Raspberry swirl rolls
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Raspberry swirl sweet rolls

The combination of tartness from the raspberries with the sweet icing works really well and makes a deliciously flavoursome bun. And our cheats way of making them the these raspberry swirl rolls means they will be ready in an hour.
Prep Time20 mins
Cook Time20 mins
Proving time20 mins
Total Time40 mins
Course: Afternoon tea
Cuisine: American, British
Keyword: raspberry, roll
Servings: 9
Author: cookingwithmykids


  • 330 g (2 and ¾ cups) plain/All purpose flour 330g
  • 3 tbsp granulated sugar
  • 1 tsp salt
  • 1 packet dried fast action yeast (2 and ¼ tsp)
  • ½ cup water 120ml
  • ¼ cup milk 60ml
  • 2 tbsp unsalted butter 30g
  • 1 large egg
  • For the filling
  • 300 g frozen raspberries 10oz
  • ¼ cup granulated sugar
  • 1 tsp cornflour

For the glaze:

  • 1 cup icing powdered sugar
  • 1 tsp vanilla extract
  • 2-3 Tablespoons milk


Line a 9 inch square baking tray with baking paper.

    Make the dough

    • Measure out the flour, sugar, salt and yeast and mix together in a large bowl. Set aside for now.

    Add the wet ingredients

    • Measure the water and milk  into a microwaveable bowl. Measure the butter, cut into a few small pieces and add to the water/milk. Pop in the microwave for approx 45 seconds until the butter has melted. Test the mixture is warm rather than hot – I just dipped my finger in. (If it’s too hot it’ll kill the yeast).
    • Add the milk/butter mixture to the flour.
    • Crack the egg into a small bowl. Add to your flour.
    • Knead your mixture for 3-4 minutes, either by hand or using the dough hook on a stand mixer until it's not sticky anymore.
    • Pop it in a lightly oiled bowl and leave to rest for about 5 minutes.

    Make the raspberry swirl rolls

      Preheat your oven to 90C (200F) and turn off after 10 minutes or just before your put your rolls inside.

      • While your dough is resting, measure out filling. Mix the raspberries, sugar and cornflour in a small bowl.
      • Roll the dough out to a 15x9 inch rectangle.
      • Scatter the raspberry/sugar mixture evenly over the top.
      • Roll the dough up tightly from long end, and then cut into 9 even pieces.
      • Put each piece in your baking tray and lightly cover with tin foil. Pop the raspberry swirl rolls in the oven to rise. Make sure you remember to turn the oven off. Let it rise for 20 minutes or so.
      • After 20 minutes, keep the buns in the oven, remove the tin foil and turn the oven up to 190C / 180C Fan / 375F.
      • Bake the raspberry swirl rolls for 20 minutes. They’re ready when they have turned golden.

      Make the glaze

      • Mix the icing sugar, milk and vanilla extract together until it is smooth, runny and lump free. We added some pink to ours for Valentine’s day, but that’s optional.
      • Drizzle the glaze over the rolls while they are still warm.