Valentine’s Day Raspberry Rolls

These heart shaped raspberry rolls are the perfect dessert or breakfast idea for your sweetheart this Valentine’s Day!

*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that make Dessert Now Dinner Later possible. 

I get giddy over heart shaped treats, like these red velvet cake hearts. They are so fun to make and my kids love them!

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Valentine’s Day Raspberry Rolls

This time, instead of cake, I made heart shaped sweet rolls that you can enjoy for breakfast or dessert this Valentine’s Day. They are delicious!

The glaze is naturally pink because I mixed a few frozen raspberries into it. No artificial food coloring here!

We reheated these raspberry rolls in the microwave as we ate them and they tasted just as good as fresh!

Ingredients

If you aren’t a bread maker, no worries, I used Rhodes White Bread for these sweet rolls. You can also use Rhodes Dinner Rolls, which are more widely available.

12 Rhodes Dinner Rolls = 1 Loaf Rhodes White Bread

You will also need, frozen raspberries, granulated sugar, and cornstarch for the filling. The glaze on top consists of powdered sugar, milk, and a few of the frozen raspberries thawed.

How to Make Heart Shaped Rolls

First, roll the thawed loaf of bread into a large rectangle about ¼ to ½-inch thick.

Toss the raspberries with the sugar and cornstarch; sprinkle evenly over the rectangle.

NOTE: Keep the raspberries in the freezer until ready to add the filling. Once the berries start to thaw and macerate with the sugar, it gets messy, so move quickly.

Next, tuck as many raspberries as you can into one of the long edges and start rolling towards the center; then stop at the center.

Repeat with the other long edge, tucking lots of berries into it as you roll towards the center, like a scroll.

NOTE: The berries help make the bumps of the heart. You will want more berries along the sides of the dough that you roll in towards the center, and less berries in the very middle. Since the middle of the dough will create the bottom point of the heart.

How to Cut Sweet Rolls with Floss

The next step is to cut the log you just created into 12 equal pieces.

To do this, cut the log in half, then each half into half, and then each of those pieces into thirds.

PRO TIP: I use unflavored dental floss to cut the rolls. Simply place the floss underneath the log where you want to make a cut, criss cross it over the top, and pull the ends to cut the rolls without smashing them. You may need a little flour on the floss if it starts sticking to the rolls.

Place 6 rolls each into two round cake pans that have been lightly greased.

Point the edges at the bottom so the rolls look like hearts. Cover and let rest for 1½ to 2 hours.

NOTE: The dough won’t rise very much because of the frozen berries, but the berries will release a LOT of juices. The raspberry juices will fill most of the bottom of the cake pans.

Baking and Glazing

Bake at 350 degrees Fahrenheit for 25 to 30 minutes until the dough is cooked and the filling is bubbling.

Allow rolls to cool slightly, then mix up the glaze ingredients in a food processor or whisk them together in a bowl and mash the berries with a fork.

Spoon the glaze over the edges of the rolls. These Raspberry Rolls are best served warm or heated up slightly. Enjoy!

Store any leftovers in an airtight container in the refrigerator. Nuke leftovers for 10-20 seconds in the microwave.

More Valentine’s Day Recipes

• Heart Shaped Breadsticks
• Valentines Cheesecake
• Strawberry Swirl Bread
• Chocolate Cheesecake Stuffed Strawberries
• Strawberry Cupcakes
• Raspberry Breakfast Braid
• Strawberry Cake with Jello
• Cheesecake Stuffed Strawberries
• Chocolate Covered Strawberries

5 from 2 ratings

Valentine’s Day Raspberry Rolls

Created by Amber Brady

Prep: 20 minutes mins

Cook: 25 minutes mins

Inactive Time 2 hours hrs

Total: 2 hours hrs 45 minutes mins

These heart shaped raspberry rolls are the perfect dessert or breakfast idea for your sweetheart this Valentine's Day!

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YieldsYields12 servings

Ingredients

• ▢ 1 loaf Rhodes White Bread, thawed
• ▢ 10-12 oz bag FROZEN raspberries, (save 6 berries for glaze)
• ▢ ¼ cup plus 2 Tbsp granulated sugar
• ▢ 1 Tbsp cornstarch

Raspberry Glaze:

• ▢ 1 cup powdered sugar
• ▢ 2 Tbsp milk
• ▢ 6 raspberries, thawed

Equipment

• Rolling Pin
• 8-inch Round Cake Pans

Instructions

 

• Roll the thawed loaf of bread into a large rectangle about ¼ to ½-inch thick. Toss the raspberries with the sugar and cornstarch; sprinkle evenly over the rectangle. NOTE: Keep the raspberries in the freezer until ready to add the filling. Once the berries start to thaw and macerate with the sugar, it gets messy, so move quickly.
• Next, tuck as many raspberries as you can into one of the long edges and start rolling towards the center; then stop at the center.
• Repeat with the other long edge, tucking lots of berries into it as you roll towards the center, like a scroll. NOTE: The berries help make the bumps of the heart. You will want more berries along the sides of the dough that you roll in towards the center, and less berries in the very middle. Since the middle of the dough will create the bottom point of the heart.
• The next step is to cut the log you just created into 12 equal pieces. To do this, cut the log in half, then each half into half, and then each of those pieces into thirds. PRO TIP: I use unflavored dental floss to cut the rolls. Simply place the floss underneath the log where you want to make a cut, criss cross it over the top, and pull the ends to cut the rolls without smashing them. You may need a little flour on the floss if it starts sticking to the rolls.
• Place 6 rolls each into two round cake pans that have been lightly greased. Point the edges at the bottom so the rolls look like hearts. Cover and let rest for 1½ to 2 hours. NOTE: The dough won’t rise very much because of the frozen berries, but the berries will release a LOT of juices. The raspberry juices will fill most of the bottom of the cake pans.
• Bake at 350 degrees Fahrenheit for 25 to 30 minutes until the dough is cooked and the filling is bubbling.
• Allow rolls to cool slightly, then mix up the glaze ingredients in a food processor or whisk them together in a bowl and mash the berries with a fork. Spoon the glaze over the edges of the rolls. These Raspberry Rolls are best served warm or heated up slightly. Enjoy!

Notes

• Store any leftovers in an airtight container in the refrigerator up to 3 days. Nuke leftovers for 10-20 seconds in the microwave.

Nutrition Info.

Nutrition

Serving: 1 | Calories: 226kcal | Carbohydrates: 46g | Protein: 6g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 310mg | Fiber: 3g | Sugar: 16g

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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