Raspberry Rose Rolls

1. Activate the Yeast

In a small mixing bowl, dissolve the yeast with 1 teaspoon of sugar in 4 tablespoons of lukewarm water. Let it stand until foamy, which will take about 5–10 minutes. This step ensures your yeast is alive and ready to leaven the dough. If it is not foamy, start with new yeast.

2. Prepare the Dough

In a large bowl, combine 550 grams of plain flour, ½ teaspoon of salt, 1 teaspoon of cinnamon, and 75 grams of caster sugar.

Add the activated yeast, 220 millilitres of lukewarm milk, 30 grams of yogurt, 1 egg, and 75 grams of unsalted butter.

Knead with the dough hook of the mixer for 5–7 minutes (or 8–10 minutes by hand), until a smooth and elastic dough forms. The dough should feel soft and slightly tacky, but not sticky.

3. First Rise

Transfer the dough to a lightly greased bowl, cover it with a tea towel, and let it rise in a warm place for 1 hour, or until doubled in size.

4. Prepare the Raspberry Layer

Place 300 grams of raspberries in a saucepan with 70–90 grams of caster sugar (adjust depending on the sweetness of the berries). Cook them over medium heat until they begin to break down and release their juices. 

Dissolve 2 tablespoons of cornstarch in 1 teaspoon of lemon juice. This will prevent lumps from forming. Stir in the raspberries and continue to cook, stirring constantly, until the mixture thickens and becomes glossy. This should only take a few minutes.

Set the raspberry mixture aside and let it cool completely.

5. Prepare the Rose Cream Cheese Layer

Whisk 200 grams of softened cream cheese, 50 grams of caster sugar, 1 teaspoon of rose water, zest of ½ lemon, and 1 teaspoon of vanilla extract until silky. Set it aside.

6. Roll Out the Dough

Transfer the risen dough to a lightly floured surface and roll it out into a 35×45 cm rectangle (approximately 14”×18”).

7. Assemble the Rolls

Spread a thin, even layer of the raspberry filling over the rolled-out dough.

Sprinkle chopped pistachios over the raspberry layer.

Spread the rose cream cheese filling evenly on top.

8. Roll up the Dough and Slice

Starting from one of the longer sides, carefully roll the dough into a log shape. Using a sharp knife or unflavoured dental floss, cut the log into 12 individual rolls. Aim for 2.5–3.5 cm  (1–1 ½”) thick. Arrange the sliced rolls in a greased baking dish, leaving some space between them for the second rise. Cover the rolls with a clean kitchen towel and leave them to rest for half an hour.

9. Preheat the Oven

While the rolls are resting, preheat your oven to 180°C (350°F) with the rack in the middle position.

10. Bake the Rolls

Once the oven has reached the desired temperature, gently drizzle 100 millilitres of double cream evenly over the proofed rolls. Lightly coat the tops and let some cream seep between them. Do not soak or flood.

Place the baking dish in the oven and bake for approximately 22–25 minutes, or until the rolls turn golden brown on top. After baking, let the cinnamon rolls cool slightly.

11. Finish

In a mixing bowl, whisk 120 grams of sifted icing sugar, 1–2 tablespoons of strained raspberry purée, and ½ teaspoon of rose water until smooth.

While still warm, drizzle the glaze generously over your Raspberry Rose Rolls.

Baker’s Notes

Rose is powerful: Start with 1 teaspoon of rose water. Only increase if the flavour is too subtl.

Tips for Success

• Kneading the Dough: Knead the dough until it is smooth and elastic. This usually takes about 8–10 minutes by hand, or 5–7 minutes with a dough hook on a stand mixer. Proper kneading develops the gluten and gives the rolls their characteristic soft and chewy texture.
• Rising Time: Let the dough rise until it has doubled in volume. This may take approximately 1 hour, but the exact time may vary depending on room temperature. The dough should stand in a warm, draft-free place.
• Cutting the Rolls: Using a sharp knife or dental floss, cut the rolls cleanly without squishing them. Unflavoured dental floss is particularly suitable for clean cuts.
• Thick Raspberry Layer: A runny filling will leak. Your compote should look like jam, not sauce.
• Cooling Time: Allow the rolls to cool for about 10 minutes before frosting. This prevents the frosting from melting too much and running off the rolls.

Variations to Try

• Raspberry Lemon Rolls: Replace rose water with 1 teaspoon of lemon extract and extra lemon zest in the dough
• Strawberry Rose: Swap raspberries for strawberries (add 1 extra teaspoon of cornstarch).
• Pistachio Rose Rolls (no berries): Use only the rose–cream cheese layer + chopped pistachios. Add crushed dried raspberries on top for colour.

Looking for more delicious rolls recipes? Check out the following recipes:

Chocolate Cinnamon Rolls

Lemon Curd Rolls

Oreo Cinnamon Rolls with Cream Cheese Frosting

Final Thoughts

Serve these rolls slightly warm, when the glaze melts into the swirls and the rose aroma is at its softest. They’re a reminder that baking doesn’t need to be loud to be memorable.