Raspberry Breakfast Buns

Raspberry Buns

This is pretty much the most delicious thing you’ll ever eat. Seriously. OH. MY. GOSH. So good. Be forewarned, you can’t just eat one of these. I honestly think it’s impossible. They’re that good.
Raspberry Buns


Raspberry Buns

Raspberry Breakfast Rolls


1 C Milk

2/3 C Sugar

1 1/2 T Yeast

1 Stick Butter

2 Eggs

1/4 t Salt

4 1/2 C Flour

Heat the milk and pour into your mixer. Add the sugar and yeast and mix until well combined. Cover the bowl and let it sit for 5 minutes, until the mixture is frothy. Add the butter (best when room temperature), eggs, and salt. Slowly add the flour until the dough is slightly sticky. If the dough is too sticky you can add a little more flour. Attach the dough hook attachment to your mixer and beat on medium speed for 10 minutes. If you don’t have a dough hook attachment, you can knead the dough by hand, it does the same thing. Shape the dough into a ball and place in a greased bowl somewhere warm for 1-2 hours, or until the dough doubles in size. Mix the filling.


10 oz Frozen Raspberries (not thawed!)

1/4 C + 2 T sugar

1 t Cornstarch

Roll the dough out into a 10×24″ rectangle and spread the filling in. Roll up the dough and cut the tube into 16 equally sized rolls. You’ll have to do this pretty quickly, as the raspberries start thawing right away. Place the rolls in a greased 9×13″ pan. Let rise for another hour. Preheat your oven to 450 degrees. Bake the rolls for 15-20 minutes or until golden brown. Once they are out of the oven mix the glaze


3/4 C Powdered Sugar

3 T Butter, Melted

1 1/2 T Heavy Cream

After the rolls have cooled slightly pour the glaze over top and enjoy warm!



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