I love making these sweet raspberry buns because they give me everything I crave from a jelly donut without the mess of frying. They are incredibly soft, fluffy, and lightly sweet, with a bright raspberry jam baked right into the center. I finish them with a simple raspberry icing, and the result always feels like a bakery-style treat made right in my own kitchen.
Why You’ll Love This Recipe
I enjoy this recipe because it’s simple yet impressive. I get a soft yeast dough that’s easy to work with, a fruity filling that bakes beautifully, and an icing that comes together in minutes. I also like how versatile these buns are, since I can serve them for breakfast, brunch, or dessert. Every time I make them, they disappear fast.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the raspberry buns
1 cup warm water
1 large egg, at room temperature
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter, melted and cooled
3 to 4 cups all-purpose flour
¼ cup granulated sugar
2¼ teaspoons instant yeast
¼ teaspoon salt
1 tablespoon vegetable oil
⅔ cup raspberry jam
For the raspberry icing
1 cup powdered sugar
2 teaspoons raspberry jam
1 to 2 tablespoons water
Directions
I begin by whisking together the warm water, egg, vanilla, and melted butter in a large bowl. I add 2 cups of flour along with the sugar, yeast, and salt, mixing until the dough becomes sticky. I gradually add another cup of flour and continue mixing until a rough dough forms.
I knead the dough until it feels smooth and elastic, adding more flour as needed to prevent sticking. When pressed lightly, the dough springs back. I shape it into a ball, place it back in the bowl, brush the top with vegetable oil, cover it, and let it rise until doubled in size.
Once risen, I punch down the dough and divide it into 8 equal portions. I roll each portion into a smooth ball and arrange them on a parchment-lined baking sheet. I cover them again and let them rise until puffy.
I preheat the oven to 375°F. I press an indent into the center of each bun and fill it with about 1 teaspoon of raspberry jam. I bake the buns until the jam is bubbly and the edges are golden brown. After cooling slightly, I drizzle the raspberry icing over the tops and add a light dusting of powdered sugar if I feel like it.
Servings And Timing
I usually make 8 large buns with this recipe. The total time is about 2 hours and 55 minutes. I spend roughly 30 minutes on preparation, about 2 hours on rising time, and 15 to 20 minutes baking.
Variations
I like changing the filling depending on what I have on hand. I often use strawberry, blueberry, or blackberry jam. When I want something different, I fill them with lemon curd or a thick chocolate spread. I’ve also made them with apple pie filling for a seasonal variation.
Storage/Reheating
I find these buns taste best the day they are made. If I have leftovers, I store them tightly covered at room temperature for up to 3 days. To reheat, I warm them briefly in the microwave or oven until soft again.
FAQs
Can I Make These Buns Ahead Of Time?
I sometimes prepare the dough in advance and let it rise slowly in the refrigerator overnight, then bake the next day.
Can I Use Active Dry Yeast Instead Of Instant Yeast?
I can use active dry yeast, but I dissolve it in warm water with a bit of sugar first and allow extra rising time.
Why Are My Buns Not Fluffy?
I’ve found this usually happens when the yeast is old or the dough didn’t rise long enough.
Can I Freeze These Buns?
I freeze the baked buns without icing, then thaw and reheat them before adding the glaze.
Can I Change The Icing Flavor?
I sometimes swap raspberry jam in the icing for another fruit jam to match the filling.
Conclusion
I keep coming back to these sweet raspberry buns because they’re comforting, soft, and full of flavor without being complicated. They feel special enough for guests but easy enough for everyday baking, and they always turn out delicious.
Sweet Raspberry Buns are soft, fluffy yeast rolls filled with bright raspberry jam and topped with a simple raspberry icing. These baked treats are like jelly donuts without the frying—perfect for breakfast, brunch, or dessert.
Total Time:2 hours 55 minutes
Yield:8 buns
Ingredients
For the raspberry buns:
1 cup warm water
1 large egg, at room temperature
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter, melted and cooled
3 to 4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons instant yeast
1/4 teaspoon salt
1 tablespoon vegetable oil
2/3 cup raspberry jam
For the raspberry icing:
1 cup powdered sugar
2 teaspoons raspberry jam
1 to 2 tablespoons water
Instructions
In a large bowl, whisk together warm water, egg, vanilla, and melted butter.
Add 2 cups flour, sugar, yeast, and salt. Mix until sticky, then add another cup of flour until a rough dough forms.
Knead the dough until smooth and elastic, adding flour as needed. Shape into a ball.
Place the dough back in the bowl, brush with vegetable oil, cover, and let rise until doubled in size (about 1 to 1.5 hours).
Punch down dough and divide into 8 equal pieces. Roll each into a smooth ball and place on a parchment-lined baking sheet.
Cover and let rise again until puffy (about 30 to 45 minutes).
Preheat oven to 375°F (190°C).
Press an indent into the center of each bun and fill with 1 teaspoon of raspberry jam.
Bake for 15–20 minutes until golden brown and jam is bubbly.
Let buns cool slightly.
For icing, whisk powdered sugar, raspberry jam, and water until smooth. Drizzle over buns and optionally dust with powdered sugar.
Notes
Best enjoyed the same day they are baked.
Change filling to strawberry, blueberry, or lemon curd for variation.
Use fresh yeast and allow proper rising for fluffy texture.
Freeze un-iced buns and add icing after reheating.
