Mouth Watering Chocolate Raspberry Swirls

Rolls & Buns

Enjoy the delicious chocolate-raspberry flavor combo in a sweet roll. Fill dough with raspberry jam and chocolate, then topwith a smooth chocolate glaze.





12 Servings

Prep Time

01 hours

Chill Time

2 to 24 hours

Bake Time

35 to 40 minutes

Rest Time

15 minutes


  • Dough
  • 4-3/4 to 5-1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • 1-1/2 teaspoons salt
  • 3/4 cup water
  • 3/4 cup milk
  • 1/3 cup butter or margarine
  • 2 eggs
  • 2/3 cup raspberry jam
  • 1/2 cup semi-sweet chocolate chips
  • Chocolate Glaze
  • 4 (1-ounce) squares semi-sweet chocolate
  • 1/4 cup butter or margarine
  • 1/2 cup raspberries


Combine 2 cups of the flour, sugar, undissolved yeast and salt in large mixer bowl.  Heat water, milk and butter until very warm (120º to 130ºF); gradually add to blour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough of the remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.  Cover; let rest on floured surface for 10 minutes.  Roll dough to a 24 x 18-inch rectangle.

Spread dough with jam to within 1 inch of edges.  Sprinkle with  chocolate chips.  Beginning at long side of rectangle, roll up tightly as for jelly roll; pinch seams and ends to seal; cut into 12 pieces. Place pieces in greased 13 x 9-inch pan, cut sides up; flatten slightly.  Cover tightly with plastic wrap and refrigerate 2 to 24 hours.  

Remove from refrigerator. Uncover dough; let stand for 15 minutes.  Bake at 375ºF for 35 to 40 minutes or until golden brown.

Chocolate Glaze: Melt chocolate and butter together; stir until smooth.

When Raspberry Swirls are baked, remove from oven and invert onto serving tray; drizzle with Chocolate Glaze. Serve with fresh raspberries.