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Glazed Raspberry Honey Sweet Rolls. Buttery brioche dough, made with honey and swirled with raspberry jam. Then lightly dipped in a honey cream cheese icing with a light dusting of raspberry sugar. So yummy! Every roll is melt in your mouth delicious, soft, fluffy, and just perfectly sweet.
Can you tell I have spring at the top of my mind today? With Easter coming up soon (March 31st), I’m already thinking ahead and creating more and more spring-forward recipes. Everything from salads to seafood, to brunch recipes, and sweet berry-focused desserts! Oh, and carrot cake too! I’m excited to share these recipes soon!
The days leading up to Easter are such a fun time of year! Everyone begins to look forward to spring (March 19th). Lighter recipes and dishes with lots of color are a nice change of pace and fun to create. And these rolls are only the beginning.
It’s been forever since I shared a sweet roll. When I had this idea, I had a very clear picture in my head of exactly how I wanted these rolls to turn out. I was so excited that I made them right away.
These are a cross somewhere between a cinnamon roll, a glazed doughnut, and a sweet pastry. I used my favorite super easy brioche dough and rolled it up with raspberry jam. Then I cut the dough and coiled it into the cutest sweet rolls.
I added a simple cream cheese glaze with sugar on top. They’re so delish and pretty! Totally something that would be perfect for an Easter gathering this year.
These are the details
Step 1: make the dough
The dough is the simplest to make. Mix active dry yeast with warm milk and a small touch of honey. It’s important to let the mix sit for a few minutes to allow the yeast to activate. If the yeast doesn’t look bubbly on top, that means it’s probably old yeast. You should try again with fresh yeast. Sometimes it randomly happens, so just keep an eye out!
Next, add the butter, eggs, flour, and salt. Mix until smooth, and let the dough rest until doubled in size.
Step 2: roll the dough out
Just like you do when making cinnamon rolls, roll the dough out into a super large rectangle. Then spread over some raspberry jam. Or if you don’t love raspberry, try using either strawberry or blueberry!
Sprinkle over a handful of torn raspberries, then cut the dough into very long strips.
Coil each strip up into a roll. See all the photos above for examples! It’s a little messy, but if you use a thicker jam it will make the rolling easier.
Step 3: rise, then bake
Now arrange each roll on a baking sheet. Cover the sheets and let the rolls rise for twenty minutes ahead of baking.
When the rolls are super puffy on top, bake them off until they just begin to turn a light golden shade.
Step 4: make the raspberry sugar
The first step is to blend the dried raspberries into a fine powder. You can do this in a food processor or blender. You’ll use the raspberry powder in both the sugar and the icing.
To create the raspberry sugar, mix the raspberry powder with granulated sugar.
Step 5: the cream cheese glaze
The glaze really makes these rolls delicious.
Mix cream cheese with sweet sugar, raspberry powder, and vanilla. Then thin with hot milk.
Step 6: glaze, sugar, then enjoy
Dip each warm roll into the glaze. Then I like to sprinkle on a bit of the raspberry sugar. The combination of the glaze and the sugar really makes these rolls feel and look so special while also creating the most delicious-tasting roll!
These rolls will melt in your mouth when you eat them warm. YUM!
A great sweet roll to bake for both spring and summer, and especially for upcoming Easter and Mother’s Day. They’re pretty hard not to love!
Looking for other springy brunch recipes? Here are a few to try:
Double Strawberry Sugar Cookies
Easy Blueberry Monkey Bread
Cinnamon Streusel Coffee Coffee Cake
Lemon Strawberry Dutch Baby with Ricotta Cream
Crispy Breakfast Potatoes with Chili Garlic Oil and Herbs
Lastly, if you make these Glazed Raspberry Honey Sweet Rolls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Iced Raspberry Honey Sweet Rolls
Servings: 20 rolls
Calories Per Serving: 265 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and honey. Let sit 5-10 minutes, until bubbly on top. Add the butter, eggs, flour, and salt. Knead until the dough forms a smooth ball, about 4 minutes.2. Cover the bowl and let sit at room temperature for 1 hour or until doubled in size. 3. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper. 4. Lightly dust your work surface with flour. Turn out the dough and roll it into a rectangle about 18 x 20 inches (1/4 inch thick), it’s going to be big. Spread the jam evenly over the dough, you may not need to use all the jam. Sprinkle over the raspberries, if using. Cut into 18-20 strips, then roll/coil up like a cinnamon roll. Place on the prepared baking sheets. 5. Cover and let rise for 20 minutes. Bake the rolls for 15-20 minutes, until lightly golden.6. In a blender/food processor, process the freeze-dried raspberries into a fine powder. Reserve 3 tablespoons for the glaze. Mix the sugar into the remaining powder. 7. To make the glaze, mix the cream cheese, powdered sugar, milk, and vanilla in a bowl with 2-3 tablespoons of the reserved raspberry powder. Add additional milk to thin, as needed. Dip or drizzle the rolls in the glaze. Sprinkle with raspberry sugar. Enjoy!
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