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Raspberry Swirl Sweet Rolls

By Holly Darnell, RD

May 16, 2023

We’ve all had the cinnamon roll, and most of us can testify to its goodness but also its naughtiness. It’s a calorie bomb, loaded with sugar and not exactly sophisticated.

How about switching it up a bit and making these Raspberry Swirl Sweet Rolls? More flavorful, less sugar, gluten-free and with more protein! Oh, also pretty fancy and can even be served at a nice brunch.

Key Raspberry Swirl Roll Ingredients

Raspberries are often overlooked for blueberries and strawberries, but they’re an antioxidant powerhouse in their own right. The phytochemicals present in this delicious fruit are responsible for their dark color and provide useful phytonutrients that these berries so beneficial.

Grass-fed butter may not provide you with protein or fiber, but it also doesn’t contain any sugar, carbs or health-hazardous trans fats. People are often terrified of saturated fat, but when saturated fat is obtained from healthy sources in moderation, like grass-fed butter and coconut oil, it provides the body much-needed fuel and helps support healthy blood sugar levels.

Multi Collagen Protein Strawberry Lemonade is one of our most popular flavors for obvious reasons. It makes for a delicious drink with just water and ice! It helps support the skin, gut and joints, too. But it can also work well in recipes, such as these raspberry swirl sweet rolls.

How to Make Raspberry Swirl Sweet Rolls

Okay, I’d be lying if I said this is a cinch. But these raspberry swirl rolls are worth it.

Start by warming up the almond milk in a small pot. Add coconut sugar to the bowl of a stand mixer and pour warm milk over.

No stand mixer? Just use a big mixing bowl and a whisk. Whisk to combine, then add in yeast and whisk again. Set aside until bubbly or frothy, about 5 to 10 minutes. You should see a film on the top of the mixture. 

Next, melt the butter. Take it off the flame, wait a minute or so, then add to the yeast mixture.

Whisk the eggs and stir them in the batter with the apple cider vinegar. Add in gluten-free flour, baking powder, and sea salt. 

(You can make your own gluten-free flour with 1½ cups brown rice flour, ½ cup potato starch, ¼ cup white rice flour, ¼ cup tapioca flour and 1 teaspoon xantham gum. Blend together and store in an airtight container in a dry place.)

Next, attach the bread hook to the mixer and mix on medium speed for five minutes or until the dough pulls away from the sides, scraping down as needed. It should not feel dry, but a bit sticky. No stand mixer? Hand knead for 15 minutes.

Lightly oil a large mixing bowl and transfer the dough to the bowl.

Cover with a towel and place in a warm spot. Let it rise for one hour. The dough will be puffier and should leave an indentation when poked.

Prepare the filling five minutes before the dough is ready to be rolled out. In a medium bowl, combine frozen raspberries, Multi Collagen Protein Strawberry Lemonade and arrowroot flour, then set aside. 

Preheat the oven to 350. Line a 9x13 pan with parchment paper and set aside. 

Lay out two pieces of parchment paper to about 12x18 and lay on the counter. Top with gluten-free flour and then place the dough on top. Roll out the dough until it fits the entire sheet, about 12x16. 

Spread the raspberry preserves on top of the dough, leaving about a half inch on each side. Top with frozen raspberry mixture and continue to leave a half inch on each side. 

(You can make your own raspberry preserves with 1 pound fresh or frozen raspberries, 2 teaspoons lemon juice, ¼ cup maple syrup and 2 tablespoons arrowroot flour. In a saucepan over medium-high heat, add in fruit, lemon juice, maple syrup and arrowroot flour. Bring to a rapid boil over medium heat. Stir occasionally with a spatula, breaking up and mashing the raspberries. Mixture will thicken to a jam consistency. Remove from the heat and set aside to cool. Store in an airtight container in the refrigerator. Preserves will keep for up to 3 months in the refrigerator.)

Use the parchment sheet to begin tightly rolling the dough. Use the parchment to fold over the first one inch. Continue rolling the dough by folding the parchment over to the other side. Cut the roll into 12 equal pieces.

Place evenly into the 9x13 pan and bake for 25–30 minutes. 

While the rolls are baking, make the cream cheese frosting. In a stand mixer, add in cream cheese (or vegan cream cheese), butter, monkfruit sweetener and vanilla and beat on medium speed until full combined and smooth, about 3 minutes. (Or use a hand mixed in a mixing bowl.)

Remove the raspberry rolls from the oven and allow to stand for 10 minutes before topping with cream cheese frosting. 

Once cooled to room temperature, cover with plastic wrap or place in an airtight container. They can be stored for up to 5 days in the refrigerator.

Other Baked Goods for Breakfast or Snack Time

• Double chocolate collagen donuts

• Chocolate banana muffins

• Matcha donuts

• Apple cider donuts

• Blueberry cardamom donut holes

• Carrot oatmeal breakfast cake

• Oatmeal breakfast cookies

• Banana nut muffins

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.