Description
These gluten-free raspberry sweet rolls are a delightful treat featuring a soft, fluffy dough filled with a sweet and tangy raspberry mixture, topped with a creamy frosting. Perfect for breakfast or as a sweet snack.
Ingredients
Scale
- 3.25 to 3.75 cups unbleached all-purpose gluten-free flour
- 2 packets (0.5 oz) active dry yeast
- 1/4 cup melted butter
- 1/3 cup granulated sugar
- 1 cup whole milk, warmed to 100–110°F (38–43°C)
- 1 egg and 1 egg yolk
- 1/2 teaspoon salt
- 1 tablespoon xanthan gum
- 1 packet dry vanilla pudding mix (optional, for moisture and flavor)
- 12 ounces fresh or frozen raspberries
- 1 cup raspberry preserves
- 2.5 tablespoons granulated sugar
- 6 tablespoons unsalted butter, softened
- 1/2 tablespoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 tablespoon cornstarch
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup confectioners’ sugar
- 1/2 tablespoon vanilla extract
- 2 tablespoons milk
Instructions
- In a large bowl, combine 3.25 cups of gluten-free flour, yeast, and xanthan gum. In a separate bowl, whisk together warm milk, melted butter, sugar, egg, and egg yolk. Add the wet ingredients to the dry ingredients and mix until a dough forms. If the dough is too sticky, gradually add more flour until it reaches a soft, elastic consistency.
- Cover the dough and let it rise in a warm place for 1–1.5 hours, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a saucepan, combine raspberries, raspberry preserves, granulated sugar, lemon zest, and cornstarch. Cook over medium heat until the mixture thickens and the raspberries break down, about 5–7 minutes. Remove from heat and let it cool.
- Preheat the oven to 350°F (175°C). Punch down the risen dough and roll it out on a floured surface into a 12×18-inch rectangle.
- Spread the softened butter over the dough, leaving a small border around the edges. Evenly spread the cooled raspberry filling over the buttered dough.
- Carefully roll the dough into a tight log, starting from the long edge. Slice the rolled dough into 12 equal pieces and place them in a greased 9×13-inch baking dish.
- Cover the rolls and let them rise for an additional 30 minutes. Bake in the preheated oven for 25–30 minutes, or until the rolls are golden brown.
- While the rolls are baking, prepare the frosting. In a bowl, beat together cream cheese, butter, confectioners’ sugar, vanilla extract, and milk until smooth and creamy.
- Once the rolls are done baking, remove them from the oven and let them cool slightly before spreading the frosting over the top. Serve warm and enjoy!
Notes
- For best results, use a gluten-free flour blend that includes xanthan gum.
- If using frozen raspberries, do not thaw them before cooking.
- These rolls can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 103
- Sugar: 19g
- Sodium: 10mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Gluten-Free Raspberry Sweet Rolls, Gluten-Free Breakfast Rolls, Raspberry Rolls, Sweet Rolls, Gluten-Free Desserts