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Raspberry Rose Sweet Rolls

Step aside, cinnamon rolls! There's a new contender in town, and it's bursting with floral perfume and sweet-tart delight. Imagine the classic comfort of gooey, warm rolls, infused with the delicate aroma of roses, the vibrant tang of raspberries, and warming comfort of baking spices and vanilla thanks to my Rose Spice blend. That's the magic you'll find in these Raspberry Rose Sweet Rolls.

So ditch the expected, embrace the extraordinary, and bake up a batch of Raspberry Rose Sweet Rolls. They're guaranteed to become your new favorite breakfast (or anytime!) treat.

raspberry rose sweet rolls

Raspberry-Rose Sweet Rolls


  • Dough

    • 1 cup milk

    • 2/3 cup sugar

    • 1 1/2 tablespoons active dry yeast

    • 1 stick unsalted butter, softened

    • 2 large eggs

    • 1 teaspoon finely grated lemon zest

    • 1/2 teaspoon fine sea salt

    • 4 1/4 cups all-purpose flour, plus more for dusting

  • Filling

    • One 10-ounce package IQF (Individually Quick Frozen) raspberries, not thawed

    • 1/4 cup plus 2 tablespoons sugar

    • 2 teaspoons Rose Spice

    • 1 teaspoon cornstarch

  • Glaze

    • 3/4 cup confectioners' sugar

    • 1/2 teaspoon Rose Spice

    • 1 1/2 to 2 tablespoons milk


  1. In a small saucepan, warm the milk over moderately low heat until it's 105°F. In the bowl of a stand mixer or a large mixing bowl, whisk together warm milk, yeast, and sugar. Let stand for 5 minutes, until foamy. Add salt, softened butter, lemon zest, and egg to the yeast mixture. Use the dough hook of your stand mixer or a wooden spoon to mix until combined. Gradually add flour, about 1 cup at a time, mixing until a soft dough forms. If using stand mixer, increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer. If you don't have a stand mixer, turn the dough out onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Add more flour as needed to prevent sticking.

  2. Place the dough in a greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-2 hours, until doubled in size.

  3. Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Spray the paper and sides of the pan with cooking spray. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.

  4. In a medium bowl, toss the frozen raspberries with the sugar, Rose Spice, and cornstarch. Spread the raspberry filling evenly over the dough, leaving a 1-inch border around the edges.

  5. Starting from a long edge and working quickly, tightly roll up the dough to form a 24-inch-long log. Pinch the seam to seal. Use a sharp knife to cut the log into quarters, and then cut each quarter into 3 slices so that you have 12 equal-sized rolls.

  6. Arrange the rolls in the prepared baking pan. Cover with plastic wrap and let rise in a warm place for 30-45 minutes, until puffed, about 2 hours.

  7. Preheat the oven to 400°F. Bake the rolls for about 20-25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

  8. In a small bowl, whisk the confectioners' sugar with the Rose Spice and milk until the mixture is smooth, adding more milk for a more pourable glaze.

  9. Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.

Make Ahead: The recipe can be prepared through Step 4. Cover the rolls, refrigerate overnight and then return to room temperature before baking.

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