This batch of white chocolate raspberry rolls is one of those recipes that feels like a warm hug on a weekend morning. I first developed this version during a slow Sunday when the bakery on the corner was closed and I wanted something tender, sweet, and a little elegant to share with family. The dough is enriched with eggs and butter, which gives each roll a pillowy crumb and a rich mouthfeel that pairs perfectly with the bright jam and creamy white chocolate. The contrast between the sweet, velvety white chocolate and the tartness of raspberry jam is what makes these rolls memorable — each bite is both luxurious and lively.

I discovered the particular balance of textures after a few trials: slightly less jam so the filling doesn’t make the dough soggy, and finely chopped white chocolate rather than large chunks so it melds into pockets of creaminess without overpowering the roll. These rolls are ideal for brunch, a celebratory breakfast, or dessert. They freeze and reheat beautifully, and they always encourage people to linger at the table for another cup of coffee. If you love pastry with bright fruit flavors and a beautiful white chocolate finish, this will quickly become a favorite.

Ingredients

• All-purpose flour: 4 1/6 cups (about 4 cups + 2 tbsp). Choose a reliable brand such as King Arthur or Bob's Red Mill for consistent protein content and structure; this creates a tender crumb while still supporting the filling.
• Granulated sugar: 1/4 cup + 2 tbsp. Adds gentle sweetness to the dough and helps the yeast activate; feel free to use superfine sugar if you want it to dissolve faster.
• Instant dry yeast: 2 1/4 tsp (one packet). Instant yeast works without proofing and can be mixed directly into the dry ingredients, saving a step and giving reliable rise.
• Fine sea salt: 1 tsp. Balances sweetness and strengthens gluten formation; use fine salt so it distributes evenly through the dough.
• Whole milk: 3/4 cup, lukewarm (about 100–110°F). The fat in whole milk enriches the dough; make sure it’s not too hot or it will hurt the yeast.
• Large eggs: 3, room temperature. Eggs add richness, color, and structure; tempering them to room temperature helps the dough emulsify evenly.
• Unsalted butter: 1/2 cup + 1 tbsp, softened and cubed. Use high-quality butter for the best flavor; cubing and softening ensures it incorporates smoothly into the dough.
• White chocolate for filling: 3 1/2 oz (about 1/2 cup) finely chopped. Finely chopping ensures the chocolate melts into little creamy pockets rather than creating large hard chunks.
• Raspberry jam: 1/2 cup. Choose a seedless or smooth jam to avoid tearing the dough when rolling; homemade or Bonne Maman are both excellent choices.
• Fresh or frozen raspberries (optional): 1/3 cup. Adds bright, fresh bursts; if using frozen, thaw and drain excess liquid first.
• White chocolate for glaze: 3 1/2 oz (about 1/2 cup) chopped.
• Heavy cream: 1/4 cup for the glaze to make it silky and pourable.
• Pure vanilla extract: 1/2 tsp to round out the glaze.
• Powdered sugar: 1/4 cup to slightly sweeten and thicken the glaze if needed.
• Freeze-dried raspberries: 2 tbsp, lightly crushed for decoration and color contrast.

Instructions

Make the dough: In a large bowl combine 4 1/6 cups flour, 1/4 cup + 2 tbsp sugar, 2 1/4 tsp instant yeast, and 1 tsp fine sea salt. Whisk to distribute. Add 3/4 cup lukewarm whole milk, 3 room-temperature eggs, and the cubed softened butter. Mix with a wooden spoon or stand mixer fitted with the dough hook until a shaggy dough forms, then knead 6–8 minutes until smooth and slightly tacky. Dough temperature should be around 76–80°F. First rise: Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 60–90 minutes, or until roughly doubled in size. For cooler kitchens, allow up to 2 hours or proof in an oven with just the oven light on. Prepare the filling and roll: Turn the risen dough onto a lightly floured surface and roll into a 12x16-inch rectangle. Spread 1/2 cup raspberry jam evenly, leaving a 1/2-inch border. Sprinkle the 3 1/2 oz finely chopped white chocolate and optional 1/3 cup raspberries over the jam. Starting at the long side, roll tightly into a log and seal the seam by pinching. Chill for 15–20 minutes to firm up slightly; this keeps the spirals neat when slicing. Slice and second rise: Trim the ends and cut into 12 equal pieces using a sharp serrated knife. Place the rolls cut-side up in a greased 9x13-inch pan or two smaller pans. Cover and let rise for 30–45 minutes until puffy but not fully doubled. Preheat the oven to 350°F (175°C) during the last 15 minutes of the second rise. Bake: Bake at 350°F (175°C) for 18–22 minutes, rotating the pan halfway, until golden brown and the centers register about 190°F on an instant-read thermometer. Watch the edges — if the tops brown too quickly, tent loosely with foil for the last 5–7 minutes. Make the glaze and finish: While rolls bake, combine 3 1/2 oz chopped white chocolate and 1/4 cup heavy cream in a heatproof bowl. Warm gently in 15–20 second bursts in the microwave, stirring until smooth. Stir in 1/2 tsp vanilla and 1/4 cup powdered sugar to taste and desired thickness. When rolls are warm but not piping hot, drizzle glaze over them and sprinkle with 2 tbsp crushed freeze-dried raspberries. Allow glaze to set for 10–15 minutes before serving.

Storage Tips

Store leftover rolls in an airtight container at room temperature for up to 2 days to preserve tenderness; for longer storage, freeze cooled rolls individually wrapped in plastic and then in a freezer bag for up to 3 months. To reheat from frozen, unwrap and place on a baking sheet in a 325°F oven for 10–12 minutes until warmed through, then reapply a little extra glaze if desired. Refrigeration can dry enriched dough quickly, so avoid storing in the fridge unless you plan to use within 3 days and keep well wrapped.

Ingredient Substitutions

If white chocolate isn’t available, substitute milk chocolate for a milder flavor or cream cheese mixed with a little powdered sugar for a tangy swirl that pairs well with raspberries. For a dairy-free version, swap in plant-based butter and a non-dairy cream for the glaze; note texture will be slightly different and flavor less rich. Use seedless strawberry or apricot jam if raspberry jam is not on hand — the color and acridity vary, so taste and adjust quantities if needed to avoid overly wet filling.

Serving Suggestions

Serve warm with coffee or tea for a weekend brunch, or pair with a lightly sweetened mascarpone for a dessert spread. Garnish with extra freeze-dried raspberries for brightness and a visual pop. For a festive occasion, arrange rolls on a slate board and add whole raspberries and mint sprigs. They also work served alongside scrambled eggs and smoked salmon if you want a sweet-and-savory brunch balance.

Seasonal Adaptations

In spring and summer, use fresh raspberries and a hint of lemon zest in the glaze for added brightness. In autumn, swap jam for spiced pear butter and add a sprinkle of toasted hazelnuts on top. For winter holidays, fold a teaspoon of orange zest into the filling and dust the glaze with a pinch of ground cinnamon to give the rolls a warm, seasonal character.

Meal Prep Tips

To save time on a busy morning, complete the dough up to the first rise the night before and refrigerate overnight; bring to room temperature and finish shaping and baking the next morning. Alternatively, shape the rolls, place them on a tray, cover tightly, and refrigerate for up to 24 hours — this yields a slow, flavorful second rise and is perfect for hosting. Keep glaze separate and apply just before serving.

Success Stories

Readers have told me they’ve doubled this recipe for holiday brunches with great success, and one friend used it as a base for a raspberry-lime version by adding zest and swapping jam. A neighbor once brought a pan to a block party and later asked for the recipe because guests assumed it came from a bakery. Those little victories — people asking for the recipe and coming back for seconds — are the best validation.

These rolls are a simple way to bring bakery-worthy flavor to your kitchen. They reward patience in the rising stages and gentle hands during shaping; once you make them, you’ll find small tweaks that become your family’s signature touch. Enjoy sharing them warm and watch the smiles spread.