Raspberry Swirl Rolls

  • Raspberry Swirl Rolls
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Rated 5 out of 5 based on 1 votes


  • 1 cup milk
  • 2/3 cups granulated sugar
  • 1 1/2 Tbls active dry yeast
  • 115 g unsalted butter, softened
  • 2 x eggs
  • 1/4 tspn salt
  • 4 1/2 cups plain flour
  • 280 g frozen raspberries (not thawed)
  • 1 tspn cornstarch
  • 3/4 cups icing sugar
  • 3 Tbls unsalted butter (melted)
  • 1 1/2 Tbls heavy cream


1. Heat up the milk until it is lukewarm. Pour it into electric mixer bowl, and add the sugar and yeast. Mix a little bit, then cover the bowl with a tea towel and let sit for about 5 minutes, until the mixture is frothy. Next, with the mixer running, add in the softened butter, eggs and salt. Slowly begin adding in the flour until a soft dough forms (if the dough is too sticky, add a little more flour). Using the dough hook attachment, beat the dough on medium-high speed for about 10 minutes. Next, form the dough into a ball, place in a greased bowl, cover and let sit in a warm place for about 1 to 2 hours, until it doubles in size.

2. Prepare large round cake tin by lining it with non-stick baking paper and greasing it.

3. Once the dough has risen, turn it out onto a floured surface and roll it into a 10×24 inch rectangle.

4. In a small bowl, mix together the frozen raspberries, sugar and cornstarch. Spread that over the dough and tightly roll it up. Using a sharp knife, cut the log into 16 equal sized slices (you will need to do this pretty fast, because the raspberries will start melting very quickly). Place the rolls into your prepared baking pan, cover them and let them rise in a warm place for another hour to two hours.

5. Preheat your oven to 220 degrees Celsius, and bake the rolls for about 25 minutes until they are beautifully golden brown and the juices are bubbling. Let cool. Next, prepare your glaze by whisking together the confectioners’ sugar, butter and heavy cream in a small bowl. Once the rolls have cooled a little, drizzle the glaze over the top.

6. Serve warm and enjoy!

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  • I’m trying to cut back on sugar but this is just too good to resist. Thanks!


    by Sara Y on 26/02/2013, 13:36
    Sara Y
    • It’s definitely worth it! Hope you enjoy it :)


      by Samantha Farthing on 27/02/2013, 09:40
      Samantha Farthing