Raspberry Whole Wheat Sweet Rolls

Raspberry Rolls

my sister

speaking on his experiences in WW2

Holidays are a great day to put some warm and delicious Raspberry Rolls (for letter R) in the oven!  We made these last night, intending to eat them for breakfast today, but they turned into dessert last night as we decided we wanted to eat them right out of the oven.

The Steps:

  1. Use any whole wheat bread or rolls recipe. (The one I used posted at the end)
  2. After the first rising of dough, roll out dough on prepared counter into a rectangle.
  3. Take 1 cup frozen raspberries.  In small bowl combine 1 TBL. corn starch and 1 TBL cold water.  Pour water/corn starch over frozen berries.  Microwave berries for 1 minute.  Take out and mash slightly.
  4. Spread raspberry/ corn starch mixture over bread dough.  Roll up dough, beginning with the long side of the rectangle.
  5. Slice rolls using a string or dental floss.  Wrap string around the tube of dough, bring to the top and cross at the top, cinching off a roll so it doesn’t get crushed.
  6. Place rolls on cookie sheet or in a greased cake pan.
  7. Rise one more time (about 30 minutes).
  8. Bake at 350 for about 20-30 minutes, or until tops begin to brown.

healthy raspberry rolls3 raspberry rolls3
healthy raspberry rolls

To make these rolls with raspberries rather than butter and brown sugar (as you would with cinnamon rolls) is a healthy way to start your kids day!

When making whole wheat rolls, experiment with different whole wheat flours.  Lucky for us, my town is famous for being the home of Lehi Roller Mills (famous because it’s where they filmed Footloose!! Remember that awesome movie?)  They literally have the best whole wheat flour in the universe!  If you keep getting a dense and heavy product when trying to make whole wheat breads and rolls, try different kinds of whole wheat flour until you get the texture and density you desire.

Whole Wheat Quick Rolls

  • 2 cups whole wheat flour
  • 2 cups white flour
  • 1/3 cup honey
  • 1 tsp. salt
  • 1 TBL. yeast
  • 1 cup milk
  • 1/2 cup water
  • 1 TBL butter

Mix 3 1/2 cups of the flour, salt, and yeast in a mixer.  Warm up water and  butter in microwave until butter is melted.  Add milk to water/butter.  Add honey to combined liquids.  Add liquids to flour mixture and mix well.  Add the last 1/2 cup of flour.   Let rise in greased bowl for 15-30 minutes.  Shape into rolls.  Let rise another 15-30 minutes.  Bake as directed by recipe.

I wanted to give a shout out to my neighbor who developed the best screen protector for phones, in the world!  Once I took off the original screen protector and put on the one he gave me, from XOSkin, I could finally see my screen again!  It was like going from cloudy to clear!  Plus, this is a must if you have sticky little fingers always trying to get ahold of your phone. lol

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I had just flipped the switch to start my roll dough kneading when I wandered over to my computer and found…TA DA! Thanks for such a great suggestion. We had them for FHE treats tonight and will enjoy for breakfast tomorrow! 🙂

i read through this recipe kind of fast but what’s the glaze recipe? just like a normal glaze? they look yummy and my daughter wants to try them for her birthday breakfast in lieu of cinnamon rolls we normally have made.

Hi Anne-Marie,

The glaze is totally optional. I didn’t post it because the one I tried was, well- Less-than-healthy. I used a little powdered sugar, melted butter, and water. Not healthy, but it was really, really, good!

Good luck, and a happy birthday to your daughter!

Wow, these look delicious and their healthy too! Awesome job. I was just wondering though, how many rolls does this recipe make? 🙂

Does the white flour have to be regular all purpose flour or could the alternative organic unbleached version work with this recipe? Also, could wheat pastry flour be used? I can’t wait to try this! Thx 🙂

I am totally going to make these for my Christmas plates, because I am going healthy. So I am making them with the “Artisian Bread in Five Minutes a day,” bread to cut out all sugar and butter (well except the glaze haha). It is such a great idea and will be so delicious.

Hi Jackie,
We have only analyzed recipes that we enter on our meal planning site. The ones on the blog we don’t. Sorry!
You probably already know this, but you can enter the ingredients on nutritiondata.com and get nutrition data for the recipes we haven’t had a chance to analyze yet.

These are really good. They are in our regular Sunday breakfast rotation. I’ve made them with blackberries as well, which is also good. I think I might try to strain out the seeds next time I make them and see how that is.

I use my regular bread recipe (artisan bread in five minutes). I use 4 cups of white whole wheat flour and 2.5 white flour. (3 cups hot water, 1.5 T yeast, 1.5 T kosher salt). No point in adding fat and sugar to the bread, especially when they are iced with sugar and fat anyway. 🙂

Thanks for the great recipe!

3 out of 5 stars. Didn’t have a whole lot of flavor even with icing added. The whole wheat is overpowering and I LOVE whole wheat…

These sound delish and easy! I think I might use jelly for the middle of my teen’s favorite andpray my picky eater loves these!

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I made theses for my brother’s birthday and they came out horrible. They tasted doughy and really crunchy . Not interesting