Raspberry Sweet Rolls

By Maria Lichty

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Raspberry Sweet Rolls-soft and sweet yeast rolls filled with raspberries and topped with cream cheese frosting. These sweet rolls are perfect for breakfast or brunch. 

Raspberry Sweet Rolls with cream cheese frosting are perfect for breakfast or brunch

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My dad’s cinnamon rolls are hands down the BEST cinnamon rolls in the universe. I shared my dad’s recipe on our blog years and years ago when my dad was probably the only one reading our blog. The post includes pictures of my dad making cinnamon rolls and the recipe. My dad didn’t care at the time because he didn’t think anyone would actually read the post and see his picture, but now his cinnamon roll recipe is the most popular recipe on our site. My dad gets a little embarrassed that his photo is all over the internet.

I have thought about taking new pictures for the post, they aren’t the greatest and probably should be updated to show you how amazing the cinnamon rolls are, but I love those memories with my dad in the kitchen.

When my dad came to visit us a few months ago, I asked if we could make his famous cinnamon rolls, but with a twist. I wanted to make Raspberry Sweet Rolls. My dad said sure, but he made me promise I would only take pictures of the rolls. He is kind of camera shy:)

Soft and sweet raspberry yeast rolls topped with cream cheese frosting. Perfect for breakfast or brunch!

We used my dad’s recipe for the base of the rolls because it is PERFECTION! You will never eat a softer, fluffier, melt in your mouth sweet roll. The dough is like satin.

Homemade Raspberry Sweet Rolls are easy to make and great for breakfast

To mix things up, we added raspberries to the filling. The raspberries are juicy and ooze out a little, but that is ok. They make a pretty mess:)

Raspberry Sweet Rolls with cream cheese frosting are a family favorite and perfect for holiday breakfasts

We topped the raspberry sweet rolls with a generous amount of cream cheese frosting. I added a little lemon zest to brighten up the rolls.

Raspberry Sweet Rolls made with raspberries cream cheese frosting great for breakfast

The raspberry sweet rolls were heavenly! I loved the fruity raspberry filling. And my dad, the cinnamon roll master, approved too!

My dad is coming to visit us for Christmas and I know he will be making his famous cinnamon rolls for Christmas brunch. It is a family tradition. I am going to put in a request for Raspberry Sweet Rolls too. They are the perfect Christmas morning treat! The raspberries make them so pretty and festive…and it is the holidays. It is ok to indulge. I am going to eat a cinnamon roll and raspberry sweet roll. Merry Christmas to me:)

Add these Raspberry Sweet Rolls to your Christmas brunch menu. Your friends and family will love them! And don’t forget to try my dad’s world famous cinnamon rolls! They are the BEST!

Raspberry Sweet Rolls with cream cheese frosting Family favorite breakfast recipe

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Raspberry Sweet Rolls

These raspberry sweet rolls with cream cheese frosting are the perfect treat for breakfast or brunch!
4.43 from 204 votes


For the dough:

  • 2 packages yeast, (4 ½ teaspoons), dissolved in 1 cup lukewarm water
  • 6 tablespoons shortening or unsalted butter
  • 1 cup granulated sugar
  • 9 cups unbleached all-purpose flour
  • 2 cups hot water
  • 2 eggs, beaten
  • 1 tablespoon salt

For the filling:

For the frosting:


  • Add yeast to 1 cup of lukewarm water. Stir with a spoon and set aside for about five minutes.
  • In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
  • Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
  • Put the dough in a greased bowl and cover with a towel. Let rise for 30 minutes or until dough doubles in size.
  • Remove dough from bowl and place on a lightly floured counter. Divide dough in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with 4 tablespoons of softened butter. Sprinkle dough with ¼ cup brown sugar. In a medium bowl, carefully stir together the raspberries, granulated sugar, lemon zest, and cornstarch. Sprinkle half of the raspberry mixture over the dough.
  • Gently roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls into a greased 9X13 baking pan.
  • Now follow the exact same steps with the other half of the dough, using the remaining ingredients.
  • Place rolls in a warm spot and cover with a towel. Let rolls rise until double in bulk, about an hour. Bake rolls at 350 degrees F for 25-32 minutes or until golden brown on top. The insides should be soft, but not doughy. Remove pans from oven and let cool on a wire rack.
  • While the rolls are cooling, make the frosting. In a medium bowl, combine cream cheese, butter, powdered sugar, and lemon zest. Using electric mixer, beat until smooth. Spread frosting on rolls and serve.

Have you tried this recipe?

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Raspberry Sweet Rolls are the perfect breakfast or brunch treat for the holidays or any day! #cinnamonrolls #breakfast #holidays Visit twopeasandtheirpod.com for more simple, fresh, and family friendly meals.
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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.43 from 204 votes (151 ratings without comment)

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  1. These rolls turned out perfectly! Beautiful, fluffy, and delicious. I read through a lot of the feedback and the only thing I did was cook them for 25 minutes exactly at 375. 20 minutes might have been enough if I had cut them smaller but I ended up with eight rolls per pan because of how big I cut them. I did one pan raspberry and because I didn’t have enough raspberries I did the second pan with chocolate chunks. Both turned out so delicious with such a silky, fluffy texture. This will be my new go-to dough for any kind of roll. Thanks!!!

  2. 5 stars
    I was looking for something that didn’t include cinnamon, because my husband isn’t a fan and I came across this recipe!! OH MY GOSH!!! THIS WAS FANTASTIC!! I made the recipe as is, without cutting it in half and I gave one pan to my daughter and her family, gave the neighbors some and still had plenty for my family!! This is a definite keeper and now that I know the neighbors and my grandkids LOVE it, I’ll be making this regularly maybe switch out the raspberries with blueberries 🙂 It even started a neighborly food sharing for those recipes that make a lot, but, there are only a few people in the household! So, thank you for that too 🙂

    1. What about after they get cold? Are they still soft? 1 one last question, the fruit didn’t throw juice on the rolls?, In one of the reviews I read that they become saggy because of that.
      Thank you

  3. 5 stars
    Absolutely loved this recipe! Turned out PERFECT! I gifted 6 – 9″ round pans to friends and family and received so many compliments. I am adding this one to my FAVORITES list, as these would be great for any gathering, hostess gift, or just a “I’m thinking of you” thoughtful gift. 5-Star from me!

  4. 3 stars
    I followed the recipe but mine were so dry. I did let them sit overnight to rise. I baked them according to the directions.

  5. 5 stars
    I never leave reviews, but I just had to this time because this recipe is probably the BEST I’ve ever used! The dough was soft and fluffy, not too dry or too moist. I made it for my host family this morning, it’s 2pm now and they’re all gone! I was worried about the raspberries being too juicy and making the dough soggy but it soaked right up during baking and made a lovely thick syrup between the layers. I didn’t have a lemon to zest this time but I’ll have to grab one next time I make these. Thanks so much for the great recipe!

  6. 5 stars
    Look amazing Ijust made them can’t wait to try them . Thanks for your good recipes . Can I freeze those with or without icing?

  7. Hi, could you please clarify wether we are to thaw the raspberries first and drain the liquid before adding… or…add them to the dough while the berries are still frozen? That part of the recipe was a little vague.

    1. She may have updated the recipe since you asked, but now it specifies that the raspberries are still frozen.

  8. I have made these twice now and both times were amazing! The second time I used double the brown sugar and butter on the inside of the rolls, and mixed raspberries and blackberries. Thank you for the delicious recipe!

  9. 5 stars
    I use this dough recipe all of the time. I have tried apples, peaches, nutella, and Door County cherries in addition to the raspberries. Each kind turned out amazing! The dough is so simple and so delicious. 10/10 recommend!

  10. 5 stars
    Oh my goodness these Raspberry Sweet Rolls are wonderful, not very sweet with a light moist dough. The lemon zest adds a nice brigjtness.

    I halved the recipe and was slightly concerned of the outcome being as we live at 3200 ft. but it turned out perfectly.

    We have an abundance of fresh raspberries and ill make sure to freeze extra for these rolls during the winter and Holidays.

    I baked at 375° for 25 min turning the pan halfway through.

  11. When I make my cinnamon rolls I make them the night before and put them in the fridge before the final rise time and then in the morning put them in the oven while it’s preheating and they rise there before baking. Have you tried that with these? I’m worried that the raspberries would melt overnight and make everything soggy.

  12. Gracias por compartir la receta de tu papá, se ve excelente la receta, voy a hacerla y espero me salgan espectaculares como las imágenes

  13. 5 stars
    This is a fabulous recipe. I didn’t really think about how much it was going to make though. Should have thought about that when the recipe called for 9 cups of flour. Guess I’ll freeze the extras.

  14. Could you freeze the rolls unbaked for future use?
    Thank you I can’t wait to try; but didn’t want to bake so many all at once.

  15. Followed the recipe exactly and absolutely worth every minute. These were the best sweet rolls we’ve ever had. We ate one pan and I froze the other pan before baking to eat at another time (cut rolls, placed on greased cookie sheet & put in freezer for 15 mins to chill. Removed and wrapped in two layers of saranwrap and placed back in the freezer. Put in a freezer ziplock once frozen. Thawed, let rise over night and baked as directed). I don’t usually post reviews but these were perfect just as written and I’m an avid cook/baker and soooooo pleased! I will definitely add this to our favorite recipes and make again.

  16. 5 stars
    Best. Rolls. EVER!!
    Didn’t change a thing and they’re perfect! Definitely going in the rotation!

  17. 2 stars
    Don’t know how you did it but didn’t work. Raspberry had to much juice and being cold the rolls didn’t rise. Definitely needs a revamp on recipe. Frozen fruit not the right combo

  18. 5 stars
    My husband fell in love with a gas station raspberry roll and well no gas station pastry is better than mine . I found this recipe and my husband was absolutely a fan. I’m making them a second time this week and they make a considerable amount.

  19. 5 stars
    This is an amazing recipe! I made this only because I had berries in the fridge that needed to be used last pick of the season not enough to freeze.The dough is soft and fluffy. I changed it up by accident using Brown sugar after I put the sugar in then re-read the recipe but they turned out so good. I must admit I liked the flavour on the Brown sugar. There was a lot of juice but just transferred the rolls to a different pan. I will be making this again for sure!!

  20. 3 stars
    Hi; We are only 2 people and how can we do a small batch of these. I want hem soft and they do not keep. Pease tell me how to make a very small batch so we can make them again and have them soft and warm. I am not a baker but would like so much to be successful with these for me and my boyfriend.
    Thank you, Happy New Year


  21. First time with stand mixer and first time with a recipe like this. Do you mix it to start with with paddle and then change to dough hook or all the way with dough hook.
    Thank you!

  22. 5 stars
    Absolutely magnificent
    Raspberry rolls/cinnamon rolls are my absolute favorite dessert. I have tried many, many,recipes over the years and this is the softest and most delicate roll I have ever made. I am done searching for the perfect recipe because this is it.

  23. Are there adjustments I need to make in the recipe for high altitudes for the cinnamon rolls and the raspberry sweet rolls? I’m at 5700’. I recently purchased your cookbook and have read through it. I’m really looking forward to trying several of your recipes. They look so yummy! Can’t believe you catered your own wedding! You and your husband are brave souls!

  24. Can you use fresh berries I ask because I have gone to the farmers market this morning and I got a bunch of local raspberries

  25. 5 stars
    This recipe was delicious. I used frozen raspberries and made a brown butter cream cheese frosting and it was amazing. Will definitely become a regular item.

  26. 5 stars
    I love this recipe! It made 4 dozen so I froze some and served later. I love the added lemon to the icing. I won first place with this recipe at my local fair. Thanks! I will be making these again ♥️

  27. This was an easy recipe! I cut the recipe in half and still had so much left over so I shared with friends and neighbors and they told me it was delicious! I couldn’t agree more. I used fresh raspberries and my first roll was oozing filling so the next batch I didn’t add too much. I’m so proud of this one!

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