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A sourdough raspberry roll wreath on a baking sheet.

Sourdough Raspberry Roll Wreath

This Cinnamon roll wreath is made with sourdough starter, filled with a sweet raspberry filling, and topped with a rich cream cheese frosting. It is an impressive looking dessert that is actually super easy to make. You will love bringing this sourdough raspberry roll wreath to your next brunch or holiday event.

A sourdough raspberry roll wreath with raspberries around it.

Why I Love This Recipe

This recipe is the same as my sourdough raspberry rolls, but prettier. It is one of the most popular recipes on my blog and one of the most requested by my family, and for good reason! It is so delicious!

This sourdough raspberry roll is incredibly impressive looking, but it is actually very easy to make. If you have made sourdough cinnamon rolls before, making this recipe will be a breeze.

Enriched doughs, like this one, are very forgiving on rise times, so there is room for error. The entire recipe is a forgiving and easy, and I’ve also included a sample bakers schedule to make it that much easier!

Using Your Sourdough Starter

What is Sourdough Starter? This sourdough raspberry roll wreath uses sourdough starter to rise instead of traditional bakers yeast. If you’re not sure what sourdough starter is, check out my How to Make a Sourdough Starter post to learn all about it.

For this sourdough roll wreath recipe use your sourdough starter when it is at its peak. When is that? Each sourdough starter will behave differently, so learn your starter to know for sure its ready to bake with.

As a general rule of thumb most starters will peak about 8-16 hours after their last feeding. When your starter is at its peak it will have at least doubled in size, be light, airy, and filled with bubbles.

Still not sure? Try a float test. To float your starter drop a spoonful into a glass of water to see if it floats. If it does your starter is mature and ready to bake with!

Tips and Tools

Plan Ahead: Sourdough baked goods have a long rise time. Take a look at my Sample Bakers Schedule before you begin so you have a better idea on when to begin and how to plan ahead.

Tools I Recommend

For this recipe I find the following tools quite handy (Amazon affiliate links):

Measure Your Ingredients Correctly

It can be easy to add too much flour to the dough when measuring in cups, leaving you with a dry and dense loaf. For best results this recipe is written in gram conversions.

Grams measurements ensure consistent results each time you make this recipe. If you don’t have a scale to weigh your ingredients, this is one I recommend.

Can I Cold Proof?

For best results I recommend performing second rise at room temperature. If you are strapped on time, and need to bake later, you can cold proof your wreath in the refrigerator after shaping for up to 24 hours.

Bring the wreath out of the fridge before you plan to bake and allow it to finish second rise. Note that cold proofing will give your finished wreath a more sour flavor.

A sourdough raspberry roll wreath with raspberries around it.

Sample Bakers Timeline

Sourdough baked goods have a long rise time. To make your life a whole lot easier I have included this sample bakers timeline to give you a better idea on when to start and how to plan ahead.

8 PM (day 1): Mix the dough together and cover to rest.

8:30 PM (day 1): Knead the dough, and cover for bulk ferment.

8 AM (day 2): Assemble the sourdough raspberry roll wreath.

8:30 AM (day 2): Cover for second rise.

11:30 AM (day 2): Bake the sourdough raspberry roll wreath.

12 PM (day 2): Cool at room temperature on a cooking rack.

1 PM (day 2): Frost and serve or store.

A sourdough raspberry roll wreath on a baking sheet.

Sourdough Raspberry Roll Wreath

4.2 from 31 votes
Recipe by Samantha Citro
Course: Sourdough Recipes, Sweet Recipes, Sweet Roll RecipesCuisine: AmericanDifficulty: Medium


Cooking time


Total time



This Sourdough raspberry roll wreath is impressive looking, but actually very easy to make. It’s prefect for any event!


  • The Dough
  • 200 g milk

  • 75 g sourdough starter

  • 75 g granulated sugar

  • 1 large egg

  • 450 g bread flour

  • 5 g salt

  • 8 tbs unsalted butter

  • The Filling
  • 2 cups frozen raspberries

  • 1/2 cup granulated sugar

  • 2 tbs cornstarch

  • The Frosting
  • 3 tbs unsalted butter, room temperature

  • 2 oz cream cheese, softened

  • 1 cup powdered sugar

  • 1/4 cup milk


  • Mix the Dough
  • In a large bowl, whisk together the active sourdough starter and milk until the starter is fully dissolved. Next, whisk in the sugar and egg until well incorporated.
  • Sift the flour and salt into the bowl, stirring until a shaggy dough begins to form. Then, add the room temperature butter, mixing either by hand or with a stand mixer until fully incorporated. It is important to use room temperature butter or this step will be difficult. You can test the butter’s softness by pressing your finger into it. If you can easily push all the way through without resistance, then the butter is ready.
  • Strengthen the Dough
  • After mixing, cover the dough with a damp cloth and allow it to rest for 20 minutes allowing the flour to fully absorb all the liquid.
  • Uncover the dough and knead it on medium speed with a dough hook attachment for approximately 12 minutes. The dough is ready when it becomes smooth and pulls away from the sides of the bowl. If working without a stand mixer strengthen knead the dough by hand for the same amount of time.
  • Bulk Fermentation
  • Cover the bowl with a damp cloth to bulk ferment the dough at 71°F(21°C) for 10-12 hours, or overnight. The dough will need to rise until it is double its original size. It’s important to note that rise times can vary based on the temperature in your home, so adjust the time accordingly.
  • Make the Wreath
  • Add the frozen raspberries, sugar, and cornstarch to a small bowl. Use a fork to mix everything together, and break the raspberries into small pieces no bigger than a pea. Set the bowl aside. If Using fresh raspberries, double the amount of cornstarch.
  • Before turning out the dough, lightly dust your work surface with flour. Gently pat the dough into a square shape and use a floured rolling pin to roll it out into a 15″x15″ rectangle.
  • Spread the prepared raspberry filling mixture evenly over the sheet of sweet dough, leaving a one-inch margin along the length of the dough. This margin will help to seal the rolls when you roll up the dough.
  • Once the filling is spread, roll dough up tightly into a log. Start with the end opposite of the margin and roll inwards applying a gentle pressure. Lightly wet the margin with water before sealing the dough. Allow the roll to rest, seam side down, for a minute to ensure a tight seal.
  • Using a non-serrated knife cut 15-16 1″ rolls, only cutting 3/4 through so they are all still connected at the bottom.
  • Transfer the log to a parchment lined pizza pan, and shape it into a circle with the rolls facing outward so that both ends meet.
  • Turn each roll on its side, with it slightly overlapping the last, until all the rolls are facing upwards and tilted in the same direction.
  • Second Rise
  • Allow the wreath to rise at a temperature of around 71°F (21°C) for two to three hours. During this second rise, the rolls will increase in size and become visibly poofy. It’s important to note that rise times can vary based on the temperature in your home, so adjust the time accordingly. See notes for a way to speed up second rise times.
  • Bake
  • Position your wreath on the center rack of a 350°F (177°C) preheated oven and bake for 30-35 minutes.
  • While the wreath is baking, prepare the frosting. In a medium sized bowl, beat together the butter, cream cheese, powdered sugar, and milk until you achieve a creamy lump-free frosting. Add more or less milk as needed to achieve your desired consistency.
  • Once out of the oven allow the sourdough raspberry roll wreath to cool for 15 minutes before frosting. Serve and enjoy!


  • Plan Ahead: Sourdough baked goods have a long rise time. Take a look at my Sample Bakers Schedule before you begin so you have a better idea on when to begin and how to plan ahead.
  • Speed up Second Rise: For a quicker second rise, preheat your oven and place your pan on top of the stove. The heat the oven gives off will allow your wreath to rise much quicker.
  • Tools I Recommend (Amazon affiliate links)Stand Mixer | Food Scale | Rolling Pin | Pizza Pan

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  1. Can this be made with a jam instead of frozen berries?

    • It absolutely could!

      • My dough was so sticky it kept breaking and I couldn’t roll it let alone turn it into a wreath. I followed step by step and I am well versed in sourdough, so can you help me figure out what went wrong?

        • Thanks for reaching out Jillian. This is a very enriched dough and should be quite slack, but it shouldn’t be breaking on you. Is it at all possible the dough overproofed or that there could have been an error with your scale when making the dough?

  2. PLEASE make your printable recipes with a picture of the finished product at the top!!! It makes it sooo much easier to find recipes when flipping through my recipe book! Plus they just look more enticing to make when they have a picture with the recipe IMO.

  3. Can I freeze this after baking to enjoy another day?

  4. I am making this for Christmas morning! I am new to sourdough so I am preparing! Oh my gosh this looks so yummy! My family can’t wait. Thank you for posting.

  5. I used frozen raspberries as suggested. When waiting on a second rise, a bunch of raspberry juice seeped out all over the pan. The dough was just sitting in a puddle of juice. Is there anyway to prevent this? I used the suggested amount of cornstarch. I switched pans before baking so the juices wouldn’t burn to the bottom of the pan.

    • Hey Brittany! Raspberries produce a lot of liquid so this is normal. I suggest leaving the rolls in the same pan and baking, as most of the juice produced during second rise will get soaked back up into the dough. If your still not liking the results you could always try adjusting the amount of cornstarch. Hope this helps!

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