These Sugar Raspberry Danish Buns are soft, golden swirls of buttery dough filled with sweet-tart raspberry jam and finished with a delicate sugar glaze. They combine the richness of a classic Danish pastry with the fluffy texture of a cinnamon roll, and I love how the raspberry adds a burst of fruity brightness to every bite.
Why You’ll Love This Recipe
I love these buns because they’re the perfect mix of bakery-style indulgence and homemade charm. The dough is pillowy and soft, the raspberry filling adds color and flavor, and the sweet glaze makes them completely irresistible. They’re ideal for weekend baking, brunch spreads, or a special treat with coffee or tea. Plus, they’re surprisingly fun to make and even more fun to eat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the dough:
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All-purpose flour
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Active dry yeast
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Warm milk
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Granulated sugar
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Salt
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Butter, softened
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Egg
For the filling:
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Raspberry jam or preserves
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Fresh raspberries (optional)
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Granulated sugar
For the glaze:
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Powdered sugar
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Milk or cream
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Vanilla extract (optional)
Directions
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I start by activating the yeast in warm milk with a bit of sugar and let it sit until foamy.
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In a mixing bowl, I combine flour, salt, softened butter, the activated yeast mixture, and an egg. I knead until I get a smooth, elastic dough, then let it rise for 1–2 hours until doubled in size.
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Once risen, I roll the dough into a rectangle and spread raspberry jam evenly over the surface. I sprinkle on a bit of sugar and scatter fresh raspberries if I’m using them.
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I roll the dough up tightly from the long side, then slice into even rounds and place them in a greased baking dish or on a parchment-lined tray.
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I let the buns rise again for about 30–45 minutes while the oven preheats to 350°F (175°C).
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I bake the buns for 20–25 minutes until golden and set.
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While they cool slightly, I whisk together powdered sugar, milk, and vanilla to make a glaze and drizzle it over the warm buns.
Servings and timing
This recipe makes about 10–12 buns. It takes roughly 2 hours to rise (total), 20 minutes to bake, and about 30 minutes of active prep time—so I plan for around 3 hours start to finish.
Variations
Sometimes I use a mix of raspberry and cream cheese for a richer filling. I’ve also tried lemon zest in the dough for a citrusy touch or swapped raspberry for strawberry or apricot jam. For a nutty twist, I sprinkle slivered almonds on top before baking or into the filling before rolling.
Storage/reheating
I store the buns in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4. To reheat, I warm them in the oven or microwave until soft and warm. They also freeze well—I just let them cool completely, freeze individually, and reheat when I’m ready to enjoy.
FAQs
Can I use store-bought dough?
Yes, I’ve used pre-made sweet dough or even crescent roll dough in a pinch. The homemade version is fluffier, but the shortcut works.
Can I make these the night before?
Yes, I shape the buns and place them in the pan, then cover and refrigerate overnight. I let them come to room temperature and rise slightly before baking in the morning.
Can I use frozen raspberries?
I can, but I thaw and drain them well first to avoid excess moisture in the filling.
Do I need to use raspberry jam and fresh raspberries?
No, the jam alone is enough for flavor and texture, but I like the burst of fruit that the fresh berries add.
What’s the best way to glaze them?
I drizzle the glaze while the buns are still slightly warm so it melts into the swirls a little, creating that perfect sticky-sweet finish.
Conclusion
Sugar Raspberry Danish Buns are a sweet, bakery-style treat that brings a little luxury to the everyday. I love how they’re soft, fruity, and just the right amount of sweet. Whether I’m baking for a brunch, a weekend treat, or simply to enjoy with coffee, these buns always bring a bit of joy to the table.
