Raspberry Sweet Buns Recipe: Tender sticky buns with a pop of fresh raspberry and cream cheese! Perfect for spring or summer and great with coffee!

Raspberry Sticky Buns Recipe Sweet Buns

Happy Friday! How was your week? I bet you could use a good cup of coffee and my sweet raspberry sticky buns recipe right now.

…that’s what I thought because life is challenging.

It’s the little things, like a 75-degree day, a smile from a stranger, or a special breakfast treat, that lifts our spirits on a hard day.

In fact, I’m pretty sure it was sweet buns that helped me get through puberty and college.

And last week.

Sweet Buns

Lemon Raspberry Sweet Buns Ingredients

These Raspberry Sweet Buns are so gooey, with sweet raspberries oozing out, they could bring a smile to anyone’s face.

The bottoms are saturated with blushing juices, so you could flip them over and serve them up-side-down, like traditional sticky buns. Yet I like to serve them right-side-up with a creamy lemon glaze to give them an extra boost of flavor.

Here is what you need to make these delicious raspberry buns:

  • Frozen white bread dough or homemade bread dough
  • Fozen raspberries – Or fresh!
  • Cream cheese or mascarpone cheese 
  • Sugar
  • Lemon zest 
  • Cornstarch
  • Vanilla extract
  • Salt
  • Powdered sugar
  • Heavy cream

Sweet Buns

Sweet Buns Recipe

Start with frozen (thawed) bread dough, to cut out the step of making dough from scratch.

Then once the dough has had time to rise, roll it out. Slather it with a mixture of mascarpone cheese and lemon zest, and then sprinkle it with frozen raspberries mixed with sugar and cornstarch.

Roll the dough into a log, and cut into 15 pieces.

Sweet Buns Recipe

Baking Raspberry Rolls

Preheat the oven to 400 degrees F. Bake for 30-35 minutes until the tops are golden. Allow the rolls to cool for 5 minutes in the pan, then lift them out by the edges of the parchment paper.

Once the raspberry sweet buns come out of the oven, drizzle them in sweet lemon glaze.

See The Recipe Card Below For How To Make Raspberry Sweet Buns. Enjoy!

Lemon Raspberry Sweet Buns

Lemon Cream Cheese Glaze

Whisk together the powdered sugar, remaining lemon zest, and heavy cream. Drizzle or brush the glaze over the tops of the sticky buns, and serve with a fresh cup of Starbucks Aria Blend Coffee!

Mmmm!

Raspberry Sweet Buns Recipe

Starbucks K-Cups

We love to buy Starbucks Coffee in K-Cups for our Keurig® Special Edition Brewing System. Both Dan and I would rather have 1-2 good cups of coffee a day, than a whole pot of mediocre coffee.

Starbucks Blonde Roast Coffees are fabulous for spring because of their bright clean flavor. Both the new Starbucks® Aria Blend K-Cup® Packs and Starbucks® Bright Sky Blend K-Cup® Packs complement light fruity dishes.

Starbucks K-Cups

Coffee and Sweet Buns

I served my sweet buns with Starbucks® Aria Blend K-Cup® Packs because they have a light citrusy quality that paired perfectly with the zingy raspberries and lemon zest. Plus it’s so smooth, I feel less inclined to load it up with cream.

Well… I do really like cream.

Make Ahead, Bake Later

Raspberry Sweet Buns are a great make-ahead item, you can prepare them in the evening, place in the fridge, then bake them off in the morning.

Just in time to serve with your blonde roast coffee!

Don’t forget that the glaze can also be prepared ahead of time.

If prepping these the night before, at what point would I leave these in the fridge overnight?

Follow the recipe up until the final rise before baking. Stop there, cover and refrigerate. When ready to bake, let the rolls come to room temperature and then allow them to rise for 30-45 minutes. From there continue to follow the recipe!

Coffee and Sweet Buns

Frequently Asked Questions:

Can I use whole wheat flour? 

You can. However, the dough will be much heavier and will not rise as much. I would suggest using two-third all-purpose flour and one-third whole wheat flour for fluffy rolls. 

Is it possible to make the dough and cut it and freeze it for a week before baking?

Absolutely! Make sure to wrap it well before freezing. Then thaw at room temperature before baking.

How long do they last? 

Raspberry sweet rolls are good for 5-6 days after they are baked. Cover and leaves at room temperature. If you live in a very humid climate, you may want to refrigerate them. 

Other recipes you might like:

Simple Raspberry Sticky Buns - An easy #stickybuns #recipe that is perfect for #spring!
Print Recipe
5 stars (32 reviews)
Leave a Review »

Raspberry Sticky Buns Recipe

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Raspberry Sticky Buns Recipe: Tender sticky buns with a pop of fresh raspberry and cream cheese! Perfect for spring or summer and great with coffee!
Servings: 15

Ingredients

Instructions

  • Place the frozen loaves in the fridge and let them thaw overnight. In the morning, set them on a plate, cover with plastic wrap and let them rise for 2-3 hours. When ready to start, press the loaves together (if not already fused together) and roll the dough out on a well-floured work surface, into a 12 X 24-inch rectangle.
  • In a small bowl, mix together the cream cheese, zest of one lemon, 3 Tb. sugar, and vanilla. In a separate bowl, mix together the frozen raspberries, remaining 3 Tb. sugar, cornstarch, and a pinch of salt.
  • Smear the cream cheese mixture over the dough, leaving a 1-inch border on the long ends. Then sprinkle the raspberry mixture over the top. Starting on one long end, roll the dough into a log. Then use a serrated knife to cut the log into 15 equal rolls. Place the rolls in a parchment paper lined 9 X 13-inch baking dish and allow them to rise for 30-45 minutes.
  • Preheat the oven to 400 degrees F. Bake for 30-35 minutes until the tops are golden. Allow the rolls to cool for 5 minutes in the pan, then lift them out by the edges of the parchment paper. Whisk together the powdered sugar, remaining lemon zest, and heavy cream. Drizzle or brush the glaze over the tops of the sticky buns, and serve with a fresh cup of Starbucks Aria Blend Coffee!

Video

Notes

Although cream cheese and mascarpone cheese are similar, they have a very different reaction when baking. Cream cheese puffs into a creamy layer, filling the swirls of the sticky buns. Mascarpone cheese absorbs into the dough, leaving separation between the layers, but giving the dough a moist decadent texture. Both ways are good–it’s a preference thing!

Nutrition

Serving: 1roll, Calories: 122kcal, Carbohydrates: 15g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 22mg, Sodium: 53mg, Potassium: 43mg, Fiber: 0g, Sugar: 13g, Vitamin A: 260IU, Vitamin C: 7.8mg, Calcium: 21mg, Iron: 0.1mg
Course: Breakfast, Dessert
Cuisine: American
Author: Sommer Collier
Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Disclosure: This post is sponsored by Starbucks Coffee Company. All opinions are my own.

Share This Recipe With Friends!