Jammin’ Raspberry Buns Recipe: Soft, Sweet, and Bursting with Berry Flavor

TThere’s nothing like the smell of freshly baked sweet rolls filling the house. These Jammin’ Raspberry Buns take that cozy feeling to another level. Each bite is soft, fluffy, and swirled with tart raspberry jam. The delicate layers are infused with the perfect balance of sweetness. A creamy raspberry-speckled cream cheese frosting with a hint of lemon zest adds the finishing touch. The result? A treat that’s as beautiful as it is delicious.

If you love berry-filled pastries, these buns are a must-try. They offer the perfect mix of tangy and sweet flavors in every bite. The tangzhong method, a Japanese baking technique, makes them extra special. This process pre-cooks a portion of the flour and liquid, creating a thick paste. It helps the dough retain moisture, resulting in an ultra-soft texture. The best part? The rolls stay fresh longer than most homemade sweet buns. If you’ve struggled with dry or dense rolls, tangzhong is the trick you need. Combined with whole milk and butter, it creates a dough that’s tender, rich, and easy to work with.

Another highlight of this recipe is freeze-dried raspberries in the dough and frosting. Fresh berries can add too much moisture, making the dough soggy. Freeze-dried raspberries offer a concentrated tart flavor without ruining the texture. They also give the rolls a gorgeous pink hue, making them perfect for special occasions. Serve them for Mother’s Day, Valentine’s Day, or a weekend brunch. They look elegant, taste incredible, and are surprisingly easy to make. The rising time takes patience, but the actual work is simple. The payoff? Bakery-quality buns from your own kitchen.

Why You’ll Love These Jammin’ Raspberry Buns

There are so many reasons to love these sweet, jammy buns. Once you try them, they’ll quickly become a favorite. First, they offer an amazing mix of flavors. The raspberry jam and freeze-dried raspberries provide a tangy, fruity burst. This pairs beautifully with the richness of the dough. If you love berries and creamy frostings, this recipe is for you.

The texture is another reason these buns stand out. The tangzhong method makes them ultra-soft and fluffy. They have a light, airy crumb that stays moist for days. Unlike some sweet rolls that dry out quickly, these keep their tenderness. This makes them an excellent make-ahead option. Bake them at night, and they’ll still taste fresh in the morning. Just warm them up slightly, and they’ll be as good as new.

The cream cheese frosting is another highlight. It’s infused with crushed freeze-dried raspberries and lemon zest. The frosting is smooth, tangy, and bursting with citrusy flavors. The slight tartness of the cream cheese balances the sweetness of the buns. Each bite is perfectly balanced. The pink-speckled frosting also makes these buns look beautiful. They’re great for brunches, baby showers, or homemade gifts.

This recipe is also forgiving and beginner-friendly. If you’ve never made bread before, don’t worry. The dough is easy to mix, knead, and shape. No complicated techniques are required. If you want to prepare them ahead, refrigerate the dough overnight. Bake fresh buns in the morning for a stress-free treat. Few things are better than waking up to the smell of fresh pastries.

Preparation Time and Servings

• Preparation Time: 30 minutes
• Rising Time: 12-13 hours (including overnight option)
• Baking Time: 18-20 minutes
• Total Time: 13 hours 50 minutes
• Yield: 10 buns

Ingredients for Jammin’ Raspberry Buns

Each ingredient plays a key role in making these buns soft, flavorful, and perfect.

The Tangzhong (Starter):

• 3 tbsp (43g) water – Helps pre-cook the flour for a softer dough.
• 3 tbsp (43g) whole milk (cold) – Adds richness and tenderness.
• ½ cup (15g) freeze-dried raspberries, crushed – Intensifies raspberry flavor without adding moisture.
• 2 tbsp (15g) King Arthur Bread Flour – Helps the dough retain moisture.

The Dough:

• ½ cup (113g) whole milk (cold) – Keeps the dough soft and rich.
• 2 ½ cups (300g) bread flour – Provides structure and elasticity.
• 4 tbsp (57g) melted butter – Adds moisture and richness.
• ¼ cup (50g) sugar – Sweetens the dough without overpowering the raspberry flavor.
• 1 large egg – Contributes to structure and tenderness.
• 2 tbsp (14g) dry milk powder – Enhances softness and flavor.
• 1 tbsp (9g) instant yeast – Helps the dough rise.
• 1 tsp table salt – Balances the sweetness.
• Zest of ½ lemon – Adds fresh citrusy brightness.

The Raspberry Filling:

• ¼ cup (85g) raspberry jam – Provides a sweet, fruity filling.
• 1 tbsp bread flour – Helps thicken the jam and prevents leakage.

The Frosting:

• 3 oz (85g) cream cheese (softened) – Adds a creamy, tangy contrast.
• 2 tbsp (28g) butter (softened) – Makes the frosting smooth and spreadable.
• ¾ cup + 2 tbsp (99g) confectioners’ sugar – Sweetens and thickens the frosting.
• 2 tbsp freeze-dried raspberries, crushed – Adds color and intense raspberry flavor.
• ¼ tsp vanilla extract – Enhances the sweetness.
• Zest of ½ lemon – Complements the raspberry flavor.

Step-by-Step Instructions

1. Make the Tangzhong Starter

In a small saucepan, whisk together water, milk, freeze-dried raspberries, and flour. Place over low heat and stir constantly until thickened into a smooth paste. This takes 2-3 minutes. Remove from heat and let cool slightly before adding to the dough.

2. Prepare the Dough

Pour cold milk over the tangzhong to cool it. Add flour, melted butter, sugar, egg, dry milk powder, yeast, salt, and lemon zest. Knead for 8-10 minutes until the dough is smooth and elastic. Cover with a towel and let rise for 1.5-2 hours. For more flavor, refrigerate overnight.

3. Prepare the Raspberry Filling

In a small bowl, mix raspberry jam with flour to thicken it. If the jam is too thick, warm it for 5-10 seconds in the microwave. This helps it spread more easily.

4. Roll Out and Fill the Dough

On a floured surface, roll the dough into a 10” x 13” rectangle (¼ inch thick). Spread the jam mixture evenly, leaving a ½-inch border. This helps seal the dough when rolling.

5. Roll and Slice the Dough

Roll the dough into a tight log and cut into ten 1½-inch pieces. Use dental floss or a sharp knife for clean slices.

6. Second Rise

Place buns in a greased pan, leaving space between them. Let rise for 25-35 minutes until puffy.

7. Bake

Preheat oven to 350°F (175°C). Bake for 18-20 minutes until golden brown. Let cool for 10-15 minutes.

8. Make the Frosting

Beat cream cheese and butter until smooth. Add sugar, crushed raspberries, vanilla, and lemon zest. Mix until creamy.

9. Frost and Serve

Spread frosting over slightly warm buns. Sprinkle extra freeze-dried raspberries on top for a beautiful finish. Serve warm for the best flavor!

These Jammin’ Raspberry Buns are soft, fruity, and topped with tangy raspberry cream cheese frosting. Perfect for brunch or dessert, they’re easy to make and absolutely delicious! 🍓💕