These heart-shaped raspberry rolls make a lovely breakfast or dessert for your sweetheart this Valentine’s Day.
I love heart-shaped treats—so much fun to make and the kids always enjoy them.
Valentine’s Day Raspberry Rolls
These heart-shaped sweet rolls are an easy way to celebrate: serve them warm for breakfast or as a simple dessert. The glaze gets its natural pink hue from a few mashed frozen raspberries—no artificial coloring needed.
We reheated leftovers briefly in the microwave and they tasted just as good as fresh.
Ingredients
If you don’t make bread from scratch, use a thawed Rhodes White Bread loaf or a bag of Rhodes Dinner Rolls (12 dinner rolls = 1 loaf white bread). You’ll also need frozen raspberries, granulated sugar, and cornstarch for the filling. For the glaze: powdered sugar, milk, and a few thawed raspberries.
How to Make Heart-Shaped Rolls
1. Roll the thawed loaf into a large rectangle about 1/4 to 1/2 inch thick.
2. Toss the frozen raspberries with the granulated sugar and cornstarch, then spread them evenly over the rectangle. Keep the raspberries frozen until you add them—once they thaw and mix with sugar they get messy, so work quickly.
3. Tuck as many raspberries as you can along one long edge and roll toward the center, stopping at the middle.
4. Repeat with the other long edge, rolling toward the center so you end up with two scroll-like rolls meeting in the middle. Place more berries along the sides (these form the rounded “bumps” of the heart) and fewer in the very center, which becomes the point at the bottom.
How to Cut Sweet Rolls with Floss
5. Cut the log into 12 equal pieces: halve the log, halve each half, then cut those pieces into thirds. Unflavored dental floss works great—slide it under the log, cross it over the top and pull to slice without squashing. If the floss sticks, dust a little flour on it.
6. Place six rolls in each of two lightly greased round cake pans. Arrange each group with the rounded edges pointing up and the ends toward the center so they form hearts. Cover and let rest for 1½ to 2 hours. The dough won’t rise much because of the frozen berries, but the berries will release a lot of juice that collects in the bottom of the pans.
Baking and Glazing
7. Bake at 350°F (175°C) for 25–30 minutes, until the dough is cooked through and the filling is bubbling.
8. Let the rolls cool slightly while you make the glaze. Combine powdered sugar and milk, then mash a few thawed raspberries into the mixture to tint it naturally pink. Spoon the glaze over the warm rolls and serve. These raspberry rolls are best warm or gently reheated—microwave leftovers for 10–20 seconds.
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
Valentine’s Day Raspberry Rolls
Ingredients
- 1 loaf Rhodes White Bread, thawed (or 12 Rhodes Dinner Rolls)
- 10–12 oz frozen raspberries (save 6 for glaze)
- 1/4 cup + 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 (two)
Instructions
- Roll the thawed loaf into a large rectangle about 1/4–1/2 inch thick. Toss frozen raspberries with the sugar and cornstarch and spread evenly over the dough. Keep berries frozen until ready to use.
- Tuck raspberries into one long edge and roll toward the center; stop at the middle. Repeat with the other long edge so two rolls meet in the center.
- Cut the log into 12 equal pieces. Use unflavored dental floss to slice without squashing if you like.
- Place six rolls in each greased round pan with rounded edges up and ends toward the center to form hearts. Cover and let rest 1½–2 hours. Expect berry juices to collect in the pan.
- Bake at 350°F for 25–30 minutes until the dough is cooked and the filling is bubbling.
- Allow rolls to cool slightly. Mix powdered sugar and milk, mash the reserved thawed raspberries into the glaze, and spoon over the rolls. Serve warm. Store leftovers in an airtight container in the refrigerator up to 3 days and reheat briefly in the microwave (10–20 seconds).
Notes
- Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat for 10–20 seconds in the microwave.
Nutrition
Disclaimer: Nutritional values are estimates provided for information only.
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