Raspberry Jam Sweet Rolls


These jammy raspberry-filled rolls are worth waking up for! Luckily, you don't have to wake up TOO early because you can make the dough the night before. Best enjoyed with a strong cup of coffee.

Photography Credit: Cindy Rahe

I’ve had the idea to swap out cinnamon roll filing with jam and fruit for what feels like ages. When I finally got around to experimenting, it was one of those, “where-have-you-been-all-my-life” moments. I tinkered with the ratio of jam and fruit, and ended up with these soft, jam-filled buns.

These rolls are a fruit-filled twist on my favorite Bakery Style Cinnamon Rolls. I’ve used the same dough from those rolls but cut them into nine portions instead of eight to make a slightly smaller—but just as indulgent—treat.

Sweet Rolls with Jam

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Like Cinnamon Rolls, But With a Jammy Filling!

Instead of the usual buttery, cinnamon sugar filling, these are spread with sweet raspberry jam and bright pops of raspberry. When berries are in season, you can use fresh, but frozen are totally fine, too.

I toss the fresh berries with a bit of cornstarch, sugar, and a bit of lemon zest so they mimic that jammy consistency while maintaining a fresh berry flavor.

Top with Frosting

After baking, these pillowy rolls are slathered with a lemony cream cheese icing, making for a totally irresistible spin on the classic.

Sweet Rolls with Jam

Start these rolls the night before

Just like with my classic cinnamon rolls, I suggest starting this dough the night before. Let the dough go through a first, slow rise overnight in the refrigerator. This way, you aren’t literally waiting hours for the dough to rise before you get to enjoy them. It also gives the dough time to develop more flavor.

One more bonus—chilled dough is a dream to roll out, fill, and cut! This type of dough, because it’s enriched with butter, is especially easy to handle.

Best the day they’re made

I think these rolls are best the day they are made when they are still slightly warm and gooey in the center.

They’ll start to dry out the longer they keep, but you can still enjoy them. I like to reheat them quickly in the microwave for about 20 seconds, just until the icing begins to melt.

Sweet Rolls with Jam


Raspberry Jam Sweet Rolls Recipe

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Rise time: Overnight rise, plus 1 hour in the morning
  • Yield: 9 rolls


For the dough:

  • 2 teaspoons active dry yeast
  • 3/4 cup warm milk
  • 1/4 cup (50g) sugar
  • 2 large eggs
  • 4 cups (480 grams) all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 6 tablespoons (3 ounces) room temperature unsalted butter

For the filling:

  • 2 tablespoons (1 ounce) unsalted butter, softened
  • 1/2 cup raspberry jam
  • 6 ounces (about 1 heaping cup) fresh or frozen raspberries
  • 1 teaspoon cornstarch
  • 2 tablespoons sugar
  • 1 teaspoon lemon zest

For the icing:

  • 4 ounces softened cream cheese
  • 1/4 cup (4 tablespoons) unsalted butter, softened
  • 2 cups (227 grams) powdered sugar
  • 1 tablespoon whole milk
  • 1 teaspoon lemon zest
  • Pinch of kosher salt


1 Dissolve the yeast: In the bowl of a stand mixer fitted with the dough hook, combine the yeast, warm milk, and sugar. Let the mixture stand until foamy, about five minutes.

Raspberry Jam Breakfast Rolls combine yeast, milk and sugar

 2 Make the dough: Add the eggs, flour, and salt to the bowl and mix on medium speed until a shaggy dough is formed. Beat in the butter, 2 tablespoons at a time, waiting until the butter is incorporated before adding the next batch.

Sweet Rolls with Jam Raspberry Jam Breakfast Rolls add the butter

3 Knead the dough and let it rise: Once all the butter is incorporated, knead the dough on medium speed or by hand for 10 minutes until smooth. Shape the dough into a ball, place in a lightly oiled bowl, and cover with plastic wrap.

Let the dough rise in the refrigerator overnight, at least 8 hours, where it should slowly double in size. 

Breakfast Rolls with Jam knead the dough Raspberry Jam Breakfast Rolls let the dough double

4 Roll out the dough: In the morning, remove the dough from the refrigerator and roll out into a rectangle approximately 12x16 inches in size.

Spread the dough with butter, leaving a 1-inch border on one of the longer (16-inch) edges. Spread the raspberry jam over the butter, maintaining the border along the edge.

Toss the fresh berries with the cornstarch, 2 tablespoons of sugar, and 1 teaspoon of lemon zest. Scatter the berries over the jam layer. 

Raspberry Jam Breakfast Rolls spread the jam Breakfast Rolls with Jam add the berries, sugar, and zest

5 Roll up the dough: Starting with the long (16-inch) edge of the dough, roll up the dough toward the unbuttered edge. Roll it into a tight spiral and pinch the unbuttered edge closed to create a tight seam.

Cut the roll into thirds with a sharp, serrated knife. Cut each third into three rolls to create nine individual rolls.

Raspberry Jam Breakfast Rolls roll up the dough Sweet Rolls with Jam slice into nine pieces

6 Let the rolls rise: Fit the rolls into a lightly buttered 9x13-inch baking dish, cover with plastic wrap, and allow to rise until doubled in size, about 1 hour in a warm room.

Breakfast Rolls with Jam let the rolls rise

7 Bake the rolls: Preheat the oven to 350°F. Remove the plastic wrap from the rolls and bake in the center of the oven for 25 to 30 minutes, or until the rolls are puffy and golden on top.

Remove from the oven and cool on a rack for 5 minutes before icing.

Raspberry Jam Breakfast Rolls bake the rolls

8 Make the icing and frost the rolls: Beat the cream cheese in a mixing bowl until smooth. Beat in the butter until combined and gradually beat in the powdered sugar. Beat in the milk, followed by the lemon zest and salt. Spread the icing over the rolls while they are still warm.

Sweet Rolls with Jam assemble the icing Breakfast Rolls with Jam beat the icing ingredients together

9 Serve! These are best eaten the day they are made. Be sure to eat them while they are warm for the best texture.

You can store any leftover rolls by wrapping them individually in plastic wrap.

Raspberry Jam Breakfast Rolls

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Cindy Rahe

Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. She loves to bake from scratch and make things that taste as good as they look. Cindy was born near Seoul but grew up in California and Nevada. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert.

More from Cindy

8 Comments / Reviews

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Did you make it? Rate it!

  1. Reir

    I made this over the weekend, and these were a HUGE hit! We cut down significantly on the cream cheese frosting because we don’t like our rolls that sweet, but other than that, I didn’t change anything else. Your cinnamon roll recipe is a regular in our house now, and the fam is now super confused about which one to pick for special occasions! :)
    Thanks for the recipe!


  2. Margo

    Thank you Cindy Rahe for posting this recipe! I had one close to this years ago & it was delicious & I lost it in a flood, it had the same lovely hint of lemon in the icing. Mine used strawberries instead of raspberries, both so scrumptious! These are sooo delicious. I also think blueberries or blackberries mashed up & sweetened would be delicious in this. It is so close to the one I lost almost 45 years ago that I can’t even tell the difference! Thank you for the best Christmas surprise that I’ve had in many years and making them this morning and smelling that lovely fragrance as it filled my house was almost like being back home again! Margo


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  3. Grandma

    These look SO delicious – and I’m wondering if anyone has ever tried these with a gluten free flour with any success?

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  4. Bebe

    No mention of the cornstarch for the raspberries in the recipe… how much?

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Sweet Rolls with JamRaspberry Jam Sweet Rolls