mix to combine. Make a well in the middle of the flour mixture.

Step 3: Add butter, eggs, warm milk, dissolved yeast mixture, and vanilla extract into the well. Start by whisking the wet ingredients in the middle together, then slowly incorporate the flour. Use a spoon to gradually mix in the flour, then use your hands to mix it all together into a cohesive dough, sticky dough. It won’t be smooth - that’s ok!

Step 4: Form the dough into a rough ball and place it back into the bowl. Cover the bowl with a towel and place it in a warm place to rise (see notes) until doubled in size - about 30-40 minutes. While it rises, butter an 8” by 12” baking pan (or any similar sized baking pan) with a piece of cold butter.

Step 5: Once risen, punch down the dough and give it a few flattens and folds with your hands to make it smooth. Sprinkle some flour onto a clean and dry surface.

Step 6: Transfer the dough onto the surface and stretch out the sides and corners to form a rectangular looking shape. Roll the dough into a large rectangle, about 18” by 24”.

Step 1: Combine brown sugar, granulated sugar, and lemon zest for the filling in a medium bowl. Rub the mixture with your fingers until fragrant.

Spread the very soft butter evenly and gently over the rolled dough. Sprinkle the sugar mixture on top. Break up the raspberries into pieces with your hands and sprinkle on top of the sugar. Sprinkle the lemon juice on top as evenly as you can.

Step 2: Starting at the long side, roll the dough and toppings into a tight long roll. Mark it into 12 pieces. I do this by dividing it in half, dividing each half into half, and then each piece into three pieces. Use a long serrated bread knife and a sawing motion to cut each roll without squishing it.

Step 3: Place the cut rolls pretty side up in the baking pan. Let them rise while you preheat the oven to 355°F (180°C).

Step 4: As soon as the oven preheats, you can pop the rolls in to bake. Bake the rolls for 25-30 minutes or until the rolls are golden brown on top and spring back to the touch. While they bake, you can get started on the glaze.

Step 1: Strain defrosted raspberries through a sieve into a separate bowl. Set aside.

In a large bowl, beat together cream cheese and sugar until creamy. Add the strained raspberry juice and lemon juice, and beat until you get a creamy, runny glaze.

Step 2: Let the rolls cool for 10 minutes inside the baking pan. Pour the glaze over the rolls and spread it out to the edges and let it seep through the crevices. Best served warm.

✔️ Expert sweet roll tips

1. Use a scale to measure the flour: A scale will give you the most accurate results. If you don't have a scale, fluff up the flour with a spoon and gently scoop it into the measuring cup without packing. Scrape the excess with the flat edge of a knife without packing into the cup. This will ensure that your dough isn't too dry or too wet. This particular dough is on the stickier side which prevents hard and dry rolls.
2. Don't reduce the sugar: If you want ultra gooey rolls, you need the sugar to help create a gooey sauce! Don't worry they're not overly sweet - the acidity in the lemon juice and raspberries balances it out.
3. Use a serrated knife and a sawing motion: This is the best way to cut cold rolls filled with berries like these raspberry rolls. They won't get squished this way.
4. Serve them warm: Sweet rolls have lots of butter making them hard when they're cold. They get ultra soft and gooey when warmed up or served right out of the oven.

Why is my yeasted dough not rising?

It might not be rising because the yeast died. Make sure to check the yeast if it's still active by blooming it before making the dough. If it foams up, then it's active! And it's important not to let the dough reach over over 130°F or 55°C while rising, because that's the temperature at which yeast dies.

What's the best way to let dough rise?

My favorite way to let dough rise is in my oven. I heat it to the lowest temperature it could go for a few minutes, then turn it off. Open the oven door and place the dough inside to rise. Don't let the oven temperature over 130°F or 55°C because the yeast cells will start to die off.

Can I use fresh or frozen raspberries for raspberry rolls?

I prefer to use frozen raspberries for these rolls because it makes it so much less messier to make! The frozen raspberries cool down and firm up the dough when it's rolled, making it even easier to cut into even slices. Also, frozen raspberries tend to be more affordable and more accessible all year round.

Raspberry Rolls Easy and Gooey

Mary

These raspberry sweet rolls are soft, packed full of gooey raspberries, and topped with a three ingredient pink raspberry cream cheese glaze. The dough is an easy, no knead dough that is so quick to make! This recipe makes ultra soft, fluffy, and gooey rolls. A little bit of lemon zest in the dough and filling helps give a hint of lemon flavor, complementing the bright raspberry flavor. They’re the perfect raspberry rolls for breakfast, brunch, or any occasion!

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Nutrition

Calories: 581kcalCarbohydrates: 90gProtein: 9gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 81mgSodium: 264mgPotassium: 154mgFiber: 2gSugar: 49gVitamin A: 663IUVitamin C: 5mgCalcium: 81mgIron: 3mg