Name: raspberry rolls
Prep time: 30 min
Cook time: 15 min
Total time: 135 min
Ingredients: 1/2 cup milk; 3 tbsp butter; 2 tbsp brown sugar; 2 1/4 tsp instant yeast; 1 egg (at room temp); 1 tsp salt; 1 3/4 – 2 cups all-purpose flour; 1 cup fresh raspberries; 1/2 cup brown sugar; 4 tbsp butter (softened)

last updated on October 29, 2026

These raspberry rolls with nutella are such a fun breakfast option. They are soft, perfectly sweet, and look stunning. And the raspberry +nutella is one of my favorite combos.

ingredients needed

DOUGH

1/2 cup milk
3 tbsp butter
2 tbsp brown sugar
2 1/4 tsp instant yeast
1 egg at room temp
1 tsp salt
1 3/4 – 2 cups all-purpose flour

FILLING

1 cup fresh raspberries
1/2 cup brown sugar
4 tbsp butter softened

Ingredients

dough

1/2 cup milk
3 tbsp butter
2 tbsp brown sugar
2 1/4 tsp instant yeast
1 egg at room temp
1 tsp salt
1 3/4 – 2 cups all-purpose flour

filling

1 cup fresh raspberries
1/2 cup brown sugar
4 tbsp butter softened

Instructions

Add milk and butter to a small bowl. Microwave just until butter melts. The milk should be warm, but not hot. If it is hot, let it cool for a minute. Add the milk and butter mixture to the bowl of a stand mixer.
Add brown sugar, yeast, egg, and salt. Mix until just combined.
Add 1 3/4 cups of flour and mix with a dough hook for 1 minute. If the dough is still sticky, add a tablespoon of flour at a time until it is no longer sticky. Let the dough mix for 5 minutes.
Transfer the dough to a well-greased bowl. Cover and let it rise in a warm area for 60-90 minutes, until it has doubled in size.
Transfer the dough to a lightly floured surface. Roll the dough into a rectangle, about 12″x15″. Spread the softened butter all over the dough, leaving a 1/2″ border. Sprinkle on the brown sugar and use your fingers to evenly spread it across the dough.
Use a fork to mash the raspberries. Transfer the blackberries to the dough, trying to leave most of the juice behind (I like to use a fork or slotted spoon for this). Spread the raspberries evenly across the dough.
Fold the dough into thirds, folding the short ends in. Using a sharp knife or pizza cutter, cut the dough into 8 strips, about 1.5″ wide.
Take each strip and use the knife or pizza cutter to cut the dough into two strips MAKING SURE to leave a 1/2" at the top that is NOT cut. Take the two strips and braid the dough, pinching it at the bottom. Things will get messy, but it's worth it.
Roll each strip into itself (like you’re rolling a crescent roll), with the non-cut part in the center. Transfer the rolls to a well-greased muffin tin.
Preheat the oven to 375F. Let the rolls rise for 30 minutes. Transfer to the oven and bake for 12-15 minutes, until rolls are golden brown.
Transfer the rolls to a cooling rack. Top with nutella (or your other favorite toppings) and enjoy!

What’d you think? I’d love to hear your thoughts or if you have any questions!