If you’ve ever tried our mini pumpkin cinnamon rolls, you KNOW how delicious they are – and how easy they are to make.
They’re ready in less than 30 minutes, and we use a quick little cheat to make them even easier to throw together: pre-made crescent rolls.
Even the youngest or most inexperienced bakers can throw these together. They’d be perfect for a Valentine’s Day brunch or just your Saturday morning breakfast.
They’re the perfect size for little tiny hands, and you can eat a few without feeling too full. 😉
How to make raspberry rolls
- Preheat your oven to 375 degrees.
- Spread Pillsbury Crescent sheets on a flat surface (if you can’t find the sheets, you can use a regular roll of crescent rolls with the pieces pressed together). If they are sticking to the surface, you can lightly flour the surface.
- Brush the softened butter over the sheets, and then evenly spread the raspberry jam over the sheets. This is our favorite store bought seedless jam, but this homemade jam is really good, too.
- Carefully roll each sheet into a jellyroll sheet. Carefully cut each roll into 3/4 inch sized slices. The easiest way to do it is to use a piece of floss (preferably floss that isn’t flavored) like the picture shows below. You could also use a serrated knife. Each sheet should make about 10 cinnamon rolls.
- Place cinnamon rolls into greased 8×8″ pan or combine both rolls in a 9×13″ pan and cook for 16 minutes or until tops turn golden brown. Try to keep them close together (or they’ll spread out into a blob – trust me, I learned that the hard way).
- Top with cream cheese frosting.
How to make cream cheese frosting
You can always use store bought frosting, but we love the taste of homemade cream cheese frosting – and it’s really easy to make.
In a small bowl, mix together cream cheese (about 4 ounces), butter (about 2 Tablespoons), half a teaspoon of vanilla, and 1 1/2 cups powdered sugar.
You can add more or less powdered sugar to reach your desired consistency.
You can spread the finished frosting over the top of each roll, or I like to place it in a pastry bag and pipe it over each roll.
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MORE DELICIOUS ROLL RECIPES:
- The Best Homemade Cinnamon Rolls
- Apple Cinnamon Rolls
- Cake Mix Cinnamon Rolls
- Pumpkin Cinnamon Rolls from Scratch
- Cinnamon Roll Pie
Mini Raspberry Rolls Recipe
Ingredients
Raspberry Rolls:
- 2 sheets Pillsbury Seamless Crescent Roll
- 2 Tablespoons butter, softened
- ½ cup raspberry jam, (I prefer seedless)
Frosting:
- 4 ounces cream cheese, softened
- 2 Tablespoons butter, softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees.
- Spread Pillsbury Crescent sheets on a flat surface.
- Spread butter and jam over Pillsbury Sheets in an even layer. Carefully roll each sheet into jellyroll shape.
- Using floss, or a serrated knife, carefully cut into 3/4 inch sized slices. Each sheet should make about 10 raspberry rolls. Place rolls into a greased 8x8 pan or combine both rolls in a 9x13 pan and cook for 16 minutes or until tops turn golden brown.
Frosting:
- Beat together cream cheese, softened butter, vanilla, and powdered sugar. Spread (or drizzle) over raspberry rolls after they cool. Enjoy!
Nutrition
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