Raspberry Sweet Buns
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!
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!
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.
I made these ONE TIME five years ago for a Christmas brunch my sister-in-law and I threw and the attendees still talk about them. Yes, they’re that good. My brother-in-law’s birthday is next week, so I pulled out the recipe again for a birthday treat. Can’t wait to throw these in with my regular cinnamon roll brunch rotation!
I’ve made these beauties so many times (brunches, potlucks, birthday mornings), but never took the time to review! Sweet, sour and delicious all over, these buns are a huge hit in our house.
We always make the dough, and the only little tweak I have is rather than using cream for the glaze, I juice the lemon and do 1/2 c powdered sugar rather than a whole cup for the glaze.
Perfect every time! Thank you 🥰
Such a tasty breakfast! My whole family loved this and asked for seconds!
This is so good!! Everyone at my house really loved it!
Delicious! will have to try it out!
The link for the homemade bread dough is broken? Do you have another link? TIA!
Sorry about that. All fixed! :)
It tastes SO good! Such a huge hit!
Such a great recipe to put all the berries that are in season. I have a batch in the oven now. Cannot wait to treat myself with one (or three :)
These look incredible! They’ll make a great addition to the Easter brunch menu!
These would be perfect for Easter morning!
These are a must! I am drooling they look and sound so good.
Yum! I think I will make these for Easter Brunch.
These were so easy made with frozen bread dough….and utterly delicious!
These were a HUGE hit at brunch. Everyone love the pop of raspberry filling.
I would like to make this for Christmas morning, I’m wondering if the rolls can be put in the fridge the night before and then cooked in the morning? If you can’t do that, what would you suggest the best way to reheat it in the morning? I won’t have time to make it morning of.
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We featured your delicious recipe today on our blog! http://www.rhodesbread.com/blog/blog/rhodes-on-pinterest-february-2016
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These look wonderful. How long are they good? I like to give baked goods for Christmas and these look like a wonderful gift, especially with the red from raspberries! Could you give them unbaked?
Hi Annie! They last for 5-6 days baked. I believe you could probably give them out frozen, to be baked later. Let me know if you try it!
thanks! i will definitely try this out!
I have an abundance of fresh raspberries straight from the garden. Will fresh work or do they need to be frozen?
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These rolls look SO lovely! That pink color is beautiful and I bet they taste AMAZING!
Holy yum these look amazing Sommer! Can’t wait to try.
GAH – these look incredible! I’m thinking I might try them with some fresh cranberries, since it’s October. Can’t wait. I’m drooling all ready!
Do you think these could be made with fresh Raspberries?
Hi Susan, YES!!
They look delicious! I can’t seem to find the list of ingredients so I can stop shopping….WHERE is the recipe??????:((
I mean…stop drooling and start shopping:)
Sorry about that! Just a little glitch… The recipe should be back up!!
I made these rolls this morning and they are FANTASTIC! I did not include the cream cheese layer because I missed that ingredient while shopping. I will try that next time because lemon and raspberry sounds Devine!
LOVE this idea! This opens up a whole new door for the Cinnamon Roll. Making these THIS weekend! :) Xo, Alison
These look amazing – I can’t wait to try them! I’ve never seen (or bought) frozen bread dough before…is it easy to find?
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Make these today!
Fairly easy and tastes OUT OF THIS WORLD, esp if you like raspberries!
Adjusted the recipe a bit, used 4 oz Mascarpone and 4 oz Cream Cheese to get both the gooey and sweet taste!!!
Just came across these Sommer. They’re utterly gorgeous!
Definitely something I’d love to make!
Omg so delicious! I made my own mascarpone last night (folded some into the glaze topping) and used fresh raspberries and added a little lemon juice to the mix. Yummy!
I made these this weekend for Easter and they were delicious and a hit! I used cream cheese. Perfect spring/summer recipe! And pretty to look at! .
If prepping these the night before, at what point would I leave these in the fridge overnight… prior to the final rise before baking?
Yes, that’s right. :)
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OMG, I love these. How did I miss them earlier???
Oh yes, I could definitely use one of these right now as I type! It looks so delicious :)
These are pure inspired genius! So glad for stumbling onto your blog from Pinterest! Your pictures are a treat for the eyes, I am drooling!
How perfect! What a great twist on a classic! Pinned and making :) And I LOOOVE my cream with my coffee too! You are not alone sister!
Wow, what a great idea!!
Oh My Goodness.. I am seriously drooling right now. These sticky buns are amazing!
I love the fresh and summery ideas here! And most, of all, I LOVE sticky buns!
You’re a genius. These look amazing…
Perky? Made me think of cheer leaders and pom poms. Laughing here. However I would definitely get the pom poms out for these sticky buns. Oh yeah, I do think coffee when I look at the photo. What really grabbed me is the suggestion to use frozen bread dough. That is probably a common idea, but for me a light bulb went on. A high wattage light bulb! Excellent.
Sticky buns make everything better – I rely on carbs and coffee to get me through the day – and these are beautiful!
Wow, these sticky buns look incredible! And your photos are so lovely. I wish I could wake up to these for breakfast every day!
OMG these sticky buns look absolutely fantastic!!!! I think I am in love!
Do you have a recipe for the dough that could be made in a breadmaker? I love the idea of making these rolls, and could use blueberries too, but the frozen bread dough in the stores are expensive and not as good as homemade in my opinion. Love fresh dough! Thanks!
Hi Julie, there’s a link in the recipe for a homemade dough I would use in this recipe. I don’t see why it couldn’t be kneaded in a bread maker. It’s so tender, it’s more like a brioche than standard white bread!
The link takes me to an error page. I really want to make these but my grocery store only sells packs of 5 frozen bread dough loves and that just sounds dangerous to me! Can you please provide your bread dough recipe?
Hi Clare, error fixed! Thanks for letting me know. :)
So gorgeous, just what my coffee needs!
Oh, my breakfast! Love!
Sticky buns are pretty much the last thing that I like to eat, but raspberry sticky buns are totally different. Im making these for Easter morning breakfast!!! They look yummy and beautiful!
Outstanding! Love the rich look to it.
OMG! These rolls look amazing! Love the raspberry.
What a treat! The raspberries are a nice addition to this classic.
Oh what a delicious treat!
These look and sound amazing! What a great way to brighten up the day!
Beautiful rolls, Sommer. Those raspberries!!
I love sticky buns on lazy Saturdays! We make them regularly, but I have yet to try a fruity version. These remind me of summer days ahead, and that makes me oh so happy :)
Looks fabulous. Love raspberries. Love sticky buns! Thanks Sommer!
These are just INSANELY gorgeous Sommer!! and I love the coffee pairing- who doesn’t love a cup of coffee with their breakfast!?
I so want these!
I love sticky buns, but have only ever had one filled with brown sugar + nuts. I cannot wait to try a fruity version. These are so colorful and delicious looking. Plus, I love raspberry anything!
Love the flavor of these sticky buns!! The gif is so fun :)
These are gorgeous, Sommer. Absolutely gorgeous. I love the raspberry filling. That picture with the coffee is really cool.
I love raspberry in breads and I love how easy these are to make. Pinning.
Love how easy these are…so much more than the yeasted sticky bun!
I could go for 5 right about now. The raspberry addition is DELISH.
These sticky buns look amazing, Sommer! Love the raspberries! These buns are definitely a must for my weekend!