Jammin’ Raspberry Buns Recipe – A Fruity Twist on Classic Rolls

There’s something undeniably comforting about warm, freshly baked buns. The soft, pillowy dough, the sweet and tangy raspberry filling, and that luscious cream cheese frosting—every bite is pure bliss. If you love the classic cinnamon roll but are looking for something a little different, these Jammin’ Raspberry Buns are exactly what you need. They’re fruity, rich, and incredibly soft, thanks to a special technique called tangzhong, which keeps the dough extra fluffy and tender.

I first discovered this recipe when I was craving something sweet but wanted a break from the usual cinnamon rolls. The idea of using raspberry jam, combined with the richness of cream cheese frosting, sounded like a dream. One bite, and I was hooked. The subtle tartness from the freeze-dried raspberries balances out the sweetness perfectly, making these buns just the right amount of indulgent.

Whether you’re making these for a cozy weekend breakfast, a brunch gathering, or just as a sweet treat for yourself, they’re guaranteed to be a hit. Plus, the process of rolling, filling, and baking these buns is so satisfying—it’s like baking therapy. Ready to dive in? Let’s make some magic happen in the kitchen!

Why You’ll Love These Jammin’ Raspberry Buns 

There are plenty of reasons to fall in love with these raspberry buns. They’re a delightful alternative to classic cinnamon rolls and come with a ton of flavor and texture. Here’s why you’ll love them:

1. Soft and Fluffy Dough

The secret to the ultimate soft and fluffy texture is the tangzhong technique. This method involves cooking a small portion of flour with liquid before adding it to the dough. It keeps the buns incredibly tender and moist, making them last longer without drying out.

2. Bursting with Raspberry Flavor

If you love raspberries, these buns are a dream come true. The combination of raspberry jam, freeze-dried raspberry powder, and lemon zest creates a beautifully balanced fruitiness. The jam provides a rich, deep berry flavor, while the freeze-dried raspberries add concentrated tartness.

3. Creamy, Tangy Frosting

Forget plain glaze—this cream cheese frosting takes things up a notch. It’s sweet but not overpowering, with just enough tang from the cream cheese and an extra raspberry kick from the freeze-dried raspberry powder.

Health Benefits

While these raspberry buns are definitely a treat, they do come with some surprising health benefits, thanks to their key ingredients.

1. Raspberries: Packed with Antioxidants

Raspberries are rich in vitamin C, fiber, and antioxidants, which help fight inflammation and support a healthy immune system. The freeze-dried raspberries used in both the dough and frosting provide concentrated nutrients without any added sugar.

2. Tangzhong Method: Reduced Need for Extra Sugar and Fat

Because the tangzhong technique locks in moisture, these buns stay soft longer without needing excess butter or sugar. This means you can enjoy a tender, flavorful bun without feeling overly heavy.

Preparation Time, Servings, and Nutritional Information

Time Required

• Prep Time: 30 minutes
• Rising Time: 2 hours (can be done overnight)
• Baking Time: 18-20 minutes
• Total Time: About 3 hours (including rise time)

Servings

• This recipe makes 10 large raspberry buns.

Nutritional Information (Per Bun)

• Calories: 290
• Protein: 6g
• Carbohydrates: 45g
• Fat: 10g
• Sugar: 18g

Ingredients List

To make these delicious raspberry buns, you’ll need a mix of pantry staples and a few special ingredients.

The Tangzhong Starter:

• 3 tbsp (43g) water
• 3 tbsp (43g) whole milk
• ½ cup (15g) freeze-dried raspberries (crushed & sifted)
• 2 tbsp (15g) bread flour

The Dough:

• ½ cup (113g) cold whole milk
• 2 ½ cups (300g) bread flour
• 4 tbsp (57g) unsalted butter (melted & cooled)
• ¼ cup (50g) granulated sugar
• 1 large egg
• 2 tbsp (14g) dry milk powder
• 1 tbsp (9g) instant yeast
• 1 tsp salt
• Zest of ½ lemon

The Filling:

• ¼ cup (85g) raspberry jam
• 1 tbsp bread flour

The Cream Cheese Frosting:

• 3 oz (85g) cream cheese (softened)
• 2 tbsp (28g) unsalted butter (softened)
• ¾ cup + 2 tbsp (99g) confectioners’ sugar (sifted)
• 2 tbsp (5g) freeze-dried raspberries (crushed & sifted)
• ¼ tsp vanilla extract
• Zest of ½ lemon

Step-By-Step Cooking Instructions

Make the Tangzhong Starter

1. In a small saucepan, whisk together the water, milk, freeze-dried raspberry powder, and flour.
2. Cook over low heat, whisking constantly, until the mixture thickens into a paste. This takes about 3-5 minutes.
3. Transfer the mixture to the bowl of a stand mixer and let it cool slightly.

Prepare the Dough

4. Pour the cold milk over the tangzhong to cool it further.
5. Add the bread flour, melted butter, sugar, egg, milk powder, yeast, salt, and lemon zest to the bowl.
6. Knead on medium speed for about 10 minutes, until the dough is smooth and elastic.
7. Shape the dough into a ball and place it in a greased bowl. Cover and let it rise until doubled in size, about 1.5 to 2 hours (or overnight in the fridge).

Prepare the Filling

8. In a small bowl, mix the raspberry jam and flour until smooth.

Roll Out the Dough and Add the Filling

9. Lightly flour your work surface and roll out the dough into a 10″ x 13″ rectangle, about ¼-inch thick.
10. Spread the raspberry jam mixture evenly over the dough, leaving a ½-inch border along one of the long edges. This ensures the filling doesn’t ooze out when rolling.
11. Starting from the opposite long edge, roll the dough tightly into a log, keeping it as even as possible. Once rolled, gently pinch the seam to seal.

Slice the Rolls

12. Using a sharp knife or unflavored dental floss, slice the log into ten 1½-inch pieces. To use floss, simply slide it under the roll, cross the ends over the top, and pull tight for a clean cut.

Arrange the Rolls in the Baking Pan

13. Lightly grease two 8-inch round baking pans or a 9″ x 13″ rectangular pan.
14. Arrange the rolls cut-side up in the pan, leaving a little space between them to allow for rising.

Second Rise

15. Cover the rolls with a clean kitchen towel and let them rise for 25–35 minutes, or until they look puffy and nearly doubled in size. If your kitchen is cool, you can place them in a slightly warmed oven to speed up the process.

Bake the Raspberry Buns

16. Preheat your oven to 350°F (177°C) while the buns finish rising.
17. Once ready, bake for 18–20 minutes, or until the tops are lightly golden brown. If using a thermometer, the internal temperature should read 190°F (88°C).
18. Remove from the oven and let the buns cool in the pan for 10–15 minutes before adding frosting.

Prepare the Cream Cheese Frosting

19. In a mixing bowl, beat the cream cheese until smooth.
20. Add the butter and mix until fully combined.
21. Slowly add the confectioners’ sugar and freeze-dried raspberry powder, mixing on low speed to avoid a sugar cloud.
22. Stir in the vanilla extract and lemon zest, ensuring everything is well combined.

Frost and Serve

23. Spread the frosting generously over the warm buns so it melts slightly into the swirls.
24. Sprinkle with additional crushed freeze-dried raspberries or lemon zest for extra flavor and color.

How to Serve

These Jammin’ Raspberry Buns are best served warm and fresh out of the oven, when the dough is at its softest and the frosting is slightly melted. Here are some fun serving ideas:

• Classic breakfast: Pair with a hot cup of coffee or tea for a cozy morning treat.
• Brunch centerpiece: Serve alongside fresh fruit, eggs, and other brunch favorites for an impressive spread.
• Snack-time treat: Enjoy with a cold glass of milk or a fruit smoothie for a balanced snack.

Pairing Suggestions

These Jammin’ Raspberry Buns are delicious on their own, but they can be paired with various drinks and side dishes to create a well-rounded meal.

Beverage Pairings

• Coffee: A lightly roasted Colombian or Ethiopian coffee pairs beautifully with the fruity and creamy flavors of these buns.
• Tea: Try a cup of Earl Grey, chamomile, or raspberry-infused tea for a complementary taste.
• Milk: A cold glass of whole milk or almond milk enhances the richness of the cream cheese frosting.
• Fruit Smoothies: A banana-raspberry smoothie or mango-pineapple blend makes for a refreshing contrast to the sweet buns.

Side Dish Pairings

• Fresh Berries: Serve with a bowl of mixed strawberries, blueberries, and blackberries for added freshness.
• Greek Yogurt: A small bowl of vanilla or honey Greek yogurt balances the sweetness of the buns with a bit of tang.
• Scrambled Eggs: For a heartier breakfast, serve alongside fluffy scrambled eggs and turkey bacon.

Storage, Freezing & Reheating Instructions

If you have leftovers (which is rare because they’re so good!), you’ll want to store them properly to keep them fresh.

Storage

• Store leftover buns in an airtight container at room temperature for up to 2 days.
• If you prefer to refrigerate them, place them in a sealed container for up to 5 days.

Freezing

• To freeze unfrosted buns, let them cool completely, then wrap each one tightly in plastic wrap and place them in a freezer-safe bag. They’ll last up to 3 months.
• If already frosted, freeze them on a baking sheet until solid, then transfer them to a container, layering parchment paper between each bun.

Reheating

• Room temperature buns: Warm in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes.
• Frozen buns: Let them thaw overnight in the fridge, then warm in a 325°F oven for 10 minutes.

Common Mistakes to Avoid

Baking is fun, but a few mistakes can affect your final results. Here’s what to watch out for:

1. Not Letting the Dough Rise Enough

If the dough isn’t fully risen before baking, the buns will turn out dense instead of soft and fluffy. Always allow proper rise times.

2. Overfilling with Jam

While it’s tempting to add extra jam, too much can cause the rolls to leak and become soggy. Stick to the recommended amount for the perfect balance.

3. Rolling the Dough Too Thin

A super-thin dough layer may not hold the filling well, leading to messy, uneven buns. Aim for ¼-inch thickness for best results.

Pro Tips

To make the best raspberry buns, try these expert tips:

• Use a serrated knife or dental floss to slice the dough cleanly without squishing the rolls.
• Chill the dough for 10 minutes before rolling to make it easier to work with.
• Grease your hands lightly when shaping the dough to prevent sticking.

FAQs

1. Can I use fresh raspberries instead of jam?

Yes! However, fresh raspberries release more moisture, so toss them in a bit of sugar and cornstarch before using them as filling.

2. Can I make these Jammin’ Raspberry Buns ahead of time?

Absolutely. Assemble the buns, cover them, and refrigerate overnight. In the morning, let them come to room temperature before baking.

3. Can I make these Jammin’ Raspberry Buns gluten-free?

Yes, but you’ll need a 1:1 gluten-free flour blend and xanthan gum for elasticity.

Conclusion 

These Jammin’ Raspberry Buns are a must-try for anyone who loves soft, fluffy pastries with a fruity twist. The tangzhong technique makes them extra pillowy, the raspberry filling is perfectly sweet-tart, and the cream cheese frosting adds a dreamy finish.

If you try this recipe, let me know how it turns out! Share your baking photos and tag me—I’d love to see your delicious creations. Happy baking!

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