This post may contain affiliate links, please see our privacy policy for details.
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.
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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
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
Ingredients
Dough
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 6 tablespoons salted butter, at room temperature
- 3 large eggs
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 jar (13 ounce) raspberry jam
- 1/3 cup fresh raspberries, torn, (optional)
Glaze
- 1 cup freeze-dried raspberries
- 1/2 cup granulated sugar
- 2 ounces cream cheese, at room temperature
- 3 tablespoons honey
- 2 cups powdered sugar
- 1/4 cup hot milk
- 1 teaspoon vanilla extract
Instructions
- 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, honey, 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Would this work with gluten free all purpose baking flour?
Hi Nicole,
Sure, that should work nicely for you! Let me know if you give this recipe a try, I hope you love it! xT
Delicious!! I didn’t find freeze dried raspberries in time to make these for Easter but it was worth the wait. The icing with the raspberry sugar is irresistible and addictive. Will definitely make these again!
Hey Kim,
Happy Sunday!! Thanks a lot for giving this recipe a try, I’m so glad to hear it was a hit! xT
To make these ahead, could I follow all the steps up to step 5 and instead of covering & allowing to rise, place them in the freezer? Then later thaw them, let rise and bake?
Hey Lindsey,
Sure, that will work well for you! Let me know how this recipe turns out, I hope you love it! xT
How long do these keep for?
Hi Laura,
These are good for 3-4 days in an airtight container:) Please let me know if you give this recipe a try! xT
We loved this recipe! I had everything already so I decided to make it today. It would be a perfect recipe for an Easter brunch. And you could swap out the fruit/jam for any flavor you prefer. We also added some flaky sea salt on top to balance out the sweetness.
Hey Spencer,
Awesome! I love to hear that this recipe turned out well for you, thanks so much for making it and your comment! xT
I was able to buy freeze dried raspberry powder (cheaper than whole raspberries). How much powder is created when you process 1 c. whole freeze dried raspberries? I know you need 3 T for the glaze, but how much for the raspberry sugar?
Hi Rebecca,
I would say it’s about 1 tablespoon for the raspberry sugar. Please let me know if you give this recipe a try, I hope you love it! xT
It calls for 1 cup of the freeze dried raspberries and I see the Target bag liked. Do you remember how many bags made 1 cup?
Hey Sheryl,
There should be enough for 1 cup in the bag:) I hope you love this recipe, please let me know if you give it a try! xT
So yummy! Made these for brunch this morning- delicious! I subbed almond milk instead of cows milk. I didn’t have freeze dried raspberries so I didn’t make the sugar mixture and made the glaze without them. Still super tasty although I can see how the extra punch of raspberry would be amazing! I resisted the urge to roll this dough and cut it with floss as I would with cinnamon rolls, instead I cut the dough as instructed into strips and rolled them up individually. These were a fun labor of love and I’m looking forward to making these again with different fruit/jam combinations!
Hi Angela,
Wonderful! Love to hear you enjoyed this recipe, thanks so much for sharing what worked well for you! xT
Made a double batch because they are so delicious. Will make this again and make for friends.
Hey Siobhan,
Happy Sunday! I am thrilled to hear this recipe turned out well for you, thanks a lot for trying it out! Xx
The intro mentions a honey cream cheese icing, but the recipe only calls for powdered sugar. Is this correct?
Hi Liz,
Yes, you are going to add honey to the glaze in step 7. Let me know if you give this recipe a try:) xx
Are you able to make the rolls during the day and bake them the next morning? If so, would you just store it in the fridge overnight? Thank you!
Hi Sandie,
Totally, that will work well for you, just complete through step 4 and finish the recipe the following morning:) Please let me know if you give this recipe a try! xT
I’m confused about the use of the freeze dried berries. Do all go into the glaze? The directions read reserve 3T for the glaze. What do you do with the remaining freeze dried fruit that’s been blended in the food processor?
Hi Melinda,
You are only using 3T of if for the glaze, the remaining will be used to make the raspberry sugar:) So you will mix the raspberry powder with the 1/2 cup of granulated sugar. I hope this makes more sense! xT
I too am confused by the freeze dried fruit. Is it strawberries or raspberries?
Hi Julia,
Sorry for any confusion! You are going to use freeze dried raspberries:) Please let me know if you have any other questions! xT
I(n the glaze Recipe says strawberries. In the instructions you say raspberries.
could i roll up dough then slice a usual for Cin Rolls. I have Arthritis and this would be easier.
Thanks.
Hi Leslie,
Sorry about that, you are going to use raspberries:) Sure, however rolling them up for you is easiest! I hope you love this recipe! xT
For the glaze it says 1 cup freeze dried strawberries???? Is that not supposed to be raspberries? I have never made brioche dough. I need to try to make it. I have made lots of whole wheat dough.
Hi Charlotte,
Thanks for pointing that out, I fixed the recipe, it is freeze dried raspberries:) Let me know if you give them a try! xT