Raspberry & Blackberry Sweet Rolls Recipe Driscolls

Raspberry & Blackberry Sweet Rolls

  • Dough:
  • 400 grams all-purpose flour, divided
  • 100 grams granulated sugar
  • 1 Tbsp. instant yeast
  • 1 Tsp. salt
  • 240 ml milk, warmed to about 24°C
  • 3 ml vegetable oil
  • Filling:
  • 170 grams Driscoll’s Raspberries
  • 170 grams Driscoll’s Blackberries
  • 1 Tsp. cornstarch
  • Zest of 1/2 large lemon
  • 55 grams unsalted butter, softened
  • 100 grams granulated sugar or light brown sugar
  • Glaze:
  • 150 grams confectioners’ sugar
  • 3 Tablespoons unsalted butter, melted
  • 1/2 Tsp. vanilla extract
  • 2 – 3 Tbsp. whole milk, divided

50 min | 8 - 12 | community | dessert

Raspberry & Blackberry Sweet Rolls Recipe Driscolls

Soft and fluffy sweet rolls filled with fresh raspberries and juicy blackberries. They’re perfect for chilly Holiday mornings or desserts any time of year!



BUTTER or SPRAY lightly with oil a 23-cm x 33-cm baking dish and SET ASIDE.


PLACE 280 grams all-purpose flour into a large mixing bowl or the bowl of a stand mixer.
ADD 100 grams granulated sugar and ADD 1 tablespoon instant yeast and ADD 1 teaspoon salt.
ADD 240 ml warm milk and ADD 3 ml vegetable oil.
STIR ingredients until smooth.
ADD and STIR IN the remaining  all-purpose flour until a soft dough forms.
MIX dough using dough hook or KNEAD by hand 5 – 7 minutes until smooth.
COVER dough and LET REST 10 minutes.


PLACE raspberries into a medium bowl.
ADD blackberries and CUT any very large blackberries into smaller pieces.
ADD 1 teaspoon cornstarch.
ADD 1 teaspoon lemon zest.
STIR to combine and SET ASIDE berry mixture.
DUST a work surface lightly with flour.
TRANSFER dough to work surface.
ROLL OUT dough to a 30-cm x 46-cm rectangle.
SPREAD 55 grams softened butter evenly over dough.
SPRINKLE 100 grams granulated sugar evenly over dough.
SPOON berry mixture over dough and SPREAD evenly and LEAVE a 2.5-cm border around edges.
BEGIN with long end of dough and ROLL into a tight log.
CUT into 12 even slices.
TRANSFER pieces to prepared baking dish and LEAVE about 4-cm between pieces.
COVER baking dish with plastic wrap and PLACE in a warm location until dough is almost doubled in size (25 – 90 minutes).
PREHEAT oven to 180°C.
REMOVE plastic wrap and BAKE 25 – 30 minutes until edges are golden brown.


PLACE 150 grams confectioners’ sugar into a small bowl.
ADD 3 tablespoons melted butter and ADD 1/2 teaspoon vanilla extract.
ADD 2 tablespoons whole milk and STIR to combine.
ADD up to 1 additional tablespoon whole milk and STIR until glaze is a thick pourable consistency.
DRIZZLE glaze over sweet rolls and SERVE warm.

Leafs Blackberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.