This batch of white chocolate raspberry rolls was born from a weekend when I wanted something both celebratory and comforting. I first made them for a family brunch after hunting down a jar of homemade raspberry jam from a local farmer's market. The contrast between the pillowy enriched dough and the bright jam with pockets of white chocolate quickly made these rolls a favorite; they became the centerpiece of slow Sunday mornings, with everyone reaching for seconds while the kitchen still smelled of warm butter and sugar. I remember my niece closing her eyes after the first bite and asking for the recipe by the third roll that sight sealed their place in our rotation. What makes these rolls special is the balance of texture and flavor. The dough is enriched with eggs and butter so it stays soft the next day; the jam adds a vibrant tartness that cuts through the sweetness of melted white chocolate. When baked, the exterior develops a gentle golden sheen while the interior stays tender and layered. These are equally at home on a holiday brunch table, as a thoughtful gift wrapped in parchment, or as a weekend baking project to share with friends.

Ingredients

• All-purpose flour: Use about 4 1/6 cups (approximately 500 g). Look for an unbleached brand such as King Arthur or Bob's Red Mill for consistent protein and structure; it gives the rolls a tender crumb while holding the swirl shape.
• Granulated sugar: 1/4 cup + 2 tablespoons (about 60 g). This amount feeds the yeast, sweetens the dough lightly, and helps browning without making the bread cloying.
• Instant dry yeast: One packet (2 1/4 teaspoons / 7 g). Instant yeast mixes easily into flour and gives a predictable rise; if using active dry yeast, dissolve it in the lukewarm milk first.
• Fine sea salt: 1 teaspoon. Salt controls yeast activity and enhances flavor—use fine rather than flaky salt so it disperses evenly.
• Whole milk: 3/4 cup (180 ml), lukewarm (about 1006F / 386C). Milk enriches the dough and yields a softer crust; warm it to about body temperature for best yeast activation.
• Eggs: 3 large, room temperature. Eggs add structure, moisture, and a rich flavor; bring them to room temperature so the dough mixes evenly.
• Unsalted butter: 1/2 cup + 1 tablespoon (about 4.2 oz / 120 g), softened and cubed. Butter folded into the dough makes it tender and adds richness; keep it slightly cool to make handling easier.
• White chocolate (filling): 3.5 oz (about 100 g), finely chopped. Choose high-quality chips or a bar from brands like Callebaut or Ghirardelli for a smooth melt and clean flavor.
• Raspberry jam: 1/2 cup (about 120 g). A seedless jam spreads cleanly and pairs beautifully with white chocolate homemade or Bonne Maman are both excellent.
• Fresh raspberries (optional): 1/3 cup (about 50 g). For fresh fruit pockets, fold them gently into the jam; frozen berries will need to be thawed and drained.
• White chocolate (glaze): 3.5 oz (about 100 g), chopped, plus 1/4 cup heavy cream (60 ml) and 1/2 teaspoon pure vanilla extract. The glaze adds an elegant finish and extra richness.
• Powdered sugar: 1/4 cup (about 30 g) to sweeten and thicken the glaze if needed.
• Freeze-dried raspberries: 2 tablespoons, lightly crushed for decoration and a concentrated tart finish.

Instructions

Make the dough: Combine the flour, sugar, instant yeast, and salt in a large bowl or the bowl of a stand mixer. Whisk to distribute. Warm the milk to lukewarm (about 1006F), then add the eggs and whisk briefly. With the mixer running on low, pour the milk-egg mixture into the dry ingredients until a shaggy dough forms. Add the softened butter a few cubes at a time and knead until the dough is smooth and elastic, about 6-8 minutes by mixer or 10-12 by hand. The dough should be tacky but not sticky; adjust with a tablespoon of flour if needed. First rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise until doubled in size. At room temperature this takes about 60-75 minutes; for a slower, deeper flavor refrigerate overnight (8-12 hours) and bring to room temperature before shaping. Roll and fill: On a lightly floured surface, roll the dough into a rectangle roughly 12 x 18 inches. Spread a thin, even layer of raspberry jam, leaving a 1/2-inch border. Scatter the finely chopped white chocolate and optional raspberries evenly. Starting from a long side, roll tightly into a log, pinching the seam closed to seal. Cut and arrange: Using a sharp serrated knife or unflavored dental floss for a cleaner cut, slice the log into 10-12 equal rolls. Place them cut-side up in a buttered 9x13-inch baking pan or on a lined baking sheet spaced slightly apart. Cover and let rise until puffy, about 30-45 minutes. Bake: Preheat the oven to 3506F (1756C). Brush the tops lightly with an egg wash if you want extra sheen. Bake for 20-25 minutes, rotating halfway, until the tops are golden and an instant-read thermometer into the center of a roll reads about 1906F. Avoid overbaking to keep them tender. Prepare glaze and finish: Warm the heavy cream until steaming and pour over the chopped white chocolate in a heatproof bowl. Let sit 1 minute, then whisk until smooth. Add vanilla and powdered sugar to adjust consistency. Drizzle over warm rolls and sprinkle with crushed freeze-dried raspberries.

Storage Tips

Store leftover rolls in an airtight container at room temperature for up to two days; place a slice of bread in the container to help retain moisture if you live in a dry climate. For longer storage, freeze cooled rolls in a single layer on a tray, then transfer to a freezer bag and seal tightly; they keep for up to three months. To reheat, thaw in the refrigerator overnight, then warm in a 3256F oven for 8-10 minutes, or microwave a single roll for 20-30 seconds until warm. Reapply glaze if needed after reheating for a fresh finish.

Ingredient Substitutions

If you need to adapt ingredients, use dairy-free margarine or a plant-based butter substitute and a dairy-free white chocolate alternative for a lactose-free version. Swap whole milk for a full-fat plant milk for a similar tender crumb, though texture will be slightly different. For jam, substitute apricot or strawberry preserves with the same weight; reduce added sugar slightly if using very sweet preserves. To make these gluten-free, use a high-quality gluten-free flour blend and add 1 teaspoon xanthan gum per 500 g equivalent flour to help mimic the structure.

Serving Suggestions

Serve warm with a dusting of powdered sugar and a small bowl of extra jam for spreading. Pair with strong coffee or a floral tea to balance the richness. For brunch, present alongside scrambled eggs and a green salad to create a balanced meal. For dessert, offer a scoop of vanilla ice cream and a drizzle of extra white chocolate glaze for an indulgent presentation.

Cultural Background

Sweet rolls with fruit and chocolate fillings are found across European baking traditions; these white chocolate raspberry rolls borrow from classic enriched-dough techniques used in brioche and danish-making. The combination of a laminated-like tender dough with a jam swirl is reminiscent of Central European pastries where fruit preserves are common. The white chocolate addition is a modern twist that elevates the sweet roll into a patisserie-style treat.

Seasonal Adaptations

In summer, use ripe fresh raspberries with a light compote instead of jam for brighter, fresher notes. During winter holidays, add a teaspoon of ground cardamom or orange zest to the dough for warmth, and replace freeze-dried raspberries with chopped candied orange peel for a festive touch. Swap the white chocolate for dark chocolate and add toasted hazelnuts for a fall-appropriate version.

Meal Prep Tips

For easy hosting, prepare the dough the night before and refrigerate after the first rise. On the day, roll, fill, and cut the rolls and allow a final proof for 30-45 minutes while the oven preheats. Alternatively, assemble the rolls on a sheet pan lined with parchment and refrigerate uncovered for up to 12 hours; this slow proof produces better flavor and reduces active morning time. Bring to room temperature before baking and follow baking times as directed.

These white chocolate raspberry rolls are a celebration of simple ingredients used with technique and care. Whether for a holiday table or an indulgent weekend bake, they invite conversation, compliments, and happy returns for seconds exactly the kind of food I love sharing. Try them once and make small changes that reflect your pantry and tastes they’ll quickly feel like a personal specialty.