Bakewell Sweet Rolls – Soft, fluffy rolls filled with raspberry jam and packed with almond flavour, then topped with a sweet almond cream cheese icing. So simple, so good!
If you love the classic flavours of a Bakewell tart, you’re going to adore these Bakewell Sweet Rolls.
With soft, fluffy almond-infused dough, a swirl of sweet raspberry jam, and a rich almond cream cheese icing on top, these rolls are everything you love about the traditional dessert—wrapped up in the cosy form of a sweet roll.
They’re perfect for brunch, a weekend bake, or just because you’re craving something fruity, buttery, and a little bit special. Plus, they’re easier to make than you’d think, and guaranteed to impress anyone lucky enough to grab a bite.
Let’s get baking!
Looking for more Bakewell recipes? Check out my Bakewell Tart, Bakewell Muffins, and my Iced Bakewell Tart Tray Bake.
Why you’ll love it
Ingredients you’ll need
For the dough:
- Whole milk: Activates the yeast and adds moisture, creating a soft and tender dough.
- Granulated sugar: Feeds the yeast and adds a touch of sweetness to the dough.
- Dry active yeast: The rising power behind these rolls—giving you that beautiful, fluffy texture.
- Unsalted butter: Adds richness and helps keep the dough soft and buttery.
- Eggs + egg yolk: Enrich the dough with fat and structure, making it extra soft and tender.
- Almond extract: Adds that signature Bakewell flavour—sweet, nutty, and aromatic.
- Bread flour: High in protein, bread flour gives the rolls their chewy, structured texture while staying light.
- Ground almonds: Adds subtle almond flavour and moisture to the dough, giving it a unique Bakewell-inspired richness.
- Salt: Enhances all the flavours and balances the sweetness.
For the filling:
- Seedless raspberry jam: A bright, fruity layer that brings a classic Bakewell twist to every bite.
For the icing:
- Cream cheese: Gives the icing a creamy, tangy base that pairs perfectly with the sweet almond and jam flavours.
- Unsalted butter: Adds richness and smoothness to the icing.
- Icing/powdered sugar: Sweetens the icing and gives it that light, fluffy texture.
- Almond extract: A final touch of almond flavour in the icing to tie everything together.
Find the measurements and full recipe below!
How to make
Bakewell Sweet Rolls
In a large measuring jug, stir together the milk, sugar, and yeast. Set aside and allow the yeast to foam and bubble up – about 5 minutes.
In a large mixing bowl, add the milk mixture, butter, eggs, egg yolk, and almond extract, and whisk until combined.
Add the flour and ground almonds, and mix until a sticky dough forms.
Transfer the dough to a well floured surface and knead for about 5 minutes until smooth, elastic, and tacky. Your hand will stick to the dough when kneading, but should come off completely clean.
Place the dough into a lightly greased large bowl, cover with clingfilm or a tea towel, and leave to rise in a warm place for 1 hour, or until doubled in size.
Once the dough has doubled in size, gently deflate with your fist and transfer to a well floured surface.
Roll out to a large rectangle, about 1/4-inch thick, making sure the long side is facing towards you. Slice off the edges to make a 12 x 18 inch rectangle.
Spread the jam all over the dough.
Using a pizza cutter, cut the dough into twelve 1.5-inch-wide strips. Roll up each strip and place them into a greased 9×13-inch baking pan.
Cover with clingfilm or a tea towel, and leave to rise again in a warm place for 30 minutes.
Preheat the oven to 180C/160C Fan/350F/Gas 4.
Remove the clingfilm/tea towel and bake the rolls for 30 – 35 minutes, or until golden brown on top and the internal temperature of the rolls reach 88C – 93C (190F – 200F).
Allow to cool in the pan on a wire rack whilst preparing the topping.
In a medium mixing bowl, mix together the cream cheese and butter until combined.
Add the icing sugar and almond extract, and mix until smooth and combined. Add more icing sugar if too runny for your liking.
Spread the icing evenly over the rolls. Serve warm and enjoy!
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Substitutions & variations
- Dry active yeast → instant yeast: You can use the same amount of instant yeast; just skip the blooming step and mix it straight into the dry ingredients.
- Bread flour → plain/all-purpose flour: Plain/all-purpose flour can be used in a pinch. The rolls may be slightly less chewy but still soft and delicious.
- Ground almonds → almond flour or omit: Almond flour is a perfect substitute. If needed, you can omit them entirely.
- Raspberry jam → strawberry, cherry, or apricot jam: Swap for your favourite jam or whatever you have on hand. Just make sure it’s smooth and spreadable.
- Vegan Bakewell sweet rolls: Use plant-based milk, vegan butter, and flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg) with dairy-free cream cheese for the icing.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Leftovers & storage
Storage: Leftovers can be stored, covered tightly, in the fridge for up to 5 days. Baked rolls also freeze well for up to 3 months. Thaw overnight in the fridge. If desired, warm up before serving.
Make ahead: Cut into strips, roll up, and place into the prepared pan as instructed, then cover with clingfilm and refrigerate overnight. In the morning, let the rolls rise in a warm place for 30 minutes before baking.
Recipe FAQs
Yes! You can substitute instant yeast in the same amount. Since instant yeast doesn’t need to be activated, you can skip the proofing step and mix it directly with the flour.
A slightly tacky dough is okay, but it shouldn’t be too sticky to handle. Add a little flour (1 tablespoon at a time) until it’s smooth and manageable.
Your yeast might be expired or the milk too hot (which kills the yeast). Make sure the milk is around 43°C/110°F. The dough also needs enough time to rise in a warm environment.
Absolutely! Slivered almonds on top or a few dried raspberries rolled inside can add texture and flair without straying from the Bakewell theme.
Did You Make This Recipe?
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Originally Published: October, 2016 | Updated: April, 2025
Bakewell Sweet Rolls
Ingredients
For the Dough
- 1 ½ cups (360ml) whole milk, warmed to 43C/110F
- ½ cup (100g) granulated sugar
- 4 ½ teaspoons (14g or 2 sachets) dry active yeast
- ½ cup (115g) unsalted butter, melted and cooled
- 2 large eggs + 1 large egg yolk, room temperature
- 2 teaspoons almond extract
- 6 ¼ cups (780g) bread flour
- ½ cup (60g) ground almonds
- ¾ teaspoon salt
For the Filling
- 7 oz (200g) seedless raspberry jam
For the Icing
- 4 oz (113g) cream cheese, softened
- 2 tablespoons (28g) unsalted butter, melted
- 1 cup (125g) icing/powdered sugar
- 1 teaspoon almond extract
Instructions
For the Dough
- In a large measuring jug, stir together the milk, sugar, and yeast. Set aside and allow the yeast to foam and bubble up – about 10 minutes.
- In a large mixing bowl, add the milk mixture, butter, eggs, egg yolk, and almond extract, and whisk until combined.
- Add the flour and ground almonds, and mix until a sticky dough forms.
- Transfer the dough to a well floured surface and knead for about 5 minutes until smooth, elastic, and tacky. Your hand will stick to the dough when kneading, but should come off completely clean.
- NOTE: If the dough gets too sticky to knead, sprinkle 1 teaspoon of flour at a time onto the dough or work surface until it becomes more manageable. Do NOT add more flour than you need because this will result in dry, dense rolls.
- Place the dough into a lightly greased large bowl, cover with clingfilm or a tea towel, and leave to rise in a warm place for 1 hour, or until doubled in size.
- TIP: Preheat the oven to 43C/110F. Once heated, turn the oven off. Place the covered dough inside, and allow to rise in this warm environment.
For the Filling
- Once the dough has doubled in size, gently deflate with your fist and transfer to a well floured surface.
- Roll out to a large rectangle, about 1/4-inch thick, making sure the long side is facing towards you. Slice off the edges to make a 12 x 18 inch rectangle.
- Spread the jam all over the dough.
- Using a pizza cutter, cut the dough into twelve 1.5-inch-wide strips. Roll up each strip and place them into a greased 9×13-inch baking pan.
- Cover with clingfilm or a tea towel, and leave to rise again in a warm place for 30 minutes.
- Preheat the oven to 180C/160C Fan/350F/Gas 4.
- Remove the clingfilm/tea towel and bake the rolls for 30 – 35 minutes, or until golden brown on top and the internal temperature of the rolls reach 88C – 93C (190F – 200F).
- Allow to cool in the pan on a wire rack whilst preparing the topping.
For the Icing
- In a medium mixing bowl, mix together the cream cheese and butter until combined.
- Add the icing sugar and almond extract, and mix until smooth and combined. Add more icing sugar if too runny for your liking.
- Spread the icing evenly over the rolls. Serve warm and enjoy!
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
I was happily surprised that this recipe turned out so well. It was my first Bakewell bake of any type. I made it exactly as written and I would not change anything. I originally thought that two teaspoons of almond flavoring in the dough was too much, but I was wrong. The raspberry jam was a perfect filling. Thank you for sharing your recipe.
Hey. Can I use another jam flavor in place of raspberry?
Yes you can 🙂
Hi Marsha, is there a substitute for ground almonds?
Almond flour is a perfect substitute. If needed, you can omit them entirely.
These are just gorgeous, Marsha! Love the almond glaze and raspberry filling!
Thanks, Kelly!
Love that you can make these the night before! I’m to lazy to do it in the morning. YUM!
Thanks, Julie! It really does make it easier to just have to bake them in the morning 🙂
I’ve never had a bakewell tart before but now I think I might have to try! These rolls look incredible!
Thanks, Miranda!
what a marvelous idea, and man, they look perfect! i’m sure they don’t even need that glaze, but it’s welcome in my mouth too. 🙂
Thanks, Grace! 🙂
Soooooo yummy Marsha!!! I just can’t take my eyes off the Plate. Drooling 🙂
Thanks, Puja! 🙂
But seriously, breakfast does not get better than this!! These are the most perfect rolls I’ve seen, like EVER, Marsha! So beautiful, so perfect. 🙂 And the color of that raspberry filling is just everything. Pinning, of course! Hope you have a fantastic this weekend! xo
Thanks, Demeter! You too! 🙂
These Bakewell sweet rolls look divine, Marsha! Love how you’ve combined the distinctive Bakewell flavours of almond and jam into these. The almond glaze sounds so good! These would be the perfect weekend treat for breakfast or brunch! 🙂
Thanks, Jess! 🙂