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Rainbow Sherbet Sweet Rolls

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These Rainbow Sherbet Sweet Rolls have a sherbet infused dough, rainbow sherbet pastry cream, all topped with rainbow sherbet icing.

A slice of rainbow sherbet sweet roll is placed on a colorful, swirled surface that resembles melted rainbow sherbet in pastel shades of pink, orange, and mint green. The roll displays soft, airy layers of pink and green dough with a light golden crust and a touch of white glaze on top. Beside it lies a metal ice cream scoop with red handles, partially resting on the creamy, marbled background, adding a playful, dessert-themed touch to the composition.

These Rainbow Sherbet Sweet Rolls are my first submission for this year’s Summer Dessert Week!

Thanks to Angie at Big Bear’s Wife for putting it on each year!

My love affair with rainbow sherbet has been going strong since my childhood.

Rainbow sherbet is a nostalgic, fruity frozen treat that’s as vibrant in flavor as it is in color.

Made by combining tangy fruit juices, typically orange, raspberry, and lime.

It has a small amount of dairy, it offers a lighter, more refreshing experience than traditional ice cream.

It just always says summer to me which is why I chose it to kick off Summer Dessert Week.

I have made quite a few rainbow sherbet flavored things over the years.

Including jello shots, jello molds, cocktails, cake, and cookies…two of which were made for Summer Dessert Week.

I did use food coloring in these but you don’t have to.

It doesn’t effect the taste of the rolls at all.

Totally up to you.

But then again, rainbow sherbet usually has food coloring in it as well. 🙂

Hope you enjoy this week, as I have a new recipe for each day!

A close-up image of a single rainbow sherbet sweet roll sliced in half, standing upright on a light surface. The interior reveals vibrant, swirled layers of green and pink dough, tightly rolled in a spiral pattern. The outer edge is golden brown with a slightly crisp texture, while the top is lightly coated with a thin layer of glossy white glaze. The colorful interior contrasts sharply with the neutral background, highlighting the soft, fluffy texture of the sweet roll.

Ingredient Highlights For the Dough:

Rainbow Sherbet
What it is: A fruity, tangy frozen dessert made with fruit juice and dairy.
Why it’s important: Acts as a flavorful and slightly acidic liquid to activate the yeast and infuse the dough with subtle fruit notes.

Active Dry Yeast:
What it is: A leavening agent made of living microorganisms.
Why it’s important: Makes the dough rise, resulting in light, fluffy rolls.

Granulated Sugar:
What it is: Standard white sugar.
Why it’s important: Feeds the yeast during activation to help it bloom.

Full Fat Buttermilk:
What it is: Cultured dairy product with a tangy flavor.
Why it’s important: Adds moisture and tenderness to the dough.

Salt:
What it is: Enhances flavor.
Why it’s important: Balances sweetness and strengthens gluten development.

Unsalted Butter:
What it is: Regular butter made from cream, but without any added salt.
Why it’s important: Contributes to the dough’s richness, softness, and flavor.

Bread Flour:
What it is: High-protein flour.
Why it’s important: Creates strong gluten structure for a chewy, tender roll.

Orange, Pink, and Green food coloring (optional)
What it is: Gel or liquid coloring agents.
Why it’s important: Creates the signature rainbow sherbet swirl effect.

Three rainbow sherbet sweet rolls are displayed on a light surface. The rolls have a swirled, multicolored dough in shades of green, pink, and orange, with a generous coating of white glaze dripping down the sides. The glaze has a glossy finish, and the vibrant colors of the rolls peek through beneath it. The rolls are arranged in a casual cluster, with one prominently in the foreground and two slightly blurred in the background.

Ingredient Highlights for Pastry Cream and Icing:

Rainbow Sherbet:
Why it’s important: Adds fruity flavor to the cream filling.

Heavy Cream:
What it is: High fat dairy cream.
Why it’s important: Makes the pastry cream rich and velvety.

Egg Yolks:
What they are: The yellow part of the egg.
Why they’re important: Thicken and enrich the custard.

Cornstarch:
What it is: A thickening agent.
Why it’s important: Gives the pastry cream its body and texture.

Powdered Sugar:
What it is: Finely ground sugar mixed with cornstarch.
Why it’s important: Creates a smooth, sweet icing.

Orange, Pink, and Green food coloring (optional)
Why it’s important: Enhances the sherbet inspired look of the icing if the melted sherbet colors are too subtle.

A rainbow sherbet sweet roll is cut in half and placed on a light surface, revealing its vibrant interior. The swirled dough features bright pink and green colors in a marbled pattern, with a soft, fluffy texture. A thin layer of white glaze coats the outer surface of the roll, slightly dripping along the edges. The cross-section showcases the intricate spiral layers of the sweet, colorful pastry.

Sweet Roll vs. Cinnamon Roll: What’s the Difference?

If you’ve ever found yourself standing in the bakery aisle, drooling over swirls of fluffy dough and wondering whether you’re craving a cinnamon roll or some other sweet roll variation…you’re not alone. These two delicious treats are close cousins, but there are a few key differences that set them apart. Let’s break it down.

What Is a Sweet Roll?

A sweet roll is a general term for any soft, enriched yeast dough that’s sweetened and often rolled, filled, or topped with delicious extras.

Sweet rolls can be flavored with everything from fruit and nuts to custards, creams, or colorful surprises like rainbow sherbet.

They’re often finished with a glaze, frosting, or streusel topping…but not always.

What Is a Cinnamon Roll?

A cinnamon roll is a specific type of sweet roll…the classic.

Made by spreading a mixture of butter, cinnamon, and sugar over rolled dough, then spiraling it into that unmistakable swirl, cinnamon rolls are beloved for their gooey, spiced interior and rich cream cheese or vanilla glaze on top.

It’s all about that comforting cinnamon flavor.

A vibrant slice of a rainbow sherbet sweet roll rests on a colorful, swirled background that resembles melted rainbow sherbet ice cream in shades of pink, orange, and mint green. The roll features vivid pink and green layers of fluffy dough with a lightly crisp, golden-brown edge and a hint of white glaze. A shiny metal ice cream scoop lies just behind the roll, partially resting on the creamy surface, enhancing the playful, dessert-inspired theme of the composition.

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 10 spectacular bloggers/ blogs creating some of the best summer desserts this week and sharing the recipes! We will be sharing our recipes on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek

We hope you’ll find some new favorite recipes this week and have fun with us as we celebrate summer!

A close-up image of a rainbow sherbet sweet roll sliced in half, revealing vibrant swirls of pink and green dough inside. The interior has a soft, fluffy texture with defined spiral layers, while the outer edge is lightly golden brown. A thin layer of white glaze coats the top, slightly melting over the edges. One half stands upright, displaying its colorful cross-section, while the other lies slightly blurred in the foreground. The background is a clean, light surface, emphasizing the bright colors of the roll.

Want More Sweet Roll Recipes?

Lemon Meringue Pie Sweet Rolls

Peanut Butter and Jelly Sugared Buns

Bourbon Brown Sugar Caramel Peach Sweet Rolls

Salted Caramel Apple Sweet Rolls

Prosecco Strawberry Sugared Buns

Rainbow Sherbet Sweet Rolls

Rainbow Sherbet Sweet Rolls

Ingredients

  • For the Sweet Roll Dough:
  • 1/2 cup melted rainbow sherbet, heated to 110 - 115F
  • 1 TBSP active dry yeast (I used Red Star Yeast Platinum)
  • 1/2 tsp granulated sugar
  • 1/2 cup full fat buttermilk, at room temperature
  • 1/2 cup plus granulated sugar
  • 2 large eggs
  • 1 tsp. salt
  • 1/2 tsp. vanilla extract
  • 6 TBSP unsalted butter, melted and slightly cooled
  • 3 1/2 - 4 cups bread flour
  • orange, pink, and green food coloring (optional)
  • For the Pastry Cream:
  • 1/2 cup melted rainbow sherbet
  • 1/2 cup heavy cream
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 1/8 cup corn starch
  • Pinch of salt
  • For the Icing:
  • 1/2 cup orange sherbet (melted)
  • 1/2 cup lime sherbet (melted)
  • 1/2 cup raspberry sherbet (melted)
  • 4 1/2 cups powdered sugar, divided
  • orange, pink, and green food coloring if desired

Instructions

  1. For the Dough:
  2. Using a stand mixer with the paddle attachment add the yeast, warm rainbow sherbet, and 1/2 tsp. granulated sugar.
  3. Let rest for 5-10 minutes to proof…the batter will puff up. If it does not then your yeast is bad and rolls won’t rise so best to throw out and start again with different yeast.
  4. Add in the 1/2 cup buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla, and melted butter and mix until fully combined.
  5. Add in 2 1/2 cups of the flour and mix until fully combined.
  6. Switch to a hook attachment then add another 1 cup flour. Knead mixture until combined.
  7. Continue to knead on low speed about 5 - 6 minutes while adding a little more flour as needed to reach a soft and moist dough (Dough shouldn't stick to the sides of the bowl but does stick to the bottom).
  8. If using food coloring, divide the dough evenly into three seperate pieces. Wearing food safe gloves (or your hands if you don't mind getting stained with food coloring) color one dough piece orange, one pink, and one green.
  9. Transfer dough to an oiled bowl, cover with plastic wrap (I find press and seal works best)  and let rise in a warm place until doubled in volume, about 1 1/2 hours.
  10. Punch dough down.
  11. Dust a working surface lightly with flour and turn dough out onto surface.
  12. Sprinkle top of dough with a little flour then roll dough out into an 20 by 18-inch rectangle.
  13. For the pastry cream:
  14. In a saucepan, combine the melted rainbow sherbet and heavy cream. Bring to a simmer.
  15. In the bowl of a stand mixer fit with the whisk attachment, combine the egg yolks, sugar, corn starch, and salt. Whisk on high until light and fluffy.
  16. Turn the mixer speed to medium and carefully pour the hot milk/cream mixture down the sides of the bowl into the egg yolk mixture. Whisk until fully combined.
  17. Transfer the custard back to the saucepan, scraping the sides of the bowl to get all the cornstarch into the saucepan. Whisk over medium/low heat until the mixture thickens, to the consistency of mayo.
  18. Transfer to a large bowl. Cover with plastic wrap, making sure that the wrap touches the surface of the cream to keep a skin from forming.
  19. Refrigerate until cold, about 2 hours.
  20. For the icing:
  21. Divide the sherbets into three bowls. One for each flavor.
  22. If using food dye, add orange to the orange sherbet, pink to the raspberry sherbet, and green to the lime sherbet and mix.
  23. Add 1 1/2 cups powdered sugar to each bowl. Whisk each bowl until smooth. If you want your icing thicker you can add more powdered sugar.
  24. With the rolls on a wire rack with a baking sheet below, add the orange sherbet icing first. Let set up for 10 minutes.
  25. Add the raspberry sherbet icing next. Again, wait 10 minutes to set up.
  26. Finally add the lime sherbet icing. Let the rolls set up for 30 minutes and serve.

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