There’s something absolutely magical about a warm, pillowy soft bun, oozing with a fruity jam filling and slathered in creamy frosting. It’s the kind of treat that instantly lifts your mood, whether you’re enjoying it as a cozy breakfast, an afternoon snack, or a late-night indulgence. These Jammin’ Raspberry Buns are a delightful twist on classic cinnamon rolls, swapping out the spiced filling for a sweet, slightly tart raspberry jam that bursts with flavor in every bite.

The secret to their incredibly soft, feathery texture lies in the Tangzhong method—a Japanese baking technique that involves cooking a small portion of the flour and liquid before incorporating it into the dough. This extra step may sound fancy, but trust me, it’s worth it! It locks in moisture, ensuring your buns stay soft and fluffy for longer.

If you’re a fan of bakery-style treats but want to try making them at home, this recipe is a great place to start. The dough is easy to work with, the filling is just two ingredients, and the cream cheese frosting takes these buns to next-level deliciousness. Whether you’re making them for a weekend brunch or just because (highly recommended!), these raspberry buns are sure to become a new favorite.

Why You’ll Love These Jammin’ Raspberry Buns

Soft and Fluffy Dough: The Tangzhong method keeps these buns super tender and moist.
Jam-Filled Goodness: Raspberry jam adds a fruity sweetness that pairs perfectly with the rich dough.
Easy to Make: The dough is forgiving, and the filling requires only two ingredients.
Cream Cheese Frosting: Smooth, tangy, and lightly sweetened—just the right finishing touch.
Make-Ahead Friendly: You can prep the dough the night before and bake fresh in the morning!

Recipe Details

Prep Time: 30 minutes
Bake Time: 18-20 minutes
Total Time: 13 hours 50 minutes (including proofing)
Yield: 10 buns

Ingredients

Tangzhong (Starter)

3 tbsp (43g) water
3 tbsp (43g) milk (whole preferred)
½ cup (15g) freeze-dried raspberries (crushed and sifted)
2 tbsp (15g) bread flour

Dough

½ cup (113g) cold whole milk
2 ½ cups (300g) bread flour
4 tbsp (57g) unsalted butter (melted and cooled)
¼ cup (50g) granulated sugar
1 large egg
2 tbsp (14g) dry milk powder
1 tbsp (9g) instant yeast
1 tsp salt
Zest of ½ lemon

Filling

¼ cup (85g) raspberry jam
1 tbsp bread flour

Topping (Cream Cheese Frosting)

3 oz (85g) cream cheese (softened)
2 tbsp (28g) unsalted butter (softened)
¾ cup + 2 tbsp (99g) confectioners’ sugar
2 tbsp freeze-dried raspberries (crushed and sifted)
¼ tsp vanilla extract
Zest of ½ lemon

Step-by-Step Instructions

1. Make the Tangzhong Starter

In a small saucepan, whisk together the water, milk, freeze-dried raspberry powder, and flour until smooth.
Place over low heat and cook, whisking constantly, until it thickens into a paste-like consistency (about 3-5 minutes).
Transfer to the bowl of a stand mixer and let it cool slightly before adding other ingredients.

2. Prepare the Dough

Pour the cold milk over the cooled tangzhong to help bring down its temperature.
Add the flour, melted butter, sugar, egg, dry milk powder, yeast, salt, and lemon zest to the bowl.
Using the dough hook attachment, mix on medium-low speed for 10 minutes, until the dough is smooth and elastic.
Shape the dough into a ball and place it in a greased bowl, covering it with plastic wrap.
Let the dough rise at room temperature for 1.5-2 hours, or until doubled in size. For a make-ahead option, refrigerate overnight.

3. Make the Filling

In a small bowl, mix together the raspberry jam and flour. The flour helps absorb excess moisture, keeping the filling from being too runny.

4. Assemble the Buns

Roll the dough into a 10” x 13” rectangle (about ¼” thick) on a lightly floured surface.
Spread the raspberry jam mixture evenly over the dough, leaving a ½” border along one edge.
Carefully roll the dough into a tight log (about 15” long), being mindful not to squeeze out the filling.
Using a serrated knife or unflavored dental floss, cut the log into ten 1 ½” pieces.
Place the buns cut-side up in two greased 8” round pans.

5. Bake the Buns

Preheat the oven to 350°F (175°C).
Cover the buns with plastic wrap and let them rise for 25-35 minutes, until puffy but not quite doubled in size.
Bake for 18-20 minutes, or until the tops are golden brown and an inserted thermometer reads 190°F.
Let the buns cool in the pan for 10-15 minutes before frosting.

6. Make the Cream Cheese Frosting

Beat the cream cheese in a mixing bowl until smooth.
Add the butter and continue mixing until well combined.
Gradually sift in the confectioners’ sugar and freeze-dried raspberry powder, mixing until fluffy.
Stir in the vanilla extract and lemon zest.
Spread over the warm buns and enjoy!

How to Serve These Jammin’ Raspberry Buns

Fresh and Warm: Best enjoyed fresh out of the oven with gooey frosting.
With a Cup of Tea: Pairs beautifully with black tea or chamomile.
Dusted with Extra Sugar: For an extra touch of sweetness, dust with powdered sugar before serving.

Storage and Freezing Tips

Store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, warm buns in the microwave for 15-20 seconds or in a 350°F oven for 5 minutes.
To freeze, wrap unfrosted buns individually in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months.

Helpful Tips

Choose the Right Jam: Use a high-quality raspberry jam for the best flavor. Bonne Maman Raspberry Preserves is a great option.
Use Dental Floss to Cut: This prevents squishing the dough and ensures evenly shaped buns.
Don’t Overbake: The buns should be golden brown but still soft inside—use a thermometer if unsure!

Recipe Variations

Blueberry Version: Swap out the raspberry jam for blueberry preserves.
Chocolate Raspberry Buns: Add mini chocolate chips to the filling for a decadent twist.
Glazed Buns: Skip the cream cheese frosting and drizzle with a simple powdered sugar glaze instead.

FAQs – Jammin’ Raspberry Buns

1. What is the Tangzhong method, and why is it used in this recipe?

The Tangzhong method involves cooking a small portion of flour and liquid into a paste before adding it to the dough. This technique helps retain moisture, resulting in softer, fluffier buns that stay fresh longer.

2. Can I make these raspberry buns ahead of time?

Yes! After the first rise, you can refrigerate the dough overnight. The next morning, roll it out, add the filling, shape the buns, and proceed with the second rise before baking.

3. Can I use frozen raspberries instead of raspberry jam?

You can, but frozen raspberries contain a lot of moisture, which could make the buns soggy. If using frozen raspberries, mix them with sugar and cornstarch, then cook them down into a thicker jam-like consistency before spreading on the dough.

4. How do I get evenly sized buns?

For the most uniform buns, use a ruler to measure and mark equal sections before slicing. A serrated knife or unflavored dental floss also helps cut cleanly without squishing the dough.

5. Can I use store-bought dough instead of making it from scratch?

Yes, you can use store-bought sweet roll or brioche dough for convenience. However, making the dough from scratch ensures the best soft and airy texture.

6. What other fillings can I use?

You can swap the raspberry jam for:

Strawberry jam for a classic fruit flavor
Nutella or chocolate spread for a rich and decadent version
Cinnamon sugar butter for a more traditional roll

7. How do I store leftover raspberry buns?

Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm them up in the microwave for 15-20 seconds before serving.

8. Can I freeze these buns?

Yes! Freeze unfrosted buns by wrapping them individually in plastic wrap and placing them in a freezer bag. They can be frozen for up to 3 months. Thaw and warm in the oven at 350°F (175°C) for 5-7 minutes before frosting.

Final Thoughts

These Jammin’ Raspberry Buns are soft, fluffy, and bursting with fruity flavor. The Tangzhong method guarantees a bakery-quality texture, while the raspberry jam filling and cream cheese frosting add the perfect balance of sweet and tangy. Whether you’re making them for a special occasion or a weekend treat, they are sure to be a hit. Try them out and let me know what you think—happy baking!