This batch of white chocolate raspberry rolls began as a weekend experiment when I wanted to marry two of my favorite things: a tender, brioche-like roll and the bright, tart sweetness of raspberries. I discovered this combination while rummaging through my pantry and freezer one rainy afternoon — leftover white chocolate chips, a jar of raspberry jam, and a craving for something buttery and warm. The result quickly became a favorite for Sunday brunches and holiday breakfasts. The rolls have a soft, pillowy crumb, a sweet ribbon of jam and melting pockets of white chocolate that give every bite a luscious, creamy contrast to the bright fruit.

I first shared these with family at a small holiday gathering and watched them disappear within minutes; even guests who said they weren’t big pastry people came back for seconds. The texture is enriched but not heavy, thanks to a moderate egg and butter content in the dough, and the glaze ties everything together with a smooth, sweet finish that’s not cloying. If you’re someone who loves fresh-baked bread but also craves a dessert-like touch, these rolls strike a perfect balance — they’re approachable for an experienced home baker and impressive enough to serve company.

Ingredients

• Dough: 3 cups all-purpose flour, 1/4 cup granulated sugar, 2 1/4 tsp active dry yeast (one packet), 1 tsp fine salt, 3/4 cup warm milk (about 110°F), 2 large eggs, 4 tbsp (1/4 cup) unsalted butter melted. Choose high-quality all-purpose flour and real butter for the best crumb and flavor.
• Filling: 3 1/2 oz finely chopped white chocolate (about 1/2 cup), 1/2 cup raspberry jam, 1/3 cup fresh or thawed frozen raspberries (optional). Use a thick, seedless jam if you prefer a smoother filling; reserve whole berries sparingly so the roll holds together.
• Glaze: 3 1/2 oz white chocolate chopped, 1/4 cup heavy cream, 1/2 tsp pure vanilla extract, 1/4 cup powdered sugar (adjust to taste). Heavy cream gives the glaze a silky sheen and prevents it from seizing when combined with melted chocolate.
• Decoration: 2 tbsp freeze-dried raspberries, lightly crushed for vibrant color and crunch. They won’t rehydrate under the glaze and provide an attractive tart contrast.

Instructions

Make the dough: Whisk together the flour, sugar, yeast, and salt in a large bowl. Warm the milk to about 110°F and whisk with the eggs; add to the dry mix, then stir in the melted butter. Knead by hand for 8–10 minutes or with a stand mixer and dough hook for 5–7 minutes until the dough is smooth, slightly tacky but not overly sticky. Aim for a dough temperature of about 76–80°F to encourage consistent fermentation. First rise: Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled in volume, about 60–90 minutes depending on ambient temperature. A cooler kitchen will take longer; use the doubled-size visual cue rather than exact timing. Shape and fill: Turn the dough out onto a lightly floured surface and roll to a roughly 12 x 16-inch rectangle. Spread 1/2 cup raspberry jam evenly, leaving a 1/2-inch border at the far edge. Scatter the finely chopped white chocolate over the jam and gently dot with the optional fresh raspberries. Starting from the near edge, roll the dough tightly into a log; pinch the seam to seal and chill in the fridge for 10–15 minutes to firm up for cleaner slices. Slice and second rise: Using a sharp serrated knife, cut the log into 12 even pieces and place each cut-side up in a greased 9 x 13-inch pan or two smaller pans, leaving a bit of space for expansion. Cover loosely and let rise until puffy, about 30–45 minutes. Preheat the oven to 350°F about 10 minutes before baking so it’s hot when the rolls are ready. Bake: Bake at 350°F for 18–22 minutes, rotating the pan halfway through for even browning, until the tops are golden and the internal temperature reads around 190°F. If the tops brown too quickly, tent with foil during the last 5–7 minutes. Allow rolls to sit 5 minutes in the pan before transferring to a wire rack for glazing. Glaze and serve: Warm the 1/4 cup heavy cream in a small saucepan until steaming, then pour over the chopped white chocolate in a heatproof bowl. Let sit 1–2 minutes, whisk until smooth, then stir in vanilla and sifted powdered sugar to adjust sweetness and consistency. Drizzle glaze over the warm rolls and sprinkle the crushed freeze-dried raspberries on top. Serve slightly warm or at room temperature.

Storage Tips

To keep rolls fresh, cool completely and store in an airtight container at room temperature for up to 48 hours. For longer storage, refrigerate up to 5 days; reheat gently in a 300°F oven for 6–8 minutes to revive softness. To freeze, place unbaked, shaped rolls on a baking sheet, freeze solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 8–12 minutes to the bake time, or thaw in the refrigerator overnight and bake as directed.

Ingredient Substitutions

If you prefer a lower-sugar option, use a reduced-sugar raspberry spread or lessen the jam to 1/3 cup and add fresh raspberries for natural sweetness. For dairy-free, swap butter for a plant-based spread and use a dairy-free white chocolate alternative; note texture and flavor will shift slightly. If white chocolate is too sweet, replace half of the filling chocolate with semisweet chocolate for a balanced profile. Egg substitutes can work in a pinch, but the crumb will be less rich without real eggs.

Serving Suggestions

These are perfect for breakfast, brunch, or an afternoon treat. Serve with strong coffee or a citrusy tea to cut the sweetness. For a festive brunch, plate the rolls with fresh berries and a dusting of extra powdered sugar. They also pair beautifully with a lemon curd alongside for guests who prefer a tangy contrast. For gatherings, arrange on a large platter and allow guests to help themselves; the glaze makes them visually appealing and easy to share.

Seasonal Adaptations

In summer, substitute fresh heirloom raspberries and a touch of lemon zest in the filling for brightness. During winter holidays, fold in 1/4 tsp almond extract to the glaze and add a handful of chopped toasted almonds to the topping for warmth. Swap raspberry jam for other preserves like apricot or cherry for a different flavor profile, and try adding a sprinkle of citrus zest to the dough in colder months to lift the flavor.

Cultural Background

Sweet rolls like these have roots in enriched European breads — think Scandinavian cardamom buns or American cinnamon rolls — that combine yeast-leavened dough with sweet fillings. Using white chocolate is a modern twist that plays well with classic fruit preserves. The technique of rolling, slicing, and baking in a single pan echoes many traditional sweet bun preparations, while the glaze and freeze-dried fruit nod to contemporary patisserie trends.

Meal Prep Tips

Prepare the dough and shape rolls in the evening, then cover and refrigerate overnight to slow the second rise — bake fresh in the morning for warm rolls with minimal morning effort. Alternatively, shape and freeze for future baking days. Use portion-size containers for individual servings when packing for lunches, reheating gently in a microwave for 10–12 seconds or in a low oven to restore softness. Label and date frozen portions to manage rotation.

These white chocolate raspberry rolls are a wonderful example of simple ingredients transformed by time and technique; they reward a bit of patience and offer big returns in flavor and presentation. Make a batch, share them, and don’t be surprised when friends ask for the recipe.