White Chocolate Raspberry Rolls

These white chocolate and raspberry rolls deliver joy in every bite with their buttery brioche swirls packed with sweet white chocolate and tangy raspberry jam. The soft dough soaks up a silky vanilla-infused white chocolate glaze and gets a festive finish from freeze-dried raspberries. These are perfect for weekend baking or a special brunch treat.

I first made these for a Mother's Day breakfast and they vanished before they had a chance to cool. Now my friends ask for them whenever we have brunch together.

Ingredients

• All purpose flour: gives the rolls structure and a tender crumb look for a fresh bag for best results
• Granulated sugar: provides sweetness and gentle flavor use pure cane sugar if possible
• Instant dry yeast: rises quickly and makes for fluffy swirls always check the expiration date for freshness
• Fine sea salt: balances sweetness and enhances flavors choose finely milled for even mixing
• Whole milk: adds richness and helps create a soft dough pick fresh milk for the best rise
• Large eggs: bind everything together and make the dough luxurious room temperature works best for rising
• Unsalted butter: brings richness and tenderness to the finished rolls softer butter blends in more smoothly
• White chocolate: for both filling and glaze makes each roll decadent pick a good quality bar for melting
• Raspberry jam: adds a burst of fruity tartness pick a seedless or high fruit content jam for a smoother swirl
• Fresh or frozen raspberries: are optional but add even more juiciness and color pick plump, bright berries
• Heavy cream: transforms the glaze into a silky drizzle use full fat for best consistency
• Pure vanilla extract: deepens the glaze flavor select the real extract for warmth
• Powdered sugar: sweetens the glaze and makes it glossy sift first for a lump free finish
• Freeze dried raspberries: for decoration add color and extra berry aroma choose whole berries to crush by hand

Step-by-Step Instructions

Make the Dough:

Combine flour sugar yeast and salt in a large bowl or stand mixer. Mix until evenly distributed for a smooth rise.

Mix in Wet Ingredients:

Pour in lukewarm milk and crack in eggs. Mix until a rough shaggy dough forms. This ensures the milk and eggs hydrate all the flour evenly.

Work in Butter:

Add the softened butter a few pieces at a time while kneading. Keep kneading until the dough turns smooth and elastic and pulls away from the bowl. This should take about 10 minutes and builds the classic pillowy brioche texture.

First Rise:

Cover the bowl tightly and let the dough sit in a warm spot. Wait until it doubles in size which usually takes about one to one and a half hours. Rising slowly enriches the flavor.

Shape the Dough:

Punch down the dough to release gas and lay it on a lightly floured surface. Roll out to a large rectangle about sixteen by twelve inches. A big even surface ensures even swirls in each roll.

Add Filling:

Spread raspberry jam over the dough leaving a small border. Sprinkle with chopped white chocolate and raspberries if using. Keeping a border prevents the filling from leaking out.

Form Rolls:

Roll the dough up firmly from the long side to create a tight log. Slice into twelve equal pieces using a sharp knife for tidy rolls.

Second Rise:

Line a pan with parchment and arrange the rolls spiral side facing up. Cover and let them puff for about forty five to sixty minutes until noticeably bigger. This gives the best light texture after baking.

Bake:

Preheat your oven to three fifty degrees Fahrenheit. Bake the rolls for about twenty two to twenty five minutes until tops are golden and edges are set but soft. Let them cool slightly so the glaze holds.

Make Glaze:

Heat heavy cream until steamed, then pour over chopped white chocolate in a bowl. Stir until melted and silky then whisk in vanilla and powdered sugar until smooth. This makes a pourable frosting that sets as the rolls cool.

Finish and Serve:

Drizzle the warm glaze over the baked rolls. Sprinkle with crushed freeze dried raspberries for a pop of color and flavor. You can serve them warm or at room temperature.

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My favorite part is the finish—the glaze soaks into the rolls and the freeze dried raspberries look like little rubies. My niece loves to help with the decorations and makes sure each roll gets extra sprinkles.

Storage Tips

Store these rolls in an airtight container once cooled to room temperature. They stay soft for two days but you can warm them for a few seconds in the microwave to revive that bakery fresh texture. If you want to keep them longer freeze the unglazed rolls and thaw as needed then glaze just before serving.

Ingredient Substitutions

If you do not have white chocolate swap in milk chocolate for a sweeter creamier flavor. Strawberry or cherry jam can work as a stand in when raspberries are not in season. Plant based milk and butter will work for a dairy free version but use the richest ones available for best taste.

Serving Suggestions

Serve these as a show stopping breakfast centerpiece or pair with coffee for an afternoon treat. They also make a beautiful brunch board when sliced and arranged with fresh fruit or edible flowers. Leftovers are delicious the next morning as a grab and go treat.

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Recipe History

Swirled sweet rolls have a rich history in European baking. This version blends classic brioche technique from France with the playful filling of a British Chelsea bun and the modern love for white chocolate. The bright pink topping makes it a favorite for spring celebrations.

Recipe FAQs

→ How do I ensure the brioche dough is fluffy?

Be sure to knead the dough until it's smooth and elastic, and allow enough time for the dough to rise until doubled in size before shaping your rolls.

→ Can I use fresh raspberries in the filling?

Yes, you can add fresh or frozen raspberries to the jam and chocolate layer. Just sprinkle them evenly for bursts of fruity flavor.

→ What makes the glaze so creamy?

The glaze gets its creaminess from melting white chocolate with warm cream, then whisking in vanilla and powdered sugar for a smooth, rich finish.

→ How should I store these rolls?

Keep the rolls in an airtight container at room temperature for up to two days. Gently reheat before serving for the best texture.

→ Is it possible to prepare the dough ahead?

Yes, you can let the dough rise overnight in the refrigerator, then roll, fill, and bake the next day for fresher results.

→ What pairs well with these rolls?

A glass of chilled rosé or a vanilla latte complements the flavors beautifully, enhancing the dessert's elegance.