Raspberry Sweet Rolls

Raspberry filled sweet rolls are the best of both worlds. The tender dough of a traditional cinnamon bun with the tart sweetness of raspberries are a great combination on a classic treat.


Alright, so it’s February which for me, always means a very busy month. Poor Aaron, we have Valentine's day, my Birthday and our Anniversary all in the shortest month of the year!

I’m not usually a big valentines day girl but this year I’m really excited, but mostly because I’m loving things pink, or more accurately, making all food pink.

Now, these Raspberry Sweet Rolls are the perfect valentines day food to kick off the month. They are a bit of a twist on a classic with my mom’s traditional cinnamon bun dough recipe but with a fruit filling that is sweet and tart and oh so good.

The other thing that I love is that this is a small batch recipe so you get 10 rolls rather than the usual 2 dozen that you often end up with. I like to make mine in a cast iron pan because I feel like it cooks really well and you can serve it right from the pan so win-win!


prep time 45 minutes + 2 hours for rising

cook time 30 minutes

total time 3 hour 15 minutes

servings 10 rolls

Dough Ingredients

1/2 cup very warm water

1 tsp sugar

1 1/2 tbsp active dry yeast

1/2 cup milk

1/4 cup sugar

1/2 tsp salt

1/4 cup butter

1 egg beaten

3 - 4 cups flour


In a small saucepan add milk and allow to get very warm but not boiling. Add sugar and salt and stir to dissolve. Add in butter, remove from heat and stir until butter melts. Allow to cool for a minimum of 10 minutes.

While the milk is cooling combine water, sugar and yeast in a large bowl. Stir to allow to stand for 10 minutes.

Once yeast is ready add milk to yeast mixture then add in your beaten egg and mix well. Stir in 1-2 cups of flour until smooth. add another 1-2 cups of water and knead until smooth (if you have a stand mixer mix and knead using your hook attachment.)

Place your dough into a greased bowl, cover with a towel and allow to sit in a warm place for 1 hour.

Once your dough has doubled in size punch the dough down then place on a floured work surface. Roll into a rectangle 15 inches x 10 inches.


1/4 cup butter softened

1/2 cup brown sugar

2 cups frozen raspberries

1/3 cup white sugar

zest of 1/2 lemon

1 tsp corn starch

In a small bowl combine raspberries, white sugar, lemon zest and cornstarch. Spread butter evenly over the dough then sprinkle brown sugar over the butter. Sprinkle the raspberry mixture evenly then roll the dough towards you. Cut into 10 - 1.5-inch pieces and placed in a buttered baking dish. Allow to rise another 1 hour. Preheat oven to 350 then bake for 30 minutes or until rolls are golden brown.


1/4 cup softened butter

1/4 cup softened cream cheese

zest of 1/2 a lemon

1 cup powdered sugar

Beat together butter, cream cheese and lemon zest. Slowly add powdered sugar until you reach the desired consistency. Once the sweet rolls come out of the oven allow to cool for 10 minutes then spread the glaze over the rolls.


Garlic Rosemary "Quick" Bread

This easy no knead bread has a wonderful rich flavour from the sautéed garlic! With such little effort it’s hard to believe you can whipped this up in just a few hours.


Bread is one of those things that I really want to be a master at, I think there is just something so lovely about the whole process. And while I can make a pretty decent loaf, I certainly would not call myself an expert.

My first bread making experience was at age 13. My mom was always making homemade buns, but never bread, so we decided that we were going to attempt to make a loaf. The first couple of tries were terrible. They either didn’t rise, or they were shaped really weird. Finally, one day we made the most perfectly looking loaves - we had finally done it!

Fast forward a few hours to a very sad sight - rock hard, charred loaves. Apparently in all of our excitement we had forgotten to set the timer. Needless to say on that very day our bread dreams died.

Since then I have been experimenting off and on with making bread - mostly more artisan rustic loaves (probably from the trauma of my childhood). One of my favourites is a rosemary garlic loaf. In the past I have always used raw garlic and just let it cook in the bread, but this time I sautéed it in advance and let me tell you, it kicked it up a notch and i’m never going back!


prep time 10 minutes + 1 hour 45 min rising time

cook time 40 minutes

total time approx 3 hours

servings 1 large or 2 small loaves


1 1/3 cup warm water

2 1/4 cup instant dry yeast

1 1/2 tsp salt

1 tbsp sugar

3 tbsp olive oil

1 tbsp finally chopped rosemary

5 cloves thinly sliced garlic

3 1/3 cups all purpose flour (more if needed)


In a large bowl add yeast and sugar. Add in warm water and stir until combined. Allow to sit 4-5 minutes until mixture begins to get foamy.

In a small frying pan add olive oil and thinly sliced garlic. Sauté until garlic gets slightly browned and very fragrant.

Once yeast mixture is foamy add in salt, olive oil, rosemary, garlic and flour. Stir with a wooden spoon until fully combined and begins to form a dough - approximately 2 minutes.

Cover bowl loosely with a tea towel and allow to sit in a warm place for 45 min to 1 hour - or until the dough has roughly doubled in size.

Turn your dough onto a floured workspace and being to shape your loaves by stretching the surface of the dough and tucking it underneath. Once you dough is formed place on a parchment lined baking pan and cover with tea towel.

Allow to rise another 30-40 minutes or until it has again doubled in size. If you like you can use a sharp knife and make cuts into the top of your loaf.

Preheat oven to 400. Transfer loaf to oven and bake 40-45 minutes until it is golden brown.

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