There’s something magical about pulling a warm pan of sweet rolls out of the oven. The soft, pillowy dough, gooey filling, and irresistible glaze come together in a way that feels like pure comfort. These Raspberry Rolls Easy and Gooey are everything you’d want in a homemade breakfast, brunch, or dessert treat.
Unlike cinnamon rolls, which lean toward cozy spiced flavors, raspberry rolls are fruity, tangy, and refreshing. The dough is enriched with butter, milk, and eggs, giving it a fluffy texture that pairs beautifully with the tart raspberries and hint of lemon zest. To finish, a pink raspberry cream cheese glaze adds both beauty and indulgence.
This recipe is also incredibly approachable, thanks to its no-knead dough. If the idea of making homemade rolls has ever intimidated you, this one will change your mind. The dough comes together easily and requires only a short rise, making these rolls achievable even on busy weekends.
Whether you’re serving them for Easter brunch, a summer breakfast with friends, or as a treat for your family, these raspberry rolls are sure to impress.
Why You’ll Love These Raspberry Rolls
- No-knead dough: No stand mixer or long kneading required.
- Fruity and gooey filling: Packed with raspberries and a touch of lemon juice for brightness.
- Creamy pink glaze: Made with cream cheese, raspberries, powdered sugar, and lemon juice.
- Perfect for any occasion: Great for breakfast, brunch, holidays, or even dessert.
- Make-ahead friendly: You can prep the dough and rolls the night before and bake in the morning.
Ingredients
For the Dough
- ½ cup warm water
- 1 teaspoon granulated sugar
- 2 ¼ teaspoons active dry yeast (7g or 1 packet)
- ⅓ cup granulated sugar
- ⅛ teaspoon sea salt
- 1 tablespoon lemon zest (about 1 lemon)
- 5 cups all-purpose flour, sifted (600g)
- ¾ cup butter, softened and almost melted
- 2 large eggs, room temperature
- ¾ cup milk, warm
- 1 tablespoon vanilla extract
Raspberry Filling
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 tablespoons lemon zest (about 2 lemons)
- ½ cup butter, softened
- 3 cups frozen raspberries (do not thaw)
- 2 tablespoons lemon juice (about 1 lemon)
Raspberry Cream Cheese Glaze
- ¼ cup raspberries (defrosted if frozen)
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 1 tablespoon lemon juice
Instructions
Step 1: Make the Dough
In a medium bowl, whisk warm water, 1 teaspoon sugar, and yeast. Let sit 5–10 minutes until foamy. If it doesn’t foam, the yeast may be expired.
In a large bowl, combine sugar, salt, and lemon zest. Rub together with your fingers until fragrant. Add sifted flour and mix. Make a well in the center.
Pour in butter, eggs, warm milk, the yeast mixture, and vanilla. Whisk the wet ingredients together in the center, then gradually fold in the flour until a sticky dough forms.
Shape into a rough ball and place back in the bowl. Cover with a towel and let rise in a warm place for 30–40 minutes, or until doubled in size.
Step 2: Roll and Fill
Punch down the dough and transfer to a lightly floured surface. Roll it into a large rectangle, about 18” by 24”.
Mix the brown sugar, granulated sugar, and lemon zest in a bowl. Spread the butter evenly over the rolled dough. Sprinkle on the sugar mixture, then scatter raspberries evenly over the top. Drizzle with lemon juice.
Starting from the long side, roll into a tight log. Slice into 12 equal rolls using a serrated knife. Place cut side up in a greased 8×12-inch baking dish. Let rest while you preheat the oven to 355°F (180°C).
Step 3: Bake
Bake for 25–30 minutes, until golden brown on top and springy to the touch.
Step 4: Make the Glaze
Strain raspberries through a sieve to remove seeds. Beat cream cheese and powdered sugar together until smooth. Add raspberry juice and lemon juice, mixing into a creamy glaze.
Step 5: Glaze and Serve
Let the rolls cool for 10 minutes. Pour glaze over the warm rolls, letting it seep into the layers. Serve immediately for maximum gooeyness.
Pro Tips
- Use frozen raspberries straight from the freezer. If thawed, they release too much liquid and make the filling messy.
- Cut rolls with a serrated knife. This keeps the dough intact without squishing.
- Add lemon zest generously. It brightens the flavor and balances the sweet filling.
- Don’t overbake. These rolls should be soft and slightly gooey in the middle.
- Make-ahead option. Assemble the rolls, cover tightly, and refrigerate overnight. Bake fresh in the morning.
Variations
- Mixed berry rolls: Swap raspberries for blueberries, blackberries, or strawberries.
- Nutty raspberry rolls: Add chopped pecans or almonds to the filling.
- Chocolate raspberry rolls: Sprinkle mini chocolate chips over the filling before rolling.
- Glaze swap: Try a simple powdered sugar and milk glaze if you prefer lighter toppings.
Storage Tips
- Room temperature: Store covered for 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezer: Wrap rolls individually and freeze up to 3 months. Reheat in the oven before glazing.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, but frozen raspberries hold up better during baking and prevent overly soggy filling.
Why is my dough sticky?
This dough is meant to be sticky. Avoid adding too much flour—just enough to handle and roll it out.
Can I prepare these rolls ahead of time?
Absolutely! You can prep them the night before, refrigerate, and bake the next morning.
What if I don’t have cream cheese for the glaze?
You can use plain Greek yogurt or mascarpone for a tangy alternative.
Wrapping It Up
These Raspberry Rolls Easy and Gooey are a show-stopping treat that bring together soft, fluffy dough, tangy-sweet raspberries, and a luscious pink glaze. With minimal kneading, straightforward steps, and a burst of fresh berry flavor, they’re approachable for any home baker.
Serve them warm for breakfast, brunch, or dessert, and watch as everyone reaches for seconds. They’re indulgent yet fresh, decadent yet bright—a true balance of flavors and textures. Once you try them, these rolls are sure to become a go-to favorite for special occasions and weekend baking alike.
Raspberry Rolls Easy and Gooey
Ingredients
For the Dough
- ½ cup warm water
- 1 teaspoon granulated sugar
- 2 ¼ teaspoons active dry yeast 7g or 1 packet
- ⅓ cup granulated sugar
- ⅛ teaspoon sea salt
- 1 tablespoon lemon zest about 1 lemon
- 5 cups all-purpose flour sifted (600g)
- ¾ cup butter softened and almost melted
- 2 large eggs room temperature
- ¾ cup milk warm
- 1 tablespoon vanilla extract
Raspberry Filling
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 tablespoons lemon zest about 2 lemons
- ½ cup butter softened
- 3 cups frozen raspberries do not thaw
- 2 tablespoons lemon juice about 1 lemon
Raspberry Cream Cheese Glaze
- ¼ cup raspberries defrosted if frozen
- 4 oz cream cheese softened
- 2 cups powdered sugar
- 1 tablespoon lemon juice
Instructions
Step 1: Make the Dough
- In a medium bowl, whisk warm water, 1 teaspoon sugar, and yeast. Let sit 5–10 minutes until foamy. If it doesn’t foam, the yeast may be expired.
- In a large bowl, combine sugar, salt, and lemon zest. Rub together with your fingers until fragrant. Add sifted flour and mix. Make a well in the center.
- Pour in butter, eggs, warm milk, the yeast mixture, and vanilla. Whisk the wet ingredients together in the center, then gradually fold in the flour until a sticky dough forms.
- Shape into a rough ball and place back in the bowl. Cover with a towel and let rise in a warm place for 30–40 minutes, or until doubled in size.
Step 2: Roll and Fill
- Punch down the dough and transfer to a lightly floured surface. Roll it into a large rectangle, about 18” by 24”.
- Mix the brown sugar, granulated sugar, and lemon zest in a bowl. Spread the butter evenly over the rolled dough. Sprinkle on the sugar mixture, then scatter raspberries evenly over the top. Drizzle with lemon juice.
- Starting from the long side, roll into a tight log. Slice into 12 equal rolls using a serrated knife. Place cut side up in a greased 8×12-inch baking dish. Let rest while you preheat the oven to 355°F (180°C).
Step 3: Bake
- Bake for 25–30 minutes, until golden brown on top and springy to the touch.
Step 4: Make the Glaze
- Strain raspberries through a sieve to remove seeds. Beat cream cheese and powdered sugar together until smooth. Add raspberry juice and lemon juice, mixing into a creamy glaze.
Step 5: Glaze and Serve
- Let the rolls cool for 10 minutes. Pour glaze over the warm rolls, letting it seep into the layers. Serve immediately for maximum gooeyness.
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