Mini Raspberry Rolls

Tiny and sweet, these mini raspberry rolls are stuffed with raspberry jam and topped with a rich cream cheese frosting. They make the perfect addition to any breakfast or brunch.

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. ūüėČ

How to make raspberry rolls

  1. Preheat your oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Place cinnamon rolls into greased¬†8√ó8‚Ä≥ pan¬†or combine both rolls in a¬†9√ó13‚Ä≥ 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).
  6. 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:

Serves: 20 rolls

Mini Raspberry Rolls

Tiny and sweet, these mini raspberry rolls are stuffed with raspberry jam and topped with a rich cream cheese frosting. They make the perfect addition to any breakfast or brunch.

15 minPrep Time

16 minCook Time

31 minTotal Time

Save RecipeSave Recipe

Ingredients

    Raspberry Rolls:
  • 2 Pillsbury Seamless Crescent Roll Sheets
  • 2 Tablespoons butter, softened
  • 1/2 cup raspberry jam (I prefer seedless)
  • Frosting:
  • 4 oz cream cheese (softened)
  • 2 Tablespoons butter (softened)
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375 degrees.
  2. Spread Pillsbury Crescent sheets on a flat surface.
  3. Spread butter and jam over Pillsbury Sheets in an even layer. Carefully roll each sheet into jellyroll shape.
  4. 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.
  5. Frosting:
  6. Beat together cream cheese, softened butter, vanilla, and powdered sugar. Spread (or drizzle) over raspberry rolls after they cool. Enjoy!

Tags

Cuisines
American
Courses
Dessert
Brunch
Cooking
Baking
Diet
vegetarian
lacto vegetarian
pescetarian
Allergy
egg free
seafood free
treenut free
sesame free
mustard free
7.8.1.2
4509
https://www.sixsistersstuff.com/recipe/mini-raspberry-rolls/

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