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Raspberry rolls on a metal baking tray. There is one roll missing.
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4.80 from 5 votes

White Chocolate Raspberry Sweet Rolls

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.
Prep Time2 hours 30 minutes
Cook Time15 minutes
Chill Time2 hours
Total Time4 hours 45 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 20 servings
Calories: 363kcal

Equipment

  • stand mixer with dough hook optional

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
  • 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). Let sit for about 10 minutes. It should bubble up.
  • Add beaten eggs, melted butter, sugar, salt, and ½ cup cold water.
  • 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.)
  • 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 small saucepan combine white chocolate chips and whipping cream.
  • Cook over low heat, stirring constantly until melted and combined.
  • Remove from heat.
  • In a mixing bowl combine powdered sugar and melted white chocolate. Mix with a hand or stand mixer until smooth.
  • Use immediately.

Video

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

Serving: 1roll | Calories: 363kcal | Carbohydrates: 47g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 285mg | Potassium: 125mg | Fiber: 1g | Sugar: 24g | Vitamin A: 345IU | Vitamin C: 2.3mg | Calcium: 61mg | Iron: 1.5mg