Mom’s FAVORITE berry is Raspberry. And I love any version of a sweet roll. I literally dreamed these up. I woke up one morning and thought, I wonder if I could make raspberry rolls with a sweet, lemon glaze, if those would be good? Well, they are MORE than good! They are DELICIOUS!!!!
I always start out a recipe like this by making my mother in law’s roll dough recipe. It is a FAMOUS recipe that SO many people have asked me for. As soon as people from the area where my husband grew up, find out who I am married to, they almost ALWAYS mention this dough recipe! It was used for many years at the Oregon State Fair to make Cinnamon Rolls at our church sponsored Cinnamon Roll Booth. The money went to building a new building for the congregation to meet in. It is still the building in use today for that congregation!
After the dough has risen, wash, dry and measure out 2 cups of raspberries. Add the 3/4 cup of sugar and 1 tsp of lemon juice. Use a for smoosh and mash up the berries.
Punch down the dough. Cut it in half. Roll it out into a rectangle. Spread 1-2 Tablespoons or soft butter over the whole surface. Plop half of the raspberry jam on the dough and spread out.
Leave 1-2 inches of dough down one side with no jam. This will leave some room for the jam to move to without smooshing out. Start rolling from the other side. As the dough is rolled, carefully lift and fold over so that all the jam doesn’t get pushed out. Make room for the filling between the layers.
Score the rolled log with a knife into 12 equal segments. Gently slice, trying not to squeeze out too much of the filling. Prep 2 – 9×13 baking dishes by spraying or rubbing lightly with oil. Place the 12 roll ups in the first dish in 4 rows of 3.
Repeat with the other half of the dough and fill up the second baking dish for 24 rolls total.
Cover the two baking dishes with a clean tea towel and let sit and rise for about 30 minutes. Preheat the oven to 350 degrees.
After they have risen, bake for 20 minutes. While the rolls are baking, prep the frosting. Measure all of the glaze ingredients into a mixing bowl. Use an electric mixer to whip until smooth.
Remove the baked rolls from the oven and place on a cooling rack. Evenly drizzle the glaze over all 24 rolls. Use the back of a spoon to smooth it over.
Eat right away or save for later!
These Raspberry Rolls will be perfect for Easter Brunch, or maybe for breakfast on the Fourth of July. I am looking forward to making them all Spring and Summer long!
If you think these are delicious, then you definitely want to try out these other recipes –
- Cinnamon Rolls
- Orange Swirls
- Sticky Buns
- Strawberry Croissant Bread Pudding
- Fair Scones with Raspberry Jam
- Blackberry Cobbler
Strawberry Rolls with Lemon Cream Cheese Glaze
Think Cinnamon Rolls, but with raspberries instead of cinnamon.
Equipment
- Rolling Pin
- Stand mixer with dough hook suggested
Ingredients
- 1 recipe Basic roll dough, made
- 2 cups fresh raspberries frozen is ok
- ½ cup white granulated sugar
- 1 tsp. lemon juice
- 2-4 Tbsp. butter, softened
Glaze/Frosting
- 4 oz. cream cheese softened
- 4 cups powdered sugar
- ¼ cup lemon juice
- 2 Tbsp. warm water
Instructions
- Prepare dough according to the recipe below. Let it rise covered, once for one hour.
- Measure the berries, sugar and lemon juice into a small mixing bowl. Use a fork to smoosh and mix it all together. The berries don't need to be completely pureed. It's ok to have some larger pieces. Set aside.
- Punch down the risen dough. Place it on a clean, dry surface. Knead, squeeze and form into a large log. Separate the dough in half. Set one half aside. Roll the other half into a large rectangle.
- Lightly spread 1-2 Tbsp. of butter over the rolled out dough. Spread half of the raspberry filling over the dough. Leave 2 inches down one side free of raspberries.
- Start rolling down the long side of the dough that does have the raspberries to the edge. Carefully roll and lift the log up off the raspberry filling as you roll to help keep it tight and without pushing all of the filling out.
- Prepare two 9x13 baking dishes by lightly spraying or rubbing with oil.
- Use a knife to lightly score the top of the rolled dough into 12 equal sections. Gently slice all the way through.
- Place the sliced roll ups in one of the prepared baking dishes in 4 rows of 3.
- Repeat steps 3-5 and 7 with the other half of the dough.
- Preheat the oven to 350°. Cover both dishes with a tea towel for 30 minutes to let them rest and rise a bit.
- Bake for 20 minutes. While they are baking, measure all of the frosting ingredients into a mixing bowl. Use an electric mixer to whip until smooth.
- When they are done baking, remove the two dishes to a cooling rack. Drizzle the glaze evenly over the top of all 24 rolls. Eat right away or save for late. Store tightly covered at room temperature up to 3 days or refrigerate up to 1 week.
Basic Roll Dough
Versatile dough can be used for many purposes such as cinnamon rolls, orange rolls, dinner rolls etc.
Ingredients
- 2 cups milk, on the warmer side of lukewarm
- ½ cup white sugar
- 2 Tablespoons active dry yeast
- 2 eggs
- 2 teaspoons salt
- ½ cup canola oil, or other cooking oil
- 1 Tablespoon dough enhancer optional
- 6-7 cups flour
Instructions
- Warm the milk in the microwave or on the stove top till a little warmer than lukewarm. Not too hot or it will kill the yeast.
- In a large mixing bowl, or in the bowl of a stand mixer, whisk together the sugar and yeast.
- Slowly stir in the warm milk. Let it sit. You should see little bubbles at the top to show that that the yeast is activating.
- Add in the egg, and 2 cups of the flour. Use a dough hook on the stand mixer to start mixing. Or use a large wooden spoon. Combine till it starts to look the consistency of brownie batter.
- Add in the oil, salt, dough enhancer (optional) and 1 cup of flour at a time. Mixing before adding each cup. I start with 2 cups, then add 1 cup between each mixing to make sure I don't add to much flour.
- Use a dough hook on a mixer or knead on a floured surface to get the last little bit of flour mixed into the dough till it is soft, but not sticky.
- Light grease or spray with oil, a large mixing bowl. Place dough into bowl, then flip over to both sides get little oily. Cover with a towel and set in a warm place till doubled in size. About one hour.
- Punch down, split in half and roll out how you choose. After you have prepped the dough into the kind of rolls you choose, set aside, cover and let sit for about a ½ hour before baking at 400° 15-20 minutes.