Mini Raspberry Rolls Recipe
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.
Servings: 20 rolls
Calories: 91kcal
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
Calories: 91kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 50mg | Potassium: 22mg | Fiber: 1g | Sugar: 13g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg