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5 from 1 vote
Raspberry sweet rolls being frosted with white chocolate icing.
White Chocolate Raspberry Sweet Rolls
Prep Time
2 hrs 30 mins
Cook Time
15 mins
Chill Time
1 hr
Total Time
3 hrs 45 mins

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.

Course: Dessert
Cuisine: American
Keyword: white chocolate dessert, white chocolate rolls
Servings: 20 servings
Calories: 363 kcal
Author: Kadee
  • 2 TBS. dry yeast
  • 1/4 cup water to soften yeast
  • 1 TBS. sugar
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1 cup water divided
  • 2 tsp. salt
  • 3 beaten eggs
  • 4 1/2 cups flour
  • 1/4 cup melted butter
  • 6 ounces frozen raspberries
  • 1.5 TBS. sugar
  • 1 TBS. cornstarch
  • 16 ounces white chocolate chips
  • 1/2 cup heaving whipping cream
  • 2/3 cup powdered sugar
  1. Dissolve yeast in 1/4 cup warm (room-temperature) water. (*I like to add a TBS. or so of sugar to boost it's activating power).
  2. Heat 1/2 cup water in a small pan. Add butter, sugar and salt until butter melts. Add 1/2 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).
  3. 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.
  4. 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.
  5. Roll out on floured board into a large rectangle.
  6. Brush with melted butter.
  7. Spread raspberry sauce evenly over dough.
  8. 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 1/2-1" 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.)
  9. *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.
  10. Place on a greased baking sheet or dish about 1/2 inch apart.
  11. Cover with a towel and let rise until double (about an hour).
  12. Bake 400°F (200°C) for 15-20 min. or until lightly or golden brown.

  13. Ice while still slightly warm.
  14. Store in an airtight container.
Raspberry Sauce
  1. Combine raspberries, sugar, and cornstarch in a small saucepan. Cook on medium until raspberries are cooked down, stirring occasionally.
  2. Let cool to room temp.
  1. In a double boiler, combine white chocolate chips and whipping cream.
  2. Cook, stirring constantly until melted and combined.
  3. Remove from heat.
  4. Using a whisk, stir in powdered sugar.
  5. Use immediately.
Recipe Notes

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

Pro Tip #3: Use dental floss to cut your slices from the roll.  This method keeps the discs round.

Nutrition Facts
White Chocolate Raspberry Sweet Rolls
Amount Per Serving (1 roll)
Calories 363 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 55mg18%
Sodium 285mg12%
Potassium 125mg4%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 24g27%
Protein 5g10%
Vitamin A 345IU7%
Vitamin C 2.3mg3%
Calcium 61mg6%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.