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.
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.
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.
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!
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.
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Raspberry & White Chocolate Sweet Rolls
For the Dough
- 475 g Plain Flour
- 14 g Dried Active Yeast
- 50 g Caster Sugar
- 5 g Freeze-Dried Raspberries
- 270 ml Whole Milk
- 1 tsp Vanilla Extract
- 1 Large Egg
For the Filling
- 300 g White Chocolate
- 150 g Fresh Raspberries
For the Decoration
- 100 g White Chocolate Chips
- 50-100 g Fresh Raspberries
- 7 g Freeze-Dried Raspberries
- 375 g Icing Sugar
- 1 tsp Vanilla Extract
- 70 ml Water (approximatley)
To Make the Dough
- Add the Flour to a large bowl along with the Sugar, Yeast and Raspberries. Mix together until they are evenly distributed.
- Add the butter to the mixture and mix again. The mixture will be very dry and shouldn’t ball up. It shouldf orm bread crumbs. Leave to one side.
- Heat the milk in the microwaveon 20 second bursts until it is warm. You don’t want it to be boiling but it should have steam coming from the bowl. Alternatively you can heat the milk upin a saucepan on a low heat.
- Add the milk, vanilla and egg to the dry ingredients.
- Knead the dough together untilit is lovely and smooth and springy to touch. The can take 10-15 minutes ifdoing it by hand if you are using a mixer then it might take a little less time.
- Once you have kneaded yourdough transfer it to a lightly oiled bowl and cover using cling film. You needto leave the dough to rise for 1-2 hours or until it is double in size.
To Make the Rolls
- Once the dough has risen, transfer it onto alightly floured surface and roll out to a large rectangle approximatley 35cm x 25cm.
- Add the white chocolate to a bowl and melt in the microwave on 20-second bursts stirring in between each burst until it is smooth.
- Spread the white chooclate evenly onto the top of the dough. Sprinkle over the raspberries.
- Roll the dough from long side to long side. Cut this evenly into 12 pieces.
- Place the rolls into yourpreprepared roasting tray so that they are not touching. Cover in cling filmand leave to rise again. This will take around 1 hour or untilthe rolls are touching.
- Towards the end of the doughrising preheat the oven to 180C (160C Fan).
- Bake your rolls in theoven for 20-25 minutes or until golden brown. Leave to cool fully.
- Once your cinnamon rolls are completelycooled in a bowl add the icing sugar, vanilla and 10ml of water and mix. Addthe water 10ml at a time stirring in between each addition you want the icingto be thick. Leave to one side.
- Sprinkle over the white chocolate chips, fresh and freeze-dried raspberries. Drizzle over the icing.
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.