This batch of white chocolate raspberry rolls started as an experiment on a slow Sunday morning and quickly became a family favorite. I first combined the tang of raspberry jam with creamy white chocolate during a weekend when fresh raspberries were abundant at the market; the aroma while baking filled the house with warm, sweet perfume that made everyone gather in the kitchen. The enriched dough yields tender, pillowy rolls that are rich yet airy, with a delicate crumb that soaks up the jam without becoming soggy. Every bite brings a contrast between the buttery dough, the bright raspberry notes, and the sweet, slightly caramelized white chocolate.

I discovered a few small technique tweaks—warming the milk to exactly lukewarm, folding in softened butter gradually, and giving the shaped rolls a second short rise—that transformed these from good to unforgettable. These are the kind of treats I now make for weekend brunches, holiday breakfasts, and last-minute get-togethers because they look impressive but are reliably achievable. If you love a sweet, fruity pastry with a creamy finish, these will become a go-to recipe in your repertoire.

Ingredients

• Dough: All-purpose flour: Use 4 1/6 cups (about 4 cups + 2 tbsp) of plain flour. Choose a reliable brand like King Arthur or Pillsbury—higher-protein flours give a slightly chewier crumb, while lower-protein ones create a softer roll.
• Sugar: 1/4 cup plus 2 teaspoons granulated sugar to feed the yeast and tenderize the dough; adjust slightly if you prefer less sweetness in the dough itself.
• Yeast: 2 1/4 teaspoons instant dry yeast (one standard packet); instant yeast mixes straight into dry ingredients for convenience.
• Salt: 1 teaspoon fine sea salt to control fermentation and enhance flavor.
• Milk: 3/4 cup whole milk, warmed to lukewarm (about 100–110°F / 38–43°C) to activate yeast without killing it.
• Eggs: 3 large eggs at room temperature—eggs contribute richness and structure in enriched doughs.
• Butter: 1/2 cup plus 1 tablespoon softened unsalted butter (about 8 tbsp + 1 tbsp); use European-style butter if you want extra richness.
• Filling: 3.5 oz (about 2/3 cup) finely chopped white chocolate and 1/2 cup raspberry jam; optional 1/3 cup fresh or frozen raspberries for pockets of fruit.
• Glaze: 3.5 oz white chocolate, 1/4 cup heavy cream, 1/2 teaspoon pure vanilla extract, and 1/4 cup powdered sugar to adjust consistency.
• Decoration: 2 tablespoons freeze-dried raspberries, lightly crushed, for color and crunchy contrast.

Instructions

Make the dough: In a large bowl or the bowl of a stand mixer, whisk together the flour, granulated sugar, instant yeast, and salt. In a separate bowl, mix the warmed milk and room-temperature eggs. With the mixer on low, add the wet mixture to the dry and mix until a rough dough forms; about 2–3 minutes. Add the softened butter a tablespoon at a time, allowing each piece to incorporate fully before adding the next. Continue mixing until the dough is smooth, elastic, and pulls away from the bowl—8–10 minutes by stand mixer or 12–15 minutes by hand. The dough should be tacky but not sticky. First rise: Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and allow to rise until doubled in size, about 60–90 minutes at room temperature (21–24°C). For a slower flavor development, refrigerate for an overnight cold rise. Shape the rolls: Punch the dough down gently and turn it out onto a lightly floured surface. Roll into a roughly 12x16-inch rectangle. Spread the raspberry jam evenly, leaving a 1/2-inch border. Sprinkle the chopped white chocolate and optional raspberries evenly over the jam. Starting from the long side, roll tightly into a log. Use a sharp knife or dental floss to cut 12 equal pieces. Place the rolls cut-side up in a greased 9x13-inch pan or two smaller pans. Second rise and bake: Cover the shaped rolls and let them rise until puffy and nearly doubled, about 30–45 minutes. Preheat the oven to 350°F (175°C). Bake the rolls for 18–22 minutes, until the tops are lightly golden and the internal temperature reads 190–200°F (88–93°C). Avoid overbaking to keep them soft. Prepare the glaze: While the rolls cool slightly, heat the heavy cream until steaming (do not boil) and pour over the chopped white chocolate. Let sit 1–2 minutes, then whisk until smooth. Stir in the vanilla extract and powdered sugar to reach desired thickness. If the glaze is too thick, add a teaspoon of cream at a time. Finish and decorate: Drizzle the white chocolate glaze over warm rolls so it puddles into the swirls. Sprinkle with crushed freeze-dried raspberries for a bright, crunchy finish. Serve warm or at room temperature.

Storage Tips

Store cooled rolls in an airtight container at room temperature for up to two days to keep the crumb tender. If you plan to keep them longer, wrap individually in plastic wrap and refrigerate for up to five days or freeze unglazed rolls for up to three months—thaw overnight in the fridge, then warm gently in a 300°F oven for 8–10 minutes. For best texture, glaze only after reheating so the finish looks fresh and glossy. Use shallow, heatproof containers for glazing to catch drips and make cleanup easier.

Ingredient Substitutions

If you don’t have white chocolate, substitute milk chocolate for a sweeter, caramel-like note or bittersweet chocolate for contrast—expect a less creamy finish. For dairy alternatives, use a high-fat non-dairy milk and vegan butter, though texture will be slightly different and the flavor less rich. Swap the raspberry jam for apricot or strawberry jam (1:1) or try a lemon curd for bright acidity. If using frozen raspberries in the filling, toss them lightly in a teaspoon of flour to reduce excess moisture.

Serving Suggestions

Serve warm with a pot of freshly brewed coffee or a floral tea at brunch. For a dessert course, plate one roll with a dollop of crème fraîche or a scoop of vanilla ice cream and a drizzle of the remaining glaze. Garnish with whole raspberries and a mint sprig for color. These are also delightful at holiday gatherings—serve on a large platter so guests can pull a roll apart and enjoy the sticky, chocolatey swirls.

Seasonal Adaptations

In summer, use fresh raspberries and a lemon zest in the glaze to brighten flavors. In winter, substitute spiced jam (fig or cranberry-orange) and add a pinch of ground cardamom to the dough for warmth. For holiday variations, fold a handful of toasted almonds into the filling or swap white chocolate for crème fraîche buttercream to reduce sweetness. Small seasonal changes can shift the rolls from a light spring treat to a cozy winter indulgence.

Meal Prep Tips

To prepare ahead, make the dough and refrigerate overnight after the first rise. Roll, fill, and cut the rolls the morning of your event, then let them come to room temperature for the second rise before baking. Freeze unbaked rolls on a tray, then transfer to a bag; bake from frozen, adding 6–10 minutes to the bake time. Make the glaze the night before and reheat gently over a double boiler before drizzling.

Success Stories

Readers have told me they doubled the recipe for holiday brunch with great success; one friend served them at a baby shower and had guests asking for the recipe. I remember a rainy afternoon when I made these for a neighbor—she described them as comfort in pastry form and later mailed me a hand-written note. That kind of feedback is why I keep tweaking and sharing this recipe: it reliably brings joy.

These white chocolate raspberry rolls are a warm, forgiving recipe that rewards a little attention. Whether you make them for a special morning or to brighten an ordinary day, they’re easy to personalize and always welcome at the table. Enjoy baking, and don’t be afraid to make this your own!