Sourdough Raspberry Rolls

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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.

sourdough raspberry rolls covered in icing in a parchment lined baking dish

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.

sourdough raspberry roll cut in half on a white plate with an antique fork

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!

sourdough raspberry roll on a white plate with a antique fork. A baking dish is in the background

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.

sourdough raspberry roll with icing on a white plate with a baking dish of more rolls in the background

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

sourdough raspberry rolls covered with icing in a parchment lined baking sheet on a blue towel

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:

adding sourdough starter to a blue antique bowl

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.

sourdough biscuit dough in a blue antique bowl

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

The Next Day, Make The Sourdough Raspberry Rolls:

women wearing an apron sprinkling baking soda, salt, and baking powder over sourdough biscuit dough

Preheat oven to 375 degrees.

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

women kneading sourdough raspberry roll dough in a antique blue bowl in her kitchen

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.

women wearing an orange sweater rolling out raspberry roll dough on a floured cutting board

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

hand brushing biscuit dough with butter to make raspberry rolls

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

women wearing an orange sweater rolling sourdough biscuit dough smothered in raspberry jam

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.

women slicing sourdough raspberry roll dough  on a cutting board

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.

hand sprinkling sourdough raspberry rolls with brown sugar before baking

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

women wearing an orange sweater and an apron placing raspberry rolls in the oven

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.

overhead photo of sourdough raspberry rolls on a white plate with a blue baking dish of more rolls in the background

FIND MORE SOURDOUGH RECIPES:

Tried this recipe and loved it? I would love if you would come back and give it 5 stars. Please and thank you! Tag me on Instagram @ablossominglife

sourdough raspberry rolls covered with icing in a parchment lined baking sheet on a blue towel

Sourdough Raspberry Rolls

Sourdough raspberry rolls are buttery, sourdough biscuits baked with a spread of raspberry filling and sprinkled with brown sugar.
4.80 from 5 votes
Print Pin Rate
Author: Amy
Prep Time: 20 minutes
Cook Time: 20 minutes
Fermentation time: 12 hours
Servings: 10

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sourdough starter active or discard will work
  • 1/2 cup water Add slowly just until dough forms. You may need less.
  • 2 tbs honey
  • 1/2 cup melted butter
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup raspberry jam
  • 1 tbs brown sugar
  • 2 tbs butter for spreading

Icing

Instructions

  • Four to twelve hours before starting the dough, feed your starter so it is nice and active (bubbly).
  • In a large bowl, mix together flour, honey, melted butter, and sourdough starter.
  • Slowly add water and mix until a ball forms.
  • Cover and allow to ferment for 12-24 hours for the most benefit from the sourdough. (Skip if you want to bake right away)
  • The next day, 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, about 3-5 minutes.
  • 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.
  • 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 raspberry rolls to cool, then drizzle with icing.

Notes

  • Make sure to knead the leaveners and salt in well so there are no lumps or chunks.
  • If you or a family member cannot tolerate unfermented grains, be sure to use gluten free flour when dusting your work surface.
  • Use your favorite raspberry jam. It can have seeds for a pop of texture, or use seedless for a smoother spread. My favorite is the Trader Joe’s brand with the seeds.

Nutrition

Serving: 1roll | Calories: 317kcal | Carbohydrates: 50g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 225mg | Potassium: 88mg | Fiber: 1g | Sugar: 25g | Vitamin A: 355IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
Course: Breakfast, Dessert
Cuisine: American
Keyword: sourdough raspberry rolls
Tried this recipe? Tag me!Mention @ablossominglife or tag #ablossominglife!

15 Comments

  1. 5 stars
    Have made several times now, also great with a cream cheese icing! Everyone loves them ❤️

  2. Have you tried adding lemon juice in the dough? I love lemon and raspberry but not sure if the lemon juice would negatively effect the fermentation process?

  3. Hi Amy! Do you use salted or unsalted butter? I tried salted butter and fermented the dough for 24 hours. The rolls were yummy but I wasn’t able to tolerate them as well. I’m a little gluten sensitive and I’m wondering if the salt in the butter slowed down the fermentation process? I want to try this with unsalted butter to see if it makes a difference. Thank you for the recipe! 🙂

    1. 5 stars
      About to make this recipe for the third time today, a new family favorite! I made a cream cheese icing for the other 2 batches 😋

4.80 from 5 votes (1 rating without comment)

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