Sweet Baked Raspberry Buns: 5 Easy Tips for Fluffy Treats

Name: Sweet Baked Raspberry Buns – Soft, Fluffy, and Irresistible
Prep time: 25 min
Cook time: 18 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 3 ½ cups (440 g) all-purpose flour; ¼ cup (50 g) granulated sugar; 1 packet (7 g) instant yeast; ½ tsp salt; 1 cup (240 ml) warm milk (about 105°F / 40°C); 1 large egg, room temperature; ¼ cup (60 g) unsalted butter, melted; ½ cup raspberry jam (thick, seedless if preferred); 1 cup (120 g) powdered sugar; 2–3 tbsp raspberry juice (from mashed raspberries or jam mixed with water)

Jump to Recipe

Let’s be real—if a dinner roll, a thumbprint cookie, and a Danish pastry all got together for a baking party, this would be the result. These sweet baked raspberry buns are soft, pillowy, and just the right amount of sweet, with a generous hit of raspberry jam in the middle. Imagine a jelly donut… but without the frying, grease, or the “why did I just eat that?” guilt trip.

Bite into one, and you get that tender bread texture, a burst of tangy-sweet fruit, and a pretty pink icing drizzle that just screams eat me now.

What Makes Sweet Baked Raspberry Buns Special?

Soft yeast dough that’s just lightly sweetened, so it balances the jam instead of competing with it.
Baked-in jam filling—the dough gets a little indent, the jam gets spooned in, and it all bakes together.
Raspberry icing & powdered sugar finish that takes them from “nice” to “I need another one right now.”

These buns are proof that you don’t need deep frying to get that indulgent, bakery-style experience at home.

How to Make Sweet Baked Raspberry Buns at Home

Ingredients

Dry ingredients:

3 ½ cups (440 g) all-purpose flour
¼ cup (50 g) granulated sugar
1 packet (7 g) instant yeast
½ tsp salt

Wet ingredients:

1 cup (240 ml) warm milk (about 105°F / 40°C)
1 large egg, room temp
¼ cup (60 g) unsalted butter, melted

Filling:

½ cup raspberry jam (thick, seedless if you prefer)

Icing:

1 cup (120 g) powdered sugar
2–3 tbsp raspberry juice (from mashed fresh raspberries or a touch of jam mixed with water)

Step-by-Step Method for Sweet Baked Raspberry Buns

1. Make the dough
In a large mixing bowl, whisk together warm milk (about 105°F / 40°C), sugar, and yeast. Let it sit 5–10 minutes until the surface looks foamy—this is the yeast telling you it’s alive. Whisk in the egg, melted butter, and salt. Add the flour gradually, mixing with a wooden spoon or dough hook until a shaggy dough forms. You want it slightly sticky but pulling away from the sides of the bowl.

2. Knead until smooth
Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes (or 5–6 minutes in a stand mixer) until it’s soft, elastic, and springs back when poked. This builds gluten structure, which means fluffy buns later. If the dough feels too wet, sprinkle in a little extra flour—just enough to keep it workable.

3. Let it rise
Place the dough in a lightly oiled bowl, turning it once to coat so it doesn’t dry out. Cover with a clean towel or plastic wrap and let it rise in a warm, draft-free spot until doubled in size, about 1 hour. This is where flavor and texture start to develop, so don’t rush it.

4. Shape and fill
Gently punch down the dough to release excess gas. Divide into 12 equal pieces (a kitchen scale helps keep them uniform). Roll each piece into a smooth ball and place them on a parchment-lined baking sheet, spaced slightly apart. Press a deep thumbprint in the center of each ball and spoon in a generous teaspoon of thick raspberry jam.

5. Rise again, bake, and finish
Cover the buns loosely and let them rise a second time for about 30 minutes—they should look puffier and lighter. Bake in a preheated 350°F (175°C) oven for 15–18 minutes, until golden on top. Cool completely before drizzling with raspberry icing and dusting with powdered sugar—otherwise, the icing will melt right off.

Close-up of Sweet Baked Raspberry Buns with pink icing and powdered sugar.

Tips for Perfect Sweet Baked Raspberry Buns

Use fresh yeast – Old yeast equals sad, dense buns.
Get the liquid temp right – Too hot kills yeast; too cold slows it down. Think warm bath, not scalding shower.
Don’t skip the double rise – First rise builds flavor, second rise gives you that airy texture.

Customize Your Fillings!

Raspberry is the star, but you’ve got options:

Strawberry
Blueberry
Blackberry
Apricot
Apple pie filling
Lemon curd
Nutella (because… Nutella)

Chef’s tip: Thick fillings work best—watery jams will spill over and burn.

Storage

Best enjoyed fresh—soft bread always shines on day one.
Store in an airtight container at room temp for up to 3 days.
Reheat for 10 seconds in the microwave or 5 minutes in a warm oven to bring them back to life.

Why You’ll Love Sweet Baked Raspberry Buns

Benefit	Why It Matters
No Frying Required	You get the flavor of jelly donuts without the mess, oil, or extra calories from deep frying.
Bakery-Style Softness	The double-rise yeast dough creates a pillowy, tender crumb you’d expect from a pro bakery.
Customizable Fillings	Swap raspberry for your favorite jam or spread—this recipe works with sweet or even savory fillings.
Beautiful Presentation	The glossy jam centers, pink icing drizzle, and powdered sugar finish make these perfect for parties and brunch.
Make-Ahead Friendly	You can prepare the dough the night before or freeze baked buns for quick treats later.

FAQ – Sweet Baked Raspberry Buns

Can I make the dough ahead of time?

Yes—cover and refrigerate after the first rise. Shape and fill the next day.

Can I freeze them?

Absolutely. Freeze after baking (without icing), then thaw and ice before serving.

What if I don’t have instant yeast?

Use active dry yeast, but proof it in warm milk first for about 10 minutes.

Sweet Baked Raspberry Buns Worth Baking

Sweet baked raspberry buns are the kind of treat that look fancy but are actually pretty simple once you know the steps. They’re soft, fruity, and perfect for breakfast, brunch, or “I just need something good with my coffee” moments.

Make a batch, and you’ll see—they’re the buns you’ll keep coming back to. This is the raspberry bun I want to eat.

For more recipes and baking inspiration, invite visit my page Pinterest—you’ll find plenty more sweet ideas waiting for you there.

Sweet Baked Raspberry Buns – Soft, Fluffy, and Irresistible

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What Makes Sweet Baked Raspberry Buns Special?