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Sweet Raspberry Rolls

Everyone loves a good cinnamon roll, but for those of us who want to go a little lighter, this recipe for raspberry rolls is the perfect breakfast option—or makes for a delicious treat any time of day.

For the dough:

  • 1-pound loaf frozen bread dough, thawed
  • ½ cup softened butter
  • ½ cup light brown sugar

For the filling:

  • 3½ cups frozen raspberries
  • ⅓ cup granulated sugar
  • Zest of 1 large lemon
  • 1½ teaspoons cornstarch

For the frosting:

  • 4 ounces cream cheese, at room temperature
  • ¼ cup unsalted butter, at room temperature
  • 1 cup powdered sugar
  • 1 teaspoon lemon zest
  • Pink food coloring


  1. Place the premade loaf dough on a lightly floured surface, and divide in half. With a rolling pin, roll one half into a rectangle, and spread evenly with softened butter. Sprinkle with half of the brown sugar.
  2. In a bowl, stir together raspberries, sugar, lemon zest, and cornstarch. Sprinkle half this mixture over the dough.
  3. Gently roll the dough into a log. Using a piece of floss or thread, cut individual rolls about 2 inches thick. Place rolls on a 9 x 13-inch baking pan.
  4. Follow the same steps for the remaining half of the dough, and use the rest of the filling. Place the rolls in a warm spot, covered by a towel. Let rise until doubled in size.
  5. Bake at 425°F for 10 minutes, reduce the temperature to 350°F, and bake for 5-7 more minutes.
  6. While the rolls are cooling, prepare the frosting by combining the cream cheese, butter, powdered sugar, lemon zest, and pink food coloring with a mixer. Spread the frosting on each roll, and serve.

Try this recipe for raspberry rolls, and let us know what you think! Share your photos with us on Facebook and Instagram. #ALMbites

And for more delicious pink recipe ideas, visit