Raspberry Almond Morning Rolls
There’s something so special about a slow morning, especially when it starts with warm, soft rolls straight from the oven. These Raspberry Almond Morning Rolls feel like a cozy cafe treat. It’s like something you’d eat by a window with a cup of coffee and nowhere to be. The almond frangipane filling adds a rich, nutty layer that pairs perfectly with the bright, jammy swirl of raspberry. And the vanilla glaze? The cherry (or almond?) on top.
This recipe was born out of one of those mornings where I wanted something indulgent but not over-the-top sweet. Just simple, buttery dough and tart berry filling. Plus, a touch of elegance from the almond cream. Bonus: they look fancy, but they’re easier than they seem, especially if you prep the dough the night before (more on that below!).
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Recipe Tips
Let your yeast get foamy. If your milk + yeast + sugar mixture doesn’t bubble after 10 minutes, your yeast might be expired. Alternatively, the milk may have been too hot. Aim for warm bath water temp—around 105–110°F.
Don’t rush the rise. This dough loves time. If your kitchen is cold, you can place the covered bowl in your (turned off) oven with the light on for a warmer spot to proof.
When rolling out the dough: Try to keep the thickness even throughout the rectangle so your rolls bake uniformly. Too thin and the dough might tear when you spread the frangipane.
Keep the filling tidy. The frangipane layer will help “anchor” the jam a bit, but be gentle when swirling. You want a pretty marbled look—not a mess of jam leaking out as you roll. If your jam is thick and chunky, warm it slightly to make it easier to spread.
Clean cuts matter. Use unflavored dental floss or a sharp serrated knife when slicing the rolls. If the dough is sticking or squishing, chill the log for 10–15 minutes to firm things up before cutting.
Don’t overbake. These rolls are best when just set in the middle. A dry center means they’ve gone too long. Start checking around 25 minutes. If your oven runs hot, a piece of foil over the top can help keep them from browning too quickly.
Glaze while warm. You want the glaze to melt just slightly into the rolls so it coats everything but still holds that pretty drizzle effect. If glazing later, make sure the rolls are at least slightly warm so the glaze doesn’t sit too stiffly.
Make-ahead tips: You can do the first rise the night before (just cover tightly and refrigerate), or prep them fully—shaped in the pan—and refrigerate overnight. Just pull them out 45–60 minutes before baking to take off the chill.
Ingredient Swaps:
No dairy? ? Use your favorite non-dairy milk (I love unsweetened almond or cashew milk here) and swap in a good vegan butter like Miyoko’s for both the dough and frangipane. For the glaze, canned coconut cream also works great in place of milk—just use the thick part!
No almond flour? ? If you’re nut-free or don’t have almond flour on hand, you can try finely ground sunflower seed meal or even oat flour. It won’t taste exactly the same. Almond adds that distinct marzipan-y flavor, but it still creates a creamy, sweet filling.
Don’t want to make frangipane? ? You can skip the frangipane and just do a raspberry swirl. Alternatively, use softened cream cheese sweetened with a little honey or maple syrup. Still delicious, just a slightly different vibe, more like a raspberry cheesecake roll.
No raspberry jam? ? Any jam will work! Apricot, strawberry, even fig if you’re feeling fancy. If using a super chunky jam or one with lots of seeds, warm it slightly to make it easier to swirl. You could also mash up some fresh raspberries with a spoonful of maple syrup as a quick sub.
Want to boost the protein? ? Try swapping ¼ cup of the flour in the dough with a neutral-tasting protein powder. Examples are a collagen-based or vanilla whey. Just note it might change the texture slightly, less fluffy, a little more dense.
Storage Tips: Once cooled, leftover rolls keep best in an airtight container. They’ll stay soft at room temperature for up to 2 days, or up to 5 days in the fridge. If you’re refrigerating, I recommend reheating them gently before eating. Either 15–20 seconds in the microwave or a few minutes in a warm oven will bring back that fresh-baked texture.
These also freeze really well! Let the baked rolls cool completely (skip the glaze for now), then freeze them in a single layer or in a sealed container. When ready to enjoy, thaw overnight in the fridge or on the counter. Warm them up in the oven, and drizzle with fresh glaze right before serving.
Meal Prep Tips: You can prep these the night before to make your morning easier. Just shape the rolls, place them in the pan, and cover tightly. In the morning, let them sit at room temp for 45–60 minutes while the oven preheats, then bake as usual. You can also prep the dough the night before and refrigerate after the first rise—just let it warm up before shaping.
more breakfast recipes to try:
Raspberry Almond Morning Rolls
Ingredients
For the Dough:
- ¾ cup 180g warm milk
- 2 ¼ tsp 7g active dry yeast
- 2 tbsp 25g sugar
- 1 large egg 50g
- ¼ cup 57g unsalted butter, melted
- 2 ¾ cups 345g all-purpose flour
- ¾ tsp salt
For the Almond Frangipane:
- ¼ cup 55g unsalted butter, softened
- ? cup 35g almond flour
- ¼ cup 30g powdered sugar
- 1 egg yolk
- ½ tsp almond extract
- Pinch of salt
For the Filling:
- ? cup 100g raspberry jam or preserves
- Optional: extra fresh raspberries about ¼ cup
For the Glaze:
- ½ cup 60g powdered sugar
- 1 –2 tbsp milk
- ½ tsp vanilla bean paste or extract
- Topping: Sliced almonds
Instructions
- In a large bowl, whisk together the warm milk, yeast, and sugar. Let it sit for 5–10 minutes until foamy. Stir in the egg and melted butter. Add flour and salt and mix until a shaggy dough forms. Knead (by hand or stand mixer) for 8–10 minutes until smooth, soft, and slightly tacky. Place the dough in a greased bowl, cover, and let rise for 1 to 1.5 hours or until doubled in size.
- While the dough rises, cream together the softened butter and powdered sugar until fluffy. Add the egg yolk, almond flour, almond extract, and a pinch of salt. Mix until smooth and set aside.
- Roll the risen dough into a 14×10 inch (35×25 cm) rectangle on a lightly floured surface. Spread the frangipane evenly over the dough, then dollop the raspberry jam on top. Gently swirl the jam with a butter knife or back of a spoon. Sprinkle in a few fresh raspberries if using. Roll the dough up tightly from the long side, then slice into 9 even rolls.
- Place the rolls in a greased 8×8-inch (20×20 cm) baking dish. Cover and let rise for about 45 minutes until puffy. Meanwhile, preheat your oven to 350°F (175°C).
- Bake for 25–30 minutes, or until lightly golden on top and the centers are set. Let them cool for about 10 minutes before glazing.
- Whisk together powdered sugar, milk, and vanilla bean paste until smooth and pourable. Drizzle over the warm rolls and finish with a scattering of sliced almonds. A little extra powdered sugar on top never hurts.
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