Sourdough Raspberry Rolls

Sourdough raspberry rolls are buttery, sourdough biscuits baked with a spread of raspberry filling and sprinkled with brown sugar. These sweet little rolls couldn’t be easier, and they make a delightful weekend breakfast or dessert.

Surprisingly enough, this recipe began as a total fluke. I was really craving some of my sourdough blueberry sweet rolls, but in all honesty, I was being really lazy and didn’t want to go through all the work of making the blueberry filling.

Also, it was Valentine’s Day. The filling obviously needed to be red for the occasion, so this had nothing to do with my laziness. Let’s just call it resourcefulness.

For some reason, raspberry rolls with a sweet glaze sounded absolutely amazing. Strawberry was an option, and still is, but I was leaning raspberry for that tart, sweet burst of flavor.

Going forward, I wasn’t disappointed. These turned out so deliciously, reminding me of another raspberry pastry I once had years ago, begging the question…why on earth did I wait so long?

This recipe starts with a long-fermented sourdough biscuit. Sourdough has made my life considerably easier.

While that probably sounds odd and intimidating, I promise you it really isn’t either odd or intimidating at all.

As with many sourdough recipes, the dough gets mixed up the night before. The next morning, just add a few more ingredients, fold together, add the jam, roll up and bake. It’s super simple and not very fussy at all.

What if you wanted to whip these up this morning? Is that possible? Actually, yes. By skipping the fermentation process, you can start this recipe right away and it’s still wildly delicious.

I do love fermenting, though. I love fermenting for the health benefits and better digestibility, and I highly recommend it, but it is optional.

Tips For Making Sourdough Raspberry Rolls

• If you are new to sourdough, make sure to check out my quick and easy sourdough starter recipe. Sourdough baking can be really simple, and this recipe couldn’t be easier.
• Use your favorite raspberry jam. It can have seeds for a pop of texture, or use seedless for a smoother spread. I’ve used two kinds of jam in making these, and my favorite has been the Trader Joe’s brand with the seeds.
• To make even-sized rolls, cut the roll in half, then those rolls in half, and then in half again.
• Line the baking dish with parchment paper to make clean up a breeze.
• If you or a family member cannot tolerate unfermented grains, be sure to use gluten free flour when dusting your work surface.

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Watch The Tutorial

Can this recipe be made vegan?

Possibly. You could swap the butter for margarine (not recommended, as margarine isn’t very healthy) or possibly coconut oil. Maple syrup can easily be substituted for honey. I’ve personally not tried these, but they do tend to substitute just fine in recipes. Let me know if you try it out!

Do I have to ferment this recipe overnight?

No. You can easily mix it all together without fermentation and bake. You can even use sourdough discard rather than active sourdough starter.

How do you make a sourdough starter?

You can find the tutorial here. It is super easy to make. You can also make the long version.

Tools you may need to make this recipe:

Large bowl and medium bowl

Dry and liquid measuring cups and spoons

Baking dish (like this one) or cast iron skillet

Silicon spatula

Knife or bench scraper

How To Make Sourdough Raspberry Rolls

Four to twelve hours before starting the dough, feed your starter so it is nice and active (bubbly). I usually ferment my dough for 24 hours, so I feed my starter right before going to bed and start the dough the next morning.

Create the dough:

In a large bowl, mix together flour, honey, melted butter, and sourdough starter.

Slowly add water and mix until the dough form a nice ball. Depending on the hydration of your starter and flour you use, you may need less water.

Cover and allow to ferment for 12-24 hours for the most benefit from the sourdough.

The Next Day, Make The Sourdough Raspberry Rolls:

Preheat oven to 375 degrees.

Uncover the dough, sprinkle with salt, baking soda, and baking powder.

Knead dough together to make sure all the ingredients are incorporated well. This usually takes about three to five minutes by hand. Make sure there are no lumps or chunks of the salt or leaveners. That wouldn’t make a pleasant bite.

Flour a clean surface (countertop, cutting board, etc.) to work on. Since our family cannot tolerate unfermented gluten grains, I usually flour surfaces with gluten-free flour.

Place dough on the floured surface and roll out into an even rectangle that is about 1/4 to 1/2 inch thick.

Brush the dough with butter, then spread the raspberry jam over the dough, leaving about 1/4 inch of space from the ends. If you like it really jammy, don’t hold back. That’s not a decision anyone regrets later.

Roll Up The Raspberry Rolls And Bake

Starting from one side and working down the edge, roll up the dough as tightly as you can. Pinch the ends of the dough to the roll to help keep it together.

Slice into equal rolls. Usually I slice it into about 10-12 rolls.

Place in a greased or parchment-lined baking dish or cast iron skillet.

Pour remaining butter over the rolls as evenly as possible and sprinkle with brown sugar.

Place in oven and bake for 20-25 minutes until the rolls start to turn golden.

While the rolls are baking, make icing by whisking together powdered sugar, milk (or water), and vanilla extract.

Allow sourdough sweet rolls to cool, then drizzle with icing.

FIND MORE SOURDOUGH RECIPES:

• Sourdough Banana Muffins
• Sourdough Scones
• Banana Bread
• Chocolate Chip Cookies
• Skillet Bread With Herbs

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