Raspberry & White Chocolate Sweet Rolls

These Raspberry & White Chocolate Sweet Rolls are packed full of Raspberries and White Chocolate. With White Chocolate and Raspberry filling and are decorated with delicious icing.

I have been wanting to make a sweet roll for such a long time and just never seemed to get around to it. When I had some leftover White Chocolate and Raspberries spare and thought why not go for it. I am so glad I did because just LOOK at these!

These are similar to my Cinnamon Rolls but with a few changes. The first change is I added some Freeze-Dried Raspberries to the dough mixture. I also added some fresh Raspberries to the centre of the rolls.

How Do I Make the Dough?

To make these I start by mixing together the dry ingredients in a large bowl to ensure they are all evenly distributed.

Next, I add in the butter and mix again. I used the paddle attachment on my KitchenAid, but you could use a handheld mixer or rub the mixture together until it forms breadcrumbs. Once the mixture resembles breadcrumbs leave to one side.

Add the milk to a large bowl or a measuring jug and pop it into the microwave. You want to warm the milk until you can see steam coming from it but you don’t want it to be boiling. In my microwave, this normally takes around 1 minute to 1 and a half minutes. If you’re not sure I would recommend popping into the microwave on 20-second bursts, checking it after each burst and repeating until you can see the steam coming from the milk.

In the UK we have Whole Milk depending on where you live in the world it might not be called the same thing but you want the fattiest milk you can.

Once your milk has warmed add it to the bowl with your dry ingredients. Add in the eggs and vanilla extract and mix.

Kneading the Mixture

The mixture will seem quite sticky to begin with but keep with it. After a few minutes of using the dough hook if you prefer you could then tip the mixture onto a lightly floured surface and knead by hand.

If you don’t have a dough hook don’t worry. Once you add the wet ingredients if you start by kneading the dough in the bowl until it becomes firmer and less sticky. And then tip it onto a lightly floured work surface and continue to knead.

Keep kneading until the dough becomes smooth and it should spring back when touched. If you are doing this by hand it can take up to 10 minutes. If you are using a mixer then it should be slightly less time than this but just keep an eye on it.

Rising

Once your dough is lovely and smooth pop it into a lightly oiled bowl cover the top well and leave it to rise. This should take around 1-2 hours or until doubled in size.

How Do I Roll the Rolls?

Well, I am so glad you asked! Once your dough has risen, transfer it to a lightly floured surface and roll into a large rectangle measuring roughly 35cm x 25cm. You want to make sure the thickness of your dough is even all the way around your rectangle, so it makes it easier to roll.

Related Posts

Cinnamon Rolls

Raspberry Ripple Fudge

Jammie Dodger Millionaire Shortbread

Add the white chocolate to a large bowl and melt in the microwave on 20-second bursts, stirring in between until it is lovely and smooth. Spread the white chocolate over the top of the dough, as evenly as possible. Now sprinkle over the raspberries.

Now you want to roll up your dough. Don’t worry, because of the raspberries your dough will bulge in some areas this is completely fine.

You want to roll the dough up from the longest end to the longest end so that you cut into your 12 pieces and make them quite thick rolls. If you do it short end to short end you will end up with small but super thick rolls.

Once your rolls are rolled. Cut them into twelve equal pieces. I did this by cutting them in half and then cutting each half into six.

Place them into your roasting tin. When you place them into your tin make sure there is a gap between all the rolls and cover them with cling film. We need to prove the rolls again for around 1 hour. You will know the rolls are finished proving when they have doubled in size and are now touching. Mine took around an hour.

After 45 minutes preheat the oven. Bake your rolls in the oven for 20-25 minutes or until they are lovely and golden brown and cooked through.

How Do I Know My Rolls Are Ready?

Your rolls will be golden brown in colour, and some might even have popped out slightly but this is okay. I wouldn’t recommend using a skewer to test them as the raspberries and white chocolate will come out as ‘wet’ and you risk overbaking them.

Decoration

Once your rolls are cooked and have completely cooled you can decorate them. I started by sprinkling over some white chocolate, freeze-dried and fresh raspberries and finished by decorating them with a simple white icing just like with my Cinnamon Rolls, it is slightly different from the buttercream I use on my Vanilla Cupcakes and Vanilla Cake recipes.

The icing for the rolls is super easy to make and tastes absolutely epic.

Add your icing sugar to a bowl and add in the vanilla and water. Mix until a thick paste is formed and voila you have your icing to decorate.

I then drizzle and smoothed over the top of my rolls and just look at how delicious they look!

Alternatives

The beauty of this recipe is you can literally add anything to the centre. Why not try making these using Biscoff spread and Biscoff biscuits in the centre or Nutella and roasted hazelnuts.

You could also add white chocolate chips to the dough if you prefer to.

Equipment

Mixing Bowls

Spatula

Scales

Roasting Dish

Rolling Pin

Freeze-Dried Raspberries

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If you do have any questions about these Raspberry & White Chocolate Sweet Rolls or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.