Fluffy, pillowy sweet rolls with a tart raspberry filling and a sweet and smooth white chocolate icing. These White Chocolate Raspberry Sweet Rolls are a match made in heaven. We have step by step instructions to take the fear out of bread making. We'll be with you every step of the way to make these divine rolls.
My mother-in-law's cinnamon rolls are pretty killer. Loved by all who partake - as is much of the food she makes. So I knew that the dough would be perfect. I used a simple raspberry sauce for the filling, and created a white chocolate icing to drizzle on top. Heaven right here. I mean it!
What Do I Need To Make The Dough?
Dough is a simple recipe. All you'll need is:
- dry active yeast
- sugar
- salt
- flour
- butter
- eggs
- water
We'll talk about ingredients for the filling and icing a little later.
Tell Me How To Make The Dough
Don't let dough making intimidate you - it's very simple. The toughest part is waiting for the dough to rise. I'm an impatient person, so this step is always tough for me.
- Start off by Dissolving yeast in ¼ cup warm (room-temperature) water with 1 tablespoon sugar. The sugar gives the yeast a little boost. Your yeast should foam up. If it doesn't, your yeast is dead and you will need new yeast.
- Heat ½ cup water in a small pan. Add butter, sugar and salt until butter melts. Add ½ cup cold water. Let sit until it cools to about room temperature (if it's too hot it will kill the yeast or curdle the eggs).
- Beat eggs in mixer.
- Add yeast and butter/sugar/salt mixture.
- Add flour, one to two cups at a time, beating until smooth after each addition.
- Dough will be very soft.
- Cover with a cloth and let rise to double. This will take about an hour.
- Cover with a damp cloth, or transfer to a large zipper bag. Chill dough 2 hours, up to overnight.
Pro Tip #1 - I like to start my dough the day before and let it chill overnight. The colder the dough, the easier it is to handle.
Pro Tip #2 Use luke warm water to help yeast grow, but DO NOT use hot water. Hot water will kill the yeast
Let's Talk About The Raspberry Filling
Once your dough has risen and chilled, you will be ready to fill and roll your rolls. Making the raspberry filling is a cinch!
- Take frozen raspberries, sugar, and cornstarch and place in a saucepan.
- Simmer in a saucepan for about 15 minutes, or until raspberries are broken down. Let cool.
Now Let's Roll Them Up!
- On a floured board, roll your dough into a large, long rectangle. It doesn't have to be perfect. Just make sure it is about ¼ inch in height.
- Brush melted butter over the entire surface of the dough.
- Spread raspberry sauce over the butter, covering the entire surface of the dough.
- Carefully, roll the dough up lengthwise into a long tube.
- Cut into ½-1" discs using a piece of dental floss (slip floss under roll; bring ends up to top and cross floss, pull floss, cutting dough as you pull to cross. Move to next area you want to cut. This method keeps the discs round and prevents flattening the roll.)
- Place on a greased baking sheet or pan about ½ inch apart.
- Let rise until double. (About an hour)
- Bake!
Pro Tip #3: Use dental floss to cut your slices from the roll. This method keeps the discs round.
Now Let's Talk Icing!
While the rolls are baking you can whip up the frosting. The white chocolate icing is really the crowning jewel of these sweet rolls. It is pure perfection! You'll need:
- white chocolate chip
- powdered sugar
- heavy cream
How To Make White Chocolate Icing
And making this white chocolate icing is super easy. Let me give you the rundown:
- Gather your ingredients - white chocolate chips, powdered sugar, and heavy cream.
- Combine the heavy cream and white chocolate chips in a heat proof bowl. You are going to use a double broiler method to melt the chocolate. Place heatproof bowl over a saucepan with a few cups of water in it. Heat over medium, stirring constantly, until chocolate chips are melted.
- Remove melted chocolate from heat and whisk in powdered sugar.
- Frost sweet rolls while they are still slightly warm.
The Finished Product
Once you've smothered the rolls with the icing you will quite literally have heaven on earth. I have NEVER met someone who didn't LOVE these raspberry rolls. They are THAT good. May I suggest that you make these for Valentine's Day? Or brunch? Or Thursday? Ha ha!
Let's Talk About Storing These Babies
You'll want to store baked sweet rolls in an airtight container. They will keep for about 5 days - if they last that long! I like to pop them into the microwave for a few seconds before eating leftovers - the warm roll with melty icing is divine!
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White Chocolate Raspberry Sweet Rolls
Ingredients
Dough
- 2 TBS. dry yeast
- ¼ cup water to soften yeast
- 1 TBS. sugar
- ½ cup sugar
- ½ cup butter
- 1 cup water divided
- 2 teaspoon salt
- 3 beaten eggs
- 4 ½ cups flour
Filling
- ¼ cup melted butter
- 6 ounces frozen raspberries
- 1.5 TBS. sugar
- 1 TBS. cornstarch
Icing
- 16 ounces white chocolate chips
- ½ cup heaving whipping cream
- ⅔ cup powdered sugar
Instructions
Rolls
- Dissolve yeast in ¼ cup warm (room-temperature) water. (*I like to add a TBS. or so of sugar to boost it's activating power).
- Heat ½ cup water in a small pan. Add butter, sugar and salt until butter melts. Add ½ cup cold water. Let sit until it cools to about room temperature (if it's too hot it will kill the yeast or curdle the eggs).
- Beat eggs in mixer. Add yeast and butter/sugar/salt mixture. Add flour, one to two cups at a time, beating until smooth after each addition. Dough will be very soft.
- Let rise until double - it usually takes about an hour. Stir down. Cover with a wet tea towel (or damp cloth) and put in refrigerator. The longer left in the refrigerator, the easier it is to handle. 2 hours up to overnight will do the trick.
- Roll out on floured board into a large rectangle.
- Brush with melted butter.
- Spread raspberry sauce evenly over dough.
- Moisten dough edges with a little water (dip finger in water and rub around outside edges) so dough will cling to itself. Carefully roll up, lengthwise. Cut into ½-1" discs using a piece of dental floss (slip floss under roll; bring ends up to top and cross floss, pull floss, cutting dough as you pull to cross. Move to next area you want to cut. This method keeps the discs round and prevents flattening the roll.)
- *For heart shape roll from both side lengthwise so the two rolls meet in the middle. After cutting create a point between the two rolls when you place it in the pan.
- Place on a greased baking sheet or dish about ½ inch apart.
- Cover with a towel and let rise until double (about an hour).
- Bake 400°F (200°C) for 15-20 min. or until lightly or golden brown.
- Ice while still slightly warm.
- Store in an airtight container.
Raspberry Sauce
- Combine raspberries, sugar, and cornstarch in a small saucepan. Cook on medium until raspberries are cooked down, stirring occasionally.
- Let cool to room temp.
Icing
- In a double boiler, combine white chocolate chips and whipping cream.
- Cook, stirring constantly until melted and combined.
- Remove from heat.
- Using a whisk, stir in powdered sugar.
- Use immediately.
Notes
Nutrition
Guy says
Recipe just states flour. Is it plain or strong white bread flour.
Kadee says
I use all purpose flour.
Emily Kemp says
Wow these look soo good, white chocolate and raspberry is the best combo!
Jeanette says
Oh my these look amazing! I am most certainly going to make them for my family. Thanks for sharing!