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Sourdough Discard Raspberry Rolls Recipe

Want to use up some of your sourdough discard and make something truly amazing? These raspberry sourdough sweet rolls recipe are a new take on my original raspberry sweet rolls recipe. Make sure to keep reading to get the recipe!


Raspberry Sweet Roll Dough

  • 6-7 cups all purpose flour
  • 1/2 cup powdered milk
  • 2 cups warm water I microwave mine
  • 1/3 cup sugar
  • 2 large eggs
  • 1 tablespoons active dry yeast
  • 1/2 cup unsalted butter softened and room temperature (or 1 stick)
  • 1 tablespoons salt
  • 1 cup sourdough discard

Raspberry Filling

  • 1 10 oz pkg frozen raspberries do not thaw
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch

Lemon Cream Cheese Frosting

  • 8 oz softened cream cheese
  • 1/2 stick softened butter
  • zest from 1 lemon
  • 1 tsp vanilla extract
  • 3 cups powdered sugar
  • 1-2 tbsp milk or heavy cream
  • 1 tbsp lemon juice optional


  • Put your warm water, sugar, powdered milk, salt, 3/4 of the stick of butter, and 2-3 cups of flour in the bowl of a stand mixer. You can use your paddle attachment to begin or use your dough hook attachment.
  • Mix with the paddle until the mixture come together. I use my KitchenAid
  • Add your eggs, 1 at a time.
  • Mix well, then add 1 cup of flour and your sourdough discard.
  • Once that flour has been mixed in, add your yeast slowly.
  • Once the yeast is mixed in, switch to a dough hook and add the rest of your flour slowly. This dough will be very sticky, but that is what you want!
  • I usually end up using 6 cups of flour. Yours may be different. But let me make something clear. Make sure you are not packing your flour down before using. I like to fluff mine up, or you can use a whisk to lighten it. Do not flatten and level off the measuring cup, this will give you an overage of flour. Keep the flour light and fluffy.
  • Once you have the rest of the flour mixed in, you want to let the dough need for 3 or 4 minutes.
  • Next, you can transfer the dough into a large oiled bowl. Cover with plastic wrap and let it sit and rise until it doubles in size. This could take 30 minutes to an hour. This is the first rise.
  • Once it has risen to double its size, punch it down and let it rise one more time.
  • Once it has risen a second time, you are ready to roll out your dough to make your raspberry sweet rolls.
  • Making the raspberry rolls is pretty easy. Roll the dough out into a large rectangle on a lightly floured work surface using a rolling pin. You want your dough to be about 1/4 to 1/2 inch thick. I use my Roulpat to roll my doughs and bread out. It is an amazing kitchen essential.
  • Brush the remaining butter on the dough(melted first). Take the frozen raspberries sugar and cornstarch and mix them together in a bowl. You can try to break down the raspberries into smaller pieces if you prefer. Spread this mixture onto the dough and make an even layer.
  • Starting at the long end of the dough, begin rolling it up. When you get to the end, brush a small amount of butter or water on the end of the dough. Take the end and stretch it over the roll all the way down the dough roll.
  • Use a piece of thread or unflavored dental floss to cut the cinnamon roll. Take the thread and slide it under the roll, bring it up and across, twisting the thread, cutting the dough all the way through. This gives you a clean cut and does not smash the dough.
  • Place your raspberry sweet rolls on a greased sheet pan. I use the 12 by 18 size. This will gold 24 rolls. 4 across, 6 down.
  • Once they are all cut and in place, cover the pan with plastic wrap while the oven preheats to 350 degrees F. Let the dough rise for about 1 hour. Because of the frozen raspberries it will take longer to get them to rise. You can place them near a warm oven to help speed up this process.
  • Bake them in the oven for 20-30 minutes. Check them at 20 minutes. If you tap them and they feel squishy, they need more time. Bake another 10 minutes if needed to become golden brown.
  • You want them to be light golden-brown on the top, and when you tap them they are soft but somewhat firm. Don’t over bake them.
  • Take them out of the oven and let them cool for a bit while you make the frosting.
  • Add your softened cream cheese, butter and lemon zest to a medium bowl. Use hand beaters or a stand mixer to incorporate these ingredients. Add your vanilla and powdered sugar and continue to mix together. Add milk to loosen the frosting if it becomes too thick. Beat together until the frosting is fluffy and fully incorporated. Taste and if you prefer you can add a small amount of lemon juice as well. I do not do this though.
  • Apply the frosting while the cinnamon rolls are still a bit warm but not hot. This allows the thick frosting to melt a bit into the cracks of the raspberry rolls.
  • Eat them warm, eat the cold. They are amazing! You can freeze these and eat them whenever you want!


Calories: 397kcalCarbohydrates: 59gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 43mgSodium: 357mgPotassium: 107mgFiber: 1gSugar: 32gVitamin A: 353IUVitamin C: 0.2mgCalcium: 53mgIron: 2mg

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