Tuesday, August 12, 2014

Raspberry Sweet Rolls

Remember my cinnamon rolls? Well, you can make other sweet rolls with the dough, too.  I made these raspberry sweet rolls ages ago and am finally getting around to posting about it. Enjoy!

Raspberry Sweet Rolls
1 cup warm water
1 tablespoon quick rise yeast
1/2 cup sugar, separated
1/4 cup dairy-free margarine
2 eggs
1/4 teaspoon salt
1/4 cup margarine, melted
~1/3 cup raspberry freezer jam (enough to spread across the dough)

Preheat oven to 375F.  Grease an 9X13 pan and set aside.

In a small bowl mix together the warm water, yeast, and 1 tablespoon sugar.  Allow the mixture to proof for about 5 minutes.

In a large mixing bowl, cream together the remaining sugar and the margarine.  Add in the eggs and then the yeast mixture.  Slowly add in the flour and salt and mix on high for about 2 minutes.

Dust a long sheet of parchment paper with gluten free flour and spread the dough out onto it.  Place a second parchment paper on top of the dough, and roll it out to a nice long rectangle about 1/4"-1/2" thick.  Remove the top parchment paper and brush the dough with the melted margarine from edge to edge.  Spread the jam evenly over the butter, covering from edge to edge.  Pick up the short end of the parchment paper and begin to carefully roll the dough over itself, while peeling off the parchment paper.

Cut the roll into 1-1 1/2" piece and gently place them into the prepared baking dish.  Let the rolls rise for 30-40 minutes.

Bake and 375F for 20-25 minutes. Remove from oven and flip out onto a plate and top with the vanilla glaze.

Vanilla Glaze
2 cups powdered sugar
1 tablespoon dairy-free margarine, melted
1 teaspoon vanilla
2-4 Tablespoons dairy-free milk

Whisk all ingredients together in a bowl and pour generously over sweet rolls.

This post was shared on Gluten-Free & DIY Tuesday, Allergy Free WednesdayGluten Free Wednesday, and Gluten Free Friday.


  1. Whoa, those look so good! What an ingenious thing to do! I love raspberry, and I think my husband would go crazy for this if I substituted strawberry jam instead. Yum!

  2. very creative Paula!! They look very tasty!

  3. Sure sounds & looks good!!!!

  4. These rolls were one of my picks for Gluten-Free Wednesdays, Paula! They look phenomenal! Love the pink factor. ;-)


  5. i had to put double the jam to get it to spread all over but they look and smell amazing!! thanks!

  6. Made these last night and they were great!! I half the recipe without any issue (it's just me and my dear hubby) but now wish I had made the full amount since I would love to eat these for breakfast, lunch, and dinner. ;)

  7. I tried to make them today, followed the direction step by step, but the dough was way too crumbly. So I added more water thinking it would help but nope...ended up throwing away the dough. I am assuming no one had this issue?

  8. Can you freeze or at least make these a day ahead?

    1. Yes, you can do either. If they ever seem a little stale, you can stick them in the microwave with a damp paper towel for a few seconds and they'll soften right up.