These fluffy Brioche Raspberry Sweet Rolls feature buttery brioche dough, tart raspberry filling, and creamy vanilla icing on top.
Baking with berries is always so cheery, don't you think? From juicy blueberries in my Blueberry Custard Tarts to sweet strawberries combined with tart rhubarb in my Strawberry Rhubarb Muffins, there are so many delicious summer desserts to make with berries.
These bright and fruity sweet rolls are a berry version of cinnamon rolls but without the cinnamon! Of course, classic cinnamon rolls like my caramel bottom cinnamon buns or overnight cinnamon rolls are classic favorites. These raspberry rolls are a similar concept yet very different and fun!
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⭐️ Why You Need to Make This Recipe
- Flavor - The rich brioche dough tastes delicious with the tart raspberries and creamy icing.
- Texture - Soft and fluffy dough with juicy raspberry filling and creamy icing.
- Serving - These raspberry sweet rolls would be great served for brunch with a cup of coffee.
🧈 Ingredients
Here are the ingredients needed to make these raspberry brioche sweet rolls.
Ingredient Notes
- Active Dry Yeast - Also called traditional yeast, you will need to mix this kind of yeast with some warm milk and sugar and allow it to "bloom" before adding it to the dough.
- Eggs - The eggs need to be at room temperature to incorporate into the dough well.
- Butter - 1 full cup of butter is used in this dough. I tested this recipe with salted butter so you will need to add an additional ½ teaspoon of salt to the dough if using unsalted butter.
- Raspberries - Fresh or frozen raspberries may be used.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Whisk together the warm milk, 1 teaspoon of sugar, and active dry yeast. Let sit for 10 minutes and the yeast should puff up and bloom.
Step 2: Whisk in the additional ¼ cup of sugar, eggs, and salt. Add 3 cups of the flour and begin mixing on low speed with the hook attachment until the dough comes together.
Step 3: Gradually add the softened butter 2 tablespoons at a time while mixing on medium-low speed until incorporated. Add the additional ½ cup of flour and knead for 8-10 minutes or until smooth.
Step 4: Cover and let rise in a warm place for 1 hour or until doubled in size.
Step 5: Deflate the dough, cover again, and place in the refrigerator for 1 hour to rest and rise again until doubled in size.
Step 6: Deflate the dough after the second rise and roll out into a rectangle around 12x18 inches. Spread evenly with the softened butter before sprinkling with the sugar and raspberries, pressing the raspberries into the dough.
Step 7: Roll the dough up tightly and pinch the edge to seal. Slice into 12 equal-sized rolls and arrange on a baking pan.
Step 8: Cover and let rise in a warm place for 45 minutes.
Step 9: Uncover and bake in a preheated oven for 25-35 minutes or until golden brown.
Step 10: Whisk together the melted butter, powdered sugar, and milk to make a smooth icing. Spread over the baked rolls while they are still warm.
💡 Top Tip
You could make this recipe with cream cheese icing instead of the butter icing. Steal the cream cheese icing from my pumpkin cake recipe!
❓ Recipe FAQs
Yes, brioche is a sweeter dough. Brioche dough is an enriched dough which means it is richer than most bread rolls because it contains milk, eggs, butter, and sugar in greater portions.
Store sealed tightly at room temperature for up to 3 days.
These brioche sweet rolls are great served with brunch or breakfast.
Yes, fresh or frozen raspberries may be used.
❤️ More Raspberry Recipes
Looking for other recipes like this? Try these:
If you tried these Raspberry Brioche Sweet Rolls or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Brioche Raspberry Sweet Rolls
Equipment
- electric stand mixer
- measuring cups & spoons
- rolling pin
- sharp knife
- baking sheet
- parchment paper or non-stick cooking spray
Ingredients
For the Dough:
- ½ cup warm milk (110℉), I use whole milk
- 1 teaspoon sugar
- 1 tablespoon active dry yeast
- ¼ cup white sugar
- 4 eggs (room temperature)
- ¾ teaspoon salt
- 3 ½ cups all-purpose flour
- 1 cup salted butter * (softened)
For the Filling:
- ¼ cup salted butter (softened)
- ½ cup white sugar
- 2 cups raspberries (fresh or frozen)
For the Frosting:
- ¼ cup salted butter melted
- 2 cups powdered sugar (confectioners sugar)
- ¼ teaspoon vanilla
- 2-3 tablespoons heavy whipping cream
Instructions
- Add the warm milk, 1 teaspoon of sugar, and yeast to a small bowl and stir just until combined. Let sit for 10 minutes or until bubbly and frothy. (If the mixture doesn't bubble, your yeast is probably gone bad and you will need to start over with new yeast.)
- Once bloomed, whisk the room-temperature eggs, sugar, and salt into the yeast mixture. Add 3 cups of flour and begin mixing on low speed with the hook attachment until the dough comes together.
- Increase the speed to medium and gradually add the softened butter, 2 tablespoons at a time, allowing each addition of butter to incorporate before adding more. Once all the butter is incorporated, add the remaining ½ cup of flour and mix until combined. Keep mixing/kneading at medium-low speed for about 10 more minutes until a smooth and satiny dough forms.
- Form the dough into a smooth ball, place it back in the bowl, and cover it with plastic wrap. Let rise in a warm place for 1 hour or until doubled in size. After 1 hour, punch down, form into a ball, cover again, and place in the refrigerator to rise/rest for 1 hour or until doubled in size.
- After 1 hour in the refrigerator, punch down the dough again and transfer to a lightly floured countertop. Use a rolling pin to roll the dough into a large rectangle, approximately 12X18 inches. Spread the softened butter all over the dough, then sprinkle the sugar, lastly distribute the raspberries, pressing them into the dough slightly.
- Roll the dough up tightly, starting from the long side of the rectangle. When you get to the end, pull the loose flap up over the roll and pinch the dough together to create a seam.
- Prepare a baking pan with non-stick spray or parchment paper. Slice into 12 even rolls and place in the prepared pan. Cover with plastic wrap and let rise in a warm place for 45 minutes.
- Preheat the oven to 350℉. Once the rolls are done rising, bake in the preheated oven for 25-35 minutes or until golden brown. Let cool slightly while you make frosting.
To make the frosting:
- Whisk together the melted butter, powdered sugar, vanilla, and enough whipping cream to reach a spreadable consistency. Spread over the slightly cooled rolls and serve while still warm.
Notes
- Add an additional ½ teaspoon of salt to the dough if using unsalted butter.
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