Raspberry Almond Sweet Rolls

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!

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.