This batch of white chocolate raspberry rolls has been a weekend ritual in my kitchen ever since I first tested the combination of tangy raspberry jam and sweet, creamy white chocolate. I discovered the pairing during an afternoon of recipe tinkering when I had a jar of good jam and a surplus of white chocolate chips. The result—soft, pillowy rolls with ribbons of jam and pockets of melted white chocolate—was so unexpectedly comforting that I served them to friends the next morning. They disappeared within minutes and became the centerpiece of our brunch conversation.

What makes these special is the contrast of textures and flavors: the yeasted dough bakes to a tender interior with a lightly golden exterior, while the white chocolate softens and melts into silky pockets. Fresh or frozen raspberries tucked into the filling add bursts of brightness, and the white chocolate glaze ties everything together with a glossy finish. I often make them when company is coming or when I want an indulgent treat that still feels homemade and approachable. The dough is forgiving, the filling is forgiving, and the overall result is reliably show-stopping.

Ingredients

• Dough (foundation): Choose a high-protein all-purpose flour or a low-protein bread flour for a tender-but-structured crumb. I use 3 1/2 cups all-purpose (by scoop-and-level) for a batch of 12; look for unbleached brands like King Arthur for consistent results. Warm whole milk and a couple of eggs enrich the dough and help with browning.
• White chocolate (filling & glaze): Use good-quality couverture or baking bars for the best melt and flavor—about 3 1/2 ounces (100 g) finely chopped for the filling and another 3 1/2 ounces for the glaze. I prefer Callebaut or Ghirardelli baking bars for reliable melting.
• Raspberry jam: Half a cup of a firm-set seedless jam spreads easily and provides consistent sweetness. I like Bonne Maman or a homemade raspberry conserve with balanced sugar.
• Fresh or frozen raspberries (optional): One-third cup adds fresh fruit texture and a pop of tartness. If using frozen, thaw and drain to avoid excess moisture.
• Fat and dairy: Butter in the dough for richness plus heavy cream in the glaze for shine and a silky mouthfeel—about 1/4 cup cream for the glaze.
• Finishing: Powdered sugar for the glaze balance and freeze-dried raspberries crushed for a bright, crunchy finish—2 tablespoons give a pretty color and concentrated flavor.

Instructions

Make the dough: Whisk the dry ingredients (about 3 1/2 cups flour, 2 1/4 teaspoons active dry yeast, 1/3 cup sugar, 1 teaspoon salt). Add 3/4 cup warm whole milk (110°F), 2 large eggs, and 1/4 cup melted butter. Mix and knead by hand or in a stand mixer with a dough hook until smooth and slightly tacky, about 6–8 minutes. Aim for a dough temperature of 76–80°F; if it’s cool, allow a short bench rest to warm slightly. First rise: Place the dough in an oiled bowl, cover with plastic wrap or a towel, and let it rise in a warm spot until doubled in size—usually 60–90 minutes depending on room temperature. Use the poke test: a light indentation should slowly spring back but remain visible. Shape and fill: Turn the dough onto a floured surface and roll into a 12 x 16-inch rectangle. Spread 1/2 cup raspberry jam evenly, leaving a 1/2-inch border. Sprinkle the filling white chocolate (3 1/2 oz finely chopped) and scatter 1/3 cup raspberries if using. Roll tightly from the long side into a log and transfer to the fridge for 15–20 minutes to firm up—this prevents squeezing out when slicing. Slice and second rise: Trim the ends and cut the log into 12 even pieces using a serrated knife or dental floss. Place them cut-side up in a greased 9 x 13-inch pan, leaving a little space. Cover and let rise 30–45 minutes until puffy. Preheat the oven to 350°F toward the end of the rise. Bake: Bake at 350°F for 18–22 minutes until golden and the centers reach about 190°F. If the tops brown too quickly, tent loosely with foil for the last 5–7 minutes. Remove from the oven and cool slightly before glazing. Glaze and serve: Melt 3 1/2 oz white chocolate with 1/4 cup heavy cream over a double boiler or gently in short bursts in the microwave, stirring until glossy. Stir in 1/2 teaspoon vanilla and add powdered sugar to taste (about 1/4 cup) for desired thickness. Drizzle over warm rolls and sprinkle 2 tablespoons crushed freeze-dried raspberries.

Storage Tips

For short-term storage, place cooled rolls in an airtight container at room temperature for up to 48 hours to preserve tenderness. For longer keeping, refrigerate up to 4 days—reheat gently in a 300°F oven for 8–10 minutes to revive softness. To freeze, omit the glaze and place cooled rolls in a single layer on a sheet tray; once frozen solid, transfer to a freezer bag for up to 3 months. Reheat from frozen at 325°F for 15–20 minutes; glaze after warming for the best texture and shine. Use containers with tight seals to prevent staling and moisture loss.

Ingredient Substitutions

If you prefer less sweetness, swap half the white chocolate in the filling for finely chopped dark chocolate (about 55–60% cocoa); this creates a lovely contrast with the jam. To make the dough dairy-free, use a plant-based milk and vegan butter—results are slightly less rich but still tender. For a gluten-free version, use a reliable 1-to-1 gluten-free flour blend and add a teaspoon of xanthan gum if not included in the blend; allow a slightly longer rest time. If you don’t have freeze-dried raspberries for garnish, use a light dusting of extra powdered sugar or a few fresh raspberry halves for color.

Serving Suggestions

Serve warm with a cup of freshly brewed coffee or a floral tea—Earl Grey complements the raspberry notes nicely. For a brunch spread, pair with scrambled eggs and a light fruit salad to balance the sweetness. Garnish with extra freeze-dried raspberry dust and a few fresh whole raspberries for presentation. These rolls also make a lovely dessert when plated with a dollop of crème fraîche or a scoop of vanilla ice cream for contrast between warm rolls and cold cream.

Cultural Background

Sweet rolls and enriched yeasted goods are rooted in European bakery traditions—think Scandinavian cardamom buns and Central European sweet rolls. This recipe borrows that heritage of enriched, laminated-like doughs but keeps the technique simple. The pairing of fruit preserves with chocolate is a classic that surfaces in many regional pastries; here, white chocolate’s creamy sweetness makes a contemporary twist on traditional jam-filled buns.

Seasonal Adaptations

Use fresh berries in summer for peak brightness; in winter, swap raspberry jam for blackberry or orange marmalade for seasonal warmth. Around the holidays, add a pinch of cinnamon or orange zest to the dough and a few candied orange peels to the filling for festive aroma. You can also sprinkle toasted chopped pistachios on top of the glaze for a crunchy, seasonal finish that adds color and nutty flavor.

Meal Prep Tips

To prep ahead, shape the rolls and place them in the pan, cover tightly, and refrigerate overnight—this slows the second rise and develops flavor. In the morning, let them sit at room temperature for 20–30 minutes while the oven heats, then bake as directed. Alternatively, par-bake rolls for 10–12 minutes, cool, and freeze; to finish, reheat at 325°F for 12–15 minutes and glaze. Use portion-sized containers for single-serve reheating to keep the remainder fresh.

These white chocolate raspberry rolls are a favorite for good reason: they’re approachable, adaptable, and deliver an indulgent pastry moment that’s perfect for sharing. Make a batch, experiment with the filling, and enjoy the smiles they bring to your table.