If you're looking for a treat that's both comforting and luxurious, Raspberry Almond Sweet Rolls are your answer. Almond flavored dough is filled with juicy and tart raspberries and then topped off with an almond cream cheese frosting! There's something magical about the combination of raspberries and almonds. The tartness of raspberries perfectly balances the nutty sweetness of almonds, creating a combination of flavors that is simply irresistible. Perfect for breakfast, brunch, or an indulgent snack, these rolls are sure to impress your family and friends!
If you're looking for other delicious sweet rolls recipes, give my huckleberry sweet rolls a try!
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Why You'll Love These Sweet Rolls
Raspberry and almond is hands down one of my favorite flavor combinations so those two things alone are enough to fall in love with these sweet rolls but if that's not convincing enough, here are a few more reasons you'll love them!
- Fresh and Fruity: The raspberry filling is tart and juicy, providing the perfect balance to the sweet dough and glaze.
- Nutty: Almond extract and sliced almonds add a touch of sophistication to the classic sweet roll formula.
- Versatile: These are perfect for any occasion. Brunch, holiday mornings, or a make-ahead weekend treat - these rolls shine anywhere! They are also great for any season! They're light and fruity enough for spring and summer, but the cozy almond flavor makes them equally perfect for winter baking.
- Customizable: You can swap the raspberries for other berries such as blackberries, strawberries, or blueberries. You can also add some lemon zest or even a touch of cinnamon or cardamom to add a layer of warmth!
Ingredients
- Raspberries: I used fresh raspberries for this recipe but frozen raspberries should work just fine as well!
- Sugar: You will need granulated sugar for both the raspberry filling and for the dough to add some sweetness and balance out the tartness of the raspberries.
- Cornstarch: This will be used in the filling to help keep it thick as the raspberries release their juices.
- Flour: I used unbleached all-purpose flour for this recipe but bleached all-purpose flour will work just fine as well!
- Yeast: This recipe was written and tested with instant yeast so I recommend you use instant yeast as well to guarantee results.
- Salt: Normal table salt is just fine for this recipe!
- Milk: I used whole milk for this recipe and always recommend whole milk anytime you bake anything! However, you can substitute for a milk with lesser fat and still end up with delicious sweet rolls at the end!
- Egg: You'll just need one egg for this recipe. Make sure you let it come to room temperature so it easily mixes in with the other ingredients!
- Extracts: You will use both vanilla and almond extract in this recipe. Both should be easily found at your grocery store!
- Butter: I used unsalted butter but salted butter will work fine too!
- Cream Cheese: I really like a cream cheese frosting with these rolls so you will need cream cheese for this recipe. However, you can always modify with buttercream frosting or just a sweet glaze on top of the sweet rolls!
- Powdered Sugar: You'll need powdered sugar for the frosting. I recommend sifting it to avoid any lumps!
- Almonds: You'll top the rolls with almonds at the end. If you want to add an extra depth, feel free to toast the almonds before topping!
How to Make Raspberry Almond Sweet Rolls
- Step 1: Wash and dry raspberries. Combine raspberries, sugar, and cornstarch in a bowl and toss to completed coat raspberries. Set aside.
- Step 2: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, salt and yeast. Mix together.
- Step 3: In a microwave safe bowl, microwave the milk in 20 second increments until it reaches approximated 110℉. Add the milk, vanilla and almond extract. Cut the softened butter into smaller cubes and add it to the bowl as well. Begin mixing with the dough hook to combine.
- Step 4: Add the egg and continue turning until the dough gently pulls away from the side of the bowl.
- Step 5: On a lightly floured surface, knead for about 5-6 minutes. Cover and let rest for about 10 minutes.
- Step 6: Re-flour your surface if needed and roll the dough into a rectangle approximately 20 x 15 inches. Pour the raspberry filling mixture onto the top of the dough and spread evenly. At this stage, you smoosh your berries a little bit to make it a little easier to cover the dough but keep in mind that the juices will make things a bit messy!
- Step 7: Roll up the dough long-ways and pinch the seams closed. Cut into 12 even pieces and place in a lightly greased 9x13 inch pan.
- Step 8: Cover and allow to rise for 2 - 3 hours or until rolls have doubled in size (see below notes if you prefer to make these the night before and let them rise in the morning). Preheat the oven to 375℉ when the rolls are getting close to being ready to bake.
- Step 9: Bake for 25 - 30 minutes. Meanwhile, make the frosting.
- Step 10: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth.
- Step 11: Add the powdered sugar and almond extract gradually while the mixer is mixing on low speed. I recommend sifting your powdered sugar to avoid any clumps. Once all ingredients are combined, beat on medium speed for a few minutes until smooth.
- Step 12: Once the rolls have baked, allow them to sit and cool for just a few minutes before evenly spreading the frosting on top. Sprinkle with the slivered almonds and enjoy!
Equipment
Here's the equipment I recommend to make this recipe!
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Buy Now → Tips for The Perfect Raspberry Almond Sweet Rolls
- Use Room Temperature Ingredients: Bring your eggs and butter to room temperature before mixing the dough. This allows the ingredients to mix together better, ensuring a smoother dough.
- Don't Kill the Yeast: When warming the milk, make sure the mixture is warm but not hot. Hot liquid can kill the yeast and prevent the dough from rising properly. You want the milk between 100 - 110℉.
- Measure Your Flour Properly: Be sure to spoon and level your flour. You never want to pack flour into a measuring cup otherwise you'll end up with too much resulting in dense and tough baked goods.
- Frost While Warm (But Not Hot): Let the rolls cool for 5 - 10 minutes before frosting. If they're too hot, the glaze will melt and slide off.
Frequently Asked Questions
How should these rolls be stored?
Store in the refrigerator for up to 3 days in an airtight container.
Can I make the dough the night before?
Yes! You can make the dough the night before. Once you have rolled the dough and placed the rolls in the pan, place in the refrigerator overnight. Allow them to rise at room temperature for 1 - 1 ½ hours in the morning before baking them.
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📖 Recipe
Raspberry Almond Sweet Rolls
If you're looking for a treat that's both comforting and luxurious, Raspberry Almond Sweet Rolls are your answer. Almond flavored dough is filled with juicy and tart raspberries and then topped off with an almond cream cheese frosting! There's something magical about the combination of raspberries and almonds. The tartness of raspberries perfectly balances the nutty sweetness of almonds, creating a combination of flavors that is simply irresistible. Perfect for breakfast, brunch, or an indulgent snack, these rolls are sure to impress your family and friends!
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Servings: 12 rolls
Calories: 483kcal
Ingredients
For the Filling
- 12 oz raspberries
- ½ cup granulated sugar
- 2 teaspoon cornstarch
For the Dough
- 4½ cup all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoon instant yeast
- ¼ teaspoon salt
- 1¼ cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 tablespoon unsalted butter softened
- 1 egg room temperature
For the Frosting
- ½ cup unsalted butter softened
- 4 oz cream cheese softened
- 1½ cup powdered sugar
- 1 teaspoon almond extract
- ½ cup slivered almonds for topping
Instructions
Filling:
- Wash and dry raspberries. Combine raspberries, sugar, and cornstarch in a bowl and toss to completed coat raspberries. Set aside.12 oz raspberries, ½ cup granulated sugar, 2 teaspoon cornstarch
Dough:
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, salt and yeast. Mix together.4½ cup all-purpose flour, ⅓ cup granulated sugar, 2 teaspoon instant yeast, ¼ teaspoon salt
- In a microwave safe bowl, microwave the milk in 20 second increments until it reaches approximated 110℉. Add the milk, vanilla and almond extract. Cut the softened butter into smaller cubes and add it to the bowl as well. Begin mixing with the dough hook to combine.1¼ cup whole milk, 1 teaspoon vanilla extract, 1 teaspoon almond extract, 4 tablespoon unsalted butter
- Add the egg and continue turning until the dough gently pulls away from the side of the bowl.1 egg
- On a lightly floured surface, knead for about 5-6 minutes. Cover and let rest for about 10 minutes.
- Re-flour your surface if needed and roll the dough into a rectangle approximately 20 x 15 inches. Pour the raspberry filling mixture onto the top of the dough and spread evenly. At this stage, you smoosh your berries a little bit to make it a little easier to cover the dough but keep in mind that the juices will make things a bit messy!
- Roll up the dough long-ways and pinch the seams closed. Cut into 12 even pieces and place in a lightly greased 9x13 inch pan.
- Cover and allow to rise for 2 - 3 hours or until rolls have doubled in size (see below notes if you prefer to make these the night before and let them rise in the morning). Preheat the oven to 375℉ when the rolls are getting close to being ready to bake.
- Bake for 25 - 30 minutes. Meanwhile, make the frosting.
Frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth.½ cup unsalted butter, 4 oz cream cheese
- Add the powdered sugar and almond extract gradually while the mixer is mixing on low speed. I recommend sifting your powdered sugar to avoid any clumps. Once all ingredients are combined, beat on medium speed for a few minutes until smooth.1½ cup powdered sugar, 1 teaspoon almond extract
Assembly:
- Once the rolls have baked, allow them to sit and cool for just a few minutes before evenly spreading the frosting on top. Sprinkle with the slivered almonds and enjoy!½ cup slivered almonds
Notes
Night Before Instructions: Once the rolls are placed in the pan, rather than letting them rise at room temperature, cover and place in the refrigerator overnight. Remove from the refrigerator and allow them to rise at room temperature for about 1 - 1.5 hours before baking.
Storage: Store in the refrigerator for up to 3 days in an airtight container.
Nutrition
Serving: 1roll | Calories: 483kcal | Carbohydrates: 72g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 43mg | Sodium: 92mg | Potassium: 201mg | Fiber: 4g | Sugar: 32g | Vitamin A: 531IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 3mg
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