Step 1: Activate the Yeast. In a medium-sized bowl, gently combine warm water (ensure it’s not too hot, typically between 105-115°F or 40-46°C, to avoid killing the yeast), a teaspoon of granulated sugar, and your active dry yeast. Whisk these ingredients together until the yeast granules are fully dissolved. Allow the mixture to sit undisturbed for about 5-10 minutes. During this time, a thick, foamy layer should form on the surface, indicating that your yeast is active and ready to work its magic. If no foam appears, your yeast may be expired, and it’s best to start with a fresh packet to ensure a successful rise.

Step 2: Prepare Dry Ingredients. In a very large mixing bowl, combine the remaining granulated sugar, sea salt, and grated lemon zest. Use your fingertips to rub the sugar and lemon zest together vigorously. This action releases the fragrant oils from the lemon peel, intensifying the citrus aroma and flavor throughout the dough. Continue rubbing until the mixture becomes wonderfully fragrant and slightly moist. Next, add the sifted all-purpose flour to the bowl and mix lightly to combine all the dry ingredients. Create a distinct well (a small hollow) in the center of this flour mixture, preparing it for the wet ingredients.

Step 3: Combine Wet and Dry. Into the well you created in the flour mixture, add the softened (almost melted) butter, room temperature eggs, warm milk, the activated yeast mixture, and pure vanilla extract. Begin by whisking only the wet ingredients in the center of the well, gradually incorporating small amounts of the surrounding flour. Once partially mixed, switch to a sturdy spoon to continue blending, slowly drawing in more flour from the sides until a shaggy, cohesive dough begins to form. Finally, use your hands to fully bring all the ingredients together into a single, sticky dough ball. Don’t worry if it’s not perfectly smooth at this stage; a slightly lumpy and sticky texture is absolutely normal and desired for this no-knead recipe.

Step 4: First Rise & Pan Prep. Once your sticky dough is combined, form it into a rough ball and return it to the large mixing bowl. Cover the bowl securely with a clean kitchen towel or plastic wrap. Place the covered bowl in a warm, draft-free spot (refer to the notes section for ideal rising conditions) and allow it to rise until it has visibly doubled in size. This process typically takes about 30-40 minutes, depending on the warmth of your environment. While the dough is rising, take a moment to prepare your baking pan. Generously butter an 8” by 12” baking pan (or any similarly sized oven-safe dish) with a piece of cold butter, ensuring all inner surfaces are coated to prevent sticking.

Step 5: Deflate and Smooth. After the dough has successfully doubled in size, gently “punch down” the dough to release the accumulated gases. This helps to redistribute the yeast and creates a finer texture. Then, briefly flatten the dough and perform a few simple folds with your hands directly in the bowl. This action helps to smooth out the dough, making it more pliable and easier to roll. Lightly sprinkle a clean, dry work surface with a small amount of all-purpose flour to prevent sticking.

Step 6: Roll Out the Dough. Transfer the deflated and slightly smoothed dough onto your lightly floured work surface. Using your hands, gently stretch out the sides and corners of the dough to begin forming a rectangular shape. Then, using a rolling pin, roll the dough evenly into a large rectangle, aiming for dimensions of approximately 18 inches by 24 inches. Strive for a consistent thickness across the entire surface to ensure even baking for your sweet rolls.

Step 1: Assemble the Filling. In a separate medium bowl, combine the brown sugar, granulated sugar, and the remaining lemon zest designated for the filling. Use your fingers to rub this mixture together thoroughly until it becomes deeply fragrant. Next, spread the very soft (almost melted) butter evenly and gently across the entire surface of your rolled-out dough rectangle. Liberally sprinkle the fragrant sugar and lemon zest mixture over the butter. Take your frozen raspberries, break them into smaller pieces with your hands to distribute them better, and scatter them evenly over the sugar mixture. Finally, drizzle the fresh lemon juice as uniformly as possible over the raspberry-covered dough. This ensures every part of the filling is bursting with flavor.

Step 2: Roll and Slice. Starting from one of the long sides of the dough rectangle, begin to tightly roll the dough, along with all the delightful toppings, into a long, compact log. Aim for a snug roll to ensure beautiful spirals in your finished sweet rolls. Once rolled, it’s time to mark the dough for cutting. A helpful technique is to divide the log exactly in half, then divide each half into halves again, and finally, divide each of those four sections into three equal pieces, resulting in 12 rolls. To achieve clean, un-squished cuts, use a long serrated bread knife. Employ a gentle sawing motion rather than pressing down, which can flatten the dough and squeeze out the filling. This method ensures each roll retains its beautiful shape.

Step 3: Second Rise. Carefully arrange the cut rolls, placing them “pretty side up” (with the spiral visible) into the generously buttered baking pan. Leave a small amount of space between each roll as they will expand during the second rise and baking. Cover the pan loosely with a clean kitchen towel or plastic wrap. Allow the rolls to undergo their second rise at room temperature while your oven preheats. Preheat your oven to 355°F (180°C).

Step 4: Bake to Perfection. As soon as your oven reaches the target temperature of 355°F (180°C), transfer the baking pan with the rolls into the preheated oven. Bake for approximately 25-30 minutes, or until the tops of the rolls are beautifully golden brown and spring back gently when lightly touched. This indicates they are cooked through and wonderfully soft. While the rolls are baking, seize this opportunity to prepare the luscious raspberry glaze, ensuring it’s ready to be poured over the warm, freshly baked treats.

Step 1: Prepare Raspberry Juice & Glaze Base. If using frozen raspberries for the glaze, ensure they are fully defrosted. Place the defrosted raspberries into a fine-mesh sieve set over a separate bowl. Gently press the raspberries with the back of a spoon to extract all their vibrant juice, leaving the seeds and pulp behind. Set the strained raspberry juice aside. In a large mixing bowl, combine the softened cream cheese and powdered sugar. Using an electric mixer (or by hand), beat these two ingredients together until the mixture is smooth, light, and creamy, with no lumps of cream cheese remaining.

Step 2: Finish Glaze & Drizzle. To the creamy cream cheese and sugar mixture, add the reserved strained raspberry juice and the fresh lemon juice. Continue beating with the electric mixer until all ingredients are thoroughly combined and you achieve a smooth, slightly runny glaze with a beautiful pink hue. Once the rolls are out of the oven, allow them to cool in the baking pan for precisely 10 minutes. This slight cooling period allows the rolls to set slightly without becoming cold. Then, pour the prepared raspberry glaze generously over the warm rolls, spreading it gently to the edges. Let the glaze seep into all the wonderful crevices, creating a beautiful, glossy finish. These raspberry sweet rolls are truly at their peak when served warm, allowing the dough to retain its ultimate softness and the filling to remain perfectly gooey.

✔️ Expert Tips for Perfect Raspberry Sweet Rolls Every Time

1. Precision is Key: Measure Flour with a Scale: For optimal baking results, especially with yeast doughs, accuracy in measuring flour is crucial. Using a kitchen scale will provide the most precise measurement, ensuring your dough has the ideal hydration level. If a scale isn’t available, remember the spoon-and-level technique: lightly fluff the flour in its container with a spoon, then gently spoon it into your measuring cup until overflowing. Level it off with the flat edge of a knife, avoiding any packing. This prevents over-measuring, which can lead to a dry, dense dough. This particular no-knead dough thrives on being slightly on the stickier side, which is key to achieving those coveted ultra-soft and moist rolls.
2. Embrace the Sweetness for Ultimate Gooeyness: Resist the temptation to reduce the amount of sugar in this recipe. The sugar in the filling doesn’t just provide sweetness; it’s a vital component that caramelizes and melts during baking, creating that irresistible, thick, and gooey sauce that defines a truly exceptional sweet roll. While the quantity might seem generous, rest assured these rolls aren’t overly sweet. The natural acidity and vibrant flavor of the raspberries, combined with the zing from the lemon juice, perfectly balance the sweetness, resulting in a harmonious and delicious treat.
3. Master the Cut: Use a Serrated Knife and Sawing Motion: Cutting soft, filled dough, especially one packed with berries like these raspberry rolls, requires a delicate touch to maintain their beautiful shape and prevent squishing out the filling. The best technique involves using a long serrated bread knife. Instead of pressing straight down, use a gentle back-and-forth sawing motion, allowing the serrations to do the work. This method slices through the dough cleanly and efficiently without deforming the spirals or forcing the fruit out.
4. Serve Them Warm for the Best Experience: Sweet rolls, due to their rich butter content, can firm up and become a bit dense when cold. To truly enjoy their intended texture – that melt-in-your-mouth softness and gooey center – always serve them warm. Freshly baked, straight from the oven, is ideal. If they’ve cooled or been refrigerated, a quick reheat in the microwave for 15-30 seconds or in a low oven will restore them to their glorious soft and gooey state, making them an absolute delight.

There are a few common reasons why your yeasted dough might not be rising as expected. The most frequent culprit is inactive or dead yeast. Always ensure your yeast is fresh and active by blooming it in warm water with a touch of sugar (as described in Step 1 of the dough instructions). If it doesn’t form a foamy layer within 5-10 minutes, your yeast is likely expired, and you’ll need a new packet. Another critical factor is temperature; yeast is very sensitive. Water that’s too hot (above 130°F or 55°C) will kill the yeast, while water that’s too cold will inhibit its activity. Ensure your liquids are within the optimal range of 105-115°F (40-46°C). Finally, ensure your rising environment isn’t too cold or drafty; a warm, consistent temperature is key for yeast activity.

My absolute favorite and most reliable method for letting dough rise is in a slightly warmed, turned-off oven. Here’s how: Preheat your oven to its lowest possible temperature for just a few minutes, then immediately turn it off. Open the oven door slightly to allow some of the intense heat to escape for a minute or two, bringing the internal temperature down to a warm (not hot) environment. Once it feels comfortably warm (ensure it’s not above 130°F or 55°C, as hotter temperatures will kill the yeast), place your covered bowl of dough inside the oven to rise. The gentle, consistent warmth creates the perfect conditions for the yeast to thrive and for your dough to double in size efficiently. Always double-check the temperature before placing your dough to prevent killing the yeast cells.

While you can technically use either fresh or frozen raspberries for the filling of these sweet rolls, I highly recommend opting for frozen raspberries. There are several benefits to using them: frozen raspberries are generally more affordable and readily available all year round, making this recipe accessible anytime. More importantly for the baking process, the cold temperature of frozen raspberries helps to firm up and chill the dough as you roll it out and cut the rolls. This makes the dough significantly less sticky and much easier to handle, resulting in cleaner cuts and more beautifully shaped spirals. Fresh raspberries, while delicious, tend to be softer and juicier, which can make the rolling and slicing process a bit messier and potentially lead to a slightly softer dough that’s harder to manage.

Raspberry Rolls Easy and Gooey

Mary

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