Raspberry Sweet Buns
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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.
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
- Lemon zest
- Vanilla extract
- Powdered sugar
- Heavy cream
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.
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 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!
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.
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!
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:
- Better Than Cinnabon Cinnamon Rolls
- Caramel Apple Cinnamon Rolls
- Cinnamon Roll Cookies
- Kahlua Banana Bread
- Slow Cooker Peach Cobbler Recipe
- Yogurt Berry Smoothie
- Homemade Instant Pot Applesauce
- Strawberry Shortcake from Two Peas and Their Pod
- Almond Sweet Rolls from Crazy For Crust
- Easy Sausage Hashbrown Casserole from A Mind Full Mom
- Breakfast Burritos from Taste and Tell
Raspberry Sticky Buns Recipe
- 2 loaves frozen white bread dough or homemade bread dough, thawed
- 10 ounce-bag frozen raspberries, not thawed
- 8 ounces cream cheese or mascarpone cheese, at room temperature
- 6 tablespoons sugar, divided
- 2 lemons, zested and divided
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup powdered sugar
- 1/4 cup heavy cream
- 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!
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Disclosure: This post is sponsored by Starbucks Coffee Company. All opinions are my own.