Raspberry Sourdough Sweet Rolls- Fluffy sourdough sweet rolls with raspberry filling and topped with cream cheese glaze. Perfect for breakfast or even a Christmas Brunch!
These homemade raspberry sourdough sweet rolls are the perfect weekend treat! Topped with a cream cheese frosting, these fluffy raspberry sweet rolls are so delicious and yummy!
Whether you’re looking for an easy recipe to make with your sourdough discard OR you need the perfect holiday recipe, these raspberry sourdough sweet rolls are sure to become a family favorite! With red raspberry filling, these sweet rolls also make a festive Christmas morning treat! I hope that these sweet rolls will become one of your family’s favorite sourdough discard easy recipes to make!
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What’s the difference in Raspberry Sourdough Sweet Rolls VS Traditional Cinnamon Rolls
My daughter and I love to make homemade cinnamon rolls together. With the holidays approaching, I started thinking about how I could make my classic cinnamon rolls more festive. At first I considered making raspberry cinnamon rolls, but then I realized that the raspberry glaze and cinnamon and sugar mixture might be too much together. For years I’ve made a raspberry Danish for Christmas so this year, I decided to try making a raspberry sweet roll instead. When you take out the cinnamon mixture, you’re left with a sweet roll. Hence, the raspberry sweet roll here.
*I am always looking for new ways to use my sourdough discard in baking. If you haven’t tried baking sourdough bread before, I suggest checking out Pantry Mama. She has a great blog to get you started in sourdough baking!
Check Out My Favorite Sourdough Books:
Equipment/Supplies Needed to Make Raspberry Sourdough Sweet Rolls
- Cast Iron Pan OR Glass Baking Dish
- Stand Mixer (or electric mixer) with dough hook
- Mixing Bowls
- Small saucepan
- Measuring Cups
- Measuring Spoons
- Kitchen Scale
- Plastic Wrap
- Spatula
- Silicone Mat
- Rolling Pin
- Knife or dental floss (for cutting homemade rolls)
- Pastry Brush
Ingredients Needed to Make Raspberry Sourdough Sweet Rolls
Sourdough Sweet Rolls:
- 3/4 cup warm milk
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2 large eggs
- 8 tablespoons unsalted butter, melted and cooled
- 175 grams sourdough discard
- 1 teaspoon vanilla
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour, plus more for dusting
- Butter or shortening for greasing pan
Raspberry Filling
- 1 12 ounce can of Raspberry Pastry Filling
- 1-2 cups fresh raspberries
Cream Cheese Frosting
- 4 ounces unsalted butter
- 4 ounces cream cheese
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup confectioner’s sugar
How to Make Raspberry Sourdough Sweet Rolls
To make your raspberry sourdough sweet rolls, first you want to make sure that you have at least 175 grams of sourdough discard available.
Sweet Roll Instructions
Measure 3/4 cup milk (preferably whole milk) and pour in a small sauce pan. Warm milk so that it’s warm to the touch, but not too hot! You don’t want it to burn the yeast. (You can also use a microwave to warm the milk. We actually don’t have a microwave in our house and I haven’t used one in almost 15 years!).
While the milk is warming, place your 8 tablespoons of unsalted butter in another small sauce pan. Melt butter and let it cool to room temperature.
Once the milk is warm, pour your 3/4 cup milk into your stand mixer with dough hook. Next, stir in the 1/4 cup granulated sugar. Then, add your 2 1/4 teaspoon yeast to the mixture. Allow the mixture to sit for approximately 5-10 minutes. You’ll know that the mixture is ready when it is nice and foamy.
Next, stir in 175 grams of sourdough discard, 2 eggs, 8 ounces melted butter, 1 teaspoon vanilla, and 1 teaspoon salt. Mix on medium speed until all ingredients are combined.
Measure all purpose flour in small bowl
Using a small bowl, measure 3 1/2 cups of all purpose flour. Add the flour to the electric mixer in 3-4 batches. Stir gently until combined. If using a stand mixer, using dough hook, mix ingredients for approximately 4-5 minutes on low. At the end of the mix, the dough should be soft, but not sticking to the sides of the bowl.
Let Sourdough Sweet Rolls Rest In Fridge
Take bowl off of stand mixer and cover the ball of dough with plastic wrap. Place covered mixture in the fridge for 1-2 hours (or overnight) to cool. During this time you will see a slight dough rise.
After the sweet rolls dough has had time to cool in the fridge, remove from the refrigerator and place on a lightly floured surface. Punch down the dough and then using a rolling pin, roll the dough into a rectangular shape. Dough should be about 1/3 inch tall.
Shaping Sourdough Sweet Rolls
Once the dough is rolled out, take your raspberry filling and spread it evenly on top of the dough. If you have fresh raspberries, you can now sprinkle them on top of the raspberry mixture.
Next, you want to roll up your raspberry sweet rolls. From the long side, gently roll your sweet rolls into a tight log. Once rolled up, take a sharp knife (some people prefer to use dental floss) and cut your dough into 12 even rolls (about 1 1/2 inches wide).
Final Rise In Warm Spot
Place your individual sweet rolls into a greased cast iron pan OR glass baking dish. I prefer to use a large, round cast iron pan to bake my sweet roll dough recipe. Next, cover your dough with a kitchen towel and place in a warm area for the dough to rise. Let raspberry sourdough sweet rolls rest for 45 minutes in a warm place.
While your rolls are resting, pre-heat your oven to 350 degrees.
Time To Bake!
You will find nice and fluffy rolls at the end of the rise. Next, put your sweet rolls in the oven and bake for 25-30 minutes. You will know that they are ready when the tops are a nice golden brown color.
When finished, remove from the oven and let cool. While the rolls are cooling, you will want to start making your cream cheese frosting.
How To Make Cream Cheese Frosting
- Using your stand mixer, add 4 ounces of unsalted butter and 4 ounces of cream cheese to the bowl of your stand mixer. Turn the mixer on and cream the two ingredients together. Make sure they are well mixed before going on to the next step (you don’t want chunks of butter or cream cheese on your rolls!).
- Next, add 1/4 teaspoon salt and 1 teaspoon vanilla to the mixture. Stir until combined.
- Once the above ingredients are well mixed together, slowly add 1 cup of confectioner’s sugar to the bowl. Mix on low until well combined.
Frost Raspberry Sourdough Sweet Rolls While They Are Still Warm
Once your cream cheese frosting is ready and your sweet rolls are slightly cooled, it’s time to frost the raspberry rolls. If you frost too soon and the rolls are still hot, all of the frosting will melt off the tops. Using a pastry brush, gently brush cream cheese frosting on top of the sweet rolls. Once frosted, serve warm and enjoy!
Storing & Reheating Raspberry Sourdough Sweet Rolls
We store our raspberry sourdough sweet rolls in a rubbermaid container in the fridge for up to 5 days. Although, we usually give some of the sweet rolls to friends and neighbors so we rarely have many leftovers 😉 If you do have leftovers, you can enjoy them straight out of the fridge OR we like to place them in the warmer for about 5-10 minutes at 200 degrees and warm them up slightly.
Substitutions/Additions To Recipe
- If you have fresh juicy raspberries, you could add 1 cup to your raspberry filling. If you don’t have fresh raspberries, frozen raspberries will work too, just let them thaw out first.
- Try making other sweet roll recipes using this sweet roll dough and substituting the filling! Let me know if you find a filling you like!
Raspberry Sourdough Sweet Rolls With Cream Cheese Frosting
Equipment
- Cast Iron Pan OR Glass Baking Dish
- Stand Mixer (or electric mixer) with dough hook
- Mixing Bowls
- Small saucepan
- Measuring Cups
- Measuring Spoons
- Kitchen Scale
- Plastic Wrap
- Spatula
- Silicone Mat
- Rolling Pin
- Knife or dental floss (for cutting homemade rolls)
- Pastry Brush
Ingredients
Sourdough Sweet Rolls:
- 3/4 cup warm milk
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2 large eggs
- 8 tablespoons unsalted butter melted and cooled
- 175 grams sourdough discard
- 1 teaspoon vanilla
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour plus more for dusting
- Butter or shortening for greasing pan
Raspberry Filling
- 1 12 oz can of Raspberry Pastry Filling
- Optional- 1-2 cups fresh raspberries
Cream Cheese Frosting
- 4 ounces unsalted butter
- 4 ounces cream cheese
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup confectioner’s sugar
Instructions
Sweet Roll Instructions
- To make your raspberry sourdough sweet rolls, first you want to make sure that you have at least 175 grams of sourdough discard available.
- Measure 3/4 cup milk (preferably whole milk) and pour in a small sauce pan. Warm milk so that it’s warm to the touch, but not too hot! You don’t want it to burn the yeast. (You can also use a microwave to warm the milk. We actually don’t have a microwave in our house and I haven’t used one in almost 15 years!).
- While the milk is warming, place your 8 tablespoons of unsalted butter in another small sauce pan. Melt butter and let it cool to room temperature.
- Once the milk is warm, pour your 3/4 cup milk into your stand mixer with dough hook. Next, stir in the 1/4 cup granulated sugar. Then, add your 2 1/4 teaspoon yeast to the mixture. Allow the mixture to sit for approximately 5-10 minutes. You’ll know that the mixture is ready when it is nice and foamy.
- Next, stir in 175 grams of sourdough discard, 2 eggs, 8 ounces melted butter, 1 teaspoon vanilla, and 1 teaspoon salt. Mix on medium speed until all ingredients are combined.
- Using a small bowl, measure 3 1/2 cups of all purpose flour. Add the flour to the electric mixer in 3-4 batches. Stir gently until combined. If using a stand mixer, using dough hook, mix ingredients for approximately 4-5 minutes on low. At the end of the mix, the dough should be soft, but not sticking to the sides of the bowl.
- Take bowl off of stand mixer and cover the ball of dough with plastic wrap. Place covered mixture in the fridge for 1-2 hours (or overnight) to cool. During this time you will see a slight dough rise.
- After the sweet rolls dough has had time to cool in the fridge, remove from the refrigerator and place on a lightly floured surface. Punch down the dough and then using a rolling pin, roll the dough into a rectangular shape. Dough should be about 1/3 inch tall.
- Once the dough is rolled out, take your raspberry filling and spread it evenly on top of the dough. If you have fresh raspberries, you can now sprinkle them on top of the raspberry mixture.
- Next, you want to roll up your raspberry sweet rolls. From the long side, gently roll your sweet rolls into a tight log. Once rolled up, take a sharp knife (some people prefer to use dental floss) and cut your dough into 12 even rolls (about 1 1/2 inches wide).
- Place your individual sweet rolls into a greased cast iron pan OR glass baking dish. I prefer to use a large, round cast iron pan to bake my sweet roll dough recipe. Next, cover your dough with a kitchen towel and place in a warm area for the dough to rise. Let raspberry sourdough sweet rolls rest for 45 minutes in a warm place.
- While your rolls are resting, pre-heat your oven to 350 degrees.
- You will find nice and fluffy rolls at the end of the rise. Next, put your sweet rolls in the oven and bake for 25-30 minutes. You will know that they are ready when the tops are a nice golden brown color.
- When finished, remove from the oven and let cool. While the rolls are cooling, you will want to start making your cream cheese frosting.
Cream Cheese Frosting
- Using your stand mixer, add 4 ounces of unsalted butter and 4 ounces of cream cheese to the bowl of your stand mixer. Turn the mixer on and cream the two ingredients together. Make sure they are well mixed before going on to the next step (you don't want chunks of butter or cream cheese on your rolls!).
- Next, add 1/4 teaspoon salt and 1 teaspoon vanilla to the mixture. Stir until combined.
- Once the above ingredients are well mixed together, slowly add 1 cup of confectioner's sugar to the bowl. Mix on low until well combined.
Frost Raspberry Sourdough Sweet Rolls While They Are Still Warm
- Once your cream cheese frosting is ready and your sweet rolls are slightly cooled, it’s time to frost the raspberry rolls. If you frost too soon and the rolls are still hot, all of the frosting will melt off the tops. Using a pastry brush, gently brush cream cheese frosting on top of the sweet rolls. Once frosted, serve warm and enjoy!
Enjoy!
Since we love the taste of raspberries, these raspberry sourdough sweet rolls have become our go-to recipe instead of regular cinnamon rolls. I hope that you will enjoy these raspberry rolls as much as our family does! If you do make the recipe, I’d love to know what you think!
P.S. If you enjoy baking with sourdough discard, be sure to try my Sourdough Discard Pancakes! They are my family’s favorite! We make them every week!
Happy Baking!
Be sure to check out these other delicious sourdough recipes from the blog:
Delicious Sourdough Discard Pancakes
These delicious and moist pancakes quickly became a family favorite and we make them almost every week. This is the perfect recipe for when you have extra sourdough starter and you want to make something the entire family will enjoy!
The Best Sourdough Crepes Recipe
This sourdough crepes recipe is a great way to use your sourdough starter discard. Try this recipe to make the best sourdough crepes!
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