Raspberry Rolls

Prep Time: 20 min,
Bake Time: 15-20 min.
Servings: 12
Difficulty: Beginning

Pretty in pink, these raspberry rolls are made with fresh raspberries for the best flavor.


1 loaf Rhodes Bread Dough Or 12 Rhodes Yeast Dinner Rolls, dough thawed to room temperature
2 tablespoons butter, softened
1/2 cup sugar
1/2 cup fresh raspberries
1 tsp corn starch
1 tsp lemon juice

1 cup powdered sugar
2 oz cream cheese, softened
1 tablespoon butter, softened


  1. On a lightly sprayed counter, roll dough into a 12×18 inch rectangle. Coat the dough with the softened butter, leaving 2 inches bare on one of the 18 inch sides.
  2. Combine sugar and corn starch. Then add in the raspberries and the lemon juice and use a fork too crush the raspberries into the mixture to create a raspberry sauce. Spread 1/2 the raspberry sauce over the softened butter.
  3. Starting on long side, roll up jelly roll style. Pinch to seal. Cut into 12 equal pieces. Place in a 9×9 inch sprayed baking pan or a 10 inch cake pan.
  4. Pour 1/2 of the remaining raspberry sauce over the rolls. Cover rolls with sprayed plastic wrap and let rise until double in size.
  5. Remove wrap and bake at 350°F 25-30 minutes. Remove from pan while they are still warm.

Icing: Combine frosting ingredients. Add the remaining raspberry sauce into the frosting and stir to combine.

  • Patricia SANDERS
    April 27, 2024

    Can I make a cherry cobbler with roll

    • Debbie from Rhodes
      May 1, 2024

      I don’t think you could make a cobbler, because that is more like a biscuit. If you wanted to make a cherry filled roll you could do that. I would look at our recipe for a kolache and change the filling.

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