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Raspberry Swirl Rolls

This recipe contains all-purpose flour, unsalted butter, granulated sugar, confectioners' sugar, confectioners' sugar and more.
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Servings:16  | Calories:297 | Total Fat:10g  | Chol:47mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 10g
15 %
Sat Fat 6g
30 %
Total Carb 48g
16 %
Fiber 1g
4 %
Sugars 20g
Cholesterol 47mg
16 %
Sodium 64mg
3 %
Protein 5g
10 %
43% All-purpose flour
28% Others combined
17% Unsalted butter
11% Granulated sugar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 cup milk
2/3 cup granulated sugar
2 packets active dry yeast (1 1/2 tbs)
1 stick (4oz) unsalted butter, softened
2 large eggs
1/4 tsp salt
4 1/4 to 4 1/2 cups all-purpose flour
10 oz frozen raspberries (not thawed)
1/4 cup plus 2 tbs sugar
1 tsp cornstarch
3/4 cup confectioners' sugar
3 tbs unsalted butter, melted
1 1/2 tbs heavy cream
4. Preheat your oven to 425 deg F (if you think this is too hot for your oven, turn the temperature down to 400 deg F, or even lower if needed), and bake the rolls for about 25 minutes until they are beautifully golden brown and the juices are bubbling. Let cool. Next, prepare your glaze by whisking together the confectioners' sugar, butter and heavy cream in a small bowl. Once the rolls have cooled a little, drizzle the glaze over the top. Serve warm!

Directions : View recipe directions on
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