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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  1. OH MY GOSH!!!! I want some right now. These look AHHHMAZZZING! I could so go for a warm one right this very second. I mean come on, a lemon zest to add to that already amazing cream cheese icing… I just can’t control myself! 🙂 LOVE LOVE LOVE AND WANT WANT WANT!

  2. Please do not even think of updating the pictures of your dad making his original Parry Rolls! I love the picture of him in the kitchen with his sleeves rolled up!! I miss my dad, he use to make homemade bread and this reminds me of him so much ! <3

  3. Do you have any directions on making these ahead of time? I’d love to make these Christmas morning. They look so good!

    1. Roll them up, let them rise, and stick the pans in the fridge. Pull them out in the morning and let them come to room temperature and bake! Enjoy!

  4. These look yummy! Have you tried freezing them at any step so that things do not have to be quite so hectic on a brunch morning? Like before rising? What do you think?

    1. We haven’t tried freezing them, but you can make them the day before. Roll them up, let them rise, and stick in the fridge. Pull them out in the morning and let them come to room temperature and bake!

  5. Thank you for sharing! My mom and I always made cinnamon rolls together when I was younger. Some of my favorite memories with her. My dad always snuck some dough, that was his favorite part.
    I like the addition of raspberries, I love them. I think too I will try my almond glaze over cream cheese on half the rolls which is always a good combination. 🙂

    P.S. I hope you’re enjoying our snow. At my house in Sandy, by the Cottonwood Canyons, I have 22 inches and my 10 year old boy has a snow cave system going in the backyard! My 12 week old Shih-Tzu puppy thinks otherwise of the deep snow otherwise he loves it!

  6. These look yummy! I am definitely going to give them a try. I like the pics of your shy camera dad…lol….especially when he is with the boys!

  7. Oh these look so delicious!! I love your recipes. Is it possible to use butter instead of crisco and still turn out great? I’m also going to look for your dads cinnamon recipe as I haven’t seen it. I love when people make memories to cherish. Thanks, have a beautiful holiday!

    1. i used butter because i halved the recipe and didn’t feel like dealing with the crisco

  8. Love the Parry Rolls. My friends look forward to my giving them as presents. I was wondering…do you think you could cut the rolls and place them directly into thr freezer? Then when you are ready to bake them, take them out and set on counter overnight?

  9. Cinnamon rolls with a raspberry-lemon twist . . . I like the sound of that! Will definitely give these a try. I love the ease of letting them rise ahead of time, and then popping them in the oven in the morning.

  10. There is something very wrong with this recipe. I made a half recipe and had to add THREE cups of flour just to be able to turn it out and knead the dough – sticky isn’t the word – it was SOUP!!! It is rising now – I hope I salvaged it, since the rolls are for Christmas morning!

    1. We have never halved the recipe. I noted you might need to add more flour, but it shouldn’t have been soupy.

    2. i halved the recipe also and only needed  4 1/2 cups flour. made the dough in the bread machine. i wonder if you made a mistake and used the full compliment of water or eggs? my dough was PERFECT!

    3. Mine always turns out perfectly. Half of 9 is 4 1/2 not three cups maybe that was part of the problem

    1. I agree the timing is terrible
      I made 24 buns and they were browned on top and doughy in the bottom
      Taste good but not good for guests

    2. The timing works for us. If they are browning on the top but not done in the center, cover with foil and bake longer.

    3. Mine were inedible! The outsides were good, but all of the middles were completely raw as well.

    4. Okay, here is my critique. I made these today. There are things that need to be clarified in this recipe. Thankfully, I am not a novice baker. I did halve the recipe, and it worked just fine. I have no idea why people had the dough turn out soupy. They probably used too much liquid. I only had to add about 2 tablespoons extra flour. I kneaded them with the dough hook on my Kitchen Aid mixer. I didn’t hand knead. There’s no need. Lol A little play on words there.

      Anyway, I was thinking there’s no way you can put frozen raspberries on the dough, roll it up, and have it raise properly. It’d be too cold. In your photo illustration before they rise, the berries are definitely not frozen. I mixed the berries and other ingredients together and slowly defrosted them in the microwave. I then spread it on the dough over the butter and brown sugar. It looked like a blood bath in my kitchen. No lie. The juice just gooshed out all over as I was rolling it up. Wow! I almost called homicide.

      I then put them seam side down, which is the proper way to cut the dough. I used a big pizza cutter. That works much better than dental floss. Each cut piece was a doughy, juicy mess. I thought…well, I’ve taken the time to make these, let’s see if they’ll rise. Fortunately, they did. I popped them in the oven at 375°, because putting them in at 425°, then turning the oven to 350° is why some people got raw dough in the middle. You can’t bake sweet rolls like that. They need a consistent temperature.

      I made the icing and spread it on after they came out of the oven. I let them cool for a bit and just tried one. They turned out moist, not dry at all….no wonder with all that raspberry juice in there. Lol However, they’re lacking something. They’re not super sweet, which is good, but neither are they sweet enough. They also need a boost in flavor. I suggest using some lemon juice in the icing. And maybe use more than a quarter cup of brown sugar to sprinkle on the dough.

      As well, you need to indicate how big the rectangle should be when rolling it out. Novice bakers would have no idea. I knew because I’ve baked cinnamon rolls, etc., before. It needs to be rolled large enough to get 12 rolls.

      In summation, please indicate in the recipe whether the berries should be thawed and some of the juice drained off, what size to roll the dough, and I highly suggest you change the temperature to 375°.

      I’m really glad they turned out as good as they did with the unclear instructions.

    5. They should be baked at 375 degrees. The lowering of the oven temp does not work for rolls like this. They come out great at 375 for 20 minutes.

  11. I noticed your Dad’s cinnamon rolls call for 7 cups of flour and these call for 9 cups. Is that a typo or are these different than his cinnamon rolls????

    1. It is basically the same recipe. My dad’s original recipe calls for 7 cups or flour, but add more as needed. We always need more so I went ahead and just added the 2 cups to this recipe.

  12. I have a bunch of frozen blueberries and peaches. I’m assuming swapping blueberries for the raspberries would work well, but do you think peaches would work? Do you think I would need to adjust anything? These sound delicious!

    1. The blueberries would work well, but the peaches might be too juicy? You could try it though! Maybe if you chopped them?

  13. I made these raspberry rolls today, following the recipe exactly. The dough was so soft and runny I had to add at least one extra cup of flour just to be able to work with it. Then had to put so much flour down on the board to be able to roll the dough out. Still very hard to work with! Don’t think I will be making these again!Adele

    1. Adele…. These were so perfect. I used exact amount if flour…..then rolled out with my hands”patted” and used oil, NO MORE FLOUR,! And then I kept raspberries in the freezes until ready to put on roll. They were fantastic!

  14. Can’t wait to make these! I do hope you will share your Dad’s version too.  I would love an awesome Cinnamon roll recipe too!  Thanks for sharing! 

  15. Making these tonight. Wondered if you used whole individually frozen berries or the kind inthe box with sugar and water added.  That’s what I have so I guess I will use them and not add more sugar, and drain off the extra water?

    1. I have used cherries and a cherry almond cream cheese frosting, blueberries and lemon, and peaches and cream. All delicious

  16. I made these today.  The raspberry filling was a little sparce, I think next time I will add 1/3 cup preserves to it for more flavor cause these are big and yummy

  17. I know this is cheating butttttttt…. I’m probably going to attempt these in my Thermomix, is it possible to over knead these?

  18. The lukewarm water used for the yeast. Is it one of the cups of water further in the recipe or e there 3 cups of water totally?

  19. I made these and wow they are good. The dough came out perfect. However, the cook time is wrong. I baked them an additional 20 mins,

  20. Do you thaw the raspberries at all before you make the filling? I made them and they took quite awhile to bake and I’m wondering if it had to do with using the frozen berries. They still taste delicious! Thanks for sharing the recipe.

    1. I use frozen berries! Every oven is different, remove them when they are golden brown and not doughy in the center. Glad you liked them!

  21. Hello love your raspberry cinnamon buns.. Made them this morning for Lunch was easy and I just enjoy making them. Thy were the best and a change from cakes and slice. My friends and family Love them, from now on this what I’m going to bake from now on for friends + others to. Anyway I would like to have the cinnamon buns to please.

  22. Hello my is Karen from New Zealand was making your Raspberry buns this morning for Lunch for my friends Family thy just Love them the cream cheese made it, thy were the best thank you. Thy were easy to make and I’m going make them for our Lunch from now on + others. Thank you. I would like to have the cinnamon buns.

    1. We do have printer versions of our recipes. Click the button that says Print Recipe underneath the photo on each recipe.

  23. Perfection!  Made them last night for Valentine’s day breakfast.  Took a little longer for mine to rise, but it’s freezing outside right now.  Not sure where the complaints of it being soupy came from, my dough was forming before I even added the last 2 cups of flour.  Will definitely try your cinnamon rolls next!

  24. Wow these look fab! I’m a fan of cinnamon rolls and raspberries(or any other kind of berry for that matter), so I can’t wait to try these!

  25. I was wondering if you could substitute splenda for the sugar? I come from a family of diabetics and anywhere you can cut back on the sugar helps. Otherwise these look great!!!

  26. These are really wonderful, thank you for sharing. I was going to share some with neighbors so we don’t eat them all…but my kids said no!
    I added a few tablespoons of raspberry preserves to the frosting….Oh, perfection!

  27. Delicious!  And soft.  OMGoodness they are so soft!  I have been looking for a soft sweet roll dough and this may be it for us.  We’ll try the Parry rolls next and if that’s also a win then we’ve found what we’ve been looking for.

    Thank you for sharing, and thank your dad too.  🙂

    1. Wonderful recipe……I have another recipe softer but these are fantastic and I would guess freeze well!

  28. So I have a question
    I don’t have a stand mixer
    I would absolutely LOVE to make these for my mom who adores raspberry sweet rolls
    Any suggestions on how to make them by hand without a stand mixer??
    Fingers crossed you have a suggestion

    1. It is a big green button that says PRINT RECIPE right below the photo on the recipe. It should stand out!

  29. I made these for my family on Valentine’s Day and we LOVED how they turned out! This is the best sweet roll recipe I have ever made. I think it will be my go-to dough from now on. Thanks for sharing!

  30. Whats the storage time for these please? Air tight container in the fridge or kitchen bench for how long? If they last that long that is haha!

    1. I make similar cinnamon rolls and freeze and then heated for 30-40 seconds in microwave and these would be just as good no doubt!! A lively recipe! I just made!!

  31. Tried to make these today but think I did something wrong.  When you’re rolling them up do you roll from the short end of the rectangle or the long end?  

  32. Perfection!! Loved the recipe!! It’s a keeper for sure.  I “roll” my dough out with oil, no more flour……added cinnamon to pressed out dough and made sure the raspberries stayed frozen until mixed with cornstarch and zest. Remember…..don’t dump out of pan!! Love the cream cheese frosting with lemon zest!! Perfection!! Lovely!

  33. Hello when you cut the rolls do you put them in the pan sideways or do you leave them the way they are cut? Other then that the recipe was pretty easy to follow

  34. Have you ever tried them with cranberries? When you mentioned Christmas cranberries came to mind! Cranberry sweet rolls.

  35. Just made these this weekend.  Holy heavenly sweet rolls!!!!  I can cook, but I”m not much of a baker and had never used yeast but they turned absolutely scrumptious!!!!!

  36. I tried this recipe today and can’t believe the recipe calls for 9 cups of flour. I followed the recipe to a T and it did not turn out good at all, ended up throwing them all away!!

    1. Strawberries have more water in them than raspberries so the rolls might get a little soggy. I haven’t tried it though! Let me know if it works!

  37. I have two questions!  First, do you use a larger pan than the 9 X 13 because the rolls filled mine so much that they were crowded.  Second, do you bake them longer than the 15 total minutes, 10 at 425 and 6 at 350?  I am now up to 25 total and still have doughy rolls.    I just can’t wait to start eating them!

  38. Good morning.  These look amazing.  I don’t see where the raspberries are ever thawed out.  Do you keep them frozen?  Thanks for any help you can give me.

  39. Want to try these for Easter! Just wondered – so there are 2 13 x 9″ pans you are using, 1/2 the dough in each pan? Thanks!

  40. In Step 5, you say to roll half of the dough into a rectanglular shape. What size of a rectangle?? I can’t believe nobody else asked this question. Maybe they’re all used to making rolls.

    1. After baking for the said time mine are still raw. After reading reviews I see one at the bottom that mentions they are supposed to be in 2 9×13 pans. This is unclear in the directions, perhaps this is why so many people had the same problem. Any other roll I have made has 12 in the pan. So for others who are going to make this take note only 6 rolls per pan. You will need 2 9×13!

  41. Have you ever made the recipe replacing the shortening with butter? I try to stay away from shortening

  42. Hi, thank you so much for sharing the great recipe. It looks scrumptious and yummy. Gonna try to make this but need to know what is the purpose of cornstarch? Can I omit it ?

  43. It may be helpful to include the dimensions or thickness of the rectangle the dough should be rolled to. This probably accounts for the negative underbaked comments bc they rolled their dough too thick,because in both recipes you only say roll it into a rectangle.

  44. Quick question before I attempt to make these: Instant or regular yeast? I have both, but want to make sure I don’t mess up and get different results 🙂

  45. This recipe looks delicious. I wish I could make it but there are so many ads on the recipe page that it keeps freezing and I can’t print it. 

  46. 10 minutes on 425° then down to 350° for FIVE TO SEVEN MINUTES?!?

    Is that a typo? Because if it’s not, nobody has ever made these sweet rolls with any amount of success if they weren’t baked in a convection oven or a wood fired rocket stove.

  47. I just made these rolast and had to bake an additional 15 minutes at 350 as they were not done. I live in UT not sure if the elevation had anything to do with the cookies time. Can’t wait to try them.

  48. I just made these and had to bake an additional 15 minutes at 350 as they were not done after the 10 minutes at 425 and 7 minutes at 350. I live in UT not sure if the elevation had anything to do with the cook time. Can’t wait to try them.

  49. We made these this evening and followed the directions without changing anything. Sadly and like many other’s the timing and or temperature is off because they browned on top and we’re gooey in between. We topped it with foil cooked 15 more minutes and had very little change. Put another 10 more minutes with again – barely any change. With much annoyance we upped the temperature back up to the original temperature w/out lowering it and went back to 425, kept the foil over it and baked them for 10 more minutes. Doing so was the only way they baked. Sadly this is the 1st and last time we’ll be making these due to the discrepancies in the recipe

  50. Would it be possible to cook down the raspberries and use a fine siv (sp?) to get rid of the seeds out of them before adding them to the filling?

  51. I was gonna make these to take to a picnic, i was wondering if anyone knows if these would still be fresh if i make them the day before the picnic? Thank you in advance

    1. It takes ours 17 minutes, but ovens vary, so it could be 17-20 minutes. Watch them at 17 and if they aren’t done yet, leave them in until they are slightly golden brown. Enjoy!

  52. Do I have to use a stand mixer to make it work properly or can I use a hand mixer until it’s too thick and then just knead it by hand? Thank you!

  53. Sadly, these also came out raw in the middle for me. I halved the recipe with no issue. I’m thinking those that had soup must not have halved the yeast starter water. I followed the directions precisely. They looked amazing coming out of the oven, but as we tore into them..goop. I’ve put foil over them and popped them back in for another 10-15 minutes.
    The flavor is delicious. I think I need it just a tad more sweet to add a little more delectability. Thank you for sharing your recipe!

  54. I made these using 1 cup hot water and 7 cups flour (plus the 1 cup lukewarm yeast water). I mixed the dough and then kneaded it using the KitchenAid mixer, and the dough was perfect!!! So good!

  55. I made this recipe twice and both times they were still doughy in the middle. I tried fast rising yeast the first time and the regular rising one the next time. The second faired better. Looking at your photos both times turned out humongous which leaves me to believe the yeast packages might be different for US vs Canada. Could you please let me know what yeast brand you used and what if it was fast risI got or regular ?

  56. I made these for the county fair, and they got a blue ribbon and grand reserve. Thanks for making this awesome recipe so widely available!

  57. Hi Maria,

    I would like to know how much fresh yeast is equivalent to this dry yeast quantities. and what is “shortening”?, last question: how many grams would it be a cup for you? cups come in different sizes ; ) thanks.

  58. Have you tried these with gluten free flour. I think they look amazing. Would the gluten free flour replace regular flour 1 cup for one cup. Thanks.

  59. Made these today, OMG let me tell you how wonderful these are. Love the lemon and raspberry together. Did double the amount of frosting, we like the frosting on them. Thank you for sharing this recipe, looking forward to making these again as cinnamon rolls.

  60. Wow, they look awesome and would be great to serve for Christmas morning.   Can these be made ahead of time and frozen?

  61. So I made these this morning the pan was completely full with raspberry juice. The dough was ruined by it. What is the best way to avoid this in the future?

  62. I wanted to ask you if you can substitute the raspberry for strawberries for example, in my home country is very difficult to find raspberry.

  63. We always have cinnamon rolls for Christmas Day breakfast. This looks like a fun way to change up a family tradition!

  64. Hi, I have 2 questions about this recipe. First, can I use something else in place of cream cheese, our family is not a fan of it. And second, can I use a fresh raspberry jam for the filling? Thank you!

  65. These look scrumptious! I wish I was eating one right now. I agree with you they do look festive and red for Christmas, a great idea for Christmas morning. I was wondering about them freezing but then I saw your comment about making them the day before and keeping them in the fridge to bake the next morning, so I’m going to try that.
    Thank you for such a beautiful recipe.

    1. Thanks! Yes, there is a print button in the recipe box. Click on that and it will pull up a printer friendly version. Enjoy!

    1. If you don’t have a dough hook you can knead the dough by hand. You will get a good workout. Knead until the dough is satiny and smooth.

  66. I am wondering if I should thaw the berries first- I saw the comments about the interior being undercooked and thought that might help. I would also be inclined to drain any juice.  What are your thoughts?

    1. I use frozen berries so they don’t get too mushy or bleed. If you do thaw them, for sure drain them. Oven times vary, so if your centers aren’t done, leave them in a little longer. If they outsides are getting brown too quickly and the centers aren’t done, you can lower the oven temperature too. Enjoy!

  67. I so love your story! My kids and I share the same memories and three of them are using my recipe in their homes. When I was 16 my Home Ec (sp) teacher taught us how to make a no kneed bread recipe which I use also to make caramel cinnamon rolls. I will be 50 years old soon and it makes me so happy when my grown children get a pat on the back for how good their homemade cinnamon rolls are.
    This year was going to be the first year I did not make them because I didn’t think any kids were coming home for Christmas besides my daughter who lives here and we’re all on diets but last night my 24 year old daughter Jasmin walked in the door clear from Mississippi 2 Idaho and she said that we must make my famous caramel cinnamon rolls while she’s home for Christmas. My heart was broke before she came because my 21 year old son received a traumatic brain injury in February and she said that we must make my famous car mode cinnamon rolls while she’s home for Christmas. With all of the heartache this year, she totally make me feel so happy inside because my simple recipe like your father’s was most special because you did it together and have memories and the smell brings back so many memories. Thank you so much for sharing your story. It put a smile on my face. Merry Christmas!

  68. I love raspberry. These sound amazing. I will give this link to my husband so he can whip them up for me. He loves to cook.

  69. First “roll” baking experience for me and I chose these! They are…. edible. I’m not sure what went wrong. Aside from my oven which is apparently not working properly, the rolls went together beautifully and looked about what I’d expect them to look like. THe dough didn’t rise super well, and I wonder if that can cause doughy-ness? The buns taste delicious but are super dense and heavy. And hard to cut! Does that make sense? Any of you experienced bakers want to chime in with your experience and wisdom? Yeast was fresh out of package and I followed all directions. The only thing is that our house is cool? Should an Albertan put their pan in the oven at a super low temp to let them rise? Also, my husband took them out of the oven when the timer went off. By the time I came upstairs to check on them it was clear that they weren’t fully cooked, so they went back in again for another 10 minutes. Basically I’m just wondering if all of this or some of this would contribute to their heaviness and density? I would LOVE to make these again and I’d also like to try the cinnamon version, but not if they will always be this heavy. Thanks in advance for the input!

  70. I made this recipe but used leftover apricot and cherry filling leftover from Christmas cookies. It makes a lot so I made some cinnamon rolls with it too. I had to add about a cup more flour to knead it as it was very sticky. The end result was perfect! I love the way the dough is light and fluffy. (I always raise the dough in my oven with a bowl of hot water to aid the yeast.) This recipe is a keeper. Thank you for sharing!

    1. My husband is not a fan of raspberries so I was wondering if fresh strawberries could be used in this recipe?

  71. hi..I’m gigi from Chile…thanks for this interesting recipe…it really looks so good…I’m so convinced to do it after you answer me this message… 
    the thing is…could you please give me the right measures in grams instead of tablespoons or cups? 

  72. This looks amazing and can’t wait to try. Just one question. Can I use rapid active yeast instead of the regular one?

  73. Made these exactly as written and they were perfect! Absolutely delicious – first time making sweet rolls and loved them. 

  74. Do you think I could use already made dough?
    Like pizza dough you buy in a store?
    I”ve never made dough before and not sure i would be successful at it.

  75. Why do some recipes, like this one, require kneading by hand when there is a stand mixer with the hook attachment?

  76. Could I make these rolls a day ahead. I am nit great with morning and my kids tend to want to eat as soon as they are up. 

  77. I think there’s a mistake in the above recipe.  I added 1 tablespoon of salt as listed and it was inedible and didn’t rise – surely you mean a teaspoon or less?

    1. The recipe is correct. We always use 1 tablespoon, it makes a lot of rolls. Was your yeast expired? Water too warm?

  78. If anyone wants to use their bread machine to make the dough – it works perfectly for this recipe.

  79. So I used my bread machine for the dough and did the final rise in the morning. They turned out perfect. 

  80. You have made no mention of the size the dough should be rolled out to even though many people have asked! Could you please let us know??

  81. Am I the only person who got dough that was inedible and didn’t rise owing to a whole tablespoon of salt??  Surely it’s a teaspoon at most??

  82. 5 stars
    THANKYOU! These rolls were spectacular. I made these for Easter morning breakfast on a last minute whim around 3:30 in the am. I had some raspberries in my freezer that i got at the farmers market last season and had Exactly 3 1/2 cups. It was meant to be. My mother in law and sil were spending the weekend and were very impressed. I made overnight sausage casseroles (my moms recipe) and these rolls stole the show.. it was a perfect easter morning breakfast. Dont let negative reviews sway you from trying these. I did bake at 375 for 20 min then covered with foil and baked about 5 min more  just know how my oven bakes First time  I’ve commented but just couldnt not. I have made and love several recipes on your blog.   Thanks so much. 

  83. Hello there! I’v made your father cinamon roll recipe and it came out perfectly! I noticed there is no sugar in the yeast and water mixture, like tje cinamon recipe. Is this true? There is no need in the sugar in this recipe?

    Thank you,

    1. You can add a pinch of sugar if you want. It will help get the yeast going.

  84. 3 stars
    I made these and they were tasty but two things to keep in mind:
    1. The filling overflowed, probably because of how the dough rose.
    2. They took way longer than 20 minutes to bake.

    I might make them again but I’d think about using premade dough (or crescent rolls).

  85. 5 stars
    These are by far the hands down favorite around here. We all love raspberry and it is a nice change from the more traditional cinnamon roll. I half the recipe to get one pan and it works well. Thanks for posting this. Love, love, love your stuff. I made the caprese garlic bread and almost passed out!!!

  86. 5 stars
    I might try to make the dough a little sweeter in the future to balance that lovely tartness of the raspberries.  The recipe worked great for me, and after cooking them at 350F for ~35minutes, they had soft, pillowy centers and a lovely touch of golden edges.   My favorite was probably how they look like a bouquet of roses when they came out–I used a small pan and packed them in a 3×3.

    Thank you for the recipe, I will definitely recommend. 

  87. I have not made this recipe, but ive made many, many cinn rolls. On the doughy problem after baking, are you using pyrex or foil pans? Foil pans keep the rolls more moist( for some reason), but the trick is to place the foil pan on a cookie sheet to bake the rolls. The rolls are baked to perfection. I bake mine in a convection oven at 315 conv. For 22 min. Happy baking!

  88. I made this lovely raspberry rolls yesterday to feed my crew for coffee break,  I used my usual recipe for cinnamon buns including both raisins and cinnamon instead of your Dad’s.  They turned out great! and 
    Was enjoyed by all.  I need to make snacks for school for my grandkids and I am making your Dad’s  this weekend.   Thank you.

  89. WIll make this recipe, but couldn’t get it to print…
    The dough is the same for my cinnamon rolls, which I make in my bread machine.
    Thank you for this suggestion. I have raspberries in my backyard, and other than making Jam, which I do,
    I am always looking for things to do with the excess.

    1. Click the print button in the recipe. I just tried it and it worked for me! Glad you like the recipe!

  90. Active dry yeast or instant yeast? If it is active dry yeast how come not proofing with sugar sorry in advance if this is a dumb question

  91. I made your Dad’s cinnamon rolls for the first time this Christmas and they are the best I have ever had. My family can’t stop eating them. DELICIOUS!

  92. I’ve made cinnamon rolls for years. This recipe is truly the best. Rolls were soft and delicious.  I made half the dough into your raspberry and half into cinnamon caramel pecan.  Family couldn’t pick a favorite.  Thanks so much for sharing this recipe.

  93. 5 stars
    Just made these last night and they turned out PERFECT. I thawed raspberries first per another baker’s suggestion and while it was messy, it still turned out fine. Baked at 375 for 20 mins (gas oven) and they were just right. Making Dads famous cinnamon rolls now!

  94. 5 stars
    These are Amazing !! Very tasty, I wanted something different to make for my ministry, Greatful Hearts. which is where you can gather for fellowship and have coffee & snack before Sunday School. I know these will go very quickly. .

  95. Hi – I really want to make these for a kid’s tea party! Do you have any tips on how to make these into miniature rolls?

  96. 5 stars
    These Raspberry Rolls are AMAZING!! My family and friends no longer ask for Cinnamon Rolls. And as for the dough? I have retired my old recipe and replaced it with this one. Incredible!!

  97. 5 stars
    I have been making these delicious cinnamon rolls for about 3 years now.   It is hands down the BEST cinnamon roll recipe on earth.   I will make no orher’  Thank ya u so very much for sharing your recipe!

  98. If making these for a brunch could they be made the night before and cooked on the morning of the brunch? Thanks looking forward to trying these 

    1. Yes, cover and keep in the fridge. In the morning, remove from fridge and let come to room temperature before baking. Enjoy!

  99. I made these this morning and they were perfect. I actually made raspberry, cherry, strawberry and blueberry. Took them to church! They were a hit. Mine were good at 35 minutes at 350 degrees. . Not raw at all. They were sweet and moist. They were definitely messy with all the extra juice, but I’m a messy baker anyway! 🙂

  100. I made these amazing cinnamon rolls. The only different thing I did. I used cherries instead of raspberries. They were the best cinnamon rolls I have ever had. I will make again.

  101. 5 stars
    I have made these but I did not have to use 9 cups of flour. I have also tries small cut bup apple with cinnamon, they are good in the morning with a cup of java.
    Thanks for the ideas.. So good.

  102. 5 stars
    Made these this morning…OMG they are good. I have been making cinnamon rolls for almost 50 years and get rave reviews and requests for “take out”. Now that I have tried your pastry recipe mine will be going into the round file!#! Thank you

    Judy M
    Ontario Canada

  103. i can’t thank you enough for sharing this recipe. If I could give it more than five stars I would. I have been making this recipe for a little over a year in MASS quantities. I had found another recipe for raspberry rolls that was not quite as good and came across this one. AH-MAZ-ING!. I was recently fundraising for a trip to England with my daughter and people special ordered these and the cinnamon rolls by the dozen. I also learned that i could make them up the night before and let the rolls rise in my fridge overnight and then i could just pop them in the oven to bake in the morning. The only tweak I gave the recipe was an extra rise. I found them to be less dense. This recipe is FAB!! Thanks!

  104. 5 stars
    I just wanted to let you know I made blue berry sweet rolls today and split it in half batch of blue berry and carrot cake and they where a hit every one loved them that you for sharing your recipe it will be my go to one for now on and I did make the regalor one a while back and they where a big hit to

  105. My dough was perfect and rolled out nicely. However, after everything was cut and had risen, the rolls got super soupy and soggy with lots of raspberry syrup at the bottom. Currently waiting to see how the batch turns out after dabbing everything with a few paper towels. I will totally retry this and maybe thaw and press my raspberries first to gauge the moisture. Any advice on how to avoid soggy rolls from the frozen raspberries? Thanks for the recipe.

  106. If you are making these ahead of time would you do the initial rise and then put them in the fridge over night and do the second rise in the morning? That’s what most overnight recipes call for but it is unclear here.

    Thank you! So excited to try these rolls!

  107. I made these today and they turned out great! My husband loved them! The only thing I would change is in the instructions. I didn’t roll my dough out enough. I kind of guessed because this was the first time making these. Also I think maybe a little more filling. And I did take the advice of baking at •375 only because my oven is a little off

  108. So I’ve made these twice now and both times they have come out dense and heavy. I’m sure it’s my fault and I’m somehow doing something wrong.

    Can someone tell me how to use a bread machine to make the dough? I’m thinking maybe I need to eliminate *me* from the mixing/kneading of the dough, but I’m not quite sure how to use the bread machine for this. TIA!

  109. Fabulous recipe. I made raspberry, so light and fluffy. Will strain out the raspberry seeds next time. My grandchildren loved them. Thank you for this recipe, the dough is, as you said, so silky.

  110. My daughter in law and I made them this morning they turned out looking like the picture
    Ididnt have a electric mixing bowl and it was to much for my hand beaters so I transfer ed it to bread maker had to add a little more warm water that was great worked well also we wsnt to make for xmas morning can we do dough at night then finish them off in the morning

  111. 5 stars
    Can you make this partially ahead of time by putting rolls in the fridge after the first rise and taking them out early the next morning to complete the second rise?

    This is a very tasty recipe and really impressed and surprised my guests.



  112. These are the BEST! So wonderfully tart and sweet at the same time. I’ve used the base dough to make my own versions using peaches with a peach cream cheese frosting and bananas for a bananas foster cinnamon roll with a brown butter rum frosting! LOVE this recipe!

  113. 5 stars
    I wish I could say that these were the worst things ever so that I wouldn’t have to admit to eating two of these delicitable rolls in about ten minutes. Oh my goodness these are so good. There is a bakery where I grew up that served these rolls. This recipe is as good if not better than the ones I loved back home. The dough was perfect, the filling is perfect. Seriously amazing all around. Thank you for posting this recipe. Love your blog.

  114. Do you know if there is some way I can use a substitute the crisco shortening? Maybe vegan shortening like Spectrum? Or coconut oil? I really don’t want to use a partially hydrogenated oil…
    Thanks for any help!

  115. 5 stars
    There is NO instructions for the raspberry filling??? Do you cook it on the stove, let it cool, otherwise all the ingredients won’t mix together. I can’t believe no one else asked this question??? HELP!!!

  116. 5 stars
    Rises beautifully. Great for the raspberry lover. Even the next two days after, still soft and delicious. Microwaved for 10 seconds. Mmmmmm

  117. 1 star
    This recipe is lacking on better instructions. It needs to have details on how thick you roll the dough and the dimensions of how big the rectangle is to be when you roll them out. These also cannot be made the night before and baked the next morning as some comments say. All the raspberry filling seeps out of the rolls and you’re left with unfilled sweet rolls with a half inch of liquid in the bottom of the pan. Regardless of that, I’m honestly surprised at how high of reviews this has. I’ve made dozens of sweet roll recipes and this one is definitely not worth repeating.

    1. 5 stars
      I have to giggle because I made this in one 9×13 pan with 12 rolls for the entire recipe and they are massive, but so so good. I definitely will read more next time and make it in two pans. They are about 6 inches tall maybe more hahahahaha

    2. Hi they look great, just a couple of questions, how much is a packet of yeast? and what is shortening Crisco, can I use butter or some other fat/oil?

    1. Instructions from her father’s original cinnamon roll recipe:

      Making in Advance

      You can refrigerate the rolls overnight and bake in the morning. Don’t let the dough rise a second time if you are going to do this. Put the rolls in pans and cover with plastic wrap, then refrigerate overnight. In the morning, let them come to room temperature and give them time to rise. This will take 2-3 hours, depending on the temperature of your house. Then bake as directed!

      How to Freeze

      Cinnamon rolls freeze beautifully and you can freeze them a few different ways. 

      You can freeze unbaked cinnamon rolls. If I am going to freeze unbaked cinnamon rolls, I like to put them in aluminum foil disposable pans so I can put them in the freezer. After the second rise, bake the cinnamon rolls for 12 minutes. You want them to be raised and set, but not golden brown. Remove from the oven and cool completely. Cover the pans tightly with plastic wrap and aluminum foil and freeze for up to 2 months. When ready to bake, remove the pans from the freezer and place in the refrigerator to defrost. Once thawed, finish baking for 10 to 15 minutes, or until golden brown and frost. 

      Baked cinnamon rolls can be frozen for up to 2 months. Place completely cooled cinnamon rolls in a freezer container or bag. Remove from the freezer the night before and thaw in the refrigerator. Warm up the cinnamon rolls in the microwave or oven. You can freeze frosted or unfrosted cinnamon rolls. 

  118. Hello! Do you think I can make this in a bread machine ? I always do my dough for cinnamon rolls in my bread machine . Thank you !

    1. I haven’t tried it but if you normally make cinnamon rolls in your bread machine it should work!

  119. These looks so good!!!! I normally wouldn’t want to tweak anything in a tried and true recipe but with the reduction of shopping trips right now, wondering if I could substitute the Crisco for butter? I don’t have Crisco on hand and would really like to make them before my next grocery run! Do you think the fats could be interchangable?

  120. 5 stars
    I have made a lot of cinnamon rolls but these are absolutely one of my favorites! I make them every year for Mother’s day because they are such a treat – highly recommend! The cream cheese icing is the perfect finish for these rolls!

  121. Hi, would like to find out if the rolls will be less fluffy when cooled?

    mine has to be heated up (when i put it out for 1 night) before it’s fluffy and soft again.

    thanks for sharing the recipe, my family enjoyed the rolls a lot!

  122. 5 stars
    Have made this recipe numerous times now and it has replaced what I thought was my best sweet dough ever!! Have gotten rave reviews from family and friends. Definitely 5 stars.

  123. Hi,
    I’m not a big fan of using shortening, can I use 6 TBSP of butter? I guess what I’m asking is, what’s the conversion from shortening to butter?

  124. I’ve got another question, for the filling, there really isn’t a description of how to make it. You say put 4 tbs of butter on the dough, but it calls for 1/2 cup, so do the other TBS go in with the fruit mixture?

  125. 5 stars
    These were so good! I’ve never used yeast before (haven’t experimented too much with baking) and they turned out sooooooo good. I added cinnamon to the first tray and now that I’ve tried one of each I can say I definitely prefer the ones with cinnamon. These are perfect. I can definitely see these being my staple for future brunches and holidays.

  126. Its was my first time making a dessert with dough made from the scratch. And it was absolutely awesome, its delicious!! And very well explained, i really appreciate since im new in the world of making ny own dessert rather than buying them.


  127. Same question as above that hasn’t been answered. Can the recipe be halved successfully? Has anyone tried?

  128. Same question as someone else but hasn’t been answered yet. I see a lot of roll recipes where you can complete it up until you put the rolls in the 13 x 9 and instead of doing second rise put in fridge. Next day leave it out to rise for an hour and then bake. Can this recipe be made the night before and baked morning of?

  129. 5 stars
    I love this recipe <3 The first time I made it though I didn't have two 9×13 pans, so i used 1 9×13 and a 8" round pan. they were hilariously huge but soo good! I just made them again but halved the recipe this time! Very easy and delicious!
    And for those who would like the calories of these (since some people don't enjoy doing the math)
    If you make two pans of rolls, 12 in each pan:
    Roll with frosting: 361 cal
    Roll without frosting: 313 cal
    Just the dough roll (in case you wanna make your own filling!) : 238 cal

  130. I’m wondering about the frozen berries. Is there any reason why a person can’t use fresh? I would think the frozen would make the dough too wet? Thank you.

  131. 4 stars
    I made these for the first time and they are wonderful! The dough recipe is perfect and the filling is delicious. Next time I think I’ll make more filing for each batch, but other than this they are pretty perfect. On to the cinnamon rolls

  132. What kind of yeast, it might sound like a silly question but I’m not much of a bread baker. Fast acting yeast or??
    Thank you!

  133. Do you think froze mixed berries would work ok? This sounds amazing and similar to what I remember my grandmother making

    1. That should be fine, I wouldn’t use strawberries though. Blueberries, blackberries, and raspberries would be great.

  134. 5 stars
    Made these for Christmas morning and they were a hit! Had to deliver some to neighbors, too. New family tradition. Very nice taste, not too sweet but just really yummy!

  135. 2 stars
    So I’m not sure if I did something wrong but my rolls are baking in a puddle of raspberry in sauce and making it really hard to bake and I followed the recipie.

  136. 2 stars
    So I’m not sure if I did something wrong but my rolls are baking in a puddle of raspberry in sauce and making it really hard to bake and I followed the recipe.

  137. I have a question before I make these (and I really want to make these). In the ingredients, you say 2 cups of HOT water. However, the first instruction is to mix the yeast with one cup of LUKEWARM water. And then the next instruction involves “the” hot water, without specifying an amount. Is this lukewarm water half of the two cups of HOT water, or is it another cup of water entirely? Your video goes too fast to tell how much water you are using at any one given time. I really don’t want to mess this up…

    1. You combine the yeast with the WARM water, 1 cup. You mix the 2 cups of hot water with the shortening, sugar, and salt in the mixer. I hope that helps!

  138. 3 stars
    It’s okay. Needs some adjustments. Initially I didn’t see the size of the rectangle and that I should have cut 12 rolls. I did 9 and it was too bready. I couldn’t taste any salt, so the bread seemed bland. I think it needs more filling, with white granulated sugar and cinnamon like regular rolls. The filling was too sparse. The frosting was okay but I added a tiny bit of milk to it. Lemon juice would have worked also.

  139. You say to use two cups of water for the dough + 1 cup yeast dissolved in water but this can’t be right from watching your video. I have a big bowl of hot water in my stand mixer that looks like little murky because the sugar and butter has dissolved. It looks like you maybe used a half cup in the video. Please clarify?

    1. You dissolve the yeast in 1 cup of lukewarm water and then use the hot water to mix with the sugar, shortening, and salt.

  140. 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!!!

  141. 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

  142. 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!

  143. 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.

  144. 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!

  145. 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?

  146. 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.

  147. 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!

  148. 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!

  149. 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.

  150. 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.

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

  152. 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.

  153. 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.

  154. 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.

  155. 5 stars
    Best. Rolls. EVER!!
    Didn’t change a thing and they’re perfect! Definitely going in the rotation!

  156. 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

  157. 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.

  158. 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!!

  159. 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


  160. 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!

  161. 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.

  162. 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!

  163. 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

  164. 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.

  165. 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 ♥️

  166. 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!